Blow Martin Berasategui! From communication, service to seasoning, fire, creativity, plates and even weights, everything is perfect, this is what a Samsung restaurant should look like. Basque cuisine is really the most cutting-edge presence of Western food. Foie gras tarts, pepper mousse sturgeon is what a fairy pairing. Frozen seaweed balls and champagne foam with oysters, Brazilian coffee and roast lamb milk with seagull shrimp need much imagination and keen taste. The signature garden salad all floats on the water of the pond with early morning dew, and then asks to know that the original transparent lizard is a package of tomato seeds from one tomato. The style turned out to be completely authentic and authentic with beef dumplings and Japanese grilled salmon. And finally someone gave roast pigeons with greasy pickles. Then the dessert deconstructed Southeast Asian papaya salad and made chilli powder into ice cream. General Western food always starts with the start of the amazing and finally slowly returns to the flat, but Lasarte makes a whole meal full of praise. Unconstrained in form. Innovation while never ignoring taste. Others may be chefs, but Martin Berasategui can be called great artists.