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David Muñoz was first inspired to become a chef by his childhood visits with his parents to Viridiana, where he claims to have been in awe of chef Abraham García. He went on to work with García but also spent a few years honing his skills and soaking up influences in London, where he cooked at Nobu and Hakkasan. His own cuisine shows Japanese influence but speaks with a strong Spanish accent. However complex, his dishes feature powerful umame flavors common to soy, salt fish, and fermented vegetables. Dining here is a wild ride of taste sensations, from a tart soup of green coconut and clams to a dessert of grapefruit with white chocolate, miso, and mustard. There are two set menus, one of 7 small dishes, the other containing 11 offerings. Try to reserve far ahead, as the restaurant only seats 20.