ESQUINA

Esquina has set itself apart from its contemporaries by striking a fine balance between traditional cooking and more avantgarde creations. Barcelona-born head chef Carlos Montobbio helms the open kitchen as he deftly grills such original dishes as sucrine lettuce in the Josper oven while artfully plating his food with great relish and precision. The discomfort of lodging your derriere onto the cast-iron bar stools is offset by the benefit of having your food served piping hot straight from the stove. For the quality of the produce—which includes black truffles from Manjimup and uni from Hokkaido, all handpicked by Montobbio— the menu presents an extremely great valuefor-money dining experience.