Highlights included deconstructed mash served in martini glass with a mousse texture, seafood squid ink rice, suckling pig, free flow of Iberico ham, an extensive range of seafood appetizers and exquisite and a flow of original dessert creations. When the desserts were revealed, I surged towards the table like the other children in the restaurant, ogling and marveling at the brilliant array of curious sweets and burning my brain choosing which ones to covet on my plate. Not surprisingly, I ended up with one of almost every type there is offered... Not ashamed.
As I grow more gastronomically hungry, the urge to pay high prices just to enjoy orgasmic pleasures in my mouth becomes stronger. I can't wait to experience more authentic Spanish food in Spain coming June. It might just be the best trip of my college life ever.