Chef John Marc stands out for not only his solid professional training (Santamaría, Ruscalleda, Fosh …), but also for his innovative style based on local and seasonal products. He creates dishes such as the llampuga (golden mackerel) with potato and romesco sauce (nut and red pepper-based sauce), the warm oxtail terrine, pears with caramel and puff pastry or the fresh pomegranate with a ‘hidromel’ shot (honey diluted in water which becomes mead when fermented). The place is warm, decorated with branches of cypress and jewelry made by his sister Maria Magdalena

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