Mono

Chef Ricardo Chaneton cooks with the sensibility of someone who carries a continent’s pantry in his head. Mono’s menu moves fluidly through Latin America: Venezuela, Mexico, Ecuador and beyond—not as a tour, but as a conversation between memory, produce and technique. The combinations can read curious on paper, yet on the plate, they feel instinctive, almost inevitable. The Danish langoustine with cacao expressions captures this approach beautifully. The shellfish arrives pristine, its sweetness layered with different forms of Ecuadorian cacao that bring bitterness, fragrance and depth in measured strokes. Bread, often overlooked elsewhere, becomes a moment worth pausing for: white sesame sourdough, baked in-house, paired with a rare Catalonian olive oil whose grassy richness lifts the nutty crumb.

Tatler Tip

Curious diners should ask for Monopedia, a beautifully assembled booklet that dives into the ingredients behind the menu, offering a deeper glimpse into the culinary world that shapes this restaurant.