The highly original chef tasting menu, including radish cuscus with New Zealand lamb and tomato crust, accompanied by the chef's own wine selection and a final desert with brandy & Dominican cigar sited and enjoyed in the most superb orchid and lush garden was difficult to beat; maybe even competing with world's top restaurants. The chef's CV reflects that. Spain's Bulli, Cerdaña tops and Germany gave this young chef a highly culinary adrenaline push. The perfection was near. Thanks chef & the rest enjoy it.
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