- cuisineMexicana
- price $$
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"Time Out editors
Albert Adrià and Mexican chef Paco Méndez approach popular Mexican tradition with an outlook and products that are both haute cuisine, and from there they manage to get surprising dishes such as the cep mushroom a...
Time Out
* Crítica
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Albert Adrià and Mexican chef Paco Méndez approach popular Mexican tradition with an outlook and products that are both haute cuisine, and from there they manage to get surprising dishes such as the cep mushroom and truffle quesadilla, and the wagyu veal with chichilo mole.
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Studying the menu reveals where the Mexican and Catalan kitchens intersect: at their common love of seafood, with dishes like sea bass ceviches with avocado and pea sprouts and monkfish in green mole with huauzontles.
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