Chef Fermin Puig's blend of tradition, innovation, and inspiration produces classical Mediterranean excellence based on peerless products and painstakingly perfect execution. Named (in Sanskrit) for Buddha's female side, this intimate refuge has been a success since the doors first opened. The menú de degustaciòn (tasting menu) might have pheasant cannelloni in foie-gras sauce with fresh black truffles, or giant prawn tails with trompettes de la mort (black wild mushrooms) and sôt-l'y-laisse (literally "fool leaves it there"; in fact, chicken nuggets). Fermin's foie gras a la ceniza con ceps (cooked over wood coals with wild mushrooms) is a typical example of a childhood favorite reinvented in the big city.
Reviewed by Aquiviajo from Texas,US on 11/1/08
Over the top!
Visit the Travel Talk forums for help on planning your trip