{"title":"Magical Nights","description":"Unique gatherings where gastronomy transcends the plate. Magical Nights are experiences that bring great chefs together at Montagud's headquarters: live creativity and a meticulously crafted staging.","products":[{"product_id":"nuevas-primeras-estrellas-23-2-2026","title":"NEW FIRST STARS (23-2-2026)","description":"\u003cp\u003e \u003cstrong\u003eMonday, February 23rd. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eOn February 23rd, a very special dinner will be held. It's not a tribute to past achievements, but a celebration of beginnings. Six restaurants that have just earned their first Michelin star will gather around a single table to share the most exciting moment in their history: the instant when talent, hard work, and their unique identity begin to shine. EMI · Symposium · Kamikaze · Faralá · Islares · Rubén Miralles. Six distinct perspectives. Six kitchens with personality, ambition, and a unique creative energy. Six projects that represent the present—and the future—of haute cuisine.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eThis dinner is an exceptional opportunity to discover them now, at the most authentic moment of their journey, when everything is yet to be said and passion is served in every dish. An experience designed for those who enjoy being the first to arrive, for those who appreciate talent before it becomes unattainable. For one night only, these six restaurants will share cuisine and stories in a dynamic, surprising, and emotional evening. An encounter that will never be repeated in the same way. One date. Six new stars. An unrepeatable experience. If you are passionate about gastronomy and enjoy discovering what is about to take off, this is your dinner. An experience for 42 guests.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eTasting menu\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Jerusalem artichoke broth, sage oil, ginger juice. \u003cstrong\u003eEMI\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Sobao pasiego, butter made with water from the Cantabrian Sea and anchovy-coated pigeon in garum.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIsleries\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eDashi umeboshi.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eKamikaze\u003c\/strong\u003e\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Fossil of shrimp and butter.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eRubén Miralles\u003c\/strong\u003e\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Prawns, their roe, chili peppers, and gazpachuelo. \u003cstrong\u003eRubén Miralles\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Red shrimp and nantua sauce. \u003cstrong\u003eFrill\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Eel, artichoke and cow. \u003cstrong\u003eSymposium\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Porco Celta pig trotters stew in 1929 green sauce, hake kokotxa and samphire. \u003cstrong\u003eIslares\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Foie, duck, mushrooms, Gochu garu and lobster. \u003cstrong\u003eEMI\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Confit cod, kale and chard “pesto” and calçots.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eSymposium\u003c\/strong\u003e\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Elderberry quail. \u003cstrong\u003eKamikaze\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Caramel, vanilla and palo cortado.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eFrill\u003c\/strong\u003e\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Boletus mushrooms, seaweed candy, matcha, walnuts.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eEMI\u003c\/strong\u003e\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003ci\u003eThe price of the Tasting Menu includes a carefully selected wine pairing. As with any unique event, reservations are non-refundable but transferable. If you are unable to attend, please contact us at +34 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/i\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56737382138188,"sku":null,"price":245.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/FEBRERO_728babeb-c389-473f-92c5-7b0cfad2a8e1.webp?v=1782331121"},{"product_id":"miramar-venta-moncalvillo-30-3-2026","title":"MIRAMAR, VENTA MONCALVILLO... (30-3-2026)","description":"\u003cp\u003e \u003cspan\u003eMonday, March 30th. 8:30 p.m.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cp class=\"p1\"\u003eOn \u003cspan class=\"s1\"\u003e\u003cstrong\u003eMarch 30th\u003c\/strong\u003e\u003c\/span\u003e , haute cuisine will come together for an exceptional evening. \u003cspan class=\"s1\"\u003e\u003cstrong\u003eMiramar\u003c\/strong\u003e\u003c\/span\u003e and \u003cspan class=\"s1\"\u003e\u003cstrong\u003eVenta Moncalvillo\u003c\/strong\u003e\u003c\/span\u003e will cook together to create a unique experience, designed for a very select group of diners. Two essential restaurants, two unique approaches to understanding the product, the land, and excellence, will come together far from their kitchens to share a night that will never be repeated. The experience is further enhanced by the participation of \u003cspan class=\"s1\"\u003e\u003cstrong\u003etwo other guest restaurants\u003c\/strong\u003e\u003c\/span\u003e , whose names will be revealed soon, adding surprise and anticipation to an already extraordinary event. Only \u003cspan class=\"s1\"\u003e\u003cstrong\u003e42 diners\u003c\/strong\u003e\u003c\/span\u003e will be part of this intimate and exclusive dinner. 42 people to experience firsthand the dialogue between great cuisines, the shared talent, and the emotion of the moment. When the evening ends, each restaurant will return to its own path. But what was experienced that night will remain only in the memories of those who shared the table.\u003c\/p\u003e\n\n \u003cp class=\"p2\"\u003e\u003cstrong\u003eOne date. Four kitchens. 42 seats.\u003c\/strong\u003e If you're looking for a gastronomic experience that goes beyond dinner, \u003cspan class=\"s1\"\u003e\u003cstrong\u003ethis is the moment\u003c\/strong\u003e\u003c\/span\u003e .\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003ci\u003eThe price of the Tasting Menu includes a carefully selected wine pairing. As with any unique event, reservations are non-refundable but transferable.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003e\u003ci\u003eIf you are unable to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/i\u003e\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56737384300876,"sku":null,"price":295.