Montia has risen from the ashes following a fire at its original premises. In this new space close to its predecessor, it gives free rein to its particular culinary doctrine which remains faithful to its surroundings, and to its mountain landscapes in particular. In this rustic-contemporary setting featuring an open-view kitchen and two dining rooms (one with a fireplace; the other, to the rear, overlooks a small vegetable garden), chef Daniel Ochoa cooks solo in the kitchen, where he abides by a philosophy which sees him as both a farmer and forager. This is clearly evident in what he calls his "wild cuisine" that evolves with the seasons and can be savoured on two tasting menus (Largo and XL) which fly the flag for small local producers.