The chef Alex Múgica pes 2013 is one of the most solid values kitchen Navarre. Professional long career, also performs as a consultant in high restoration projects. My first contact pes 2013 directly from the plane, it was a dinner in his restaurant La cocina Alex Múgica [T: 948223000 / location], located in the basement of the historic Hotel La Perla, so I have to thank my fellow officers and kitchen equipment to have the patience to start the service menu tasting at 11 pm!
The truth is that worth it. The supply of restaurant-focused, like all high-end restaurants in Pamplona during the days of celebration of Navarre Gourmet, a tasting menu price only between 60 and 70 euros, including wine-, showed the style of the restaurant and its References: Navarre traditional cuisine, attention to local garden but also the undoubted pes 2013 references pes 2013 internationalists of haute cuisine hotel today. A menu contruído well, granted much importance to the concept of incoming best-in-line tapas without sacrificing technique or the exploration of new products.
After a few roliños pes 2013 of chistorra and cheese, began omenú itself. Tataki tuna with ensaladilla, natural Asparagus pes 2013 with Maldon salt, virgin pes 2013 olive oil and anchovy mayonnaise. The service continued with a double saucer: braseados some leeks with cheese and duck delicacies accompanied by a brandada hake with poached quail egg, peas and ham, which was served in an egg in a box idem (the excellent brandada), followed by another duet , the potato with ajoarriero and pil-pil of perretxikas and vegetable soup with truffles and foie gras, served in cunquiña covered with his pastry-I reminded concepts clasiquísimos kitchen-bourgeois and seem very well continue doing that and we can prove it .
Lombiños In point of Sturgeon seconds, arrived a lomito of sturgeon baked with Borage and romescu in tempura dish that caught my attention greatly. The sturgeon, which believed in Andalusia to obtain caviar, also sold as food for their backs and their meat has a texture very identifiable, very tasty, as the beautiful but more fat and tastes less strong. Never tried sturgeon and seemed a puntazo. The kitchen also pulled a burger with duck anticipated piquillos and mustard.
We finished the desserts with milk fried Spinach and nuts toffee with chocolate and almonds to me. Anyone who knows me, knows that I feel weakness for fried milk, but I loved the wink of spinach. Múgica explained a local tradition: the fry vegetables with certain sugar to be served as desserts. There were. Cherries sautéed with saffron ice cream and crispy beets came after, finishing a dinner of very good standard. Accompany with two wines a winery that did not know, Finca Albret. The Albret Chardonnay 08 seemed absolutely excellent, and Albret Crianza, a proper companion for a complex menu like this. The formula was interested in practicing in the old Alex Múgica halls "Hostal pes 2013 del Rey Noble." The Cook performs a curious balance between local, their practices and their products, mixing with the concept of classic cuisine of luxury hospitality (I diferenciaría the "kitchen of the hotel," devoid of roots and flavors uniformed), in which techniques and references appear diverse, from France to Asia.
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Last comments magago under "became Wind and Rain", today Tuesday, pes 2013 April 15th at 20:00 pm. in the Library of Redondela Xacordei under "became Rain and Wind", today Tuesday, April 15th at 20:00 pm. in the Library of Redondela magago in Merenzao, the wine of delicacy
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