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MARZO_5a32e47f-f666-4cd0-bf7f-6da5d8a7627d.webp?v=1782331097"},{"product_id":"baga-la-tasquita-de-enfrente-13-4-2026","title":"VANDELVIRA \u0026 LA TASQUITA DE ENFRENTE (4-13-2026)","description":"\u003cp\u003e\u003cstrong\u003eMonday, April 13. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\u003cdiv\u003eOn April 13, two absolute referents of Spanish gastronomy will meet for something that has never happened before. Vandelvira and La Tasquita de Enfrente will cook together in a unique evening, conceived as an open dialogue between two ways of understanding cuisine. On one hand, Juan Carlos García, leading Vandelvira, one of the most personal and radical proposals in the current scene. His time at Narisawa in Japan and at the Bulli\/Enigma factory has shaped his understanding of the craft. On the other hand, Juanjo López, the soul of La Tasquita de Enfrente, a tireless defender of product and the essence of Madrid's cuisine.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003eFor one night only, they will establish a truly unprecedented creative exchange, a sincere dialogue between sensibility, technique, and product, where each dish will be an answer, a question, or a meeting point. The experience has been designed for only 42 diners. 42 people who will have the privilege of witnessing, from their table, a gastronomic conversation that will not be repeated in the same way. When the night ends, each kitchen will go its own way. But what happens at that table will remain solely in the memory of those who were there. One date. Two kitchens. 42 seats. If you are interested in gastronomy that dares to speak, listen, and evolve, this is your night.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003ci\u003eTasting Menu\u003c\/i\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan\u003eWelcome cocktail 'Velo' by \u003cstrong\u003eSolange Cocktails \u0026amp; Spirits x Glemorangie\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003eBread '6 Grains Esséncia' by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTriticum\u003c\/strong\u003e \u003c\/div\u003e\u003cdiv\u003eWelcome bite: Red tuna akami tartare\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBalfegó\u003c\/strong\u003e\n\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003eBlack olive salad.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLa Tasquita de Enfrente\u003c\/strong\u003e\n\u003c\/div\u003e\u003cdiv\u003eCamembert, walnut and PX. \u003cstrong\u003eVandelvira\u003c\/strong\u003e\n\u003c\/div\u003e\u003cdiv\u003e\u003cspan\u003eIII Lustros Brut Nature 2017, \u003cstrong\u003eGramona\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003eBlack olive salad. \u003cstrong\u003eLa Tasquita de Enfrente\u003c\/strong\u003e\n\u003c\/div\u003e\u003cdiv\u003ePistachio and Cornezuelo olive. \u003cstrong\u003eVandelvira\u003c\/strong\u003e\n\u003c\/div\u003e\u003cdiv\u003e\u003cspan\u003eO Gran Meín Castes Brancas 2023, D.O. Ribeiro, \u003cstrong\u003eViña Meríndades- Emilio Rojo\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003eSeafood cocktail. \u003cstrong\u003eLa Tasquita de Enfrente\u003c\/strong\u003e\n\u003c\/div\u003e\u003cdiv\u003ePickled white asparagus. \u003cstrong\u003eVandelvira\u003c\/strong\u003e\n\u003c\/div\u003e\u003cdiv\u003e\u003cspan\u003eAbaxial Orange 2023, I.G.P. Extremadura, \u003cstrong\u003ePentateuco Wines \u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003eGarlic soup. \u003cstrong\u003eLa Tasquita de Enfrente\u003c\/strong\u003e\n\u003c\/div\u003e\u003cdiv\u003eTomato and Balfegó tuna pipirrana. \u003cstrong\u003eVandelvira\u003c\/strong\u003e\n\u003c\/div\u003e\u003cdiv\u003eAndrajos, homage to Juan Carlos García and Jaén. \u003cstrong\u003eLa Tasquita de Enfrente\u003c\/strong\u003e\n\u003c\/div\u003e\u003cdiv\u003e\u003cdiv\u003e\u003cspan\u003eDivino Pegote 2025, \u003cstrong\u003eCantina La Estación\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003eTurnip and Iberian toffee. \u003cstrong\u003eVandelvira\u003c\/strong\u003e\n\u003c\/div\u003e\u003cdiv\u003ePickled strawberry. \u003cstrong\u003eLa Tasquita de Enfrente\u003c\/strong\u003e\n\u003c\/div\u003e\u003cdiv\u003ePiquillo, pepper and chocolate.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eVandelvira\u003c\/strong\u003e\n\u003c\/div\u003e\u003cdiv\u003e\u003cdiv\u003e\u003cdiv\u003e\n\u003cspan\u003eMarea Baja, D.O. \u003c\/span\u003e\u003cspan\u003eManzanilla\u003c\/span\u003e\u003cspan\u003e de Sanlúcar. \u003c\/span\u003e\u003cstrong\u003eSolera Playa\u003c\/strong\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but transferable to third parties. If you are unable to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/strong\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Bar (price 1 person)","offer_id":57285043880268,"sku":null,"price":245.0,"currency_code":"EUR","in_stock":false},{"title":"Table (price for 2 people)","offer_id":57285043913036,"sku":null,"price":490.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/JUANJO_ABR.webp?v=1782331096"},{"product_id":"azurmendi-4-5-2026","title":"AZURMENDI (4-5-2026)","description":"\u003cp\u003e \u003cspan\u003eMonday, May 4th. 8:30 p.m.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eAzurmendi arrives in Barcelona\u003c\/strong\u003e . For one night only. On May 4th, Barcelona will witness something extraordinary. For one night only, Azurmendi, the 3-Michelin-starred restaurant, leaves its home in the Basque Country to create a unique experience in the city. It won't be a dinner. It will be a journey. A story told through flavors, landscapes, and emotions. Eneko Atxa's cuisine, recognized as one of the most influential in the world, unfolds far from home to meet a very small and discerning audience. Only 42 people will be part of this intimate and ephemeral experience. 42 places to experience a gastronomy that transcends the plate, that connects with nature, the land, and the present moment. When the night ends, Azurmendi will return to its place of origin. And what happens in Barcelona will remain only in the memories of those who were there. One date. One city. 42 places. If you've ever wanted to experience Azurmendi in a different way, this is the moment. Reservations open.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003ci\u003eThe price of the Tasting Menu includes a carefully selected wine pairing. As with any unique event, reservations are non-refundable but transferable.\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003e\u003ci\u003eIf you are unable to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/i\u003e\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Bar (price per person)","offer_id":57285015273804,"sku":null,"price":245.0,"currency_code":"EUR","in_stock":false},{"title":"Table (price for 2 people)","offer_id":57285015306572,"sku":null,"price":490.