In our humble opinion, the vast uniqueness of our trip is composed by the fact that a dedicated chef follows our steps in order to fulfill all your culinary desires.
During our voyage, the nights are adorned by 4 different 6-course dinners paired with local, premium quality natural wines; as well as 1 unpretentious wine-paired dinner in the famous natural wine bar-restaurant “Bar Brutal” in Barcelona.
Shrimps Carabineros crudo | Citrus Sriracha | Grapefruit supreme | Strained Yoghurt | Rock samphire
Wild salad greens | Poached figs | Orujo Dressing | Caramelised Marcona almonds
Sauteed Octopus | Chermula | Romesco | Potato hay
Iberico Cheeks | Chestnut-Miso Puree | Yeast Sauce | Burned Pear | Kale
Ajo blanco | Almond florentine | Grapes |
Fresh figs | Evoo
Sauteed Artichoke hearts | Bergamot Dressing | Supreme orange fillets | Rock samphire | Machengo
Artisan bigoli | Caramelised Onion | Aged anchovies | Semi-cured sardines | Caper crumble
Wild Mushrooms | Topinambur Duxelles | Black garlic Ketchup | Mushroom Parfait | Topinambur Demiglace
Sourdough Bread | Butter | Anchovies
Grilled Cucumber | Grilled spring onions | Sugar peas | Spearming Zhoug | Cashew Cream
Sauteed Cod | Burned Broccoli | Green peppercorn Beurre Blanc | Cilantro | Lime
Dry Aged Beef Cut | Demi glace | Bearnaise
Spanish Gilda ( Chilli | Anchovy | Olive )
French Tartlet ( Chevre | Beetroot | Tarragon)
Nicoise | Lettuce | Tomato | Ginger dressing | Seared Tuna | Quail Egg
Artisan Rigatoni | Beef Ragu Bolognese | Thyme Bechamel
Seared Duck Fillet | Parsnip puree | Foie Gras | Vegetable Demi glace
Selected Charchuterie:
