UMA

Amazing experience from start to finish. The service was attentive and welcoming, and every dish was beautifully presented and full of flavor. You can really tell that great care goes into both the ingredients and the preparation. Overall, a fantastic dining experience that I would highly recommend.

A truly fabulous gastronomic experience with impeccable service. This restaurant delivers innovative cruisine at the highest level. I would rate it at two Michelin stars not one!

What a great experience this was! We reserved the essence experience which consisted of approximately 7 to 8 courses! We walked into a very open space that looked like someone's living room with a lab like kitchen in the middle. We were seated close to the kitchen which was great as we could watch the two chefs working their magic. The table already had some sourdough bread with a miso butter, some smoked salmon, chive butter and a crispy taco like dish. Everything was very delicious. We then started with the tasting menu. Everything was very good but a few courses stood out. The onion soup mousse, the taco, the ravioli, the eggplant and the dessert were outstanding!

We chose Uma for the most important day of our lives - our wedding. It was an intimate celebration for the two of us, and having dinner at this restaurant was the best decision we could have made. Every detail was flawless, and every dish was absolutely stunning! Thank you to the entire team for the warm welcome and for creating such culinary masterpieces. You made our day perfect!

We chose Uma for our final meal in Spain, expecting a Michelin-level experience. Unfortunately, it was the most disappointing meal of our trip and fell well below standard. Two of the three fish dishes contained fish scales — an oversight that is unacceptable in any serious kitchen, let alone one bearing a Michelin plaque. When flagged, the initial response was to laugh it off rather than apologise. Only after pressing the matter did we receive acknowledgment. A second time (dish) we raised the issue, it was brushed aside with “it happens,” which left us stunned. An eggplant mousse revealed another lapse: wood chips. The explanation shifted from “part of the eggplant” to “a piece of stem,” neither of which justified its presence on the plate. Such foreign matter should not make it past the pass. The venison course was also inconsistent: one portion served medium, the other well-done. At this level, consistency across the table is a basic expectation. Service, while prompt, often felt mechanical and dismissive. Questions were cut short with a hasty “yes,” and the pacing of the meal was dictated entirely by the chef’s workflow rather than the diners’ rhythm. We were served starters before even finishing the amuse bouche. If guests are expected to follow the chef’s timing, then the execution should at least be flawless. What left the worst impression, however, was the chef’s indifference. Despite multiple serious issues raised, he never once addressed the situation personally, leaving the front-of-house staff to fumble through inadequate explanations. At a Michelin-recognised restaurant, accountability from the kitchen is non-negotiable. The only redeeming point was efficiency, but efficiency without attentiveness or care is hollow. The combination of careless execution, dismissive handling of complaints, and a lack of ownership made this the lowest point of our trip. Mistakes can happen anywhere, but what distinguishes Michelin establishments is how they are handled. At Uma, both the food and the response fell far short of expectations. I’ll park my calories and wallet some where else.