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A block from the beach in Chipiona, this small, informal fusion spot takes its name from the fresh shoots of coriander and decorates its walls with graffiti, which tells you something about the mood. The young chef trained under Dani García and Dabiz Muñoz, and the short, rotating menu mixes Andalusian roots with Japanese touches. Eight seats at the bar are the ones to aim for.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Croqueta-nigiri Ghoa Michelin Guide
- Gnocci Caccio e Pepe Michelin Guide
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