“Solo”will awaken your palate

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Solo’s modern décor is open and comfortable.

Solo’s modern décor is open and comfortable.

“Solo” is the name of the restaurant on the first floor of the Grenada Hotel located on Eusebio A. Morales Ave. It boasts an “autuer menu” designed by executive chefs David Quesada Pascual and Alfonso Victoria Riande. Sunday and Monday, a prix fixe menu is offered which might start with a delicate, mahi-mahi carpaccio, dressed with micro-greens and spiced, sesame oil. The course segues to skewered beef brochettes which come with a perfect-baked potato. Dessert, a crème catalán topped with a sheet of caramelized sugar, is as delectable to the eyes as it is to the palate.

The rest of the week the menu choices open up with such delicacies as seafood risotto, lobster mac-and-cheese and chiricano bean potage. Diners will also find a good selection of fresh fish and poultry and the choicest cuts of steak.

The décor is open with a modern flair. Picture windows let in plenty of natural light with views of the hotel’s gardens. The extensive wine selection is housed in a glass room in the center of the floor, where the reds, whites and champagnes are artfully displayed. Solo is equipped to handle requests for private parties and has a VIP room that seats 10 comfortably. The service mirrors the elegance of the establishement, impeccable at every level.

A private, VIP room seats 10 in style.

A private, VIP room seats 10 in style.

Mahi-mahi carpaccio with micro-greens, toasted corn and jalapeño-infused sesame dressing.

Mahi-mahi carpaccio with micro-greens, toasted corn and jalapeño-infused sesame dressing.

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