Achefabroad Best of Spain tour (there will be a Southern Spain tour next year) 2025 kicked off in style with lunch at ⭐️ @osa.restaurante .We timed our visit perfectly (these tours aren’t just thrown together you know 😉) to enjoy our meal here at this very special restaurant while they were celebrating their ‘Jornada del Cerdo’, a celebration of the pig. And not just any pig, they chose to collaborate with one of Spain’s most distinguished artisanal producers of Ibérico pork, Remidios Sánchez. So what followed was an incredible 23 course exploration of every part of one of these beautiful creatures. No more respect can be given to an animal than by utilising every part of it and ensuring that nothing is wasted. If any chefs could do these beasts justice then it of course would be Sara Peral and Jorge Muñoz. The menu was incredible, bringing their signature French culinary techniques married with Japanese minimalism and precision. A strong start to the tour indeed and we can’t wait to visit Osa again soon. Very highly recommended indeed
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VIANDE ET CHARCUTERIE
BISBE • BLANCO BOUDIN • NOIR
SALCHICHÓN
BONDIOLA
PRESA
BOILED
CURED
CONSOMME • BACKBONE ZURRAPA • MOLLETE
FROMAGE DE TÊTE
BONE MARROW HAM • BEAN
JOWL • SARDINE
PATÊ • LIVER • GELATINE
SNOUT • GRIBICHE
OYSTER • FAT HAM
MASK • CHIMICHURRI
LEATHER • SEA CUCUMBER
BLOOD • BLACK PUDDING
ANOLINI • BUTIFARRA
LIZARD • ORZA • NORWAY LOBSTER
TAIL • ARTICHOKE
RACK • BROWN BUTTER • LILIPUT
CASTANUELA • OLIVE
TONGUE • WASABI
LOIN • SANDO
ZAMPONE • DAGANZO
HEART • ANTICUCHO
TOCINO DE CIELO
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Michelin Guide -⭐️
La Liste -
W50B -
Best Chef Awards -
OAD - 6 New to list 2024
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