Andy Hayler

"The gazpacho was made with tomatoes from the south of Spain and had little pieces of mackerel added, which to be honest were superfluous since the gazpacho itself was superb, the tomato flavour intense despite their not being in season, the seasoning carefully judged."

Osborne

"We suggest you get close to Viridiana. Its menu, always prepared with seasonal ingredients, offers its unique traditional gazpacho with tomatoes from Madrid and crisp bread from Sardinia."

Revista HSM

"Master chef Abraham García masters the art of cooking like no one else. He prepares Croquetas de bacalao with béchamel sauce, perfumed with white pepper and nutmeg and Latxa sheep's milk, which makes them very creamy."

Enrique Vadillo Martinez

"Although in Viriana you will probably eat the best gazpacho of your life; it is very important to check first if the summer menu features this traditional dish. The chef Abraham Garcia is a really clever man; he makes incredible dishes using traditional Spanish recipes and adding an extra twists."

11870

"Abraham Garcia, the chef of this prestigious restaurant, offers different types of gazpacho. The favorite is the strawberry with Baltic herring and Raf tomato and Sardinia crispbread. Irresistible!"

Iwan M.

"If you like special gazpacho, you have to go to Viridiana."

Ceylan Milor

"The first course I ordered was next. It was cold Gazpacho soup with Sardinian flatbread. (Gazpacho de tomato raf con pan crujiente de cerdena). It was a perfect gazpacho and it whetted my appetite."