The modern Spanish establishment Islero (Plaza Athenée, 0 2168 8100) has been known among foodies for awe-inspiring deconstruction of the nation's age-old recipes. Now, the swanky restaurant has recently introduced the new head chef Emiliano Vignoni Alvarellos as he pushes the Spanish cuisine even more beyond the border.
With stints at the two Michelin-starred Mugaritz and Atrio restaurants, Alvarellos has given Islero's old menu a contemporary touch, introducing dishes like the lamb dish (B1,200) served two ways — charcoal-grilled rack of lamb and lamb ragout wrapped in spinach leaves sitting on top of cauliflower purée and couscous. The molecular approach is showcased in the signature dish which sees green pea lookalikes in the form of spherical bits which explode into green pea juice in every mouthful bite.
Pastry chef Ilianna Karagkiozi is in charge of impressive desserts such as Strawberry Field Forever (B260) and a dish of aromatically addictive olive oil-infused chocolate dessert (B260).
