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  • We ended here for an early dinner by "default". We originally intended to go to Caña but ended up leaving since we were very unhappy with the hostesses and their inhability to seat us at a proper table. Anyhow. We came to Nu and were very happy that we did. The food was very good and the service even better. We started with the tuna tartar and chicken wings. Both were very good. For a second course, we had the filet mignon, cooked using the sous-vide technic which gave the most wonderful texture to an already tender piece of meat. It was very impressive. We also ordered the lamb tagine served with tzatziki, one of the best I've had too, the tzatiki that is. The lamb stewed for 24 hours which of course turned the meat fork tender. I ordered the bread pudding with caramel sauce. Next time, I'll ask for extra sauce. I thought there was not enough of it. Probably because I wished I had caramel running through my veins, I love it so much. As I wrote above the food was very good and each traditional dish was done with a bit of a twist. It being the cooking method or a complementary surprise ingredient you would not expect on the plate. Enjoy!
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