Sérêvène By Chef Pawan Pinisetti

The restaurant was rather quiet when I arrived around 7pm. People usually arrive later. The waiter was extremely knowledgeable and made good drink and food recommendations. I ate beef tartare and asparagus plus a chocolate soufflé. All dishes were excellent and presented in a suitable way by the chef himself in case of the asparagus and soufflé. I felt well looked after throughout the evening and would come again for sure!

Chef Osvaldo Olvera took the time to explain the entire menu to my wife that in itself is worth five stars. From the cleverness of a pea soup with a cappuccino texture to a maitake/hen of the woods mushroom my fungi averse spouse enjoyed; to a delightful chocolate soufflé with no floury flavor or texture, whose gold melting in with the the chocolate was a visual as well as flavorful experience, we had an extraordinary memorable experience.

The food here is the star. The service and decor are excellent but nothing can take the spotlight away from a creative but delicious menu. All too often today, chefs are preoccupied with style over substance, presentation over taste. Not here. The presentation is excellent but it is the delightful layering of flavors that makes the meal. The steak tartare, the lobster tagliatelle, the hen of the woods mushroom, and the foie gras crème brûlée were particularly highlights. Hats off the Chef Osvaldo and the team that help execute Chef Pinisetti's vision.