The chandelier resembles a bunch of subtle and nostalgic stars that sigh in the heat of the night to the notes of a piano.

The imaginative and varied menu makes you wait impatiently like a child for the coming of the ordered food. Designed for small helpings, this system gives patrons the possibility of tasting from three to six different dishes by combining hors d'oeuvres, main courses and dessert, all that washed down by an array of top-drawer wines.

This party of the senses kicks off with a small canopy or appetizer, duck crepe in red wine sauce and Argentina-made wine.

The first hors d'oeuvre is foei grass sauté with tequila, dipped in tamarind sauce and served with salad, the star of the night for me. Shellfish-and-crab lasagna in cardamom sauce comes next. There are choices galore in the menu card, including mushroom stew and salad of lobster and spinach.

I pick shrimps scrambled in fennel as main course, but the variety of the menu is thought up for both red meat and fish eaters.

A the Thierry Blouet Cocina de Autor each and every detail counts. The chinaware is laid out in an original fashion, depending on the dish you order. There's no doubt this is the perfect place to spend the night away and cheer up the senses every step of the way.

And the much-anticipated treat of all -dessert- is yet to come. After getting over the temptation of wanting them all, I choose the chocolate soufflé. As the hot chocolate melts into the core of the soufflé, you think for a moment that the world can be perfect as long as the dessert remains hot. As Scarlette O´Hara once put it, "I'll think about the rest tomorrow..."