Tuve la suerte de disfrutar de un menú de comida en Cocina Hermanos Torres, restaurante galardonado con 3 estrellas Michelin, y puedo decir sin duda que fue una de las mejores experiencias culinarias de mi vida. El menú degustación fue una obra maestra de principio a fin, pero hubo una secuencia que me marcó especialmente: la caballa, tratada con una delicadeza increíble; el centollo, con un sabor puro y profundo; el remol, casi un homenaje al mar; y como broche de oro, una rubia gallega perfectamente madurada, jugosa, llena de matices y absolutamente inolvidable. El servicio fue impecable, cercano sin ser invasivo, y el ambiente diurno aportó una luz natural preciosa al espacio, moderno y elegante. Cada detalle estaba cuidado con mimo, desde la vajilla hasta el maridaje. Recomiendo Cocina Hermanos Torres a cualquiera que busque algo más que una comida: esto es una vivencia que se queda contigo.

Visitamos esta maravillosa casa hacer varios meses con motivo de nuestra boda. Quisimos invitar a nuestros familiares mas cercanos a que viviesen una experiencia culinaria al nivel de un restaurante con estrellas Michelin. Fue la mejor decisión que pudimos tomar. Desde que llegas, se siente en el ambiente que va a ser un viaje casi celestial. El restaurante por dentro es una preciosidad. La cocina se encuentra en la zona del centro de la sala y es una fantasía poder ver a tanta gente cocinado en absoluto silencio. El personal de sala es excelente. Cuidaron de nosotros, de mi abuela, de mi sobrinita, con mucho cariño. El menú? Excepcional. Técnica, delicadeza, producto, historia, sabor, buena digestión. Fue un regalo celebrar ese día en casa de los hermanos Javier y Sergio. A destacar muy mucho la sopa de cebolla.

Muy buena experiencia! Hicimos el menú degustación más el maridaje! Toda la puesta en escena bien elaborada y explicada. La selección de vinos me sorprendió gratamente. Uno de los hermanos tuvo la deferencia de venir dos veces durante la comida para saber si todo era de nuestro agrado. Fue super cercano, amable y profesional! Recomendaría la experiencia 100%

Increíble experiencia, se merece las tres estrellas tranquilamente. 16 pasos, cada uno mejor que el otro, excelente maridaje, la cocina abierta al lado tuyo. De los mejores michelin que fui en mi vida, vale cada centavo. La atención de los chicos es 10/10, te explican todo, van más allá de lo que necesitas, increíble.

Antes de ir a un restaurante, me gusta informarme sobre sus peculiaridades y la historia que compuso a las mentes pensantes. En el caso de Javier y Sergio Torres, descubrí que se trataba de dos hermanos gemelos enamorados de la cocina “de siempre”, ya que su abuela Catalina les hizo descubrir la magia de los sabores. Cocina Hermanos Torres abrió sus puertas tras trasladar el mítico Dos Cielos a Madrid. No sólo ganó dos estrellas Michelín de golpe y tras llevar solo un año en marcha (sí, como lo lees), sino que ganó la tercera al cabo de tan solo cuatro años desde su apertura. “¿Qué tan mágico tiene que ser como para obtener tal reconocimiento en tan poco tiempo?”, pensaba. Ah, ayer lo entendí. Muchas veces relacionamos alta gastronomía con florituras, fusiones complejas, papiroflexia gustativa que busca dejar anonadado al comensal. Nos vienen a la cabeza las esferificaciones de Ferran Adrià, el nitrógeno líquido de Jordi Cruz y las excentricidades de Dabiz Muñoz; pensamos en lo inexplicable, en lo desconocido. Sin embargo, ayer entendí que, más allá de toda innovación y de la parafernalia que rodea a la alta gastronomía (que enamora a unos y asusta a otros), yace la esencia, la base de todo: el sabor. Y vaya, si Sergio y Javier, saben cómo elevarlo a su máximo exponente, captándolo con una claridad asombrosa, combinando técnicas con una refinada creatividad que no busca lo extravagante, sino lo sublime. La alta cocina no necesita ser siempre innovadora en forma, sino en esencia; desde un bombón líquido de piparra y boquerón ahumado a unos raviolis de escalivada y chuleta madurada (que creo que han sido el bocado más complejo jamás degustado), pasando por un buey de mar con gamba blanca, mejillones y chiles… te encuentras ante una explosión continuada en boca que no tiene altibajos, que no pierde el nivel, sino que lo mantiene y te deja con ganas de más. Cocina enraizada en la tradición que tiene la capacidad de sorprender al paladar con simplicidad y precisión, donde cada bocado se convierte en una historia. El trato en sala no se queda atrás; de la mano de Pablo Sacerdotte, bonaerense sin dilación y director que condujo al Àbac al tercer galardón francés, el vals de la velada avanza con ritmo desenfrenado; con traje, pero con zapatillas rojas. Nada de atención estirada y rococó, sino que Pablo invita al diálogo y a sumergirse en las explicaciones de una mente creativa que va más allá de lo que uno puede llegar a concebir. ¿Cómo no van a destacar en todo, si a la excelencia en cocina le añades la guinda del pastel como director de orquesta? Hermanos Torres te transporta al abrazo de tu abuela cuando eras pequeña, a cuando te dabas un golpe en vacaciones de verano y no había nada mejor que ir a pedirle que te achuchara para que se pasara. Así de cálido es el menú, que te hace relamerte, cerrar los ojos, y pensar en un momento de pura inocencia y, ante todo, felicidad.

