"first of all, it is necessary to say that the restaurant deserves a good general valuation. the letter is very attractive, its proposal is modern and innovative and the execution of all the dishes is quite correct. But he stays there. in correct executions but not dazzling. quite flat flavors and a service that does not stand out. We start with the low-temperature egg yolk with salted mushrooms and its black potato chips and sauce. Maybe it was the best of the dinner, although we missed a plus of flavor that made the dish not shine either. we followed with the shrimp croquette to the chin crowned by white shrimp and emulsion of garlic and lemon. No more. a lot of name and little taste. creamy bechamel but with a cover that didn't make you say wow. Then we ask for the Iberian carrills stew with puré of chirivía asada and salsa of pedro ximenez. We must say that the meat was of the highest quality and that the point was perfect. Like the puré of chiriva that gratified us. However, the px sauce was reduced in excess (or added sugar) and made the sweetness of the dish too high. Finally, we also take the pears, with the flakes, their pate and black-mole breasts. The pate, the breasts and the black mole were very good. But the mules were passed on to them and they were slightly dry and hard (yeah, that the partridge is difficult to cook but if you are not going to do it well, do not do it) . and, once again, with a very planing flavor in which that power that should give the rung shined by its absence...Finally, what to say about the service, because the waitres who attended us were kind and attentive at all times. However, I think that, like the whole dinner, they lacked a small amount to reach the level with which the restaurant is sold. summarizing: quality food, very good ideas and with potential. but there is a lack of level when they are executed to be truly brilliant and to make the price paid for them worthwhile. If not, the price quality ratio will not be good at all."
