5 /5
Évaluation
★
★
★
★
★
We got there on a Wednesday night closer to 10 pm. We were welcomed by the chef/owner, Dani. We ordered a bottle of a local winery, and Dani provided a small plate with roasted veggies, while we waited for our dinner. My husband ordered the setas mushrooms), and I ordered the mussels. Both plates were not only delicious, but also different from all traditional plates offer everywhere else locally. Then he presented us with a parilla , an assortment of meats chicken, veal, and beef). The meats were cooked to perfection, and the smoke flavor from the real wood fire grill was out of this world! For dessert, I had the homemade oanacota, and my husband had the vanilla mouse.These dessert belong t...