Cristina Sanford
Google
I enjoyed the executive menu, which I mistakenly assumed was a selection of each: appetizer, main, and dessert. What I consumed far exceeded my expectations.
Amuse bouché - apéritif
Taco tuna sashimi on a mouse topped
Mushroom cream
Tuna tartare topped with a poached egg w/ avocado sauce,l and a wasabi sauce
Mushrooms two ways:
Chopped with a poached egg and a broth
The broth and egg drain through the dish as you consume the mushrooms to form a delicious soup.
Merluza al pil pil with a muscle sauce ( two separate sauces).
Prensa a la ibérica (au jus) & ginger sauce with a basil infused cheese.
Torrija (more like a crepe) with creme, topped with caramelized sugar. On the side a serving of arroz con leche ice cream.
Coffee (one shot of espresso) served with chocolate mousse, a crisp, and a mini magdalena.
The meal came with wine (red or white) and water.
So the atmosphere is a four, not for anything done by the restaurant...it was practically empty. I was dining alone and there was a young couple there as well. It was mid-day on a Wednesday.
All in all, it was an excellent experience and an exceptional meal.