Sixty-five years of experience passed down from one generation to the next have made Solana a dining establishment (a tavern in the post-war period and now a modern restaurant) with a wealth of tradition, yet in tune with today’s times. There is a perfect balance between Mother Begoña’s stews and technology applied to signature cuisine, rounded out by the wine cellar with over 400 wines (25 international ones). Its minimalist ambiance fits in well with the landscape, and careful attention has been given to every detail of its décor. Specialities: tartar of bonito fish and smoked aubergine with ginger ice cream, grilled octopus tentacle with garlic mayonnaise and potatoes, pan fired cod with stewed tripe, clams, and caramelised brioche. Service: café-bar, cloakroom, parking, disabled access, wine cellar, sommelier, and children’s menu