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MAYO_a22806db-ff7c-448c-ba99-d612c430e538.webp?v=1782331162"},{"product_id":"el-bohio-bardal-29-6-2026","title":"THE BOAT, BARDAL... (29-6-2026)","description":"\u003cp\u003e \u003cspan\u003eMonday, June 29th. 8:30 p.m.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cspan style=\"color: #006400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003cdiv\u003e\n\n \u003cp class=\"p1\"\u003e\u003cstrong\u003eTwo essential restaurants. Two guests waiting to be discovered. One night only.\u003c\/strong\u003e On \u003cspan class=\"s1\"\u003e\u003cstrong\u003eJune 29th\u003c\/strong\u003e\u003c\/span\u003e , gastronomy comes together for an unforgettable evening. \u003cspan class=\"s1\"\u003e\u003cstrong\u003eEl Bohío\u003c\/strong\u003e\u003c\/span\u003e and \u003cspan class=\"s1\"\u003e\u003cstrong\u003eBardal\u003c\/strong\u003e\u003c\/span\u003e cook together for an exceptional dinner born from the encounter between two cuisines with distinct identities, histories, and unmistakable personalities. Two restaurants that understand tradition and creativity from different perspectives, yet share the same absolute respect for the product, the craft, and time. Two visions that converge far from home to create a shared experience. The evening will be rounded out by the participation of \u003cspan class=\"s1\"\u003e\u003cstrong\u003etwo surprise restaurants\u003c\/strong\u003e\u003c\/span\u003e , whose names will be revealed soon, adding an element of anticipation and discovery that makes this event even more special. Only \u003cspan class=\"s1\"\u003e\u003cstrong\u003e42 diners\u003c\/strong\u003e\u003c\/span\u003e will be part of this intimate and exclusive experience. 42 people to share a unique gastronomic conversation, where each dish will be part of a story told only that night. When the evening ends, each restaurant will return to its own path. But the experience will remain only in the memories of those who shared the table.\u003c\/p\u003e\n\n \u003cp class=\"p2\"\u003e\u003cstrong\u003eOne date. Four kitchens. 42 seats.\u003c\/strong\u003e If you enjoy discovering unique experiences before they are fully revealed, \u003cspan class=\"s1\"\u003e\u003cstrong\u003ethis is your moment\u003c\/strong\u003e\u003c\/span\u003e .\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003ci\u003eThe price of the Tasting Menu includes a carefully selected wine pairing. As with any unique event, reservations are non-refundable but transferable.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003e\u003ci\u003eIf you are unable to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/i\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Bar (price for 1 person)","offer_id":57285007802700,"sku":null,"price":295.0,"currency_code":"EUR","in_stock":false},{"title":"Table (price for 2 people)","offer_id":57285007835468,"sku":null,"price":590.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/JUNIO_b558169a-cbd1-4453-a967-c4f5025d169e.webp?v=1782331095"},{"product_id":"paco-morales-6-11-2022","title":"Paco Morales (6.11.2022)","description":"\u003cdiv\u003e\u003cstrong\u003eWhere?\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eCociname, at Enrique Granados, 70 (between Rosselló and Provenza).\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eWhen?\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eSunday, November 6. 9 PM.\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhat?\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003eDinner by NOOR, drinks and subsequent discussion with Paco Morales.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eLimited seating: 26 people.\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cspan\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/span\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945078534476,"sku":null,"price":180.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/NOVIEMBRE_6.jpg?v=1785158978"},{"product_id":"oba-4-7-2023","title":"OBA (7.4.2023)","description":"\u003cp\u003e\u003cstrong\u003eTuesday, July 4th. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFlowers, petals and nectar\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePairing: Fizz de Fleur\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eForaging; leaves and herbs\u003c\/div\u003e\n\u003cdiv\u003eOrchard, vegetables and amino acids\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003ePairing: D.O. Rías Baixas La Sobrada, Thunder Wine Makers\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCeltiberian kid goat, beetroot and aspergillus\u003c\/div\u003e\n\u003cdiv\u003eBrown trout, vine shoot and shio koji\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003ePairing: D.O. Empordà Finca la Garriga Blanco, Perelada\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCatch of the day, salt water and vegetable dashi\u003c\/div\u003e\n\u003cdiv\u003eBarren ewe, lacto-fermented potato and fresh cream\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePairing: D.O. Terra Alta Via Terra Selection Rosado, Edetària\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePreserved pine, river tea and pickled radish\u003c\/div\u003e\n\u003cdiv\u003eWild boar tongue, Joselito castañeta and egg shoyu\u003c\/div\u003e\n\u003cdiv\u003eSturgeon fin, padrón pepper sriracha and sourdough\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePairing: Corpinnat Serral del Vell Brut Nature, Recaredo\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eHare, lacto-fermented berries and alubia pinesa beans\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePairing: Sweet Berry Vermouth\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eJerusalem artichoke baked in embers, pine nuts and molasses\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePairing: Forest Mead\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eColostrum, oxidized milk and bee bread\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003ePairing: D.O. Penedès Vi de Glass, Gramona\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. If you are unable to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhat does the Michelin Guide say?\u003c\/strong\u003e Much more than a restaurant, as chefs Javier Sanz and Juan Sahuquillo transcend the meaning of a gastronomic meal to advocate for a whole life philosophy, one that allows them to connect with their surroundings! Through their menus (Notebook Zero and Notebook Half), they offer a fantastic journey through the deep-rooted cuisine of La Mancha, exploiting the animal and vegetable products of the Cabriel valley itself to unimaginable limits, combining ancient and innovative techniques and valuing the small producers of the area, always seeking to boost the rural economy and for the project to speak of sustainability. What will you find? Native breeds, river fish and crayfish, riverside vegetables, ancestral preserves, game, mushrooms, fermented foods...