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.

• Interactive Culinary Journey Through Two Kitchens: Upon arrival, guests at Atempo are guided through a hallway to two separate kitchens—one for hot dishes and one for cold—where they can sample a variety of appetizers and small snacks before entering the elegant dining room. This unique layout blurs the lines between kitchen and dining room, enhancing the immersive experience.

• Tableside Finishing of Dishes: Many of Atempo’s dishes receive their final touches right at the guest’s table, showcasing the chefs’ craftsmanship and adding a theatrical element to the meal. This practice highlights the interplay between kitchen and service, elevating the dining experience beyond just tasting.

• Natural and Intimate Ambiance with Japanese Cherry Trees and Wood Elements: The main dining room incorporates natural elements such as wood, Japanese cherry trees, and greenery to create small, intimate spaces within the restaurant. This design choice fosters a warm, bistro-like atmosphere that contrasts with the sophistication of the Michelin-starred cuisine.

• Hare (Liebre): Used in the signature dish "hare royale," paired with black garlic emulsion and roast pumpkin, highlighting French-inspired techniques and bold, gamey flavors.
• White Truffle Butter: Elevates the warm squid tartar, adding luxury and aromatic depth to the seafood.
• Japanese Cured Salmon: Featured in a tartar with nori seaweed, showcasing precision in curing and Japanese influences.
• Black Garlic: Forms an emulsion in the hare royale, contributing umami and a smooth, rich texture.
• Pumpkin: Roasted and served with the hare royale, offering sweetness and a seasonal, earthy note.

Tasting Menus

• Atempo Tasting Menu (8 courses): €250
• Timeless Flavours Menu (10 courses): €320

Signature Dishes

• Blue Lobster: €95
• Foie Gras: €65

Desserts

• Not specified