The europe restaurant awards Diaries
Grilled turbot with salsa verde shines even brighter using a abundant slick of hummus on The underside. Hazelnuts and brown butter enliven the salsa macha while in the grilled squid. “You wouldn’t uncover it in Mexico,” Mr. Nuñez claimed of his cooking. “But it's Mexican.” Priya KrishnaAmid extreme crackdowns and arrests, pro-Palestinian