PX Vinegar from D.O. Montilla-Moriles and Sparkling Water
APPETIZER
Red cabbage crisp
Terramón autumn garden
Mussel in pickled sauce
Potato crisp, sobrasada pate, tomato and pumpkin
Oliva gordal rellena con Vermut de herbero
Calamar con pesto de Kale
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Baraka Airen 2022
Airen
Bread and EVOO
Bread and Evoo tasting
Main Courses
Citrus-spiced shrimp with orange, tomatoes and avocado
Fondillón Brotons Gran Reserva Solera 1964
Monastrell
****
Beetroot gnocchi with beef juice, cocoa, blue cheese and wild mushrooms
La Lobita 2023
Tempranillo, Albillo Real
****
Saffron rice with tuna belly, purslane and aubergine
Pinka 2018
Caiño
****
Saltedn Cod with Hojiblanca Olive Oil Pil Pil and boletus edulis
Bruno Paillard Rosé Premier Cuvée
Pino Noir, Chardonay
****
Ragout with iberian pork shoulder cooked in aged vinegar and vanilla oil
Cuvée Pompois Nicolas Reau Anjou 2023
Cabernet Franc
Dessert
Frozen Canary Island Banana with Persimmon, Pomegranates, and Alicante Grapefruits
We paired it with a Moscatel de Alejandría by Jorge Ordoñez, from the El Salto Negro and El Barranco vineyards planted between 1918 and 1930 on slate and white quartz soils in the Axarquía region of Malaga. It's one of the oldest clones of the Moscatel family and one of the few non-genetically modified Vitis vinifera varieties still in existence in the world. A naturally sweet wine with bright acidity that allows it to flow well with the dessert. We find Mediterranean notes like lemon leaf and honey, intertwined with the citrus fruits. A bright, fresh finish that we hope will surprise you.
Moscatel de alejandría
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Ecuadorian ‘Pacari’ Chocolate with Shiitake, Rosemary–Cinnamon–Clove Shortbread