From the moment you sample the refreshing small cocktail of maracuyá (passion fruit) and tiny carrot soup appetiser, you can guess that dinner at Bo Bo, ensconced inside the exquisite Bo Bo Hotel is going to be something a bit special. And when the à la carte food begins to emerge from the kitchen, you know it is. Delicate sweetbreads on a brioche base make an outstanding starter, only outshone by the pan-fried risotto main course. Crisp on the outside and richly cheesy and savoury on the inside, served with a cherry tomato salad with spinach, olives and a poached egg, the textures and flavours in this dish are emblematic of the Mediterranean-Argentinian fusion cuisine at which chef Adrián Sarkissian excels. The food looks beautiful, and it tastes heavenly - nowhere more so than in the grand-finale house dessert cocktail:the BoBo Cream, a heady mix of ice cream, Baileys, strawberry liqueur and a forest-fruit coulis.