Fuimos el otro día a cenar y experiencia brutal. Nada más entrar ya ves la amabilidad del servicio. Al entrar en el comedor, ves la cantidad de gente trabajando delante tuyo, muy bien organizados y atentos. La comida, el menú degustación, brutal, no explico ningun plato, toca descubrirlos. Totalmente recomendable. Volveremos

Nos encantó, ponen a disposición del paladar un mundo de texturas, los guisantes estaban espectaculares. La cocina es el centro del local con lo cual vas viendo como preparan los platos es divertido y elegante y son muy esmerados en la limpieza. La presentación de la carta es muy creativa. Demás está decir que todo estaba excelente y el servicio de primera.

Tim Powers

I had the pleasure of dining here in March 2025. A friend and fellow Foodie said this place was not to be missed and he was absolutely right. They truly deserve the 3 Michelin stars. My schedule and the restaurant’s availability did not allow for us to eat dinner so we made a lunch reservation. The team is truly 5 star. They really know how to receive, and transport you into there refined/industrial space. The restaurant is a large open space with the main kitchen right in the middle of the space. There are additional kitchens around the perimeter. The food was some of the best I have ever had. The pea dish was my absolute favourite. I would return to eat here in a heart beat, and will book as soon as I have future travel dates confirmed. I highly recommend visiting this restaurant. The service, atmosphere, food, wine, and private smoking room were all world class! If budget is no concern I cannot recommend this establishment more strongly!

+15

Chef Massimo Bali

⭐️⭐️⭐️⭐️⭐️ A Masterclass in Culinary Maturity — Cocina Hermanos Torres Some restaurants surprise you. Others impress you. Very few invite you back again and again. Returning to Cocina Hermanos Torres at the beginning of the year felt like a quiet, deliberate choice. Not to discover something new, but to confirm that something rare still exists — intact, coherent, deeply alive. I have dined here five times, across different seasons and moments. Each visit reinforces the same impression: this is a restaurant that knows exactly who it is. It does not chase attention, does not raise its voice, and does not rely on spectacle. Instead, it moves forward with calm confidence, guided by clarity and maturity. From the outside, the building looks almost disarmingly simple — more like a house than a restaurant. The kind of house a child might draw. Inside, the experience changes completely. You are not seated near the kitchen; you are seated inside it. Chefs work just a few steps away, focused, precise, and disciplined. Nothing is hidden. Everything feels honest. Service reflects the same philosophy: elegant, natural, and deeply respectful. There is also a strong human presence that defines the spirit of the place. Sergio y Javier Torres moves through the dining room with ease, stopping briefly at tables to greet guests and exchange a few words. Despite being one of the most recognised figures in Spanish gastronomy, there is no distance, no performance — only genuine presence. In that simplicity lies true authority. The cuisine itself is calm, confident, and deeply expressive. Highlights include a crab-filled crispy bite with clean marine flavour and precise texture; an aged squid with chicken consommé and caviar, where sea and land meet with remarkable clarity; and a white shrimp with shellfish, sea urchins, and citrus. The Iberian pork loin delivers depth and comfort without heaviness, while the peas with Iberian jamón show how simplicity, when handled intelligently, becomes memorable. One of the most striking moments is a dish of complete purity: spaghetti in 36-month Parmigiano Reggiano cream with white truffle, grated directly at the table. No garnish, no distraction — just product, balance, and confidence. The menu closes with “The Era of Cacao”, a dessert that avoids sweetness as an easy ending, choosing instead depth and restraint. A special note for Chef Renato Espinoza, whose thoughtful and precise contribution is clearly felt throughout the menu, strengthening the restaurant’s identity with discretion and coherence. What makes Cocina Hermanos Torres truly remarkable is not a single dish, but the absence of weak moments. There are no forced peaks, no valleys to recover from — only continuity and coherence. Cocina Hermanos Torres chooses a different path: depth over spectacle, maturity over display, humanity over ego. Five visits. Five confirmations. Some restaurants are discovered once. Others are returned to — because they feel less like a destination, and more like a place you belong to.

