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Santceloni Restaurant Review: Designed by Pascua Ortega, this spacious and thoughtfully lit dining room fuses a contemporary look and restrained detailing to create an air of luxury. Simplicity reigns, ensuring the cuisine and wine offerings star as the main protagonists. Having trained in many of the best kitchens in the Basque Country, Catalonia and Madrid, chef Óscar Velasco brings together flavours from across Spain, displaying technical wizardry and a respect for seasonal produce. Start with white prawn and peas with celery, eucalyptus and apple, or veal sweetbreads with pumpkin, hazelnut and garlic. For a main, we suggest the smoked mackerel with apple jelly, cauliflower, and lemon and beet purée, or roast sucking pig loin with thyme. Resident sommelier David Robledo has created an extensive wine list that features some 600 references from across Spain, France and beyond. This considered selection features a noteworthy array of cavas and sherries, as well as the exclusive Priorato Eusebio Robledo red, which is a tribute to Robledo’s father. Consider accompanying your meal with the grand wine pairing menu. For a fruity finish, try the lemon cava soup with thyme and mint, or the iced coconut with pineapple, quince jelly and brandy. And for chocolate delights with kick, order the creamy white chocolate with citric, ginger and mango or the passion fruit and chocolate soup with hazelnuts, olives and curry.