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Description: The Padron brothers have created a style far removed from the habitual profiles of catering, which are often prone to clinging on to the mundane. They look for refinement, flavours and sensuality in their dishes, they have achieved this at the cost of losing hours of sleep. Their premises express a personality conspirational against the ordinary, unconnected to narcissist overstatement, they do not exaggerate what they do, only presenting results. These two chefs are touched by the grace of creativity without losing their naturalness. Jonathan, like us has a sweet tooth, and on the table he offers us chocolate truffles, pineapple jelly, curry biscuits and orange clouds, which we devour forgetting that just before we had the pleasure of peaches with pistachios, chocolate sponge, coconut ice cream and cocoa beans. Thus giving a slow finish to a meal or rich oxtail with celery puree and truffle, mushroom cake with foie and some marvellous appetisers, of which it is impossible to forget the black olive churros.