A three star meal we all felt in a restaurant with only one star, it is not only in Ireland that Michelin cannot get it right.

One of the “snacks” the leaves were intense chestnut, the mushrooms bombs of cep flavours and the little corn brandy snaps were stuffed with a mousse of Foie Gras

Probably the most delicious and perfectly cooked Pigeon.

Ourselves, our friends Pat and John Stewart and the man himself who is Albert Sastregener i Sarroca, but better known as Ti