This restaurant has scaled the highest peaks of cuisine in a short time, based on its good practices and the experience of Oscar Portal in the kitchen. Since January 2014, the chef Jesús Almagro has been Head Chef.
The menu is based on traditional cooking but with the perfect touch of modernity, like pickled sardines with strawberry gazpacho, baby squid cooked with eggs at a low temperature, or lobster casserole. Contrasts are the mark of the restaurant and this is also noticeable in their desserts, such as warm junket with fried lime juice and rose and cinnamon scent. They have an extensive and well-chosen wine list and the whole place is a challenge to the senses.