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Since its renovation, Tragaluz remains the same as always after 22 years, but younger and fresher. Its name is stronger though, because now you can see more sky
The ground floor has three bars. Upon entering you find the oyster bar – TragaFishh – overseen by Luis de Buen. El Japonés returns home and arrives with new things: the ceviche and sushi bar and the natural charcoal Japanese grill bar for making kusiyaki.
Tragaluz is on the upper floors, traditional but updated. Sketches of Mariscal’s design of the new logo decorate the staircase wall as you go up. Here in this space you find the kitchen – a surprise because you have to pass through it to reach the dining room.
The food is traditional but modern, adapted to the tastes and lifestyles of today. You can find the same recipes as always but created using the latest technology and lighter ingredients.
The top floor, with fireplaces and sofas, is for more informal dining; for coffee or a drink before or after dinner.
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