Formerly trained at Le Cordon Bleu Paris, chef Rodrigo Conroy now prepares inventive Mediterranean-Basque cuisine at this namesake restaurant in the Miraflores district. Inside, illuminated wall panels cast a warm orange glow over the dining room, which is decorated with white tablecloths, plush banquettes, and a glass-walled fire pit. Reflecting the trendiness of the space, the menu includes creative options like homemade cannelloni stuffed with quinoa, caramelized foie gras, fig carpaccio, and quail egg, served with a side of Parmesan ice cream. Desserts incorporate playful touches like coconut foam and Wonka Nerds.
After dinner, check out the late night party scene in the adjacent lounge, which has live music and innovative cocktails made with unusual ingredients like truffle oil and balsamic vinegar.
AmenitiesOpen / Closes
- Bar Dining
- Full Bar
Cuisine Type:: Spanish/Tapas