I was sitting at my couch at night with the catalogues of “Ramsay” and “The square” trying to remember the flavors of the dishes that I tried when I had visited these restaurants unfortunately I couldn’t. What I remember is that with no doubt, I had done my comparison. Starting with the environment, in both restaurants the decoration was neutral and not tiring. Because I ate at night in “the square” I would like it to have a little bit more light. I can’t judge for “Ramsay” because I ate at noon. The quality of the service was excellent in both restaurants though I preferred Ramsay’s with a small difference because of a misunderstanding with a waiter that they handled perfectly. In the menu though “the square” was better. For every dish it proposed a different wine glass that actually matched perfectly with the dish. The sommelier of the restaurant was top notch. To be honest it was the best pairing from any restaurants I have visited until now. The top was when a dish with foie gras was matched perfectly with a Mosxato Alexandrias from Malaga that I found incredible. Generally the dishes of Howard were more “aggressive” than the ones of Smyth and in the matching of food and wine the tastes were more interesting. Reading the menu I spotted some similarities in the creations of the two chefs. “Ramsay” had a dish “
pressed foie gras…..” and “the square” had a similar one “terrine of foie gras…” where both dishes matched with mosxato. “Ramsay” had a dish “roasted turbot with…..morels abd wild garlic” and “the square” “roasted scallops…..with wild garlic and morels”. These similarities were my motive to write this text and conclude: “the square” vs “Ramsay” 1-0