Quail and Beetroot Escabeche, a typical ingredient from the Peñafiel area, accompanied by the structure of a Fino La Panesa from Bodegas Emilio Hidalgo, which balances the acidity of the marinade.
Quail and Beetroot Escabeche, a typical ingredient from the Peñafiel area, accompanied by the structure of a Fino La Panesa from Bodegas Emilio Hidalgo, which balances the acidity of the marinade.
To finish their proposal, they surprise us with a fermentation composed of Cacao, "food of the gods", Hazelnuts and Aabas tonkas, accompanied by the Cream 79 "Bota No" from the Navazos Team, which sweetens and balances the bitterness of the cacao.
Chef: Arnout Desmedt
Sommelier: Gianluca di Taranto
Two of Gianluca's favourite products, sherry and artichoke, are brought here by Arnout with top quality local produce. This is how he chose to shape the starter course accompanied by Valdespino, NV Fino Inocente Single Vineyard.
This is how he chose to shape the starter course accompanied by Valdespino, NV Fino Inocente Single Vineyard.
For the main course, Arnout serves a tasty, umami-rich vegetable rice with an ecological sustainability story at the forefront. Paired with Sherry Equipo Navazos, NV La Bota 103 de Manzanilla Pasada - Magnum
Finally, for dessert, they present an absolute symbiosis of Spain and Belgium, an old Flemish classic, the crêpe Suzette where the orange is the protagonist, both in the glass and on the plate. This dish is accompanied by Bodegas Tradición Sherry, NV VOS Cream.
As a main course they serve a dish composed of Lobster, Plum Stone, Amazake Chawanmushi. Accompanied by sherry wine El Maestro Sierra, Palo Cortado.
As a main course they serve a dish composed of Lobster, Plum Stone, Amazake Chawanmushi. Accompanied by sherry wine El Maestro Sierra, Palo Cortado.
To finish the menu. USA presents Baked Potato, Quince, Raspberry Ice Cream. This dish will be served with Osborne Pedro Ximénez Viejo Rare Sherry.
The starter consists of Cured Mackerel, Yuzu Vinaigrette, Olive Sauce and Shiso Mayonnaise. Accompanied by Tío Pepe En Rama, González Byass
Beef Tongue, Braised Daikon, Pickled Girolles and Dashi Rice. Paired with an Oloroso wine from 'La Cigarrera'.
Chocolate Nemesis, Sansho Pepper and Miso Ice Cream. Accompanied by a very old González Byass wine, Apostoles 30 Años VORS Palo Cortado.
The starter consists of rehydrated grapes paired with Fino de Bodegas Gutierrez Colosía.
The main course: Salted grapes paired with Amontillado from Bodegas Gutierrez Colosía.
For dessert we are presented with: Grapes from old vines accompanied by Pedro Ximénez La Cilla from Bodegas Barbadillo.
As a starter, the Danish team presented poached prawns seasoned with a vinegar beurre blanc and pickled rye. Green celery, sea lettuce and sisho. Accompanied by Manzanilla Soluqua from Bodegas Baron.
The main course is quail, dry-aged for 2 weeks. It is served poached and flambéed with a stuffing of veal sweetbreads. The sauce is made from quail liver, bones, spices and caramelised garlic. It is accompanied by pickled chestnuts, candied kumquats and orange. To accompany the main course they choose a classic Oloroso from Bodega Rey Fernando Castilla.
Finally an ice cream made over caramelised ripe figs and toasted butter. Served with peanut praline and sea salt. They choose as an accompaniment a Pedro Ximénez 20 years old wine from Bodegas Tradición.
Corvina / Plankton / Cecina - Manzanilla, Pastora en Rama, Barbadillo
Sweetbread/ Eel/ Vigor ‘wasabi’ - Oloroso Gutiérrez Colosía
Mora/ Chocolate ahumado/ Cacao - Moscatel 'Micaela' Bodegas Baron
