“Iberian dewlap with cod tripe and pickled shallot rings”
The contrasting textures of such different products are the primary challenge. We managed to overcome it, surprising the diner with creamy cod tripe that contrasts with the jelly of the jowl, made in a vacuum at a low temperature.
“Marinated mackerel, dried tomato, tomato cream, olive rings, pickled mushrooms and a soy vinaigrette”
A light and fresh dish that serves to awaken the taste buds thanks to the mixture of pickles and the constant surprise of olives, both for its flavor and its explosion in the mouth.