Chef Fernando Arévalo has a way of making every ingredient on the plate sing. Our categorically stunning main course of Pata Negra was a taste sensation, from the unbelievably tender presa cut of Iberico pork that had been painstakingly marinated overnight with cumin, cayenne and paprika, coated in squid ink bread crumbs and glazed with a reduction of pork stock and apple juice, to the charred Piennolo tomatoes bursting with smokey sweetness.

Taste: 5/5