Saint Julivert

Curated by chefs Alex Raij and Eder Montero, the kitchen prepares small, well-executed plates like wild shrimp, Iberico pork, and anchovies. During the "violet hour" happy hour, the restaurant offers a half-portion tasting menu. The space itself is compact and elegant, featuring dim lighting that is not photo-friendly. Diners often recommend sitting by the bar to watch the action, paired with selections from a chef-driven cocktail list that occasionally features off-menu drinks.