A featured dish from our Afternoon Tea-style lunch.
A chocolate cake layered with pistachio mousse, finished with cacao glacage, mandarin orange sauce, and dried Benimadonna citrus.
As pastel de chocolate alone would be rather simple, I developed it into a petit gâteau by pairing it with pistachio and mandarin orange.
*This menu item is not always available. Offerings may vary depending on the season and ingredient availability.
We operate on a reservation-only basis, with bookings required at least two days in advance. Please make your reservation here.
