La Reserva
Chef Alejandro Marchant offers a sophisticated take on regional cuisine: wild boar prosciutto with sauerkraut, venison robed in honey and balsamic vinegar.
Chef Alejandro Marchant offers a sophisticated take on regional cuisine: wild boar prosciutto with sauerkraut, venison robed in honey and balsamic vinegar.
Chef Alejandro Marchant offers a sophisticated take on regional cuisine: wild boar prosciutto with sauerkraut, venison robed in honey and balsamic vinegar.