Gastronomy is back soil full of news. Or, Aspe Restaurant celebrates the Gastronomy Week, which we have been accustomed to for years, once again. Between March 29 and April 2There is one more innovation in the four-day event full of exquisite products: a day dedicated to northern cuisine.
for him, quality raw materialBlended with tradition and avant-garde, this very special event cannot be missing. Different every year daily menus So that you can taste all the gastronomic suggestions Ya has to offer.
welcome cocktail
Each gastronomic session will start with a cocktail where you can taste a range of appetizers that will not leave anyone indifferent: crispy duck saucemini croquettes, seafood salad, Iberian ham or among many alternatives, carpaccio, parmesan and rocket focaccia.
All this paired with terreta’s finest wines, such as red wine. PDO Alicante, among other offers. They’ll also feature something like anise from Alicante on the 30th, 31st, 1st and 2nd in this snack with two flagship brands: Anis Salas and Anis Tennis.
meat monograph
For meat lovers and for those who love quality raw materials, this menu is for you. The first day of the 29th will have beginnings like s.sirloin teak tartaregrilled gut taco or cow cheek burrito, among others.
You can taste it in the main one Signature aged veal cutlet Discarlux specializes in meats of the highest quality and most exclusive segments.
Mediterranean cuisine
Seafood lovers are in luck. On the 30th of the month, Ya Restaurant will present its content to share. mediterranean menua selection of local cooked seafood, among which we will find shrimp, red shrimp and white shrimp.
Individually, different starters will be tasted. baby octopus with onions and boiled eggsshrimp salad bun or homemade tuna pickle salad.
one to warm up Traditional recipe from Alicante beachHE sailor cauldron and of course traditional black rice with cuttlefish.
northern cuisine
March 31 it’s time Northern Spain gastronomy. Castilian, Asturian, Basque or Galician dishes will fill the tables today. As beginners, they will enjoy Torreznos from Soria, black pudding from Burgos or cecina from Leónamong other options.
Beans from the farm with oysters and traditional roast lamb as first and second course, respectively.
April Fair
April 1 is celebrated April Fair with the best Andalusian gastronomy. We’ll find toast to start Cordovan ratatouillefarmhouse mini tortilla or marinated cod salad.
Continuing with flavors from the south as the main course Iberian acorn-fed secret. All this was colored by the most festive and cheerful atmosphere of the Seville tradition.
chef’s menu
As the last closing of Gastronomy Week, on April 2, selection of appetizers recommended by the chef: octopus and shrimp ceviche, cheek cannelloni, Scallops stuffed with red shrimpamong others.
They will be tasted as the main to close softly, Seabass with lobster and puff pastry with riceA feast for the most demanding palate.