Updated traditional Spanish cooking, market-led and seasonal. The carta runs from jamón ibérico and homemade croquetas to mains like rabo de toro al vino tinto and solomillo de venado glaseado, and is published on Ayantar's own site.

The name comes from Don Quixote's line 'Ahora tráigame de yantar', now bring me something to eat. Ayantar is the project of four colleagues from the trade who set out to build a quality space with recognisable, comforting cooking, respect for product and technique, a love of the table and 'service' in the best sense. They like seasonal, market cooking, slow cooking and the old spoon-food tradition, and knowing the story of the producers behind each ingredient. The restaurant faces Parque Santander in a quiet, leafy part of Chamberí, with a terrace.

The carta mixes house classics with seasonal changes and daily suggestions, and most dishes come as half or full raciones. There's Iberian ham, duck foie carpaccio with brioche and a partridge pâté with oloroso to share; starters such as a coca of boquerones and anchovies with escalivada, crayfish salad and grilled artichokes with carabinero; spoon dishes from gratinéed onion soup and seasonal menestra to lobster cream with Armagnac and callos. Fish runs to cod pil-pil, cod kokotxas in salsa verde and langoustine ravioli, and meat to oxtail in red wine, truffled pig's trotters, venison loin with red-fruit glaze, aged-beef tataki and a coquelet with foie, plus Galician cube roll and old-cow solomillo from the grill. Desserts include a chocolate soufflé, a warm apple tart and a caramelised torrija, with dessert wines from Moscatel to Sauternes and an ice cider.

The tasting menu, at €55 before drinks, runs from a house aperitif through a starter, a seasonal vegetable dish, fish of the day, meat and dessert. Group menus run from €44 to €62.