\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945091281228,"sku":null,"price":159.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/JULIO.webp?v=1782329904"},{"product_id":"la-cena-de-las-5-estrellas-michelin-19-12-2022","title":"The 5-Michelin-star dinner (19.12.2022)","description":"\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eMarcos Granda is, without a doubt, one of the great references in the world of front-of-house service -and also management- in the national gastronomic scene. A total of 5 Michelin stars in his two projects in Marbella, Madrid and Asturias make the dinner to be offered at COCINAME a unique experience.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eA unique dinner for 26 people.\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003e\u003cspan\u003eDinner Menu:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eClos*\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eClassic 'Aviation' cocktail infused with Madrid wafers. Interpreted by Marta Morales (Besta Barcelona and Batea Barcelona).\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eNintai*\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eSea bass and ponzu nigiri \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eRed shrimp nigiri\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eAkami (bluefin tuna) nigiri\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eAburi O-toro nigiri \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eHamachi nigiri \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eSkina**\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eBluefin tuna tartare, Osetra caviar and pistachios. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eAutumn gazpacho with Galician scallops.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"s1\"\u003e\u003cspan\u003eXL Carabinero Prawn\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eIberian suckling pig, autumn vegetables and its jus. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eAyalga*\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eRice pudding interpreted by Pastry World Champion, Josep Maria Rodríguez, and Ana Jarquin (La Pastisseria)\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cstrong\u003eWine Pairing\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan\u003eSake by Salvioni\u0026amp;Alomar. Wineries: Noguchi, Yamamoto, Tedorigawa and Masumi sparkling sake.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: #454545;\"\u003e\u003cspan\u003eUkan 2019.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: #454545;\"\u003e\u003cspan\u003eEdetària Selecció.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: #454545;\"\u003e\u003cspan\u003eRecaredo.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: #454545;\"\u003e\u003cspan\u003eValverán 20 Manzanas Cider (Masaveu Wineries).\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #454545;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: #454545;\"\u003e\u003cspan\u003eSponsored by Balfegó.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cstrong\u003eWhen?\u003c\/strong\u003e Monday, December 19, at 9:00 p.m.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cstrong\u003eWhere? \u003c\/strong\u003eCocíname, Montagud Editores. C\/ Enrique Granados, 70 (between Rosellón and Provenza). \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\n\u003cspan\u003eLike any unique event, tickets are non-refundable but are transferable to third parties. If you are unable to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/span\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945093050700,"sku":null,"price":135.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/DICIEMBRE.webp?v=1782329793"},{"product_id":"noche-dulce-14-9-2023","title":"Sweet Night (9.14.2023)","description":"\u003cp\u003e\u003cstrong\u003eThe Sweetest Night\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cstrong\u003eLluc Crusellas \u0026amp; Friends\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eSweet tasting and discussion with master pastry chefs. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eAnisados\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Ricard Martínez\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eTatin, mascarpone and vanilla cone\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Eric Ortuño\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003ePassion, land and tradition\u003c\/strong\u003e by Ruth Gou\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eTartlet\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Lluc Crusellas\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eBismarck Cake\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Ramón Riera\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eStrawberry Spring\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eby Arnau Arboix\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eACE Tartlet\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Sènia Villalustre\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eXocosú\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Lluc Crusellas\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eBombón Mediterrani\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Lluc Crusellas feat Enric Monzonis\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eEnergy bar\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Saray Ruiz\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eCocoa and hazelnut spread\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Lluc Crusellas\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eRustic bread\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Miquel Serrano\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eStone-baked bread\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Miquel Serrano\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe best chocolatier in the world (winner of the World Chocolate Masters 2022),\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLluc Crusellas\u003c\/strong\u003e, has just published a monograph on his 10-year career with Montagud Editores. \"It is a tribute to all those people I have met in life and who, selflessly, have stayed in a clear, significant and powerful way, to contribute and also to let me contribute; to add experiences together and to enjoy this beautiful profession that unites us. They are countless because there have been many, especially in recent years, but I have chosen great role models.