Q G
Google
A great disappointment. I went to this restaurant on the recommendation of a dear friend of mine—a chef from Salamanca—who urged me to try their celebrated Galician beef chop, dry-aged for 40 days, weighing some 900 grams and served boneless. To accompany such a dish, we chose a fine bottle of Carmelo Rodero, expecting a meal of true distinction.
Alas, the experience fell far short. Service was slow, and when the long-awaited chop finally arrived, it was served cold. Summoning a waiter proved a challenge in itself, and when at last I managed to request that the dish be warmed, the plate was whisked away without a word of apology or courtesy. Moments later, it returned—clearly reheated in a microwave, a grievous mishandling of what should have been the crown jewel of the menu.
For a restaurant of this reputation, and for its most expensive dish, one would expect not only excellence in execution but also at least a sincere apology or an explanation. Instead, there was indifference. A regrettable experience, and a sad waste of what could have been a memorable meal.
