Diego Guerrero, the master of culinary trompe l’oeils, left El Club Allard with two-Michelin stars and decided that it was high time to start off his own venture. He envisioned a laid back place where he could let his creativity run wild. Diego wanted to leave all stiffness aside and let his clients enjoy a memorable meal while sauntering from one area to the next. You start off at the front entrance lounge where you enjoy the first appetizer which were razor shells with celery dashi and almond milk. The presentation was amazing and you get the feeling that the party is just getting started.
Then you continue onto the kitchen where you are enthralled by all the cooks as they continue with their own particular dance but one is yours for a while as she (we got a she but you could also get a he) explained to us the elaboration behind our next appetizers.
We had red prawns ceviche with rock salt and “coral de rocoto”.
Finally you reach your final destination which is the dining table where the show continues as each dish that arrives is a spectacle of surprise. As your experience continues you get the feeling that the staff is easygoing and they seem to truly enjoy what they are doing therefore passing onto you that lively feel.
Our first dish at the table was Peking Duck.
Tuna, toffee and “foiesabi”. This dish was hilarious because they bring what appears to be wasabi root to the table and they start grating tons of it over your dish. I was excited because I love wasabi but a friend that was with us was getting nervous because it was going to be too spicy. You just have to go and try it.
Octopus and tomato
Raviolis with beans from Tolosa and cabbage infusion.
From summer to autumn
Brined red mullet with crunchy scales
Butcher’s sirloin steak
And now for the desserts. The first one was like a mini cocktail to help with the digestion.
Popcorn with tocino de cielo and strawberries.
and finally so that you don’t have to worry about any stray vampires when you leave, garlic.
We found the experience to be fascinating as each dish was fun and savory. Definitely a restaurant for your places-to-visit or revisit in 2016! The only down side is that they are shortly going to start closing on Saturday and Sundays. I hope 2016 brings them their second Michelin star!