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M.B.

M.B.

2016
Address :
carret. TF 47, km 9 E - 38687 Guía de Isora38687Guía de Isora
Phone :
922 12 60 00
E-mail :
reservations.abama@ritzcarlton.com
Website :

Cuisine Creative

Menu 115/135 € - Carte 98/115 €

This restaurant boasts an attractive bar area, a classic yet contemporary dining room peppered with colonial decorative detail, and a tranquil terrace. The innovative cuisine combines excellent ingredients, superb technical skill and meticulous presentation.

Useful Information

Main services

  • A particularly  interesting wine list A particularly interesting wine list
  • Park or Garden Park or Garden
  • Meals served in garden or on terrace Meals served in garden or on terrace
  • Outdoor Tennis court Outdoor Tennis court
  • Disabled access Disabled access
  • Air conditioning Air conditioning
  • No dogs allowed No dogs allowed
  • Private dining rooms Private dining rooms
  • Hotel garage (additional charges in most cases) Hotel garage (additional charges in most cases)

Payment options

  • American express
  • Diners Club
  • Visa
  • Master card

Opening hours :

Closing: 6 june - 19 july, monday, sunday.. Contacter l'établissement pour confirmer ces informations.

Ratings summary

M.B.

Score average

12 opinions

5/5

Review

Summary of opinions

  • excellent (10)
  • good (2)
  • pleasant (0)
  • adequate (0)
  • poor (0)
  • bad (0)
    • M.B.

      ,

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      Véronique Fanton

      5/5

      Review information

      • Language: fra
      • Position : As a couple

      Pros

      Cuisine raffinée et inventive, mariages de saveurs originaux

      Cons

      Le restaurant comporte deux salles :une grande salle coloniale et une petite un peu triste. Une revue de certains contenants ne serait pas superflue.

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    • M.B.

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      HaraldNickel

      5/5

      Review information

      • Language: deu
      • Position : With friends

      Pros

      Wie immer ambitionierte, exzellent kunstvoll komponierende Küche und wunderbarer freundlich-perfekter Service.

      Cons

      Dennoch entwickelt sich die Küche und die Präsentation der Speisen in die falsche, weil zu experimentelle Richtung. Als Gäste bereits der ersten Stunde kommt die Region (nicht bei der Dekoration, aber bei den Speisen) zu kurz; zu oft wurde beim großen Menü ein kalter Hauch von annähernd nichts präsentiert.

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