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Oba- is much more than just a restaurant, given that chefs Javier Sanz and Juan Sahuquillo go far beyond the normal vision of a fine-dining experience through a philosophy that connects them fully with their surroundings. On its Cuaderno Uno menu (17 courses and 29 dishes), they invite guests on an incredible journey inspired by the roots of La Mancha’s cuisine, making full use of the premium meat and vegetables from the Cabriel valley and the La Manchuela area in truly unexpected ways. They do so by combining traditional and innovative techniques (they are especially keen on fermentation), showcasing the region’s small-scale producers in order to develop the area’s rural economy. Local breeds (Manchega Machorra sheep, Celtibérico goat), game, poultry, fish, crayfish and vegetables grown in the river valley all feature heavily on the menu here, with plenty of attention paid to service, including finishing touches to some dishes at the table to encourage interaction with guests. Two pairings are also available, one with wine, the other featuring a choice of fermented drinks.