The next course was a celebration of the local staple, olives. A modern take on a classic with theBlack olive gazpacho. This involved a spicy gordal olive mousse, black olive fritter, ice cream made from manzanilla and olives, toasted bread with oil, fennel jelly, winter savory jelly and picual olive. I was amazed to be able to distinctly pick out each flavour of the variety of olives. From the sweet black olive gazpacho to the contrasting bitter and salty gordal olive mousse and slices of picual olives. We needed more bread to mop this beauty up.
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Fenrisulven 9 year s ago
No point going there when being hungry...
This is a restaurant for a small group of people with deep wallets and fancy taste.
This is a restaurant for a small group of people with deep wallets and fancy taste.
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meukr 9 year s ago
you're right about not going there if you're hungry..but you doesn't necessarily have to be loaded for fancy taste. actually, i know quite a few places that serves similar food for a reasonable [email protected] it's not..i've been a chef all my life and i can tell how hard it is to simply come up with an new idea and how fucking hard it is to actually make what you've been thinking of..do you have any idea of how much time the chef had to spend at work to realise these dishes?...A LOT!! ( we barely have a life.it's no easy job)...that kind of cuisine is about experiences,discovering new tastes and opening your mind to other cultures...
This is a restaurant for a small group of people with deep wallets and fancy taste.