Beat Restaurant

We enjoyed dining at Beat, food was superb, well presented and it was a lot! (we took Etoile menu), we were alone at the beginning so all service was just for us, and it was at the right pace and manner. Almost felt like a private dining ;) Perhaps just one thing to change would be music, which was a generic acoustic covers of pop songs and felt quite cheap and low quality, which is a shame for such a great restaurant.

A beautifully diverse and exciting 15 course menu - celebrating local Spanish ingredients and French influence. Each course was immaculately presented and full of complementary and rich flavours. This experience was enhanced by thee most wonderful team who looked after us throughout - each of whom were so knowledgeable, professional and friendly…especially Manuel and David. Highly recommend this experience

A fantastic experience , dining at its finest So glad we found this restaurant Totally deserving of its Michelin star, the service was very attentive and knowledgeable The menu was a real treat. Flavours and texture of the food was off the charts And a very decent wine list Thoroughly recommend

Top restaurant! Amazing kitchen. Not only they serve you great looking set menu, but everything is also unbelievably tasty and as a customer you ain't gonna walk away hungry ;) La Gout menu is exceptionally well though out, every new dish delivers a story and new flavors behind it. On the top of everything the personnel is super attentive and friendly. This place is worth the effort to come and dine there.

The best dining experience in my life!!! Every single dish what I have tried was superb. Every flavor in every bite was exquisite!! Worth every single penny!!

Very good food and wine pairing. Some really innovative ideas and great dishes. We had the big tasting menu and it was well worth it.

3rd stop in our Michelin Star little tour on the east Spanish coast. See the other stops and the Challenge in my other reviews. “Happy he who like Ulysses has returned ?successful from his travels” was in my mind at Beat. Jose Manuel Miguel should be happy (although I’m pretty sure he could be happier 😉), he worked in Epicure the Bristol’s 3 stars in Paris, then got 2 stars in 2 different restaurants in Paris (one with a great concept around the wine, like l écrin at the Crillon today), the city of Paris even awarded him a medal (which is no small feat considering the number of chef and Michelin stars in Paris). But “Happy he who like Ulysses has returned ?successful from his travels”, he’s back in Spain enriched with all the experience gathered by working with the best in a very active gastronomic scene. We had the chance to have a chat with him, you can see his eyes sparkle when he speaks about his experience at the Bristol. But he’s happy here, back in Spain, assuming his Spanish roots and his international haute cuisine experience. And you can feel it in the result. He’s having fun, expressing himself but with a touch of French rationality. It’s definitely haute cuisine, and yet you have “apparently “ simple dishes that are masterfully executed and interpreted (The black lentils for example). So he should be like Ulysse, happy and sharing his experience gathered through his journey. Still, I’m sure he’ll be happier with a second star. In my books, he is a top tiers one star and clearly a second star contender. Especially with the brigade de salle that was small but closer to the upper level that your average one star. This was one of the good surprises in our little Spanish east coast gastronomic tour.

The food was incredible but the service was so bad it ruined what could have been a special experience. It took the serving staff TWO HOURS just to bring me anything to drink (despite pouring my partner 5 glasses of wine and leaving me with nothing - baffling) We reminded them 6 times to bring me a drink, anything, even water, and they just didn't bring anything at all. With all the salt in the food, I couldn't cope and had to take a glass to the toilet to get water from the tap, I was SO thirsty. This absolutely should never happen in a Michelin restaurant. The food really is incredible but the staff really are unbelievably unaware they are dealing with not just food, but customers who are buying into a very special experience, which can be ruined by total incompetence.