We also had to come back as we enjoyed it so much the last time.
restaurant entrance
Cuttlefish gnocchi, guanciale and burrata
Sauted cuttlefish gnocci with butter, guanciale and burrata. Finished with cream and basil
Homemade Smoked Eel white saussage, auvergine ,65º egg and deep fried coliflower sauce
Open kitchen and bar seating
Fish of the day (seabass) with wild mushrooms sauce
iberian pork boneless flank- sandwich in a roti bread. peppermint butter, iberian pork boneless flank cooked at low temperature in curry, shallots and curry finished on the grill. roasted green pepper and cumin mayonnaise
this time it seems like we had a lot more food, we told them that we were going to share everything but it felt like they gave us individual portions of each dish instead of actually splitting the dish into two. so we basically had a four course menu instead of two, that is why we didn’t get dessert this time we were way too full. the favorite was still the boneless iberian pork flank, the meat is so soft and tender, the sauce is absolutely delicious, it is just really good. we also enjoyed the cuttlefish gnocchi and the sea bass.
a highly recommend but definitely book in advance, we were there on a wednesday night, it was fully booked with additional people coming in trying to get a seat.
