Read all the details I wrote about this restaurant and know about more dishes in the Part 1, Part 2 and Part 3 of this series.
This is getting interesting and among these starters there are two emblematic jewels of this restaurant that I will highlight for you.
- Andalusian gazpacho sandwich: It looks like sandwich bread but it was a dehydrated dough that melted on contact with the tongue, accompanied by a frozen Andalusian gazpacho cream, served on a frozen plate. This dish was paired with a glass of very strong vinegar that you had to smell before each bite.
- Fino sherry to pair next dish.
- "The gilda of Disfrutar retaurant" (GEM): Emblematic dish with pilpil of pickled chillies, semi-salted mackerel and a spherified olive with a liquid inside.
- Yuzu sake to pair with next two dishes.
- Mushroom leaf and pine leaf.
- Small fritter filled with liquid egg yolk on an egg shell filled with mushroom jelly.
- Albariño white wine to pair next two dishes.
- White asparagus mousse with green asparagus wrap and tip, macadamia nut zest and Parmesan zest.
- Smoked eel covered with Iberian translucent bacon, spherified pesto pearls, Idiazabal cream cheese with coffee beans, Idiazabal cheese cubes and pine nuts (GEM).
- Grand Vin de Bourgogne Chablis 2017 to pair next two dishes.
- Tomato shortbread and extra virgin olive oil pearls.
- Liquid salad.
Overall evaluation of the restaurant: 10 points out of 10.
Photographs taken with my Samsung Galaxy S20 Ultra 5G camera.