Saddle

A tasting journey at Saddle serves as a sophisticated bridge between the golden age of Spanish gastronomy and contemporary technical precision. The experience often commences with a masterfully executed pâté en croûte, where a mosaic of sweetbreads, foie gras, and Iberian jowl is encased in a golden, laminated pastry that yields with a distinct buttery snap. Seafood courses, such as the Mediterranean red prawn tartare, highlight ingredient purity, often paired with a deep-fried head that provides a sharp, saline crunch. The progression concludes with the signature Grand Marnier soufflé, a towering, aerated marvel flambéed tableside with Courvoisier to release a heady citrus aroma. Each plate, from the silk-textured Iberian ham veloutée to the chargrilled artichokes, reflects a philosophy where classicism is not a relic, but a living standard of culinary excellence. It is a rigorous exercise in elegance, focusing on the luxury of the essential and the art of the table.