Gallery

The pass, and what comes off it.

Moisés cooking, and the plates that leave his hands. More to come — the terrace at golden hour is the one everybody asks for.

Chef Moisés Carvajal shucking oysters at the pass, under a copper lamp

Seared fish over linguine with tomato, parmesan and micro greens

Chef Moisés Carvajal working in a bright kitchen, forearm tattooed

A seafood bowl of fish, calamari and shrimp in saffron broth, laid for two

Chef Moisés Carvajal leaning over a plate, finishing a dish by hand

Still to shoot

The frames the room deserves and doesn't have yet.

These are reserved, not missing. Each one is a numbered frame from the shoot list, already sized into the page — when the photograph arrives it drops into the same space and nothing moves.

Shot 01 — terrace, wide, 6:50pm. Tables lit, strip in soft focus behind.

Shot 11 — the strip at blue hour, from a table, looking out.

Shot 12 — the grill at service, open flame, close.

Shot 14 — the bar, bottles lit, evening.

Shot 15 — exterior approach, Paseo Herencia entrance and signage.

Shot 16 — a full table, guests mid-meal, from above.

Shot 05 — Lobster Thermidor, overhead.

Shot 06 — Grilled Octopus, overhead.

Shot 07 — Chef Crudo Tiradito, overhead.

Shot 03 — villa table set at dusk, chef plating behind.