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The name contains a Danish zero and a Greek suffix, which tells you something about how seriously this Michelin-starred seafood restaurant takes its own concept. The kitchen cures, smokes, and matures fish and shellfish into what they call "charcuterie of the sea," then serves it in dishes built from Spanish ingredients with Italian and Asian detours. Tasting menus are named after ocean depths, because of course they are.
One honor, in evidence:
The record strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we score
Nearby in the record closest first
- Gelida Catalan Eat · 65
- Slow & Low International New American Eat · 86
- Cinc Sentits Catalan Eat · 89
- Bar Canyí Catalan Eat · 65
- Cruix Spanish Eat · 74
- Enigma Eat · 96
- COME by Paco Méndez Modern Mexican Eat · 86
- Jiribilla Eat · 69
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