The voyage menu @orfalibros is a beautiful exploration of Syrian cuisine.

The traditional Syrian interpretations are vibrant and fresh , with Aleppo pepper singing the high note on many occasions . Japanese influences and techniques also play a role throughout the meal and they bring the Unami and earthy feel to many dishes .

A trio of snacks kick start the meal , be it foie gras , corn or a mushroom eclair , each of these snacks really lingers on the palate .

The 4th dish is an absolute knockout , a creme caramel using caramelised onion as its “sugar” is a genius creation, here it is weaved together with a punchy katsuobushi dashi and a heaving spoon of kaluga caviar . This is an unbridled and powerful dish that is utterly addictive . I came very close to asking for a second portion.

The next highlight was roots . A shiso leaf is placed onto your palm and then filled with a ball of burghul, herbs and Aleppo pepper . The pepper is gorgeous in this , it coats the palate and almost creates a similar reaction to the numbness of Sichuan peppercorn albeit with more restraint .

Fattoush is the inspiration of the next dish , however the classic salad has been reinterpreted with gazpacho and Greek salad elements also intertwined. Humble but fresh and exciting .

Loved the Chutoro + Otoro course , a great showcase for the Galician tuna but also some superb Spanish olive oil. The Otoro is thinly sliced and almost salmon pink , lightly flavoured with finger lime and tuna garum. The chutoro benefits from bolder marinade and is served with sourdough toast for a killer bruschetta .

Classic Syrian dishes return with a beautiful creamy bayaldi , smoked eggplant , Muhammara and tarator is a great combination .
Then a Syrian pasta course of moghrabieh paired with onion foam and glaze .
Current fine dining trends are featured with a beautiful hand dived Norwegian scallop with a brown butter sauce , a scallop skirt dashi and enough caviar to not dominate .
Wagyu from Hokkaido is the final savoury course but it’s the sour cherry sauce that is the star of the dish exactly as chef intended .

Finally a fresh take on Tarte Tatin ends a superb meal . Less