\"\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eConsequently, these top-level pastry chefs will accompany Lluc on a unique night: THE SWEETEST NIGHT, which promises to be, without a doubt, unforgettable. On this occasion, Saray Ruiz (EPGB), Eric Ortuño (L'Atelier), Ricard Martínez (Pastry consultant), Sènia Villalustre (El Carme Pastisseria), Miquel Serrano (PaVic), Ramón Riera (La Crossandra), Ruth Gou (Pastisseria Gou) and Arnau Arboix (AArboix), among others, will replicate the desserts they designed for the occasion.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eThe sweetest night is about friendship, gratitude and pastry. Lots of pastry. The tasting cocktail will be held on September 14th at Cocíname at 8 pm for a maximum of 40 people. It is a discussion-tasting (simultaneously). Lluc will speak accompanied by the other pastry chefs. They will address their careers and will follow the content of the Notebook, chapter by chapter. Thus, while the pastry chef in question speaks, their creation published in the magazine will be offered for tasting in mini format. The characteristics, composition and inspiration for creating said dessert will be explained as attendees taste it. \u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945126310220,"sku":null,"price":49.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/OCTUBRE_14.webp?v=1782329928"},{"product_id":"molino-de-urdaniz-7-11-2023","title":"MOLINO DE URDANIZ (7.11.2023)","description":"\u003cp class=\"MsoNoSpacing\"\u003e\u003cstrong\u003eTuesday, November 7. 9 p.m.\u003c\/strong\u003e\u003c\/p\u003e\u003cdiv\u003eTasting menu by Chef David Yárnoz, with 2 Michelin stars in Navarre (Molino de Urdániz restaurant) for one night only in Barcelona.\u003c\/div\u003e\u003cdiv\u003e\n\u003cdiv\u003eCocíname, at Montagud Editores.\u003c\/div\u003e\n\u003cdiv\u003eCalle Enrique Granados, 70.\u003c\/div\u003e\n\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003eMolino de Urdániz Tasting Menu at Cocíname \u003cspan\u003e(Price includes wine pairing)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/i\u003e\u003c\/div\u003e\u003cdiv\u003ePICKLED CUCUMBER, parmesan shots, oyster and burnet.\u003c\/div\u003e\u003cdiv\u003eSPIDER CRAB, on an almond cream and leaves from our surroundings.\u003c\/div\u003e\u003cdiv\u003eROYAL OF CURED AND SMOKED MEATS, herb juice, snow pea, borage, pickled parsnip and nasturtium.\u003c\/div\u003e\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003eWine Pairing: \u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eD.O. Penedès, Miranius, Celler Credo\u003c\/i\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003eCOD SKIN and roasted pepper extract.\u003c\/div\u003e\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003eWine Pairing: \u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eFiligrana Tinto, Pla de Morei\u003c\/i\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003eBAZTÁN TROUT, ham cream and shallots filled with yellow beetroot.\u003c\/div\u003e\u003cdiv\u003eHOME-GROWN LEEKS, cream and powder of pickled oysters.\u003cbr\u003e\n\u003c\/div\u003e\u003cdiv\u003eBLACK PIO CHULETA FROM LEKUMBERRI, roasted with herbs, caviar and chamomile.\u003c\/div\u003e\u003cdiv\u003eHAKE, cooked on a bed of seaweed and oxalis.\u003cbr\u003e\n\u003c\/div\u003e\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003eWine Pairing: \u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eD.O. Navarre, Naturaleza Salvaje Blanco, Azul y Garanza.\u003c\/i\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003eROASTED AND GLAZED PIGEON BREAST, black garlic cream and red sorrel.\u003c\/div\u003e\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003eWine Pairing: \u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eD.O. Rioja, Senderos de Ukan, Ukan Winery \u003c\/i\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003ePINE NUT ICE CREAM, wakame seaweed powder and pine shoots.\u003cbr\u003e\n\u003c\/div\u003e\u003cdiv\u003eQUINCE JUICE, chamomile ice cream and begonia leaf.\u003c\/div\u003e\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003eWine Pairing: \u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eValverán 20 Manzanas Ice Cider\u003c\/i\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, places are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eWhat does the Michelin Guide say?\u003c\/strong\u003e Chef David Yárnoz creates sincere and creative cuisine that captivates with both its aesthetics and its flavor, always exalting the excellence of Navarre products.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945130242380,"sku":null,"price":169.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/NOVIEMBRE_7_1.webp?v=1782329964"},{"product_id":"mario-sandoval-7-11-2022","title":"Mario Sandoval (11.7.2022)","description":"\u003cdiv\u003e\u003cstrong\u003eWhere? \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eCociname, at Enrique Granados, 70 (between Rosselló and Provença).\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eWhen?\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eMonday, November 7th. 9 p.m.\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhat?\u003c\/strong\u003e \u003c\/div\u003e\n\n\u003cdiv\u003eDinner by Coque, drinks, and subsequent discussion with Mario Sandoval.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eLimited capacity: 26 people.\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cspan\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/span\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945145348428,"sku":null,"price":180.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/NOVIEMBRE_7.webp?v=1782329707"},{"product_id":"luis-lera-8-11-2022","title":"Luis Lera (11\/8\/2022)","description":"\u003cdiv\u003e\u003cstrong\u003eWhere? \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eCociname, at Enrique Granados, 70 (between Rosellón and Provenza).\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eWhen?\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eMonday, November 7th. 9 PM.\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhat?\u003c\/strong\u003e \u003c\/div\u003e\n\n\u003cdiv\u003eDinner by Lera, drinks, and a subsequent discussion with Luis Lera.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eLimited capacity: 26 people.\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cspan\u003eLike any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/span\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945186406732,"sku":null,"price":180.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/NOVIEMBRE_8.webp?v=1782329770"},{"product_id":"happycius-night-38-24-05-2022","title":"Happycius Night #38 (05.24.2022)","description":"\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eColloquium with the chefs featured in Apicius 38. A unique opportunity to delve into the projects and thoughts of the creators of four of Spain's most important restaurants today.