Read all the details I wrote about this restaurant and know about more dishes in the Part 1, Part 2, Part 3, Part 4 and Part 5 of this series.
Ok, we're getting close to the end of this endless menu with the rest of the main courses. For me, personally, main dishes were not the best on the menu, although there were some elaborations that were remarkable, certainly.
- Pinot Noir Bechtold to pair next two dishes.
- Grilled king prawn with biscay sauce and wasabi foam.
- Fish consommé capuccino.
- Ortensio Lando to pair next three dishes.
- Beef tartare with its grilled fat and meat sauce (GEM).
- Spoon of beef broth.
- Crunchy of piquillo pepper.
- Head chef Oriol Castro working outside kitchen.
- Garnatxa Negra to pair next three dishes.
- Corn spherifications on foie gras (GEM).
- Grilled squab with wine sauce.
- Intense foie bonbon.
Overall evaluation of the restaurant: 10 points out of 10.
Photographs taken with my Samsung Galaxy S20 Ultra 5G camera.