We loved the space. It’s in a courtyard open to the sky which looked Moorish with a Moorish fountain trickling water (and that had rose pedals in it). The columns were Corinthian (go figure). There was a design shop next door with big windows so you could see into it. It was a nice view. We were brought foccacia with an olive that had mashed anchovies in it. Yum—I wouldn’t have thought of doing that myself. The General Manager, Jorge or “Flash” came to chat and told us that bottles of wine were half price. We asked about ½ bottles and he said “yes, they were half price too”. So we had a ½ bottle of Alamos Malbec, one of our favorites (M$130). For our starter we shared the “Raviolis rellenos de costilla braseada en vino con tomillo fresco; (red wine braised short ribs raviolis with fresh thyme)” (M$120). The sauce was great and the raviolis cooked perfectly. We were happy. For our main we had “Trucha al curry con zanahorias glaseadas en miel, coliflor, almendras y mantequila oscura; (curry dusted trout with honey glazed carrots, cauliflower, almonds and brown butter)” (M$230). The curry and cumin mixture on the trout was just great. Chef Donnie Masterton came to talk and we enjoyed him. He is from LA and cooked and catered and executive-chefed there before coming to San Miguel de Allende. He is talented. For dessert we shared on “Tarta de Mango y mora azul con crema batida de albahaca; warm mango and blueberry tart with basil whipped cream” (M$85). The tart and the crust was very good but that whipped cream with silvers of basil was sooooooo good. A very good meal and an enjoyable evening. We spent M$585 plus tip.
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