The ground floor has three bars. Upon entering you find the oyster bar – TragaFishh – overseen by Luis de Buen. El Japonés returns home and arrives with new things: the ceviche and sushi bar and the natural charcoal Japanese grill bar for making kusiyaki.
Tragaluz is on the upper floors, traditional but updated. Sketches of Mariscal’s design of the new logo decorate the staircase wall as you go up. Here in this space you find the kitchen – a surprise because you have to pass through it to reach the dining room.
The food is traditional but modern, adapted to the tastes and lifestyles of today. You can find the same recipes as always but created using the latest technology and lighter ingredients.
The top floor, with fireplaces and sofas, is for more informal dining; for coffee or a drink before or after dinner.
bit expensive and not so personal.In my reservation I mentioned that the visit was for the 50th birthday of my husband, but they didn´t say or do anything with it.
We had very nice evening with a good and interesting dinner. The meal could be hotter.
Only the room was little bit to cold for the ladies.
Really good food, nice ambience and service. We were a little bit early, so it was very quit. But I would go there again.