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"A nature-forward restaurant concept led by chef Andres Benítez that elevates plant-centric cooking with sensuous vegetable-focused dishes and inventive desserts—standout items include a matcha cheesecake served with orange chutney and yuzu. The dining room, ornamented with birdcage details, opens onto a leafy courtyard, and the menu emphasizes seasonal produce and flavors while still offering meat options for less committed vegetarians."