Frommer's Review
The Catalan chef, Sergi Arola, is generating culinary excitement in Madrid, a Castilian city that in the past never paid a lot of respect to the cuisine of Barcelona. Arola trained under Catalonia's greatest chef, El Ferran Adrià of El Bulli. Arola learned from the master, but in Madrid he is creating his own magic with imaginative dishes. Forget the dull lobby of the Hotel Miguel Angel, a holdover from the 1970s, and enter this elegant dining enclave. Deluxe ingredients, personally selected by the chef and changed to take advantage of the best in any season, are fashioned into some of the capital's most flavor-filled dishes. Launch yourself into your repast with raw seafood and seawater gelée and then proceed across the heavenly menu, perhaps selecting a salmon risotto or a carpaccio of wild mushrooms. Even the bread placed on your table is freshly made and a delight, as are the creative desserts.
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