By
Bru Romero

There is no doubt kitchen masters usually turn everything they touch into gold. This is the case of chef Abraham Garcia and Luz de Luna, his third project, where he serves Hispano-Mexican food.

Guests are welcomed by a large bar filled with tapas, snacks, appetizers, tacos and platillos

Located in the Salamanca district, on foodie street General Pardiñas, Luz de Luna it is little brother of Viridiana and Comala. Guests are welcomed by a large bar filled with tapas, snacks, appetizers, tacos and platillos.

Luz de Luna’s tasty experience includes guacamole with seasonal chips and ham cruststripe and shrimp squid;poblano chilli croquettes with roast chickenwild boar meatballs with quinoabeef cooked on coalfish of the day;Guadarrama beef tripe and nose tacosgolden beef cheeks, and desserts such as mango colonelred fruits3-milk cake or coconut panna cotta with orange coulis and cinnamon raise the experience to a fusion adventure.

A place where the product is taken care of and cooked in different, delicious ways, allowing guests to plunge into a culinary frenzy that rebels against imitations of Hispanic gastronomy. Luz de Luna is indeed worth it!

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