As others have pointed out, décor is somewhat downplayed. Keep it that way! Inventiveness in the kitchen, warm welcome table to table by Manolo, and openness to requested or suggested dishes almost to the point of culinary perfection. Manolo has a long history in Puerto Rico and a devoted clientele who make self-aggrandizing publicity unnecessary. (For that matter, almost any publicity!)
Croquetas appetizer almost tempt you to not order anything else. Duck confit with touch of truffles transforms taste and aroma into extraordinary dish one wishes were ordinary. Lacón broiled without the fat should be emulated by better known chefs. Side dishes of variety of mashed roots are simply unexpectedly savory complements. I won't even go into dessert favorites...
The wine list is short and unimaginative, but compensated by Manolo's willingness to let you bring your own for a reasonable service fee.
The reason for Manolo's years of practice being almost perfect is only to grant him leeway in growth towards perfection.
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