After my first visit to this restaurant and knowing more about Ismael Bilbao chef (who after studying in a prestigious Barcelona cooking school, worked for worldwide known Santi Santamaría chef), I decided to come again to vosit them and enjoy their tasting menu.
This time the tasting menu was little bit more expensive (€53/person) but still so good at price/quality ratio.
They have a ⭐4.7 rating in Google Maps and my personal rating was ⭐5.
Red wine 2019 Mencía grapes, only 3610 bottles (€30/bottle).
Croaker fish ceviche with pickled beetroot slices and EVOO.
Blue cheese fritter coated with sugar on a dry shiso leaf.
Green pepper salmorejo with homemade garum and almond.
Their bottle of homemade garum (liquid gold).
Mackerel low cooked in EVOO for 24 hours on spinach cream with Modena vinegar.
Red prawn tartare with gel of its heads, cauliflower cream drops and pea sprouts.
Norwegian salted cod fish cubes on a Vychissoise with green beans.
Iberian pork cheek on a parmentier cream topped with chocolate/red wine sauce and a mushroom tile (1).
Iberian pork cheek on a parmentier cream topped with chocolate/red wine sauce and a mushroom tile (2).
Banana, caramel and chocolate.
Celery icecream on mountain herb cold cream with green apple pearls and a meringue tile.
