Packed restaurant. We enjoyed the beef tartare with avocado, vegan no name salad made with sprouts, pomegranate seeds and lime juice, chimcirron peppers, and a garbanzo bean based tapas. Great halibut ceviche and cuttlefish with heirloom tomatoes (see picture) as well as a potato tapas. Also really enjoyed the dessert that was a fried salted caramel and cream type concoction and a custard like dessert with a sherry sauce on top. Lots of await staff to keep glasses full and new dishes arriving in a timely manner.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.