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Coque Restaurant Review: Plush fabrics and a palette of chocolatey cream and bronze tones come together to achieve a dining space that is classically formal while remaining warm and inviting. Chef Mario Sandoval’s investigative approach to gastronomy is primarily evident in his profound knowledge of the local raw materials available to him and his team, as well as his obsession with the wood-fired ovens that characterize the restaurant’s two set menus: Max Wood and Archaeology. Tirelessly developing and honing flavors, Sandoval and his crew use many different types of wood to add depth, personality and texture to the food they serve. Starters include prawn tartare with lemon branches, miso and horseradish, smoked eel and crispy Iberian jowls; and braised veal shank with African spices smoked with olive wood. Fish dishes include grilled tuna smoked with wood and vines and served with tamarillo, passion fruit and marinated olives. The suckling pork ‘cochinillo’ lacquered with oak wood and spiced pumpkin purée is the must-try signature dish. An extensive wine cellar carries some 2,500 selections from across Spain and the rest of Europe, with a sommelier on hand to create a wine pairing menu to harmonize with various oven-cooked dishes. Dessert is served in the lounge area and includes a number of tasting options like sheep’s milk yoghurt with smoked foam, citrus with spring buds; and yuzu cream and chocolate with Sacher cake.