SOUTH SPAIN

Salmorejo with Textures:

Salmorejo is a cold Andalusian soup based on tomato, bread, olive oil and garlic. An avant-garde version could include different textures, such as tomato spherifications, olive oil gel or crispy bread powder.

26 €

Molecular Gazpacho:

Gt-garde interpretation could incorporate molecular techniques to transform classic ingredients into unexpected forms, such as spherifications of cucumber or gelling of peppers.azpacho is another popular cold soup in the region. An avan

29€

Espeto de Sardinas Ahumadas:

Espeto is a traditional technique from the Andalusian coast that involves grilling fish, typically sardines, on a bamboo pole. An avant-garde version could involve smoking the sardines in a creative way, perhaps using techniques such as flavoring with exotic wood smoke.

21 €

Iberian Pork Cheek with Potato Foam:

Iberian carrillada is a common choice in southern Spain. It could be reinterpreted with a modern presentation, serving the meat in the form of cylinders or with a potato foam to add a different texture.

28€

Tocino de Cielo

Made from caramelized egg yolk and sugar, compact and intense yellow in color.

11,50 €