Young cooking wizard Elías Murciano understands that today's youngsters can be tomorrow's customers. That's why his sober yet elegant restaurant is separated into two well-defined areas. The bar and the tables next to the entrance allow casual dining: customers are offered a selection of sophisticated tapas (smaller portions of the regular courses), and a five-tapas sampler for EUR 25. The upper floor is where the daring but balanced creations of this young Venezuelan chef, trained in top-notch Spanish and French restaurants, achieve their greatest splendor: highlights include red snapper with a light cauliflower purée and mushroom risotto, superb venison steak, and scallops over caramelized mushroom. For dessert, don't miss the chocolate soufflé.
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