Fabulous avantgarde cooking by Dabiz Muñoz, one of the most talented and creative 3 star chefs in the world at the moment, who describes his style as “complex, full of flavour, very very risky and surprising.” A trip around the world (this time Mexico, China, India..), it is a roller coaster of flavours, but done in such a genius way, that all matches perfectly and is unexpectedly balanced. Dabiz calls the menu “the flying pigs menu, because everything can happen in your plate, even the impossible things, ideas and combinations.”
Some the highlights in the pictures.
Japapeño chilli gazpacho with “quisquillas de motril”, sea urchin, vanille oil and coconutSake scalded prawn head, “quisquillas de motril” tartare, “Palo Cortado” wine and jalapeño“Nigiri croquette” made of sheep’s milk and a mille feuille of salmon in jabugo fat, tomato and smoked tea marmelade. “Pani puri” filled with New Delhi “salmorejo” and “Joselito’s coppa”.Roasted caviar in “tandoori” oven with “vindaloo” curry and Greek yoghurt. “Dal Makhani” with whey made from sheep’s milk&chlorophyl. “Dal Makhani” with whey made from sheep’s milk&chlorophyl. Roasted pumpkin blossom with Greek yoghurt, raita and fresh broad beans. Frosted salad from “the back of the fridge”Stewed tongue chorizo and Buffalo pepperoni pizza with white truffle and shiso acidulated pesto5 days matured Asturian “Pixin”, toasted in the wok with toasted butter “Nam Prik Pao” and dark beer “aguachille”Beetroot, ruby chocolate, radish, reduced sheep’s milk and chipotles ice cream, pink pepper, tree tomatoes, ginger biscuit mochiDabiz Muñoz
