Hortensio

This restaurant from Colombian chef Mario Valles has relocated to new headquarters at the Hotel Gran Meliá Fénix. Valles’ cuisine, served in a set four-course menu, combines his attachment to the French school of cooking, Latin touches that stem from his background and the glorious ingredients found in the Spanish pantry. The result is a menu of dishes like his take on the historic Troisgros dish, salmon in sorrel sauce, or breast and thigh of guinea hen with a black trumpet mushroom purée. The wine list offers more than one hundred national and international labels.