1 /5 Tania Espejo Rubio: I should like to begin by drawing attention to the rather limited selection available on the menu, which comprised approximately ten main dishes and merely two desserts. While it is understood that signature or auteur cuisine does not typically entail generous portions, serving merely three prawns between two diners does seem rather parsimonious.
With regard to the flavours, the dishes were, regrettably, unremarkable—characterised by flat, uninspired notes that rendered them merely edible, but far from memorable.
As for the service, one naturally expects a certain standard of decorum and attentiveness from an establishment purporting to be of a refined calibre. Unfortunately, the experience fell short in several respects. We had to request the replacement of plates and cutlery between courses, were not offered a tasting of the wine prior to its serving, crumbs were left uncleared from the table, and dessert was brought without the appropriate utensils.
Moreover, the atmosphere left much to be desired. The dining room was excessively noisy, and the conduct of the staff was, at times, unbecoming of a professional setting—most notably when members of the waitstaff were observed taking photographs with guests at an adjacent table during service.
In summary: middling cuisine, substandard service, a disruptive ambience, and an unjustifiably high price point. A case of ambition exceeding execution, with considerable room for improvement before I would consider a return visit.
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