We were really not sure what we would find at this restaurant by renowned chef Martin Berasategui nestled in a 5 star hotel. When we arrive we were taken to a corner table in the back-room dinning area, it is not as airy or as handsome as the front room. Nice attentive service. Initially, I must admit that it felt a little condescending but after a little while service got relaxed and quite exceptional. The sommelier couldn't have been nicer.
Out first amuse was a mille feuille of foie with anchovies and green apples ... quite outstanding. Followed by a pink melon gaspacho with a single muscle. The scampi ravioli with ham and basil foam, as well as, the foie gras with roasted seaweed were quite good. The fish course was beautifully prepared. The ox fillet served with a potato mille-feuille was by far the best peace of meat I have ever had, exceptional. The two desserts were quite good and very inventive as well. Also loved the sweet petit fours, all presented on a wild stand made of sautered spoons and steel, such as the torroni candy ... quite exceptional, left me wanting more. The tiramisu bite and the mini chocolate, all good. All finished off by a shot of pineapple juice with anise and spices - not sweet and refreshing. By far our best gastronomic experience in our trip through Spain. Congratulations to the chef for an outstanding meal and a wonderful and attentive staff, this was a sublime and unforgettable experience.
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