About
Fine dining restaurant with a focus on Mexican ingredients. The chef David Hernandez, trained by the American school on bother American and French cuisine, created a menu in which he expresses an uncommon style denominated "The Chefs' Table". In this restaurant the dining room turns into an open kitchen in which the chefs interact with their guests by servicing them. The main dining room has a capacity of 14 people, and the cava saloon can serve from 8 to 12 guests.
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