If you’re unfamiliar with cuisine from the Spanish enclave of Ceuta, this is now within reach in the heart of the Spanish capital in this highly elegant space with a somewhat surprising colonial glamour. Chef Hugo Ruiz sources his inspiration from the market and the seasons in dishes that feature fish from the Straits of Gibraltar – cooking that he defines as “between two seas”, with a focus on different cuts of mouth-watering red tuna (neck, mid and lower belly etc) that take centre stage on both the à la carte and tasting menu. Make sure you also try the flatbread with Motril shrimps, as well as one of Bugao’s signature cocktails.