Listed in both the Repsol guide and Michelin guide really surprises me. This restaurant is located in an industrial unit that has been modified quite well but it is still an industrial unit!!
From arrival it was obvious that they were not many staff. The jamon bellota was poor. For main course the leg of lamb (cordero) was excellent but the fillet steak (solomillo) was served rare when we ordered well done - how can a professional chef get it so wrong? We sent the steak back and it was returned 'black' - totally burnt. Not big or clever!
For dessert we ordered apple tart (tarte de manzana) with ice cream. The ice cream was low quality stuff that you can buy in low end supermarkets and the pastry of the tart was uncooked.
At one point we noted that there were no staff on the restaurant floor for over 12 minutes, incredibly eh?
Interestingly, as other reviewers have noted, without complaining the over-inflated prices were discounted when the invoice arrived to a much more realistic level.
Still disappointed and we will not return, there are much better restaurants nearby.
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