The dinner-pairing consisted of various dishes with the different premium EVOO that we produce. Chef Julio Reoyo combined the beautiful aromas and tasting notes of our oils perfectly with the rest of ingredients. The cozy restaurant and its gorgeous cuisine was also very remarkable!
Brandade with green olives and shrimps pancake with First Day of Harvest Arbequina Castillo de Canena EVOO
Raw celeriac salad, green asparagus and herb emulsion with tender almonds and caviar Early Royal Castillo de Canena EVOO
Pil-pil of seasonal vegetables with trufflede boiled egg and smoked oil Oak Smoked Arbequino Castillo de Canena
Hake with tomato and basil caviar Early Royal Castillo de Canena EVOO
Beef carpaccio with flakes of Family Reserve Picual Castillo de Canena EVOO and creamy cheese Aldeonte
Family Reserve Picual EVOO coulant with black chocolate and ice cream spices
All dishes were accompanied by a second pairing, the wine’s one, which was also excelent!
And … we ended up with the renowned cocktails of the barman Luis Pita (Bar La Cava) who uses our oils Arbequina&Co in his creations!