Fantastic evening with excellent service and new taste experiences. Duck liver with the salty and nutty from pata negra and sweet from the dates was in perfect combination. Fricassé on baked turbot fillet with a sauce that was magically good, perfect with pressed potatoes that could soak up the sauce. Tarte Tatin on pineapple was a very good finish. The wines according to the staff's recommendations were a perfect combination. Would recommend a later sitting so you have more time to enjoy
