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"Vía Michelín Editors
The chef adopts a highly creative approach from starters to desserts with an end result that reaches perfection.
These theatrical culinary events and the beauty of dishes such as the tiny filo 'ice-cream cone' of trout roe, quail's yolk and wasabi do not detract, however, from the flavours, which are out of this world.94
Paco Roncero is a creative, innovative and very technical cook, who never neglects the product.89
A long distance sensory adventure.76
The chef adopts a highly creative approach from starters to desserts with an end result that reaches perfection.87