The Andrés family runs this special house located a few kilometers from Peñafiel. Marco Antonio executes the family recipes with absolute mastery. He utilizes baby churro lambs that are sourced from nearby farmers and cooked in the original straw and adobe ovens. The result is rich and tender lamb that melts like butter and is topped with a crunchy skin, making for a perfect mouthful. The rest of the menu is brief – only around two dozen elaborations, including desserts. Do not leave without trying the succulent gizzards with golden garlic and asking about the seasonal dishes that are not on the printed menu.