Next to it, there's the flambé area. Yes, here they still flambe both sweet and savory dishes in the dining room, and with mastery.
At Las Llaves, they strive to maintain the gastronomic identity that combines the most traditional techniques with the contemporary ones.
Jeremy Alonso, in the dining room and kitchen respectively, represents the second generation of the restaurant. The Leonese Dionisio Alonso left Astorga to come to the Costa del Sol, bringing with him in his suitcase his Castilian gastronomic heritage.
The irresistible call to cross its doors time and time again is due to its fresh and varied products, the atmosphere, and even the smallest gesture is taken care of; the still-life arrangements of fruit, the bouquets of mint, the trays of bread, the elegantly set tables, or the entrance display full of products from Castilla León, are some of the details that will make you feel at home when you step over the threshold of Las Llaves.
The most current part of the menu comes from the hand of Jeremy, the owner's son, who took over the kitchen. The menu has breathed new life. He plays with seasonal ingredients in the appetizers and suggestions. He has revamped the Russian salad with minced red pepper and red onion. The Burgos black pudding is served on a homemade red pepper jam with a special touch of cinnamon.
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