ALTO

Chef Carlos, who has made his classes at Hoffman School in Barcelona, prepares a creative gastronomic cuisine of prime choice. He is also the owner of the places, which pushes him to be irreproachable. A sober atmosphere where wood is at the honor, surrounded by a garden and fountain. A small room directly overlooks the kitchen. Just to drool, here is a dream menu: in entry, fondant and his foie gras, followed by a cod by doughnut with aioli to apples or, if one is rather meat, an oral osso and his polenta of spices Cocoa and ice rum grape; and to finish a chocolate and saffron pear. A very beautiful map of Chilean, Argentinian and Spanish wines; some French wines, for example, Sancerre 2005 and Pouilly Smoked 2005.