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From Food & Wine , DEC 2005
Its top restaurant, Al Hambra, has vaulted ceilings and terra-cotta floors, a reference to the Moorish edifice in Andalucía from which the restaurant takes its name. Chef Alfonso de la Dehesa, a Ferran Adria protégé, trades El Bulli–style experimentation for slightly more traditional Spanish food. The best dishes include rack of lamb with foie-gras sauce, salted cod with crispy bread and a perfect paella....MORE>>
Last updated December 2005




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