This is a Spanish creative trip on the tip of the tongue~el Willy, with a Mediterranean atmosphere, the Spanish restaurant restaurant glass and wall artist graffiti handwritten menu, marine animal patterns look more cordial and casual! THREE CHEFS...AND A WINE GUY! Three chefs and a wine tasting! The dinner of four talented chefs is a night to look forward to! Creative Tapas mini Iberian ham with tomato jelly appetizer choice~ New ideas~ Potted plants, snacks are embedded in the flowers, full value, Spanish classic ham with sweet tomato frozen, and then wrapped in ice cream-like thin crisp, the entrance is slippery and sweet, Creative taste 100%~ The secret smoked seafood smoked shellfish and sashimi matched the Tapas into the heart, fresh scallops with sea urchins, tuna with fresh fish, such as the smell of the sea on the face~ the sweet sauce seasoned seafood~ carefully packed in a small spoon, A mouthful, the meaning is still not enough~ artichoke, quail eggs with caviar bird nest-style displays have once again sprouted me, lamenting Willy's brain is wide open~ caviar with quail eggs embedded in artichoke~ artichoke flower alias French lilies, often used on Western dining table tastes clear and fresh, Its taste is similar to the aroma of walnuts between fresh and mushrooms, and the original aroma of caviar spreads from lips and teeth to nose~ Traditional Spanish tomato cold soup frosted with smoked small salmon as an appetizer before the main dish is different from traditional Western hot soup mash tomatoes to show delicious cold soup~ Spleen, suitable for summer to enjoy chef farges secret crispy Atlantic octopus with spicy sauce, one of the three chefs of Farges, wonderful presentation of a thin layer of taro mud at the bottom, mellow hot sauce with fresh and delicious octopus musty seafood can make such a delicious form. Finally, the egg flower did not even leave the sauce. Fried shellfish, grapefruit, onion, Iberian lard and dragonfly egg flower love the shellfish, but also the top-quality Western food in the super thick shellfish fusion onion Xiyu cooking with Iberian pork. More or eat its original flavor and sweet~ Bone pig's trotters with bovine liver fungus and Argentine prawn trotters to bone, with Argentine prawns and bovine liver fungus prawns to freshen up, bovine liver fungus to increase fragrance at the same time to greasy entrance soft simmer to the mouth, girls love it~ full of collagen slow yak face meat with pumpkin sauce, Red vegetable head, spinach, apple salad is slow, this dish is very good and tender, when the sauce is more beautiful, the sweetness of pumpkin and red vegetable head is not noisy, spinach and apple ding is detoxified and fresh, the entrance is instant Creative dessert perfect finish season strawberry with sparkling wine secret Strawberries, Spanish desserts always surprise people to try the combination of sparkling wine and cream for the first time. After adding CAVA, the overall taste is refreshing, and the layers are rich and wrapped in strawberries. It is as fragrant as eating jumping sugar, jumping in the mouth~ There is also a mix of sparkling wine with desserts, refreshing acidity, Just relieved~