Bellota ham hamburger with egg yolk at low temperature and confit potato
By Víctor Gamero. Restaurant Alcuza.A completely different hamburger, this is the new achievement of the chef Víctor Gamero, introducing this new recipe with a careful selection of ingredients.
Víctor assures that his main aim is to bring haute cousine to diners while paying attention to their wishes.
Diners like hamburgers so why not make a delicacy out of a dish so common.
Adding flavour to land and sea
The dynamics of food production can be traced back to the dawn of Humanity, when farmers, livestock breeders and fishermen gradually evolved into the sector’s earliest professionals.
José Luis Navas presents his dish emphasizing that the porridge is “stewed in the traditional manner.” “Las gachas” (porridge) is a food made of flour cooked with water and salt, which can be accompanied by various flavors. “Gachas” used to be a popular plate among country folk and farmers and today has become quite a haute cuisine.
Mackerel marinaded in impregnated Huétor Tájar asparagus verbena
By Ignacio Sánchez. Moment 02.This recipe combines traditional cooking with modern cuisine. Ignacio Sanchez seeks to arouse our senses with this dish by not only it retaining the flavor of its ingredients, but also their color. To achieve this he tells us his best kept secret: how to maintain the quality of asparagus.
Raf tomato emulsion with tomato jally and lobter with mayonnaise
By Pedro Berrogui. Restaurant La Costa.In this recipe you will find two star ingredients: lobster and raf tomato. Raf tomato is a traditionaltraditional tomato, meaning it’s not a hybrid tomato. It is not the roundest nor the largest, nor the most colorful, not even the longest in ripening. However, for the chef Pedro Berrogui, the raf tomato is the best by far.
The raf tomato is a delicate product, famous for its extreme and incomparable sweetness and a soft, fleshy fruit.
Pedro Berrogui was not born in Andalusia, but that really doesn’t make any difference. This Basque chef has lived in Almería for seventeen years, two of them as head chef at La Costa, and he therefore considers himself Andaluz by adoption. Pedro’s aim is to produce a job well done in each of his dishes, [...]
