There were a couple of pointlessly technical amuse bouches (tired effects with liquid nitrogen, 'liquid olives' to be piped into one's mouth), followed a disconcertingly plain dish of mushroom croquettes. Just five sorry looking, irregularly made croquettes lined up in your dish, no garnish whatsoever: a boring, repetitive and inelegant dish for a Michelin star level restaurant. A single langoustine in a mushroom cream was good (though the cream was in such large quantity compared to the lonely langoustine that the dish soon became again a little boring).
A cod was nicely cooked and of good quality, served in a pil pil sauce, accompanied by a razor clam whose sauce was also in the pil pil. The flavour was good though lacking power. The dish was a bit simple at this level. Same comments go for the final savoury course, a venison of good quality presented with no garnish in a not too intense sauce. The dessert was pleasant and forgettable.
The room is a bit dated but has nice views. Service was kind but sometimes embarrassingly unprofessional. Chef Fernando comes at your table and seems like a nice guy. Prices would be OK by Michelin star standards, but sadly for me this restaurant is well below that standard, hence I find the prices completely unjustified for what is offered. All in all I found the the cuisine here not unpleasant but utterly uninteresting.
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