[Spain: Madrid] 3* DiverXO by Dabiz Muñoz
Warm Sashimi with Upside Down Fried Baby Eels where the angulas were cooked by pouring hot oil over them (as opposed to the traditional way of cooking them in oil) in order to preserve their texture and flavor!Served with Galician clams veloute “al riesling”, enoki mushrooms, baby octopus and grilled semi-roasted beach “sepieta” shirasu seasoning.
FOIES.. FROM THE SEA AND THE LAND with grilled duck foie, sea urchin and green tomatoes & “Serrano” chillies gazpacho
For our transition from savory to sweet, we were served this RAW PURITY “SWEET CHILLI PRAWNS”. The chef had discovered Melipona honey from his travels to Mexico last month and managed to find a similar honey by a small producer in Menorca. The honey is full of umami and acidic flavors due to the Tramontana wind in the area, and would served as the base of the sauce of his take on sweet chili prawns. First he scooped the carabinero prawn onto the palm of our hand which was then covered by the honey, and dressed with ginger, lime, coriander, dried chili from Basque Country, and deep-fried tempura toppings. The end result was just a perfect and ingenious transition to the dessert portion of our menu!
The first dessert was the TOASTED BUTTER RISOTTO WITH TUBER UNCINATUM where rice pudding had been cooked like a risotto and paired with a cherry ice cream ball which was meant to be cracked opened to mix with the rest of the dish.