Atempo

This spacious and contemporary restaurant will surprise guests as soon as they walk through the door as they are accompanied to two kitchens, for hot and cold food respectively, in which they can try a pleasant array of appetisers and small snacks before being ushered into the elegant dining room. The cuisine here, based around a single tasting menu designed by celebrity chef Jordi Cruz, showcases contemporary cooking and techniques that aim to highlight the depth of flavours, something they succeed in here thanks to top-quality ingredients and highly consistent combinations. The interplay between the kitchen and the service in the dining room is particularly impressive, with the finishing touches to many of Atempo’s dishes added in front of guests. One standout dish was the hare royale, with a black garlic emulsion and roast pumpkin and white garlic cream – a French-inspired recipe combining both flavour and solid technique.

What makes it worth the detour

• Two-kitchen opening act: hot and cold stations set the tone before you reach the dining room.
• Service as choreography: tableside finishing is part of the rhythm, not a gimmick.
• High-signal plates: sea urchin, carabinero, and a properly built hare royale anchor the experience.

Ingredient stars

• Sea urchin and carabinero: a signature pairing that leans briny, sweet, and high-impact.
• Hare: classic French structure, modern execution, used for the house version of hare royale.
• Black garlic: deployed for depth and umami, especially with game.

Format

• Modern, one-star dining built as a walk-in sequence, snacks and appetisers start in two separate kitchens (hot and cold), then the meal continues in the main dining room.

Menus

• A la carte is available, plus two tasting menus (Atempo and Gran Atempo).

What to expect

• Strong tableside energy, finishing touches are often added in front of guests.
• Contemporary technique focused on depth of flavour and ingredient quality.

Example plates

• Galician sea urchin with carabinero tartare and Ossetra caviar.
• Hare royale with black garlic emulsion and roast pumpkin.