+4

Chris Lam

The food was so good I couldn't give them less than a 5 star review. However.. the one thing that really rubbed me the wrong way, especially since I'm also a restaurant owner, is at the end, they took over 40 minutes for the check and to get us out of there. I wasnt sure if they remembered it was my birthday and prepapred something. Or they just forgot and decided to quickly prepare a small dessert to make up for the fact they left our table hanging at the end for forever. Which was such a shame because me and my brother's impression was that the food was amazing and had Multiple dishes with an innovative wow factor which can be hard to come by at Michelins sometimes. the atmosphere was a little bit uncomfortable/posh/The Menu killer vibes, but the service was impeccable at the beginning. It was just such a disappointing ending to what would've been one of the best Michelin experiences of our lives and a great cap off to my 30th birthday.

+13

Lianne Chen

An exceptional and highly unique three-Michelin-starred dining experience, centered around its truly special open-kitchen concept. The service is immaculate, the team are remarkably warm and engaging. Every dish is a refined, flavorful masterpiece that demonstrates profound respect for its core components. We will definitely come back again in the next season when we visit Barcelona to see how the menu evolves!

+6

m

I visited in the fall and had a fantastic time. The servers moved like prepared choreography, the chefs cooked prepared food in the middle like an arena, and the brothers stopped by like the celebrities that they are. There some missteps in service like a little water spilt and forgotten cutlery to be removed. That is human, things happen. More importantly, service was attentive and it made for a good atmosphere. Food was fantastic and served in many small courses. We each had our favourites and mine was the squid, consome, and caviar. My only regret was not getting the wine pairing - I just could not drink much that day. This was a whole night affair and I enjoyed it.

Fatima Mustafawi

Every dish in this meal was crafted perfectly to embrace the flavours of fall! Besides the delicious dishes, the restaurants has incredible service worthy of more than 5 stars! The chef and staff were very welcoming and accommodating of our dietary restrictions :-)

+5

Aaron Shang

Among the very best restaurants in all of Spain, and one of our most favorite dining experiences worldwide. Wide ranging, well balanced, adventurous flavors which are overall near-perfectly balanced in every single plate. Excited for our next visit!

+8

Kristina Tochilko

An unforgettable dining experience. The seating, arranged like an amphitheater, gives you a perfect view of the team at work — and what they do truly feels like art. Every movement is precise, fluid, almost like watching a perfectly choreographed dance. Beyond the food (which is exceptional), it’s the rhythm, focus, and grace of the team that make this place truly special. A must-visit for anyone who loves food as performance. ✨

+11

Charles Robitaille

Exceptional service and food. Opted for the wine pairing and was amazed at several selections. Recommend the 30 year tawny port, truly a standout. Hard to pick best bite, but the langostine and lamb were truly sensational. Best starred restaurant we have been to--total experience was truly top notch, 3 stars deserved.

+7

Patrick K

This is what a true 3 star experience should feel like: special, creative, professional, memorable and efficient. These chefs and staff delivered on everything and I feel lucky to have had the experience. The food was executed with such precision and balance. Every component and combination felt right and worked together. A seafood heavy menu featured so many highlights like the mackerel, crab, langoustine. But my fav bite was a surprise: an aged eggplant in a roasted veggie broth. That broth was unbelievable, umami and depth of flavor was crazy in something so understated. Service was as expected, professional. There when you need them and standing by when you don’t. One of the chefs came over before the meal started to say hello and welcome us. The other personally delivered one of our courses later which was a nice touch. The vibe and atmosphere was sophisticated but not stuffy. The open concept center kitchen creates transparency and connection between kitchen and customer. Also makes you feel like you’re watching a show which you are, one that you are a participant in. Aesthetics were elegant and beautiful. Verdict: would return and recommend!!

