Well placed on the first slopes of the old town, this Italian-sounding restaurant hides a semi-gastro of the highest standard, thanks to chef Felipe Licandro. Ambition and cuisine in most of the dishes, showing an in-depth knowledge of our gastronomy, with the millefeuille of foie gras and truffle compote of figs, langoustines bouillabaisse style, lobster quenelle and shellfish broth, lemon meringue sphere with yuzu gel. Prices are solid (close to €80 à la carte), menus rather well designed, with a lunch option at €34, and service more or less involved depending on the service. General and regional wine cellars.
Felipe Licandro Chef
