This intimate restaurant is run by a Uruguayan couple who earned their stripes at leading establishments around the world. In the kitchen, the chef – who has worked at Astrid y Gastón, Mauro Colagreco and David Toutain – devises pared-back blind tasting menus inspired by his travels, and occasionally with a Uruguayan component. Acidity, vinegars and condiments punctuate the dishes, which are unfussy, but full of character, for example in the combination of white asparagus, wild garlic and coriander, or the cod with yeast and fermented milk. Mara herself designed the minimalist green-hued decor with a cosy atmosphere.