Spain, North to South

A culinary journey of Spanish regional food, starting in Northern Asturias, travelling to Andalusia,

and a final stop for dessert in Majorca.

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Tortos

Tortos de maiz (crispy corn pancakes), La Peral cheese, green apple, walnuts.

Berenjenas con miel

Fried aubergines, honey & orange & thyme.

Pastel de merluza

Hake pâté, bloody mary gelatine, pickled cucumber balls, black mayo, and Marie Rose sauce.

Cebolla rellena

Onion stuffed with beef cheeks cooked in cider, celeriac puree.

Croquetas de calamar en su tinta

Squid and ink croquettes with roasted

garlic mayo.

Gató Mallorquín

Almond cake, mandarin curd, almond ice-cream, chocolate tuile.

ORIGINS | FOOD CLUB , LEWISHAM , LONDON , UK

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