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Truffle bomb

• In a saucepan, heat enough vegetable oil to deep fry the truffle bombs at 160º
• Place the truffle bombs in the pan and deep fry for exactly 1 minute
• Finish by garnishing with the truffle jelly

Seaweed and Tomato salad (V/GF)

• Open both bags and place the contents in a bowl
• Mix until the ingredients are well blended and serve in your favourite salad bowl

Stone bass ceviche, dried corn, kafir lime, tiger milk (GF)

• Place the stone bass into a small mixing bowl, add a teaspoon of sea salt, and mix for about 3 minutes
• Squeeze the lime and toss for a further 2 minutes
• Add one-third of the red onions to the mix and pour over the tiger milk
• Once the tiger milk is in, mix until all the ingredients are well distributed
• In your chosen serving bowl, plate the sweet potato in the centre, as a base
• Take the stone bass and place it on top, attempting a mountain formation
• Pour the tiger milk mix around the bowl
• Sprinkle the crispy corn around the dish
• Gently place the remaining onion on top of the fish
• Finish by drizzling the coriander oil around the tiger milk

Cubalibre de Foie gras (GF)

• Add a touch of Maldon salt on top and enjoy!

Mediterranean red prawns (GF)

• Brush the prawns with oil on either side
• Heat a grill pan on very high heat, then cook the prawns for 2 minutes on each side and add salt to your taste

Quique Dacosta’s Black ash rice served with wild duck* (GF)

• Remove the wild duck breast from the fridge 15 minutes before starting to cook
• Pour the stock into a pan and bring to the boil
• Preheat another pan, then add the pre-cooked rice, heat through for a couple of seconds then pour in the hot stock
• Cook for approximately 4 minutes on medium heat, stirring to achieve a creamy texture
• In the same moment, heat a grill pan on very high heat, then cook the wild duck breast for 2 minutes on the side of the skin, and 1 minute on the other side
• Rest the meat for 2 minutes
• Carve into approx 1 cm slices and place in the bottom of your chosen dish
• Plate rice on top
• Sprinkle the crispy ash over the rice
• Add the truffle jelly on top
• Sprinkle the white ash on top to finish the dish

Please note that the game may contain shots*

“Charcoal” Iberian Presa, Jerusalem artichoke purée (GF)

• Remove the Iberian Presa from the fridge 15 minutes before starting to cook
• Heat a grill pan on very high heat, then cook the meat for 2 minutes on each side
• Rest the meat for 2 minutes
• Pour the Jerusalem artichoke purée into a saucepan and heat through on a low heat for 2 minutes
• Serve the meat on a nice serving plate
• Pour the purée into a ramekin and add the artichoke crisps on top

Mix of wild mushrooms, holy water (V/GF)

• Heat a pan on the stove on very high heat
• Once the pan starts smoking, taking care not to burn yourself add 5ml of olive oil and stir fry the mushrooms for three minutes until softened
• Add the Holy water vinaigrette, mix well, and immediately turn the heat off

Carbon chocolate slates, Bourbon jelly, hazelnuts

• Use the praline as a base and sprinkle the hazelnuts on top
• Place the brownie pieces and bourbon jelly next
• To finish the dish off, place the chocolate, carbon slates and the mint leaves on top

12 grapes for midnight

35 seconds before the New Year begins, Spain becomes silent. Whether in front of the tv or at the Plaza Mayor of each town, people gather with their loved ones to finish the year eating the twelve lucky grapes, each symbolizing a month in the New Year. As the tradition goes, with each chime of the bell a wish for the New Year is formulated, and those who manage to finish them have a good and prosperous year.

Suckling pig

• Preheat the oven to 180º
• Place the suckling pig inside and immediately turn the heat down to 140º
• Set a timer and cook for 20 minutes
• After these 20 minutes, turn the heat back up to 180º
• Cook for an extra 12 minutes
• Remove from the oven and enjoy!
Arros QD