I thoroughly enjoyed the unique spices and the fish dish called Pil-Pil, all of which were fresh and intriguing.The eel and oxtail montadito was truly delicious. I learned that the Basque style combines both mountain and sea delicacies, and I completely understood why it was so tasty.The sea bass with Pil-Pil sauce was my first experience with this dish, and it was incredibly flavorful and memorable.The roasted pigeon with apple salad was a robust dish that showcased the strength of game meat, and it was also delightful.I never associated bread with Spanish cuisine, but I was amazed by how delicious the bread was. It was crispy and hot on the outside, soft and fluffy on the inside, and paired with the special butter and olive oil, it became a remarkable dish. I could eat it every day.For dessert, the Amazon cacao chocolates and cacao tea were particularly excellent. I could truly feel the chef's philosophy from the restaurant's introduction: "We believe in using ingredients to their fullest and maximizing their essence."The lychee and rose jelly was also vibrant and delicious, making for a wonderful conclusion.Finally, the chef kindly greeted us and continued to see us off even after we boarded the distant escalator, which warmed my heart.This is truly a fantastic restaurant. I definitely want to return whenever I crave Spanish cuisine.
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