Nobuyuki Akishige is a Japanese chef with an impeccable CV, and here he creates subtle and well - executed seasonal cuisine, based on top - notch ingredients. The simple setting (in what used to be La Pulperia) of a bistro for straightforward fare with harmonious flavours – such as the Banka trout with purple Savoy cabbage and a citrus mussel jus. Unbeatable value for money. Hard to find the slightest fault.
- MICHELIN guide inspectors
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