About
Chef Esteban Lluis celebrates the local valley’s products in his multicourse tasting menu that is contemporary Mexican at its core. The kitchen plays with presentation and expectations in fun and creative ways. The dishes are bold and brilliantly executed, as in the perfectly cooked, crispy duck served over pickled cabbage and sided by carrot purée and duck confit wrapped in Swiss chard. Desserts make a lasting impression, especially the pumpkin crème brûlée on a mandarin dacquoise cake or the guava flan with crispy phyllo sheets.
