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Lunch in the kitchen at Arzak.
Our table in the kitchen
Moringo and prawn gyoza
Bread
Banana and squid
Urban seafood ‘Talo’
Cromlech, manioc and huitlacoche . Crispy manioc hydrated with huitlacoche stuffed with a preparation of onion, green tea and foie gras
Kokotxas on their own wavelength. Grilled hake chins on a coconut and turmeric spiral with “pearl” and squid crisps
Scarlet prawns with krill. Marinated prawns on lemon grass and mint served with an unctious preparation of beetroot and crunchy krill
Baby eels and Kombu
Sole in the reeds. Fish roasted in hollowed out sugar cane served with carrot and white cocao juice infused lengths of sugar cane
Monkfish cleopatra. Grilled monkfish together with pecan nut paste and hieroglyphics formed of pumpkin and chickpea
Potato cube with truffle and egg yolk
Symbolic pigeon. Roasted pigeon with blue potato and parsnip over oranges vanilla and kimchi
Chestnut frost. Chestnut ice cream “sauced” with açai granita and fruits
Wine
Skate and Vietnamese chocolate. Ona skateboard, wheel of Vietnamese chocolate filled with açai and yellow sauce
Apple and maple homage
San Juan