Paolo Casagrande, one of the most talented chefs to come out of Martín Berasategui's kitchen, was chosen to run the kitchen at his mentor's second restaurant. As to be expected, the dishes, like the ravioli of wagyu and eel, the Duroc pig trotters or the roasted kingfish with clam pil-pil, along with a few preparations unique to this location, display the Berasategui imprint. Dining at the chef's table is recommended for viewing the intricacies involved in preparing Berasategui's cuisine.