With so much working against it (poor location and a low starting budget clearly reflected in the decor), this small restaurant has nonetheless become a shrine for those with an adventurous palate. The culprit is David Muñoz, a young Spanish chef who worked for years at London's Nobu and Hakkasan, and who has an uncanny ability to mix traditions without transgressing them—as in his Spanish tortilla, a dough ball filled with potato and caramelized onions with a side of bean purée and Mexican chili sauce, reminiscent of both the Spanish omelete and Chinese dim sum. The restaurant serves only three sampler menus—the most challenging is a 15-dish proposal, for EUR 70.
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