When you think of Spanish cuisine, you might picture pintxos and paella, but the deep, thoughtful flavors here were truly remarkable, reminiscent of French cooking. The aroma design was particularly impressive.The caviar smoked with grapevines was exquisite. The foie gras infused with Pedro Ximénez was also delightful. The avocado mousse topped with gazpacho, sea urchin, and a tomato sorbet was fantastic. I was quite surprised by the shiso sorbet.Each dish had a substantial portion, and even with a fast pace of eating, the timing of the dishes being served was perfect. I left feeling completely satisfied.
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