+10

Rio Chen

Very amazing restaurant. It’s impressive that the chef greeted us in person. A huge kitchen in the center. You can watch how they are prepare the food while eating. The food is creative and well presentation. Highly recommend this Michelin 3 star restaurant. It could be the best in the world.

+24

melvinbv2006

The staff and service were amazing. They treated me with courtesy and I enjoyed the ingenuity and creativity of every dish. The artistic detail, textures, and overall evolution of progression of the courses were a delight. My photos are candid and don’t enough justice to the beauty of each dish.

+14

J.R.

Exquisite in every way. The food was sublime. The service was top of class. The atmosphere was unmatched. It’s impossible to describe the experience without writing a NYT-style foodie review…so you’ll have to settle for this inadequate paragraph of praise for the Torres twins and their 3-Michelin starred restaurant. Nothing was disappointing or average or even good. While this is a perfect place to bring a loved one for a special occasion, if you have demanding clients to impress, this may be your golden ticket. Not inexpensive by any means, but a once-in-a-lifetime experience you’ll remember for a very long time.

+16

Taylor

Words are hard to use in explaining this experience. If you love food and want a unique one of a kind experience this is worth every penny. The food was out of this world The custom cocktails they made us based off of other drinks we liked but where amazing The server we had made us feel right at home she treated us great and I can’t say enough good things about her. (She had only been there three weeks) If you have the means this is money well spent.

+28

Geoffrey

Amazing experience at the Cocina Hermanos Torres A great creativity, culinary experience I was lucky to enjoy There is the base menu of about 16 courses and we had as well the pasta with truffle - very very good (though a 160€ more on the note) There is 2 available wine paring, regular and premium which makes you enjoy rare gems A good note on the welcome champagne with refills that was on the house The sommelier is a gem! Service is top quality and very attentive putting two stars less for service category though as they've added a tad of nonchalantly in there service compared to couple of years ago which I don't particularly appreciate This results in an atmosphere more lively but more noisy Also the person who I believe was the host was utmost pretentious, he yelled at the receptionist in front of us, and then when entering we were just greeted by him with a "follow me" and didn't open curtain for us We didn't feel welcome from this person

+1

Yifan sun

This restaurant is run by a pair of twin brothers, with a fully open kitchen that creates a completely immersive dining experience. Service was warm and attentive — the chefs even came out to greet us when we arrived — and each dish carried its own bit of theatrical flair. Canapé ⭐️⭐️⭐️ Lacha cocktail: tangy, sweet, and slightly bitter — more like a soup than a cocktail. Iberian ham with coca bread: fatty, rich, and savoury. Smoked anchovy sphere: crisp with a touch of bitterness. Mediterranean tuna: clean tuna flavour with refreshing herbs. Tomato bread with ham: rich and oily; would pair better with a more acidic drink. Surf and Turf ⭐️⭐️⭐️⭐️⭐️ A flavour reminiscent of Shaoxing-style marinade — sweet, savoury, and lifted by the salinity of caviar. Barcelona / Brasil ⭐️⭐️⭐️⭐️ Keeps a bit of natural fish flavour; the acidity in the sauce brings out the freshness well. Sea King ⭐️⭐️⭐️⭐️⭐️ A hint of spice in the sauce enhances the sweetness of the crab, while the shrimp adds a crisp, snappy texture. Fisan 1920 ⭐️⭐️⭐️⭐️ Sweet, crunchy peas; panko adds crispness; the fat brings depth and aroma. Spring ⭐️⭐️⭐️⭐️ Savoury with a touch of eggplant sweetness. The soft eggplant with the tender meat creates a pleasant harmony. Mediterranean ⭐️⭐️⭐️⭐️⭐️ Crispy fish skin with delicate flesh — full, savoury flavours balanced with slight acidity in the sauce. Torres Brothers 2025 ⭐️⭐️⭐️ A tiny taco packed with juices; the main course featured crisp skin that wasn’t quite crisp enough. Overall the duck was a bit heavy. Childhood Memories ⭐️⭐️⭐️⭐️ A bright sorbet with bay-leaf aroma. The pomegranate flavour was slightly overshadowed. Origin ⭐️⭐️⭐️⭐️ Sweet–tart sorbet paired with green tea and shiso — refreshing and balanced. Cacao Berry ⭐️⭐️⭐️⭐️ Sorbet made from cocoa fruit pulp — tangy, sweet, and wonderfully aromatic. Citrus ⭐️⭐️⭐️⭐️ Strong, fragrant orange flavour with a slightly bitter finish. Petit Four ⭐️⭐️⭐️⭐️ Chocolate jewel: sweet–tart caramel paired with a chocolate shell. Truffle sandwich: crisp with a hint of vinegar, pleasantly aromatic. Crema Catalana: mild in flavour. Black sesame ice cream: intense sesame aroma with gentle sweetness. Caramel bite: crisp, sweet, with a subtle alcoholic note. Yogurt hazelnut: powdery texture and a bit too sweet. Total: €349.5 Overall rating: 8/10

