Fusion cuisine at its height in the hands of chef Alfredo Ayala. The eponymous dish chayote stuffed with prosciutto, cheese and tomatoes in a tempura batter is just one of a host of dishes that combine a preponderance of seafood in preparations with an international flair. The menu changes seasonally to take advantage of the ripest fruits and vegetables. Housed in the Olimpo hotel, it may be the ultra mod decor or the lure of anonymity in the basement level that attracts celebrities.

Lunch Tue-Fri 11:30am-2:30pm; Dinner Tue-Sat 6:30pm-10:30pm

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