1: Intro salvo of one biters: potato puff leaf with anchovy; Parmesan feather; “almond”, mandarin drink; crunchy amaranth leaf
2: Sardine on cracker with hibiscus rose drink in background
3: Mille Feuille of mushroom and truffle
4: Dashi puff topped with caviar and a variety of added flavors
5: Tomato water and celery drink
6-7: Gazpacho and ajo blanco mashup- tomatoes, cucumbers, frozen almond milk, and eel
8: Passionfruit and other flavors “whiskey sour”
9: Mussels escabeche with foam
10: shiso tempura with beef tartar
11: egg yolk “raviolo” with huitlacoche
12: salt air foamed agave and pineapple drink
13: Spanish turbot before added emulsion
14: Turbot wing teriyaki
15: insanely well textured apple drink
16: Oxtail steamed bun with curry sauce and black garlic paste
(Missing shrimp truffle rice course picture)
17: A4 Wagyu with vaca vieja sauce and pepper textures with salad in background
18: cow and her milk- cow shaped tuile covering apples, hazelnuts, vanilla, and some dank cheese
19: Pina colada dessert- closest possible think to eat a flavored cloud
20: final sweets- cooked berries and their jellied juices; liquid filled chocolate “madeleines “ and “donuts”; chocolate hazelnut “waffles”; yuzu tart- in pictured is cola dessert drink
by Capable_Ad_2873
4 Comments
As a comment: the food was absolutely delicious, the nonalcoholic beverage pairing was insanely good, and the ambiance and hospitality were beyond amazing. The clean and precise style that Aitor Zabala and his team bring to the plate is certainly worth a journey.
I really need them to accept solo dinners, I can’t wait to go
At least for March reservations there is a mandatory drink pairing per person. I usually split a nonalcoholic pairing with my wife so I ended up not booking because of this.
about how long did the entire experience take place?