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Diego Gallegos raises freshwater fish in an on-site R&D lab and grows the vegetables alongside them, so the tasting menu at this Michelin-starred restaurant is almost entirely self-produced before it reaches the plate. The chef's Brazilian-Peruvian roots pull Andalusian cooking toward South America in ways that feel earned rather than borrowed, and a nod to local Riofrío caviar keeps things grounded. Coastal views come included.
One honor, in evidence:
The record strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to put on record.
Nearby in the record closest first
- Los Marinos José Seafood Eat · 69
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