+24

Jennifer yu

Some of the dishes are impressively delicious, like the tuna appetiser, the crab, the mackerel, the lobster, the panna cotta dessert. The vibe is great with cute decorations. The service here brings the restaurant to a higher level. Would like to applaud Orlangie (forgive me if I misspelled it) who really paid attention to every detail and try his best to make our evening so memorable.

+6

Llegamos con mi pareja a su restaurante con grandes expectativas. Nunca habíamos tenido la ocasión de vivir una experiencia en un restaurante con tres estrellas Michelin. Siempre había asociado un servicio de este nivel con algo de lo más alto: experiencias sensoriales de máxima calidad. Lamentablemente, debemos admitir que nos sentimos un tanto decepcionados por varios aspectos. Empezando por la atmósfera, que lamentablemente no percibimos. En la sala reinaba un murmullo constante y había un gran número de personas del servicio moviéndose torpemente entre las mesas. Los camareros recitaban apresuradamente los ingredientes de los platos, a veces incluso ya de camino al alejarse de la mesa, rematando con un rápido “buen provecho”. Tuvimos la sensación de un servicio caótico, más preocupado por la rapidez que por transmitir la impresión de un equipo bien organizado y gestionado con sensibilidad hacia los comensales. Merece la pena mencionar errores como el de colocar los platos para el pan y el aceite, presentar a continuación el pan entero, pero servir después otro plato antes de que el pan llegara finalmente a la mesa, solo cuando alguien se dio cuenta del olvido. También se nos ofrecieron cubiertos sucios, lo cual señalamos a la camarera. En general, tuvimos la impresión de que el personal no prestaba suficiente atención a sus mesas. Otro detalle que para mí resultó inaceptable fue ver nuestros petit fours esperando a ser servidos sobre una encimera de cocina que en ese mismo momento estaba siendo limpiada con agua y detergente por un cocinero. Como ya mencioné, teníamos altas expectativas, y pienso que, tratándose de un restaurante de este nivel, es lógico que las tuviéramos. Los errores descritos no deberían producirse en ningún restaurante, y mucho menos en uno como el suyo. En cuanto a los platos, sí, estaban elaborados con productos seleccionados y de altísima calidad. La presentación, sin duda, era bonita, pero nada nos sorprendió: ni la manera de servirlos ni las combinaciones de sabores. Estas eran bastante obvias, sin propuestas inesperadas. La mayoría de los platos se limitaba a una composición bien dispuesta en el plato y a que el camarero añadiera un caldo, una salsa o una crema. Muchos de los platos no destacaban ni por variedad de texturas ni por riqueza de sabores. Lo que más nos agradó fueron los postres. Los platos eran o bien salados, o simplemente mantenían el sabor natural de sus ingredientes, sin nada verdaderamente excepcional. Y nosotros esperábamos experiencias únicas. Incluso en un detalle tan sencillo como el pan, nos parece que un restaurante *** debería ofrecer más que un pan de masa madre de siete años y un aceite de oliva. Según nuestra experiencia, los restaurantes con * estrella solían esforzarse más, ofreciendo sales aromatizadas, mantequillas caseras, una selección variada de panes o aceites más interesantes. Ese aspecto nos dejó con una gran sensación de carencia, como si se tratara de un requisito a cumplir sin darle mayor creatividad. En cuanto al ambiente, este brillaba por su ausencia: más bien parecía el bullicio de una estación, con camareros cruzándose de un lado a otro sin cesar. Al final del servicio sonó música, lo cual fue un detalle agradable, aunque llegó demasiado tarde. Tal vez los cocineros necesiten concentrarse trabajando en silencio, aunque en realidad no era silencio, sino ruido. Tampoco resultó apropiado observar a los cocineros secándose las manos en sus delantales o probando en exceso los platos sobrantes en un restaurante de este nivel. Quizás simplemente teníamos unas expectativas demasiado altas, pero puede que se deba a que ya habíamos vivido varias experiencias en restaurantes con una estrella Michelin, donde nunca experimentamos los errores aquí descritos. Esperábamos una experiencia inolvidable y, sinceramente, debo admitir que lo fue… aunque no en el sentido que hubiéramos deseado.

