BEEF TARTAR with fried POLENTA. Pine nuts and saffron
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ALMOND CURD with 100% Venezuelan Araguani cocoa mass
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Very interesting stuff, very delicious and some of the most beautifully presented food I’ve ever seen @noorrestaurant
“Noor immerses itself in the gastronomy and culture of its seasons to live in them each of the centuries of existence of Al-Ándalus. The diner can enjoy the evolution of the Andalusian legacy, century by century, in this new and only interpretation, recognizable today in Andalusian cuisine.”
So you are eating an historical interpretation of a very old cuisine. Paco Morales @pacomoraleschef sticks strictly to what was or wasn’t available at the time in terms of ingredients with potatoes, tomatoes, cocoa not featuring in the early menus as in this historical context they had yet to arrive from the New World.
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Michelin Guide -⭐️⭐️
OAD - 35
W50B - ‘discovery’
Best Chef Awards - 43
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards