Andaluz

Andaluz 的評分，來自曾造訪用餐過的客人。根據最近的評分

1. R

   Robert

   Washington DC2則評論

   5.0

   在5天前用過餐

   1. 整體 5
   2. 食物 5
   3. 服務 4
   4. 氛圍 4

   Very nice and courteous service. Calil was extremely attentive and explained all of the unique fusion dishes to us with incredible detail and excitement. Highly recommend this exquisite restaurant.
   

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2. OT

   OpenTable食客 VIP

   Los Angeles2則評論

   5.0

   在6天前用過餐

   1. 整體 5
   2. 食物 5
   3. 服務 5
   4. 氛圍 5

   A great new addition to town! We were very impressed—the ambience, flavors, and overall experience were excellent. What makes this restaurant stand out is its unique approach to Spanish cuisine. They incorporate different and uncommon ingredients while still preserving the authentic Spanish flavors. Highly recommended!
   

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3. C

   Carol VIP

   San Francisco55則評論

   5.0

   在2025年3月3日用過餐

   1. 整體 5
   2. 食物 5
   3. 服務 4
   4. 氛圍 4

   Tapas were spectacular. Clearly an innovative chef in the kitchen. Attractive restaurant, helpful servers. Highly recommend this restaurant.
   

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4. J

   Javier VIP

   Caribbean27則評論

   5.0

   在2025年3月1日用過餐

   1. 整體 5
   2. 食物 5
   3. 服務 5
   4. 氛圍 5

   Excelente servicio y platos. El pulpo clase mundial
   

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5. L

   Lydianette VIP

   Caribbean25則評論

   3.0

   在2025年2月28日用過餐

   1. 整體 3
   2. 食物 3
   3. 服務 3
   4. 氛圍 3

   Un lugar hermoso, buen servio. Los tragos no eran los mejores, el pulpo estaba delicioso y los scallops. Sin embargo el NY strip con el puré de zanahoria no me impresionó. El postre muy bueno.
   

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6. V

   Valerie

   Caribbean1則評論

   5.0

   在2025年2月27日用過餐

   1. 整體 5
   2. 食物 5
   3. 服務 5
   4. 氛圍 5

   Our Andaluz experience was stunning from the moment we walked in. The ambiance is low key and calm. Our server was extremely observant and attentive as well as friendly. I had one of the best cocktails of my life (Sevilla y Tonica)! The menu is exceptional for fine dining - my spouse had the mushroom dish and could not stop talking about it, while I had the scallops. The presentation and flavors are outstanding - be sure to stop and eat with your eyes first, as this food is art! Dessert was the perfect ending to a beautiful evening. We had the opportunity to meet the executive chef, Chef José, which was a first for us! Wonderful experience and we think Andaluz is a must if you are in Old San Juan!
   

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7. D

   Diana

   Caribbean6則評論

   4.0

   在2025年2月23日用過餐

   1. 整體 4
   2. 食物 3
   3. 服務 5
   4. 氛圍 5

   Beautiful restaurant, great service, but food was just ok. I think that for the price I was expecting a wow factor and food with bold flavors and it was lacking of that
   

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8. J

   Jessica

   Deactivated - Far North Queensland80則評論

   5.0

   在2025年2月22日用過餐

   1. 整體 5
   2. 食物 5
   3. 服務 5
   4. 氛圍 5

   This new restaurant nestled in a modernly restored boutique hotel is a hidden gem in the neighborhood. The exquisite decor is a thoughtful understated elegance, creating a sophisticated ambiance. The menu offers an innovative and eclectic blend of Spanish tapas and traditional dishes, prepared using locally sourced ingredients. Standout recommendations include the flavorful mushrooms, octopus and the piquillo peppers, all expertly prepared to highlight their natural richness. Each plate is a testament to high culinary expertise, combining artistry with bold, authentic flavors. Complementing the exceptional food is a team of attentive and knowledgeable staff, ensuring a seamless dining experience.
   

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9. M

   Michelle VIP

   Caribbean15則評論

   3.0

   在2025年2月21日用過餐

   1. 整體 3
   2. 食物 2
   3. 服務 5
   4. 氛圍 4

   Menú is limited. Did not have many of the menu items.
   

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10. A

    Angela

    Caribbean2則評論

    3.0

    在2025年2月21日用過餐

    1. 整體 3
    2. 食物 2
    3. 服務 5
    4. 氛圍 2

    We came for the ambience with music unfortunately they let go the musician that made the ambience magical. Drinks are ok, we find them expensive for the total experience. The best experience are the fantastic bartenders they have. The food is ok but for a Spanish restaurant they should have more tapas.
    

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