\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eMario, Diego, and Rafael Sandoval (Coque, 2 Michelin stars)\u003c\/div\u003e\n\u003cdiv\u003eDavid Yárnoz (Molino de Urdániz, 2 Michelin stars) \u003c\/div\u003e\n\u003cdiv\u003eDani Carnero (Kaleja, 2 Repsol Suns)\u003c\/div\u003e\n\u003cdiv\u003eDiego Gallegos (Sollo, 1 Michelin star)\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e\u003cu\u003eGourmet product cocktail during the colloquium.\u003c\/u\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eTasting of Triticum bread varieties.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eRiofrío Caviar.\u003c\/div\u003e\n\u003cdiv\u003e100% Iberian Acorn-fed Ham PDO Los Pedroches from the Ham Embassy.\u003c\/div\u003e\n\u003cdiv\u003eSherry and Rioja wines from Osborne.\u003c\/div\u003e\n\u003cdiv\u003eSmoked Roset delicacies (sea bream, sea bass, mackerel, and eel).\u003c\/div\u003e\n\u003cdiv\u003eTasting of nigiri, gyozas, and tuna belly from Balfegó.\u003c\/div\u003e\n\u003cdiv\u003eSorlut Oysters.\u003c\/div\u003e\n\u003cdiv\u003eLaredo Anchovies and Gildas from Codesa.\u003c\/div\u003e\n\u003cdiv\u003eDamm \u0026amp; Coca-cola co.\u003c\/div\u003e\n\u003cdiv\u003eChocolate is the answer from Bidfood.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eWhen?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eMay 24th at 9:15 PM.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eWhere?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eEspacio Cocíname, Montagud Editores.\u003c\/div\u003e\n\u003cdiv\u003eC\/ Enrique Granados, 70 (between Rosselló and Provenza).\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eCapacity\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eLimited by reservation order.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945188307276,"sku":null,"price":30.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MAYO.webp?v=1782329682"},{"product_id":"les-cols-arrea-monte-8-5-2023","title":"Les Cols, Arrea!, Monte (May 8, 2023)","description":"\u003cdiv\u003e\u003cstrong\u003eMENU \u003cspan\u003eLES COLS\u003c\/span\u003e \u003cspan\u003eARREA!\u003c\/span\u003e \u003cspan\u003eMONTE\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e- The best of the moment; leaves, herbs and flowers, three-colored olives. \u003cspan\u003eLES COLS\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- Smoked butter and ashes + \"croquette\" of minced meat + cured pork belly, sauerkraut 2021 and aniseed. \u003cspan\u003eMONTE\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- Cured meats \u0026amp; Cold cuts (Wild boar ham, Wild boar loin, Roe deer txorizo, Red deer saltxitxon, Wild boar pastrami, Wild boar tongue). \u003cspan\u003eARREA\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003ePairing: Corpinnat Finca Can Martí, Torelló.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e- A subtle sweetness; onion royale, smooth velvet. \u003cspan\u003eLES COLS\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- Martina Lettuce \u0026amp; Rose hips. \u003cspan\u003eARREA\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- Salmon Tartare in beef tendon stew. \u003cspan\u003eMONTE\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- In green sauce; broad beans and peas, tender garlic. \u003cspan\u003eLES COLS\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003ePairing: D.O. Penedés NVDE SBL, Thunder Wine Makers.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e- Broken Potato \u0026amp; Perretxikos. \u003cspan\u003eARREA\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- Asturian stew in a ravioli. \u003cspan\u003eMONTE\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- From the chicken coop to the plate; fresh egg of the day, cream morels, wild asparagus. \u003cspan\u003eLES COLS\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003ePairing: Falares, Thunder Wine Makers.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e- Pigeon. Consommé \u0026amp; Rillette. \u003cspan\u003eARREA\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- Beef meatball in pig's trotters and apple stew. \u003cspan\u003eMONTE\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003ePairing: D.O. Alella Orbus, Alta Alella\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e- The intimacy of a landscape; buckwheat rice, raw and cooked morels, buckwheat veil (+ buckwheat beer pairing). \u003cspan\u003eLES COLS\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- Wild Boar. Rib \u0026amp; Heart. \u003cspan\u003eARREA\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- \"Corderu Xaldu\" cannelloni, sheep béchamel and seeds. \u003cspan\u003eMONTE\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003ePairing: D.O. Rioja Ukan 2019, Ukan Winery\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e- Textures and colors; white and green asparagus, oil and salt. \u003cspan\u003eLES COLS\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- Milks. Skins, Whey, Ice cream \u0026amp; Aged cheese. \u003cspan\u003eARREA\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- Monte cheese cake. \u003cspan\u003eMONTE\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003ePairing: Valverán 20 Manzanas Ice Cider\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eDon't miss the chance to try us at Cocíname, Montagud Editores. Calle Enrique Granados, 70. \"One night only. We're waiting for you.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. If you are unable to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945191813452,"sku":null,"price":199.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MAYO_8.webp?v=1782329988"},{"product_id":"la-tasquita-de-enfrente-25-9-2023","title":"LA TASQUITA DE ENFRENTE (9.25.2023)","description":"\u003cp class=\"MsoNoSpacing\"\u003e\u003cstrong\u003eMonday, September 25. 8:30 PM.\u003c\/strong\u003e\u003c\/p\u003e\u003cdiv\u003eTasting menu from La Tasquita de Enfrente and discussion with Juanjo López and Nacho Trujillo.