Revisited in 2015
A former semi-pro rugby player for Mexico’s national team, he definitely puts kick into his creations. Committed to developing French stylish dishes while using locally grown produce grown by farmers in San Miguel’s campo areas, Diego even travels out to gather the produce which is organically farmed.
Two years since my last review (read below), I was eager to experience Cumpanio in a whole new way. I was honoured to be one of the first to take a bite into several of Diego’s dishes – soon to be featured on the new menu (it’s being printed up within a week of this review).
the best in bread and beauty
I was served a delicate tapinary of capers and olives. It was buttery soft. Olio Fino’s balsamic vinegar dipped in bread was heavenly. In fact, the various offerings I chose here were remarkable. My dishes included an array of all kinds of appetizers that were utterly exquisite. Following this, I had the filet beef with mushroom, potato bread and tuna tartar. I was going out on a limb! Cumpanio’s chic is offers 5-sense appeal.
Swedish-born, Anders Litzén is one of Cumpanio’s owners. His enthusiasm and easy charm reflect San Miguel’s joy and openness; no surprise that he is a major organizer in the town’s Festival of Flavours event this year...
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