Ferretería Restaurante — Restaurant in Madrid

How long does one watch people completely disorganized and in utter disarray? Out of some strange fascination, I can say about 10 minutes...10 minutes of never getting acknowledged by anyone and seeing people unable to run a restaurant! Like a horrible car accident, I couldn't help but stare.

Two waiters in this scene, management or the host was never seen.

One waitress is running around frantically clearing one massive table, all the while she's trying to get a group of ladies sorted at the same time. Running back and forth with a jackrabbit's pace, she looked completely defeated. Nevertheless, she mustered on. She never acknowledged us, too busy to care about anyone else coming in that she had to wait on.

Meanwhile, another waiter, he's in the back corner just behind a curtain, he's taking his time nonchalantly breaking apart boxes. He looked much more at ease with his task.

While my mom and I are standing near the front bar, we can't help but notice all the empty glasses. Thirty, maybe forty glasses all piled on the bar.

So our box breaker, you remember him right? This human loaf of bread comes out from the back corner, comes up to the bar, and does something quite bizarre. He moves glasses from one end of the bar, all the wayyyyyy over to the other end. A shuffling of glasses as it were. Was he trying to organize the chaos or just trying to look busy? Hard to tell.

So I strike up a conversation with glass shuffler, I ask about all the many glasses on the bar. After all, I want to make sure he actually sees me. I may or may not be able to jump between timelines, so sometimes in the transition people may not see me.

Success, he can in fact see and hear me. He barely understands what I'm saying, our languages criss cross like all those multiple glasses on the bar. He then goes back behind the curtain, all the better to ensure that those boxes he broke were still broken.

By this point, I've had enough of being ignored. I go back towards box boy, chest all puffed up in adult mode, nostrils flaired... ACKNOWLEDGE ME!!! He asks if I had a reservation. I say no. He tells me to wait a moment. I say hell no.

What was once strangely fascinating to watch, has now made me angry. We leave. And as we do, I left behind words of shame & disdain to that doofus of a waiter. Did anything get through to him? Doubtful.

If anything good can come of this review it is this, go to Es Vietnam near the Plaza de Oriente. We went there later that night for a lovely dinner. Abby is super nice and the food...

The Venue dated back to the 16 century. Once it was a convent but prior to this was an orphanage for young girls, this according to Emilio Garcia Ortigosa.

The Food Quality was exquisite and the preparation process was in lay terms-incredible. The washing of hands was accomplished by pouring Beefeater Gin over hands as this accomplished two preparatory elements. First, Gin does not leave any unwanted chemicals (comparable antiseptic wipes) which distorts one’s taste. Second, according to Emilio, it provides a level of warmth on your hands that affects the way Jamon reacts.

We first had the Jamon Sampler, which is laid out to be consumed in a clockwise manner. For example, you start at the very top and work your way to the right. Emilio’s Jamon Sampler took 20 years to develop.

The primary meal was Veal off the bone and some of the best I have ever tasted. The Veal takes 58 hrs to prepare. The waiter’s product knowledge was exceptional, the attention to detail was precise and food delivery was what one expects for such an outstanding restaurant.

Lastly, I do not include advise on attire, however, business casual to formal dress is the norm. The Value was worth the euros paid, be advised the antcipated cost will be an average of 100+ euros/per person.

Finally, there were so many details omitted that I simply was unable to include them all in the review. I want express a special thank you to 3Sixty and Teisha for one of the best dining...

What a nightmare! We had an awful experience at this Michelin-rated restaurant, largely due to an extremely rude waiter named Antonio. Beware if you have food or nut allergies! The English menu had the allergen info, but it was only in Spanish. We were seated in the basement with no cell reception so we couldn’t translate. We told the waitress about our nut allergies and asked for help translating. She assured us the kitchen would remove any nuts. Later, our table was transferred to a new waiter. Despite our allergy warning, we were served a dessert with pistachio flour, and my daughter had an allergic reaction. Staff showed zero concern. I asked for the bill so we could rush to the hospital (my daughter had left her EpiPen at the hotel—a hard lesson learned). I was in tears, overwhelmed and panicking. When we finally got the bill, Antonio smugly told us the dessert menu did list nuts (remember there is no translation). I repeatedly asked him to stop talking, but he continues and tells me this is our fault. As we were leaving, I told the original waitress we were upset, and Antonio screamed at us to “GET OUT OF THE RESTAURANT.” Horrible experience. This man should not be representing...