Pata Negra

Modern Spanish cuisine. Everything smacks of the “experimental”, except for the service, which is outstanding.

The concept is to offer typical, familiar fare, but in such a way as to inspire the diner’s palate into thinking the dish is completely new. That concept extends to the interior as well.

The decor goes after a non-decoration based aesthetic—use what’s already available. The glasses on the table are artistically stacked, the large white dinner plates all have a different form, and the napkins look like miniature mountain ranges.

Same goes for the menu—nothing you wouldn’t recognize, but you’ve never tasted it like this before.

The menu changes daily, depending on the wholesaler’s selection. If you like nitrogen cooking, go for the raspberry sorbet. It’s in our Top Ten.