Ávila-born chef Pablo del Castillo has always been connected to gastronomy and has accumulated ample experience in establishments all over the world. He expresses this knowledge of diverse cuisines in the preparation of the dishes of Mar a Vila, recommended by the Michelin Guide, outstandingly the Segovia suckling pig confit with piquillo pepper sauce or the foie gras ravioli with pear sauce, as well as selected cold cuts and cheese boards. The restaurant also serves succulent breakfasts.