Local before arrival
Each of the three rooms here (lounge, bar, and dining) has a separate menu, and the food, like the décor, is sophisticated, modern, yet not overstated. Chef David Bazirgan incorporates produce from local farmer’s markets into Mediterranean-influenced dishes like chicory and chorizo with cabrales and quince. Desserts are often savory: Parmesan ice cream and beet cake, for example. Sommelier Jose Aguirre is renowned for a diverse cellar and excellent, often unusual pairings.
