Normally avant-garde décor means equally futuristic prices. But this restaurant offers the unusual combination of sophisticated food in a modern, minimalist setting at surprisingly low prices. Eschewing trendy menu language, Erika Feldmann and Ignacio González don't offer "swirls" of this or "parfaits" of that. At Montana, the solid sensible food is foreshadowed by one-word descriptions: Duck, Rice, Eggs and so on. The emphasis is on quality fresh fare, much of it sourced locally from Erika and Ignacio's farm near Toledo, such as baby goat ribs, pigeon, salt cod and asparagus. The excellent wine list also stays quite close to home. METRO: Retiro or Banco de España