Drink and Dine
Laying the table.
A 10-seat counter, run from Salisterra
Chef's Room
Private dining · Dinner
One menu, cooked in front of you and passed straight across the marble: crab raviolo with kohlrabi and vadouvan velouté, bluefin tuna belly, a pork loin with pickled greens and tzatziki.
It also hosts visiting chefs in residence, each bringing their own menu to the same counter.
The kitchen
Ricardo Chaneton
Chaneton, of the Michelin-starred restaurant MONO, sets the creative direction for Chef's Room as he does for Salisterra next door.
