by Chef Tomas Cuadrado
This 3-course meal was designed to focus on chickpeas as the main ingredient accompanied by other traditional Spanish ingredients, such as the Iberian pork and black truffles to enhance the flavor and create a balanced dish.
A Catalan-style chickpea salad topped with a ginger vinaigrette.
Caramelized chickpeas cooked with onions and Estrella Damm beer served with an Iberian pork steak in sea salt and black truffle caviar.
Ice cream made from cherry liqueur and vanilla cream.
*Tax & gratuity not included