Best Western Cuisine I’ve had in North America.
Ambiance, service top notch. Very creative dishes, supplemented with molecular techniques but the emphasis on flavor was still the main point.
Haven’t had a meal this original and delicious in North America for a decade.
Chef Aitor Zabala was also very nice and personable. Had a few long conversation throughout dinner.
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Amuse bouches: sardine/sofrito/cracker, caviar with truffle, Parmesan cheese feather, porcini/potatoes/black truffle, almonds and lemon, fake mussel served on real outer shell
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Truffle pizza. Dough is clarified tomato water made into meringue, dried for 12 hours before lightly torched. Texture exceptional.
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Tomatoes/eel and almonds
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Crab/citrus/pomelo. Made with foam from crab head and crab kohlrabi cream.
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Beef tartare and shisho tempura. The tartare was sitting inside a hallow ball of tempura batter with single leaf at the center.
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Caviar/tuna/cauliflower chip.
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Croissant made with potatoes.
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Mussels
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Turbot with peas and truffle
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Turbot fin and skin with teriyaki sauce
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Brioche bread with black truffles. Tastes similar to Chinese jian bian. Exceptional.
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Iberico pork ‘secreto’. Best pork dish I’ve ever had, other than maybe the pork belly on eggplant at sazenka.
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Cheese with cow cracker. Creamy, salty cheese with hazelnut and cream.
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Yuzu flavored meringue
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Petit fours
by balldem824