Visited for my birthday and organized a meal off menu with the boss Jean-Paul
His chef Seve made a memorable meal starting with an Iberico ham carpaccio which was stunningly light and delicate. Galician scallops in a lobster sauce seasoned perfectly and cooked to perfection
The wines throughout the meal were all local and matched the food exactly
They have the bread produced for them by a bakery in the south and I have to say the last best bread I had eaten up to this was at Alain Ducasse at the Dorchester so high praise indeed
Dessert was an intense chocolate fondant with white chocolate ice-cream which ended the meal on a real high
Our waiter Souso served us with great panache explaining each course and wine in fine detail, including lots of interesting anecdote's and stories throughout our evening, a true asset to the restaurant
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