The first thing that catches the eye in this restaurant in the Chamberí neighbourhood, which defines itself as a ‘playful space with a little interventionist mentality’, is its eclectic and industrial aesthetic, dominated by the presence of large wooden beams and exposed brick walls. Here, they are open to controlled evolution, which is why they have welcomed the opportunity to put themselves in the hands of chef Nico García Mingo, a chef who brings a wealth of ideas with him after working at restaurants such as Carousel (London) and Meroma (Mexico City). The concept, which will gradually incorporate these new ideas, aims to build on TonTon’s core principle: a commitment to local, seasonal produce, presented with a contemporary twist, allowing it to take centre stage.