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Chef Jordi Cruz, the youngest chef ever to win a Michelin star and author of two books on his culinary philosophy and techniques, is known for his devotion to impeccable raw materials and his talent for combining creativity and tradition. The tasting menu is the only reasonable choice here: trust this chef to give you the best he has (and any attempt at economy is roughly analagous to quibbling about deck chairs on the Titanic). The hypercreative sampling has ranged from tartare of oysters with green-apple vinegar, fennel, and seawort to veal royal with concentrate of Pedro Ximénez sherry and textures of apples in cider. Connected to an exquisite five-star boutique hotel of the same name, the dining room, awash in beige and white linens with dark wooden floors in wide planks, delivers a suitably elegant backdrop.
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