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| Salads and Appetizers |
Seafood based dishes |
Meat based dishes |
Cándido’s Castilian soup
By Restauranre Cándido of Segovia |
Oyster with earth essence
By chef Joan Roca |
Roast suckling lamb
By chef Rufino Alonso |
Sardines in strawberry and cheese escabeche
By chef Pepe Rodríguez Rey |
Casseroled cod cheeks and tripe
By chef Andoni Arduriz |
Medallions of fallow deer with green caramelized apples
By chef Julián Serrano |
| Hot potato foam by chef Ferrán Adriá, elBulli restaurant (Girona) |
Salt Cod in a pil-pil sauce
By chef Andoni Aduriz |
Secreto of ibérico pork, seafood and reduced vegetable and herb juice
By chef Toño Pérez |
Romesco in a tomato capsule
By chef Toñi Vicente |
Millefuille of scallops, potato confit and low temperature egg yolk
By chef Toñi Vicente |
Ibérico pork pluma with almond and cauliflower cream and aniseed-flavored young shoot juice
By chef Toño Pérez |
Rice with ham, shrimps and clams
By chef Pedro Subijana |
Steamed salmon with sofrito and lemon confit
By chef Toñi Vicente |
Sirloin of Ibérico pork with grape sauce sweet chestnut croutons and nuts
By chef Toño Pérez |
Baked Potatoes with mild alioli
By chef Toñi Vicente |
Hake filled with piquillo peppers and served with scallion coulis
By chef Toñi Vicente |
Low-temperature shank of beef with vanilla-flavored cream of pumpkin and minted peas
By chef Pepe Rodríguez Rey, El Bohío restaurant |
Egg 147 with mashed banana, passion fruit and caviar
By chef José Ramón Andrés |
Cod fish confit over cuttlefish risotto, sautéed spinach a la catalana and foamy emulsion of alioli
By chef Luís Bollo |
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Croquettes of black rice and clams
By chef Mariano Aznar |
Stuffed red piquillo peppers with salt cod and shrimp in tomato peppers sauce
By chef José Jiménez de Jiménez |
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Tomato salad Murcia-style (Ajotomate murciano)
By chef Teresa Barrenechea |
Boquerones with pear and Idiazábal cheese shavings
By chef Daniel Olivella |
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Spinach salad with chorizo
By chef Gabino Sotellino |
Gazpacho with olives and lobster |
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Salad of herbs from a beech wood
By chef Andoni Arduriz |
Sauteed scallop, with Arbequina olives and chestnut flakes
By chef Andoni Arduriz |
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Melon soup with ham sorbet
By chef Pedro Subijana |
Anchovies marinated in Sherry vinegar with caramelized onion and Manzanilla olive sorbet with orange and lemon juice
By chef Pepe Rodríguez Rey, El Bohío restaurant |
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Faba asturiana beans with squid, scallops and clams in a green sauce
By chef Carlos D. Cidón |
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Lenteja de La Armuña lentil lasagna and Arzúa-Ulloa cheese
By chef Carlos D. Cidón
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Garbanzo de Fuentesaúco chickpeas with garlic shrimp
By chef Carlos D. Cidón |
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| © ICEX for the recipes section used under authorization |
