MICHELIN Guide’s Point Of View
There’s something reassuring about a kitchen that gets in whole beasts and does its own butchery— you just know it understands the essence of what good cooking is all about and that their creations will be borne out of a love of food, not balance sheets. Here at the small, but perfectly formed Casa Mono, dishes are designed for sharing but are big enough to do so, and there are none of those one-bite-and-it’s-gone plates that blight so many places these days. Nor do they arrive in a stampede at your table. Instead, they are sent out in a sensible and well-paced order for the benefit of the diner rather than the convenience of the kitchen. Having said that, with so many appealing items on the menu, it’s very easy to over-order. The kitchen is nominally influenced by the Costa Brava, but rest assured that its reach is far greater than that and the tapas are far more sophisticated than they pretend to be. Creamy scrambled eggs with uni is a must; caramelized scallops come with a well-balanced green curry; confit goat will make you question why you don't see more of it on other menus; and the spiced lamb sausages really pack a flavor punch. This is food to cure what ails you.