The event marks its twenty-second edition, presenting five extraordinary menus crafted by the restaurant’s chefs to surprise and delight food lovers.
This year, What about Restaurant focuses on marrying cutting-edge creative cuisine with regional flavors from across Spain. A sequence of dishes celebrates a week of artistry, highlighting the finest products and diverse menus designed to satisfy every palate.
meat monograph
The opening day kicks off with a meat-forward offer. The starters are varied, all centered on meat. Dishes include beef tartare with crispy pani puri, a tail timbale, a duo carpaccio, and even a Mexican gizzard taco. These items inaugurate the first tasting menu.
The main course features Discarlux and Tolosa-style cutlets aged with potatoes, eggs, and peppers, designed for sharing.
To finish, a dessert of caramelized brioche croquant French toast completes the course.
shellfishing
Seafood enthusiasts will also find a dedicated menu on the second day of the conference.
The seafood lineup includes shrimp, red shrimp, sea buckthorn, scallops, and sea urchin as the star players.
The seafood menu presents two main dishes. One option is Andalusian chicken with fried egg and tender garlic, while the other is sailor’s sticky rice with red shrimp skewers. A puff pastry millefeuille with nougat ice cream and hot chocolate serves as the finale of this luxurious spread.
northern cuisine
Ya brings the traditional flavors of the north to Aspe, presenting a menu that showcases the peninsula’s best produce.
The daily menu for April 12 blends classics from different northern regions, including fabada and lamb, with starters and tapas like Santoña anchovies on buttered toast, León cured meat with extra virgin olive oil, piquillo peppers stuffed with black pudding and Cabrales sauce, and cod taco al pil-pil.
The meal finishes with a La Viña style cheesecake for dessert.
April Fair
The Andalusian-inspired menu blends traditional regional cuisine with the best of the southern coast. On Saturday the 13th, guests can enjoy salmorejo, tartar timbale with tomato and mojama from Barbate, a comforting casserole, the finest ventresca, ratatouille with eggplant, and fresh shrimp. The main course features Iberian cheeks, eggplant hummus, and Sherry Oloroso sauce.
To satisfy any sweet tooth, homemade confections from Santa Fe will be offered as part of the feast.
The menu showcases seasonal ingredients from the Andalusian coast across the course of the festival.
Chef’s Menu
As the days wind down, the finale on the fourteenth brings a seafood and fish–driven experience in a distinctive style.
The starter sequence features sea products and bold flavor pairings, such as octopus with avocado and citrus sauce, white shrimp tartare with almond soup and a white garlic ice cream, eggplant with burrata and sun-dried tomato pesto, and crispy shrimp on bao buns with kimchi and roe sauce.
The first and second courses include sea bass with cuttlefish sauce and a Mediterranean lobster pilaf with oriental mousseline and cream.
Chocolate lovers will enjoy a homemade black forest dessert served in a glass with cocoa cream.
Welcome cocktail and snack
A welcome cocktail, a hallmark of Restaurant Gastronomy Week, will be offered each day along with a spread of appetizers and themed stations. It provides a perfect prelude before settling into the main courses.
See all menus in full
The site features complete menus and prices for each day of Restaurant Ya’s Gastronomic Week.
How to book?
Reservations can be made on the day that suits the guest best.
By calling or WhatsApp: 965 49 16 66 / 610 942 362
Via email: [redacted]
Event location: La Riera
The five-day gastronomy event is expected to attract more than 1,500 participants and about 100 staff members. Venues are nearing capacity, so securing a spot early is advised.