We arrived at about 2:30 pm on a Monday, the place was busy, we spied a table by the window but it was reserved, all the tables in the whole outside area were a available except for 1 table with 1 guy and 1 burning cigarette. One has to wonder why, or maybe not. A little ash, nicotine, tar and paraffin fumes with your carpaccio de salmon, sir? Oh, yummy! There was one table available in the inside room of the inside-inside, but it was an elevated bar style table. We took it anyway, and I helped my 4 ft 11 inch tall wife mountaineer her way up to the high peak of the stool. She declined the bottled oxygen (not offered) but accepted the bottle of water con gas. Our waiter, Sergio, bravely blundered in his best English, and I am grateful for his efforts. He explained the "Pairing" to us, 3 starters with 3 wines, a choice of one main course form 3 options with its 'paired' wine, and a choice of one of the 2 dessert options with its 'paired' wine. I chose the pork main course and my wife chose the sea bass. We each chose a different dessert. After a while 3 wine glasses showed up for each of us, a white, a light red and a medium red. My white wine was clear but my wife's white wine was cloudy. If you are going to serve 2 supposedly identical wines to the same table, they ought to at least look similar. My wife called Sergio over and asked him to get her a fresh glass of clear white wine. Sergio explained in Spanish (No mas, no mas Ingles) that the white wine was unfiltered. I immediately realized that her glass had been poured second. As luck would have it, I am partial to unfiltered and unfined wines, particularly if it has been sur lees. A quick swap of white wine glasses and all was right with the world once more. After a while 3 bread rolls on a platter with a red sauce appeared. Was this the 3 starters? Nah. The rolls were hot, tasty, soft inside with a crunchy crust, slightly yeasty aromatic. Very nice. The red sauce was slightly piquant, yet slightly sweet, with no hints of tomato. Strange but tasty. Then we each received our platter of 3 starters. Two small oysters (Kumamoto sized) one hiding under foam.. Briny, slightly tart, fresh, tender, not tough or chewy. The Escandalo Semillon wine did not work well with the oysters, I would have thought a very dry Riesling would have been closer to the mark. The second starter was a gently toasted bread with red strawberry looking jam with tiny aubergine crisps. The texture of the toast was intriguing. The mild sweetness of the jam was counterbalanced by the aubergine slight bitterness. This was quite a successful starter. The light red Maturana Pais was a reasonable match for the starter, though a slightly sweet rosato could have been interesting. But this is a Chilean wine flight. The final starter was a beef slider of vacuno tapapecho with a heavy cream sauce. The slider bun was well toasted and slightly crisp, a good meaty umaminess with creamy richness.The Dagaz carignan matched well with the beefinesss but was a little overshadowed by the rich creaminess. A lightly chilled Pinot Noir, or even a non-Marlborough County type Sauvignon Blanc might have been interesting. Then came the main courses: grilled fish of the day and grilled pork flank. The fish was a seabass, but lamentably not Chilean sea bass. The fish was rather unevenly cooked, overcooked in most places, undercooked in some. The tempuraed artichokes were different, but good. The Gonzales Bastia Chardonnay-Viognier was about as bland as the sea bass, so no points for either, except to let them both wallow in their mediocrity. The grilled pork flank was well seared on the outside, white and tender on the inside, short of juicy but more importantly short of dry. This was a very flavourful piece of pork, not overly salted in search of false flavor, just a yummy, tasty piece of pork. I am not a fan of beans, and even less so of bean puree. But adding a little bean to the pork on the fork really brought the pork alive. (I confess I used the pickled veggies more like a palate cleanser.) End Part 1