Please thank Chef Enric for a delicious evening. It was awesome having my tastebuds stimulated by so many wonderful, and creative dishes. I am still processing his description and creative process of making each dish his own. Thank you for your hospitality and all the work that was put into making this evening special for me, my husband and our friends. I know when the restaurant opens it will be a success. Opening a business for the love of the art, combined with so much talent is a good business plan.

My wife and I recently had the pleasure of doing a food tasting of this avant-garde Spanish cuisine, and we were truly blown away by the flavors, presentation, and overall experience. Every dish felt like a journey through different regions of Spain, executed with precision and passion by the chef.

We started with the Salmorejo, a beautifully creamy and chilled tomato soup that struck a perfect balance between richness and freshness. It was velvety smooth, deeply flavorful, and topped with traditional garnishes that added just the right amount of texture and depth. A refreshing and elegant way to open the meal.

Next came the Carrilleras with Potato and Blue Cheese Foam – a standout dish that deserves special praise. The beef cheeks were incredibly tender, braised to perfection, and packed with deep, comforting flavors. The blue cheese foam was a clever twist – light and airy, but full of bold character that paired brilliantly with the richness of the meat and the smoothness of the potatoes. A true highlight.

We also tried the Lamb Chop Paella, which was both hearty and refined. The rice was perfectly cooked, infused with layers of smoky, savory flavor, and the lamb chops were grilled to perfection – juicy, tender, and expertly seasoned. It’s not every day you see lamb in a paella, and this creative twist really paid off.

To finish, we shared a slice of the Basque Cheesecake, and it was divine. Silky, rich, with that signature burnt top that adds a touch of bitterness to cut through the sweetness. It was the perfect end to an unforgettable meal.

Overall, the food here is not only delicious but thoughtfully crafted, with attention to both tradition and innovation. We definitely can’t wait to try more options and this is a must for anyone who appreciates authentic Spanish cuisine done right.

Bone Marrow with Romesco Sauce - The pickled red onion with Manchego was delicious. I’ve had bone marrow as an appetizer before, and it was underwhelming. This was buttery; the only disappointment was when it was gone.

Secreto Iberico - Having pork cooked in a wine reduction is not new, but few know how to manage the sauce to perfection. I am sure much has to do with how the pork was sourced. The blue cheese potato foam complemented perfectly but did not overtake the pork, which was full of flavor but not fatty.

Consommé Pata Negra - Full of flavor and still beautifully clear, not an easy task.

Patatouille - Chef Enric’s own take on the world-renowned French Ratatouille, but without Disney characters of course. There is no denying you’re having a Spanish Chef cook this delight. The mixture of fresh ingredients, using a particularly tasty eggplant, worked well together. I am garlic-friendly — too much is not enough — but appreciated the opportunity to let the vegetables be the stars in this dish.

Pa amb tomàquet - Perfectly grated tomatoes, not a hint of skin, fruity olive oil, a well-seasoned good-structured bread, and thin-sliced jamon.

Lamb Chop Paella - I was by all accounts too full, but after taking one bite of this paella, to be polite, I made room. The rice was everything it was supposed to be — crispy socarrat base with the top holding all the flavors in the dish you do not want to miss. The lamb was cooked to please all taste buds. This will be my go-to order every time.