From the hake to the scallops, and chocolate souffle to finish, all dishes were made by chefs who were very technically proficient, with each dish beautifully presented, utilizing advanced techniques rarely seen outside of fine dining.
But despite all that, we weren't blown away by our meal.
On top of the decor, the dishes felt as though they'd also remained untouched since 1936. While that's often one of the key drawing points for visitors, I've eaten far more interesting meals for less money, such as wildly creative 20-course tasting menus that include Wagyu beef fat fudge.
However, I've never eaten anywhere with this level of high-quality service.