The restaurant was situated in a small villa, and the dimly lit interior was atmospheric and rustic. The lighting was slightly too dark, making it really hard to take photos.
This was an absolutely perfect bite, with a vegetal sweetness from the carrot and nori complemented by a bacon-like smokiness. The textures of soft, crunchy, and crispy were amazing in this dish, with the tartlet having a thin shell to hold everything in. 10/10
The brioche was so soft and buttery, with the flaky salt adding a dash of flavor. The cultured butter had great complexity, with flavors of yogurt in the smoothness and creaminess of butter. 10/10
The foie gras had an incredibly fatty and creamy texture, while the fried plantain rounded it out with a more solid texture. The flavors were also strong and complex, with the bitterness from cocoa nib, saltiness, sourness and sweetness from the orange caramel, and fattiness from the foie gras. Such a powerful dish. 10/10
The crab portion was disappointingly small. The purée had a hint of nuttiness, which was interesting. However, this was not an impressive dish. 6/10
The amberjack was meaty, acting as a wonderful surface for the sauce to stick to with its gelatin and oil. The sauce itself was amazing, with funkiness from the black garlic, umami and tartness from the tomato, and herbaceous and tanginess from the capers. Really strong and delicious flavors. 10/10
The salad was crisp, acidic, and fresh. It was a nice balance to the minerality and heaviness of the meat. The tamal was hearty but simple and slightly dry. The pastelitos were baked really well, but the filling was just good and nothing special. 7/10
The venison was tender and flavorful, with a slight gaminess enhanced by the umami and savory sauce. The truffle potatoes were flavorful and delicious. This was a bold, flavorful, and rustic dish. 8/10
The duck was extraordinarily tender, and the sauce was so rich and complex. It had notes of sweet, sour, umami, and minerality. The boldness of this duck combined with the fresh sides for a perfect course. 10/10
The mango ice cream was great, and the outer layer was slightly sticky and powdery, almost like a mochi. The tart passion fruit crisps evaporated instantly, and the small dots of sauce were so powerful. A refreshing mix of tart and sweet. 8/10
This seemed like an extremely low effort dessert. The presentation was tiny, simple, and haphazard. The texture of the flan was soft and mushy instead of jiggly. The flavors were also extremely simple, with just sweetness and caramel. 3/10
This presentation was absolutely spectacular. The crunch of the outside chocolate shell led into the smoothness of the hazelnut broken up by bits of crispy praline. The smooth and cold ice cream also worked really well with the chocolate. The flavors were amazing, with the cigar being complemented perfectly by the rest of the dessert. 10/10
These tart and sweet gummies were so soft, making them a pleasant finish to a somewhat heavy meal. 8/10
Final Review: The flavors in this restaurant were bold and unique. The amuse bouche was extraordinary, and most of the dishes were delicious. The Canard a La Presse was incredible, and the whole show of making the sauce that came with it was pretty fun. The service was friendly and warm, especially during the tableside dishes. Overall this was an amazing restaurant with powerful dishes. 8/10