This elegant, contemporary restaurant is a top spot to enjoy fine food paired with fine wines. The wine cellar features about 500 bottles from 15 different countries and the menu is short and sweet. Cod a pil pil is found all along the coast, but El Serbal is the only place we know where artichokes, clams, and octopus find their way into the dish. The contrast of colors and textures makes it look almost too pretty to eat. The classic roast suckling pig gets an entirely novel treatment. It is roasted with oranges, then flambéed with peach liqueur, and served with a mound of chia seeds.