Casa Marlo - Carte

exceptional, like the vast majority of the times we've gone.

very rich food and very attentive service. pity that drinks are too expensive (a bottle of water euros).

of the best quality/price restaurants I've eaten, plus the great attention. incoming seconds and desserts just e. unique but, they don't have a baby changer. Voir le carte

good tapas, to eat the drop and depending on the hunger you bring snacks and attention, correct. arriero garlic quite good (something salted for my drop, but well) given cod with pisto, also quite well.

They treated us terribly, and the food was more than rich. We met the chef and, in general, all the staff seemed very nice, very well formed and very correct. The courtesy tile for dessert was exquisite, as well as other desserts. We'd definitely come back to try things that stayed in the tinter.

Lugar limpio. personal. super eficiente,rápido,amable y simpático Maripaz una profesional de pies a cabeza. mujer sencilla atenta y muy trabajadora.lo que tiene se lo merece. los platos exquisitos. los pies de cerdo deshuesados son imponentes y las torrijas son de un escándalo en gran cantidad .doy gracias por encontrar este lugar sin pensarlo. Voir le carte

in basin. we have ordered the drop menu that were three inlets alcachofa, egg croquette of pretty clay) for, to highlight and the one that has most dripped the egg with truffle cream. As a main dish they brought us a dish of meat that they didn't tell us what it was at first.It turned out that they were peanuts. a torrige and they've also put a tile on us.

the food is fine but the atmosphere failed, it reverberates all the sound with which everyone screams in order to communicate, would require some acoustic traps. Another point that didn't get us was the fact that we'll be taken from the main dishes without having finished them and without asking, we also called the waitress to tell him that he won't take it and they wouldn't hear us.

De la gastronomía conquense se ofrece aquí una variada selección. Todas sus recetas son preparadas con verdadero esmero y elaboradas con los productos más frescos del mercado. Su cocina utiliza materia prima regional, y le agrega un toque de autor que le da personalidad y un sabor particular a todos los platos. De ellos se destacan: Troncos de carne roja de buey sobre jabugo con salsa de queso manchego, anchoas frescas maceradas con vinagre de manzana y aceite de cebollino. Voir le carte