Located on the 54th floor, the restaurant features rooftop panoramic views. Offering an inspired menu to take you on a journey for the senses through the vibrant Iberian Peninsula and the Mediterranean region.
Upon arrival, you will be amazed by their bar area. If you are a wine lover, check it out!
Moorish design elements and accessories connect the three venues together, while an electric color palette, inspired by the distinctive powder-blue accents that color the town of Chefchaouen to the striking terracotta hues Moroccan walls, highlights their provenance.
The kitchen team is led by Spanish Chef Sandro Aguilera, Executive Chef who has chosen only premium ingredients to be used in his kitchen.
A must try Seafood tapas: Grilled Spanish Octopus, chipotle, green mojo sauce and black ink aioli. Perfectly grilled, the octopus is crispy, tender and so tasty..got us hooked and will certainly kick your taste buds!
Chef Sandro has over 25 years of experience in the kitchen field and has worked with leading hotels such as Relais & Châteaux Hôtel de la Plage Sainte-Anne La Palud, Brittany, France. Hotel Arts by Ritz Carlton Barcelona, Spain. Restaurant Comerç24. 1 Star Michelin Barcelona Spain. And Restaurant Estany Clar 1 Star Michelin Cercs Berga, Barcelona, Spain.
Mariscos (Seafood Paella)
As the Spanish say, ‘Rice doesn’t wait for anyone; everyone should wait at the table for the rice to come.’ Paella is served everywhere throughout Spain – from backyard gas burners and street vendors to the most upscale restaurants. Bomba rice more than doubles in size when cooked, and its main characteristic is the ability to absorb flavors while at the same time always remaining “al dente” or whole and loose. Bombas rice is cooked carefully in a shellfish stock with olive oil, paprika. Steamed over the rice, massive main lobster and prawns add a spectacular look to it! Takes about 40 minutes of cooking. Soon, new Paella ” Half & Half” will allow you to sample different flavors…Soccarat and Pirineos Paella !
Delicious and tasty baked spider from the Basque country. A perfect seafood delight. eaten stuffed and baked, filled with a mixture of crab meat, bread crumbs, tomato, and onions. A vary flavored mix with garlic, parsley, brandy, and olive oil, put in the oven until crispy on top.
2 Feet of Tapas!
What a fantastic way to start dinner and share with your friends a “Best of Spanish Tapas” where you can sample some of the favorites like Spaniards do… Spain’s signature snacks and small plates now combined on a massive wooden platter. We absolutely loved sampling all the flavors there!
Travel throughout Spain and experience many different offerings of tapas like mushroom croquette, crystal bread, cogollos tudel salmon, white anchovies in vinegar (A good tapas bar always has a great platter of boquerones) , fried baby squid & black aioli with lemon, grilled Galician octopus, Spanish meatballs, txogitxu beef, pluma pork & tomato sauce. Tortilla potato, onion omelet
Gambas “al ajillo”(Fresh tiger prawns sauteed in olive oil with plenty of garlic and a dash of cayenne pepper), Uno Mas bravas potato soft crisp & spicy tomato (A classic! Spicy and hot fried potatoes, with a Brava sauce to match!). Padrones, deep-fried peppers from Galicia with sea salt.