Every course at VORO arrives with its own card. Before a single bite, you are handed the story of the dish — an illustration, a few lines on where it comes from and what it is poured with. By the third card, I had stopped thinking about anything else.
The menu
Caviar and almond to open. Shellfish with Palo Cortado sherry. Lobster. Red mullet. Duck. Strawberries to close. Each plate arrived as precise as a jewel, and just as hard to look away from.
