In this small restaurant, located in a residential neighbourhood in the south of the city, they like to experiment with taste, textures, and products under the constant premise of doing something different and personal. From the kitchen, completely open to the dining room, chef Chechu Rey heads up a technical-creative project that, in a bid to avoid resembling anything we have seen before, always tries to enhance the flavours from paths less travelled (there are even biological and chemical compositions). The cuisine is brought to life through two constantly evolving tasting menus: Impulso and Tempo - A highlight? We loved his Tear pea with white garlic base.