Martin Berasategui

The restaurant is housed in a modern, regional styled villa, with an elegant entrance hall and a carefully fitted out restaurant with two fireplaces and expansive picture windows through which guests can admire the surrounding landscape. The award-winning chef Martin Berasategui conjures up delicious dishes through the interplay of culinary artistry, talent and creativity. His daring creations involve oysters with cucumber, sour fruit, kefir and coconut. Some of his most adventurous creations include sautéed black garlic and turnip ceviche. Another signature dish is his mullet with edible fish scales, soya sprouts, semolina and squid. The exquisite cuisine, exceptional wines and outstanding service perfectly set off the enchanting atmosphere.