Jeremy Alonso, en sala y cocina respectivamente, la segunda Generación del restaurante. El leonés Dionisio Alonso dejó Astorga para venir a la Costa del Sol trayendo en su maleta su patrimonio gastronómico castellano

Upon entering Las Llaves restaurant, it feels like time has stood still. As if the passing of time has merely glanced over it, and the essence of classic cuisine has been preserved within its walls. The dining room is dominated by a Castilian oven that announces the menu options.

Next to it, the flambé area. Yes. Here, both sweet and savoury dishes are still flambéed in the dining room, and with mastery. However, far from looking like a stale place, it is an establishment that oozes distinction, classicism and struggles to maintain its gastronomic identity, combining the most traditional techniques with contemporary ones. Its backbone: quality produce.

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.