Anna Lee

The food and wine were truly exceptional, displaying the creativity, superb taste, and beautiful presentation one expects from a Michelin 3-star establishment. It was a spectacular gastronomic experience. I also wish to specifically compliment the Sommelier for their attentiveness and knowledge. ​However, I am compelled to share my profound disappointment with the general table service provided during our meal, which unfortunately detracted significantly from the occasion. ​Specifically, I encountered the following issues: ​ My chair was kicked by a waiter five separate times throughout the service. This was highly disruptive and disturbing. ​A waiter handling the sparkling water bottle allowed water to drip onto the menu during service. (Picture 3) which is not up to even 1-star standard. ​ My espresso order was completely forgotten, despite having finished my dessert and waiting a considerable amount of time. ​It is truly regrettable that these fundamental lapses in basic table service overshadowed the brilliant work of the kitchen and the wine service team. I expect a much better service with the meal cost over €800 for 2 persons

Rinka Yoshida

It’s just personal preferences but… Everything was either way too salty or way too sweet. We had to fight our ways to finish the desserts at the end 😥 The open kitchen was fun and the servers were nice, but this spot was just not it for us.

+14

Qiang Guo

(Visited in 2024) Food and wine: most dishes we had on that night were executed well and beautifully presented. It was a really good looking meal, very photogenic, but flavor wise there was nothing memorable that would make us come back again, though. They served stingray for us which was an interesting take but its urea smell was apparent. Their wine selection, on the other hand, was almost impeccable. We asked for recommendations after giving our preferences and what we got did not disappoint at all. Food sanitary: questionable. They used red suede jewelry boxes to serve desserts, I asked the servers if they reuse the boxes, they said yes they use the same boxes every day but didn’t explain how they sanitize or clean them. The box cannot go into dishwasher or typical washing machine. Its material won’t even stand washing by water, actually. My only guess is they don’t clean them at all. Service: definitely great service you could expect from fancy restaurants. They always have at least two servers to serve every course, which I’m not against but seems to be overkill. I do wish their servers could speak better English though. There were a lot of things that they couldn’t explain to us due to the language barrier. Ambience: instead of the main dining area, they seated us in a separate room that looks like a cafe / resting area used by their employees. There was fridge inside and even a microwave on the table. The pro is the it had bright lights and taking photos were easy. The obvious con, however, is it gave us an atmosphere of having a meal in the middle of work. It felt stressful and uncomfortable, not the kind of ambience you’d expect when dining out. I don’t know why they wouldn’t seat us in the main dining hall - we were the only table that got seated in their employee room on that night. I also saw the most pretentious thing there - they make every employee wear red sneakers with 3 Michelin stars on them. Like it’s their best accomplishment, ever. Such an eyesore. It’s a Michelin 3 star rated restaurant, and I rated my experience based on that standard. Unfortunately it was subpar in many ways.

+8

El ambiente es elegante y el servicio impecable, con un equipo de meseros y meseras que elevan la experiencia con su profesionalismo y atención al detalle. En cuanto a la comida, hubo altibajos. Algunos platos, como los guisantes y la sopa, fueron excepcionales, reflejando la precisión técnica y la calidad esperada en un tres estrellas Michelin. Sin embargo, el resto del menú no sorprendió ni dejó una impresión duradera. El maridaje fue correcto, pero no memorable. Dado el nivel y el precio del restaurante, la experiencia no estuvo a la altura de mis expectativas. Si bien la excelencia del servicio es indiscutible, esperaba una propuesta gastronómica más consistente y que cada plato ofreciera un momento verdaderamente inolvidable. Un detalle a considerar: Al final de la cena, nos ofrecieron pasar a la sala de puros sin aclarar que esto tenía un costo adicional, lo que me pareció una falta de transparencia en un lugar de este nivel. En conclusión: Aunque el servicio es impecable, la cocina no alcanzó el nivel de otras experiencias Michelin que he tenido. No repetiría la visita ni lo recomendaría considerando la relación calidad-precio.

Comida perfecta y personal muy bueno! El restaurante es increíble y hay que ir una vez al menos para vivir la experiencia. Y os preguntaréis porque pongo una estrella... pues porque me han cobrado 7.50 por una coca cola zero