When the invitation arrived for the grand opening of ElCielo—Spanish for “the sky”—at the Virgin Hotel in Manhattan’s Hudson Yards, I knew it would be something special.

A Calm Amid the Glamour

The lobby buzzed with the kind of energy only New York can conjure—music pulsing, camera flashes catching sequins mid-sparkle.

A DJ spun under his own halo of spotlights while guests clinked glasses at the sleek tequila bar.

Yet what caught my attention wasn’t the spectacle, but the serenity behind it.

At most grand openings, staff move with barely contained chaos.

Not here.

Not even on opening night.

The bartenders—dressed in crisp white jackets—crafted each of the four signature tequila-based cocktails with deliberate calm. This composure continued in the open prep area, where Chef Juan Manuel Barrientos’s team (ElCielo’s Bogotá and Medellín roots were palpable) operated with quiet precision.

No shouting, no frenzy—just unspoken rhythm.

Even amid the crowd, you could sense the respect and trust flowing between the chef and his staff as they prepared the evening’s masterpieces.  

The Journey Menu

Chef Barrientos and his team needed absolute concentration because what they were doing, in the open kitchen, was preparing small bites of their Journey Menu ($189 per person).

These bites were passed to guests in the course of the evening.

The menu reads like a passport through modern Colombian cuisine. Expect poetic compositions: guava and anise “blowgun”, a flower festival of foie gras and borojó, and buttery corn arepas that whisper nostalgia.

Each dish merges artistry with heritage, translating Colombia’s tropical soul into haute gastronomy without losing its warmth.

Design as an Escape

ElCielo’s interior follows the quiet luxury trend set in motion by Nobu years ago: wide sightlines, neutral tones, organic textures.

Large windows frame the evolving Hudson Yards skyline—a contrast between construction cranes and culinary calm. The effect is minimalist, yet alive.

It feels like a small miracle in Manhattan.

A restaurant that slows your pulse. Dining here feels like a brief, beautiful detour to Bogotá. ElCielo offers something rare: a sense of escape without ever leaving the city.

Final Impression

While much of Manhattan’s dining scene thrives on velocity and spectacle, ElCielo dares to move differently—softly, gracefully, like a breath of air above the noise. Its opening night made one thing clear: this isn’t just another luxury restaurant.

It’s a destination.

Marisa DVari

Marisa D'Vari, DipWSET is founder and publisher of TheLuxuryReport.com. She recently obtained her OIV MSc diploma in Wine Business Management and contributes to Forbes.com, Financial Times, World of Fine Wine, Quarterly Review of Wine, Decanter Robb Report, San Francisco Chronicle, South China Morning Post , and more. She holds the (WSET) diploma, Certified Sommelier through the Court of Master Sommeliers, a Certified Wine Educator through the Society of Wine Educators ... to see it all, please click on bio

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Torre d’Alta Mar Barcelona 

Torre d’Alta Mar in Barcelona must be the “most exciting” restaurant in Barcelona right now on Passeig Joan.

And Barcelona is the most amazing restaurant city.

The famous Ramblas boardwalk is bustling with people, most of them intent on visiting the many cutting edge restaurants the city.

One of these Barcelona restaurants is Torre d’Alta Mar, an experience celebrated for the cuisine as well as the spectacular views.

Torre d’Alta Mar Chefs

The chefs are Albert Dolcet and Joan Martinez, who are known for their preference to juxtapose the precise, clean flavors of Japan, with richer cuisine typical of Mediterranean countries.

The Best Time to Book a Reservation For A Great View

You will definitely want to book your reservation so that you start your meal a bit before sunset. This way, you can relax and enjoy a drink and watch the absolutely picture perfect sunset.

When the sun does set, you will magically have a new view of the glittering city lights.

Entering Torre d’Alta Mar

The entrance of Torre d’Alta Mar is dramatic in itself.

When the taxi pulled up to the restaurant’s address, no restaurant was to be seen.

Instead, there was only the entrance to an elevator and a uniformed attendant with a checklist.

Guests give their name to the attendant.

And in an instant, they are ushered inside the elevator and whisked several stories in the air.

The reason is because this spectacular restaurant is located at the top of the 250 foot tall Sant Sabastia cable car station tower.

Torre d’Alta Mar Reception

Once the elevator doors open, you are greeted with a stunning 360 degree view of the mountains, the expansive beach, the dazzling city, and the coastline of Barcelona.

The hostess, greeting you by name, escorts you to your table.

Because the restaurant has the $$$$ symbol in most of the restaurant guides, and is included in the Michelin guide, one can make the assumption that it is a “formal” restaurant.

Even I somehow assumed that jackets and even ties were necessary.

