We had the opportunity to visit Go Vegan by Adrian Muser restaurant with high expectations due to our vegan lifestyle and the promise of an exceptional dining experience. Unfortunately, however, our visit turned out to be an overwhelming disappointment in terms of food, menu and value for money.

The "Mousse de Muser" was a disappointment from the first bite. Rather than a mousse, it resembled a simple cashew pate with paprika, lacking the creativity we would expect in a reputable vegan restaurant. The "Serrano Rice Slices" were unmemorable and lacked flavor, failing to deliver on the promise of a satisfying dining experience.

The "Keso Provolone Estilo Argentino" was a particularly puzzling dish. Rather than reminding us of provolone cheese, it bore more similarity to a bechamel sauce. The lack of fermentation and reliance on a coconut oil base left much to be desired, especially for experienced vegan palates.

The "Canapes Jacktuna Organic" stood out for its overwhelming vinegar flavor, more akin to a pickled appetizer than the tuna it promised to be. It was surprising that supermarkets sold more realistic vegan alternatives to this version.

"Gazpamango," a mango gazpacho, lacked the distinctive mango flavor and instead left an unsatisfactory trail of color and chunks of dehydrated mango.

The "V Steak Tartar" proved to be another underwhelming dish. With an overly spicy flavor and a texture far removed from authentic steak tartar, it was a disappointing experience. The overwhelming hint of mustard also did not help improve the perception of the dish.

The "Vitello Tonatto El Gran Capo" was another culinary blunder. The soy protein base was far from the traditional Italian version, and the coconut milk sauce with capers failed to complement or enhance the dish.

The dish of "Bocados de Pollo Campero al Vino Blanco con Ñoras y Pimientos Choriceros sobre Lecho de Emulsión de Kale" seemed to be a mishmash of flavors and textures. The vegetable chicken meat was overly spicy and strong in flavor, straying from the description of the dish.

Even the "Raw Vegan Chef's Snack" failed to stand out, with a date and chocolate cupcake accompanied by coconut yogurt that failed to impress at all.

As for the drinks, the "Red Fruits, Ginger and Cinnamon Aphrodisiac Elixir" was the only positive standout, while the beer and white wine were exorbitantly priced, leaving a bitter taste in the mouth in terms of value for money.

The restaurant space, although described as