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cu\u003eMenu\u003c\/u\u003e\u003c\/div\u003e\u003cdiv\u003e- Fig and anchovy\u003c\/div\u003e\u003cdiv\u003e- Smoked eel and caramelized pear\u003c\/div\u003e\u003cdiv\u003e- Tasquita salad with tuna belly\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eWine Pairing:\u003c\/strong\u003e\u003ci\u003e DO Tarragona, Escabeces, Mas Martinet \u003c\/i\u003e\n\u003c\/div\u003e\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\u003cdiv\u003e- Grandma's gazpacho\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eWine Pairing: \u003c\/strong\u003e\u003ci\u003eDO Jerez, Palo Cortado Antique, Fernando de Castilla\u003c\/i\u003e\n\u003c\/div\u003e\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\u003cdiv\u003e- Aged beef tartare\u003c\/div\u003e\u003cdiv\u003e- Hake stew\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eWine Pairing: \u003c\/strong\u003e\u003ci\u003eDO Penedés, NVDE SBL, Thunder Wine Makers\u003c\/i\u003e\n\u003c\/div\u003e\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\u003cdiv\u003e- La Tasquita meatball\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eWine Pairing:\u003c\/strong\u003e DO Rioja, Ukan, Ukan Winery\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e- Falsa torrija (French toast)\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eWine Pairing:\u003c\/strong\u003e DO Penedès, Vi de Glass, Gramona\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. If you are unable to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eWhat does the Michelin Guide say?\u003c\/strong\u003e In this cozy restaurant, which has made a name for itself sheltered by the bustling Gran Vía, you will find French-inspired cuisine, very well updated, visible through a tasting menu (they also serve à la carte) that changes daily based on the best market products, always highlighting proximity, seasonality, and that these are recognizable by the diner.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945192632652,"sku":null,"price":159.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/SEPTIEMBRE.webp?v=1782330015"},{"product_id":"javi-estevez-la-tasqueria-17-4-2023","title":"Javi Estévez, La Tasquería (4.17.2023)","description":"\u003cp\u003e\u003cstrong\u003eMonday, April 17th. 8:30 p.m.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\"We're reviving Madrid's culinary tradition by reinventing fine offal with an avant-garde concept that embraces new preparations, carefully crafted to highlight the product with fun and inviting presentations. Reinterpreting offal is our philosophy. A creative twist to honor confessed offal lovers and, on the other hand, an opportunity to show those less keen on these types of products that our cuisine is suitable for all palates. 6,900 plates of trotters, over 17,000 pig tails, 41,000 appetizers, 3,400 suckling pig heads, or 6,000 kilos of tripe, trotters, and snout served during these first three years are just some of the figures that endorse us. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eLA TASQUERÍA MENU \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eSequence of appetizers and snacks:\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eBattle of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etongues\u003c\/strong\u003e: Veal VS Iberian\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003eProfiterole filled with chicken\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eliver\u003c\/strong\u003e pâté\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eCocoa macaron,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003efoie gras\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand raspberry\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eBeans [foam] with fried suckling pig\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etail\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eMini brioche filled with stewed\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebeef tongue\u003c\/strong\u003e, cauliflower and dill\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eFried battered\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elamb brains\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewith chimichurri mayonnaise\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003eCORPINNAT Gramona Imperial Brut Nature Gran Reserva 2017, Gramona\u003c\/i\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eMenu: \u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eLamb\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etongue\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003etiradito, fried zarajos and red onion\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eSquid-carbonara noodles with\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eGalician cacheira\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003e\u003ci\u003eD.O.  Ribeiro, Finca Viñoa Blanco 2017, Finca Viñoa\u003c\/i\u003e\u003c\/span\u003e\u003cspan lang=\"ES-TRAD\"\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eVeal\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esweetbreads\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eravioli, béchamel, cheese and tomato\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eRazor clams and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etendons\u003c\/strong\u003e. Meunière sauce.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003e\u003ci\u003eSaial 2019, Pla de Morei\u003c\/i\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eDuck hearts\u003c\/span\u003e\u003c\/strong\u003e\u003cspan lang=\"ES-TRAD\"\u003e, corn, raspberry and liquorice\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eStew of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etripe, trotters, and snout.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003e\u003ci\u003eD.O.C. Rioja, Ad Libitum Peña El Gato, Garnacha Viñas Centenarias 2020, Bodegas Juan Carlos Sancha\u003c\/i\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eDesserts:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eLemon pie with mango ice cream\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003e\u003cstrong\u003eHANNIBAL's\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003edessert\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003e\u003cstrong\u003ePetit fours:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003ePork skin\u003c\/span\u003e\u003c\/strong\u003e\u003cspan lang=\"ES-TRAD\"\u003e, dark chocolate and kikos\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eGuava jelly made from\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebeef collagen\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eD.O. Málaga, Noctiluca Vendimia Asoleada 2021, Viñedos Verticales.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003eDon't miss the chance to try us at Cocíname, at Montagud Editores in Barcelona.\" A single night. We await you. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eLike any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945197089100,"sku":null,"price":159.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/ABRIL_4eab952c-2fcf-4ab0-a4a8-8e5412189286.webp?v=1782330042"},{"product_id":"alberto-chicote-9-10-2023","title":"ALBERTO CHICOTE (10\/9\/2023)","description":"\u003cdiv class=\"product-description-text product-short-description-text\"\u003e\n\n\u003cdiv class=\"html-output\"\u003e\n\n\u003cp class=\"MsoNoSpacing\"\u003e\u003cstrong\u003eMonday, October 9. