After visiting 2 establishments that have held Michelin stars for 20+ years it was interesting to enjoy a comparatively new kid in the 3 star space . @hermanostorres opened in 2018 helmed by two twin brothers who have dreamt of this restaurant for 35 years . Set in a former tyre factory , the restaurant is a stunning open space with the kitchen taking centre stage in the middle . The food felt creative and fresh and this is very much a kitchen at its peak .

Cured squid was a banging start to the menu proper , coupled with a quenelle of caviar and a very light poultry consommé. The sticky texture of the squid brunoise was delightful.

Seafood salad is ubiquitous throughout Spain , king crab , white shrimp and wild mussels took centre stage along with radish for texture and a chilli infused broth. Great combination.

A 24 ingredient vegetable dish was paired with autumnal mushroom broth, mushroom crisp and truffle . Clear and concise .

Teardrop peas , Iberian ham spheres and Migas de pastor crumb was an elevated take on pea and ham soup with premium ingredients.

A trio of vegetable raviolis with lardo followed , the red pepper ravioli in particular stole the show .

Skate was brilliantly cooked and served alongside a piquillo pepper sauce .

French wild duck was an absolute standout , with green mojo , kohlrabi and one of the best , most reduced duck jus I have ever had .

Desserts didn’t miss a trick , celeriac wrap filled with pear ice cream was fantastic , best dessert of the trip .

Then a vibrant citrus and yoghurt concoction perfumed with matcha and Shiso leaf .

Finally the cocoa course stayed in tune , light and fruity , the white cocoa ice cream with yoghurt notes gave great balance .

A beautiful composed meal . Less