I was privileged to watch the evolution of this restaurant since it opened up to two weeks.
The consultancy of Chef Luis Baena, the genius of pastry Joaquim Sousa and evolution of the head Chef Bruno Rocha, and the result is very positive.
Now the kitchen is solid and we see little (or nothing) of chef Baena, Joaquim Sousa left is legacy and Bruno is now a great chief - creative, technical and solid.
Everything that a taste was good, and some suberb,
Nice sommelier in charge, but they need more labels, and more variety.
It's not cheap but quality has a price.
The service is OK.
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