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Olio Restaurant: Basque Haute Cuisine Elevated to Culinary Art
At Olio Restaurant, the murmur of refined conversations mixes with the aroma of freshly sautéed seafood. Basque haute cuisine finds its utmost expression here. The open kitchen reveals chef Abel Corral, who moves like an artist before a blank canvas, paying tribute with his dishes made from seasonal products to local producers.
The dining room, as intimate as it is sophisticated, is decorated with discreet pieces of contemporary art. On the tables, delicious bites play with textures and flavors from the Cantabrian Sea and the Basque garden, perfectly paired with selected wines from the region.
We were informed that the restaurant has occasional collaborations with guest chefs, but that is not the case today. The atmosphere is very calm and elegant; however, it seems to hold secrets: could someone have planned a theft during an apparently innocent dinner?
We ask the waiter how many people have ordered lobster in the last two days. He tells us no one. We doubt for a second whether The Specter is staying in this hotel. We are convinced that if he were, he wouldn't hesitate for a second to try Olio's delicious lobster, one of his favorite dishes. On the other hand, the fact that he hasn't eaten here does not guarantee 100% that he is staying at The Artist. We try our luck in another common area. What will our next step be?