But it is not a “formal” restaurant suit and tie sense of the word.

The crowd was young, casually dressed, and everyone seemed to be having a great time.

The Torre d’Alta Mar Service

Restaurant reviews mostly talk about the Torre d’Alta Mar views.

After all, how can you find these magnificent beach to mountain views – anywhere?

Yet in many ways the service even exceeds the views.

Torre d’Alta Mar Wine Service

As a wine expert, I always take a personal as well as professional interest in the wine list.

Though I rarely order wine by the glass, the Torre d’Alta Mar tasting menus offer an option for wine to be paired by the glass for a set price.

This is a highly recommended option, as the various dishes on the multi-course tasting menus require a different wine for each presentation.

For this visit at Torre d’Alta Mar, we chose the menu titled “La Torre” which consisted of eight different dishes.

Torre d’Alta Mar Tasting Menus

Now 8 Different Dishes might sound like a lot of food to eat in one sitting …

… yet as the photographs will reveal, they are actually a series of bites that range from a type of cuisine you might be offered from a silver tray at an exclusive, stand-up A-list cocktail party, to a substantial plated dish.

For example, the first dish of Fried Niguiri (smoked sardines, plankton wasabi) were two “sushi sized” bites.

This appetizer portion was paired with a delicious cava, Torello Brut Reserve.

The next dish was simply called “Foie” and was a square shaped portion of very delicious, creamy foie gras served on what can best be described as an “artist’s palate.”

Once again, chefs Albert Dolcet and Joan Martinez are skilled masters at appealing to the eye as well as the palate.

Attention To Visuals of a Dish

So in this intriguing dish, they have arranged the presentation so that surrounding the foie gras are different sauces and flavorings as you can see pictured below.

The third dish on the menu was octopus, a dish so tender and delicious that it deserves a capital “O.” This was a magnificent piece of this delicacy, resting on a bed of smoked potato topped with a generous sprinkling of miso crumble.

In trying to describe the flavors of this “crumble” you might think back on your childhood …

… or your adulthood, when you had “sprinkles” on ice cream. So the textural contrast between the creamy smoked potato and the hard, crunchy miso crumble works well.

The Torre d’Alta Wine

The wine specifically paired for this dish was a crisp, current vintage mineral-driven Rias Baixas from Desconcierto.

The fourth dish on the menu was hake. Now hake is my favorite fish, more common in Spain than in the USA. It is a delicious fish that is particularly suitable for retaining the aromas and flavors of a sauce. If you have not experienced it, it has the taste of a somewhat firmer cod.

This hake fish was served with its own plankton crisp, which is a reduction of plankton turned into a “crisp” like a wafer. The idea of the dish is that the plankton crisp “melts” into the hake. So the effect is that of a sauce without an “official sauce.”

Wine pairing for this dish was an organic wine “La Foradada” Decantes. The wine is made from 65 year old vines. The variety is white grenache, which is often called the native white grape of Catalunya –and also the Roussillon as well.

Interestingly, this wine was decanted before serving.

In the glass, the color was a medium colored gold, suggesting some sort of oxidation or wood aging. In truth, this wine never sees oak – it is matured on the lees (spent yeast cells, left over from fermentation).

This white wine has enticing aromas and flavors of wild fennel and fresh thyme. A perfect match.

Beef Sirloin Entree

Beef Sirloin was served on a bed of sweet potato and seasonal mushrooms.

“It is the most delicious slice of beef I ever had,” my companion said, referring to the pink, succulently raw, center of this square shaped beef sirloin. This sirloin dish is marked by contrasting textures from the creamy center and more full-bodied exterior, but also that “palatte’ of flavors surrounding it.

This sirloin dish was paired with one of my favorite Spanish wines, Prioriat.

“Pre and Post” Desserts

The creative chefs at Torre d’Alta Mar want to get you warmed up to the idea of dessert!

They start you off with a “palate cleanser,” possibly the best one I’ve had in my life.

At Torre d’Alta Mar this is actually my favorite dish, mainly because I love red currants.

This dish under discussion is called “Red Ice” and it is an assemblage of strawberries, raspberries, and what they call “currant popcorn.”

In reality this is an “ice” or “granita” of red currants that is “splashed” on your plate. Our server, Irene, did this with great panache and pleasure.

Next to come was Tiramisu (marscapone, coffee, and cocoa) followed by “The Petis,” and your choice of coffee and tea …

…. Or an excellent dessert wine. This was made from white grenache and was rich, and oh-so-satisfying.

Torre d’Alta Mar In Conclusion

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This was a fabulous evening filled with incredibly fresh and imaginative food, delicious well-chosen wine, and an energetic serving staff who really loved what they do!

Find More Information on Torre d’Alta Mar Here

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