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003eTasting menu by Alberto Chicote (Omeraki restaurant) for one night only in Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003eCociname, at Montagud Editores.\u003c\/div\u003e\n\n\u003cdiv\u003eEnrique Granados Street, 70.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eAlberto Chicote's Menu at Cociname\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003e(Price includes wine pairing)\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eCroquette of 'compango'\u003c\/div\u003e\n\n\u003cdiv\u003e'On fire' asparagus ice cream\u003c\/div\u003e\n\n\u003cdiv\u003eMussel from the estuary in carrot and pumpkin escabeche\u003c\/div\u003e\n\n\u003cdiv\u003eScallop with corn cream and nuoc cham\u003c\/div\u003e\n\n\u003cdiv\u003eHomemade bao bun like a tuna and fried green pepper 'pepito'\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Rueda, Mónica Fernández Oxidativa, Bodega Tres Pilares\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eHot and sour blue lobster soup\u003c\/div\u003e\n\n\u003cdiv\u003eThousand\/onion tart with its chantilly\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003ci\u003ePairing: D.O. Rioja, Cueva del Monge Blanco, Bodega Vinícola Real\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eBorage and green beans with ham sauce and burrata sphere\u003c\/div\u003e\n\n\u003cdiv\u003eCarabinero Strogonoff\u003c\/div\u003e\n\n\u003cdiv\u003eTuna collar with white miso and yuzu sauce\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Valencia, Beberás de la copa de tu hermana, Fil·loxera.\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eVeal meatball with cocoa, ginger, and truffle core\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003ci\u003ePairing: D.O. Priorat, Terra de cuques Negre 2021, Terroir al Límit.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eStrawberry and wasabi sorbet with frothy passion fruit 'tocinillo'\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003ci\u003ePairing: Taxkoli de Bizkaia, Arima late harvest, Gorka Izagirre.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhat does the Michelin Guide say?\u003c\/strong\u003e The culinary proposal bears the signature of experienced chef Alberto Chicote who, based on seasonal national products, offers three different menus of constantly evolving contemporary cuisine, all with elements of oriental fusion.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945202299212,"sku":null,"price":159.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/OCTUBRE_9.webp?v=1782330058"},{"product_id":"happycius-night-39-28-11-22","title":"Happycius Night #39 (11.28.22)","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eCocktail and gourmet products during the colloquium and tapas prepared by the protagonists of Apicius 39. \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003eHomemade cured meats from\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eUltramarinos Marín\u003c\/strong\u003e.\u003c\/div\u003e\n\u003cdiv\u003eJalapeño gazpachuelo, smoked white prawn, and vegetable spring roll from\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTiemar\u003c\/strong\u003e.\u003c\/div\u003e\n\u003cdiv\u003eBeetroot tatin and caviar from\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eOba\u003c\/strong\u003e.\u003c\/div\u003e\n\u003cdiv\u003eOnion and Cream from\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTohqa\u003c\/strong\u003e.\u003c\/div\u003e\n\u003cdiv\u003ePigeon aged in cereals with morteruelo ravioli from its livers, from\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMaralba\u003c\/strong\u003e.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eColloquium with the featured chefs from Apicius 39.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eA unique opportunity to delve into the projects and thoughts of the creators behind five of the most important Spanish restaurants today:\u003c\/div\u003e\n\u003cdiv\u003eMaralba (Fran Martínez and Cristina Díaz, 2 Michelin stars)\u003c\/div\u003e\n\u003cdiv\u003eTohqa (Edu Pérez)\u003c\/div\u003e\n\u003cdiv\u003eOba (Javi Sanz and Juan Sahuquillo)\u003c\/div\u003e\n\u003cdiv\u003eTiemar (Isidro López)\u003c\/div\u003e\n\u003cdiv\u003eUltramarinos Marín (Borja García)\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhen?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMonday, November 28, at 9:00 PM.\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhere?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCocíname, Montagud Editores. C\/ Enrique Granados, 70 (between Rosellón and Provenza). \u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eCapacity:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLimited by reservation order. Only 50 people.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945226023244,"sku":null,"price":49.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/NOVIEMBRE_22.webp?v=1782331789"},{"product_id":"cena-omega-baga-tohqa-kaleja-30-1-23","title":"Omega Dinner - Bagá, Tohqa, Kaleja (1.30.23)","description":"\u003cdiv class=\"product-description-text product-short-description-text\"\u003e\n\n\u003cdiv class=\"html-output\"\u003eJavi Antoja wrote in the latest edition of Apicius... \"Evolution, renewal, avant-garde. Edu, the Enrique Morente of the stoves or the flamenco chef. His work is as popular as that of Pedrito from Jaén or Dani from Malaga... They are the alternative Andalusia. The Omega of cuisine.\" Well, the dream hinted at in the text will become a reality in a unique dinner that will bring these 3 chefs together. The Omega Dinner by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePedro Sánchez (Bagá*)\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDani Carnero (Kaleja*)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eEdu Pérez (Tohqa)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewill be held on Monday,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJanuary 30th\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eat 8:30 p.m. at the Cocíname space of Montagud Editores (C\/ Enrique Granados 70, between Rosellón and Provenza). Dessert will be provided by Andalusian chef\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eRafa de Bedoya (Aleia*)\u003c\/strong\u003e.\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e13-course tasting menu for only 34 diners\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eAlmond with caviar.\u003c\/div\u003e\n\n\u003cdiv\u003ePeas and partridge gazpacho broth.\u003c\/div\u003e\n\n\u003cdiv\u003eMoray eel and grapefruit.\u003c\/div\u003e\n\n\u003cdiv\u003eNori seaweed meunière.\u003c\/div\u003e\n\n\u003cdiv\u003eMaimones with all i pebre and eel.\u003c\/div\u003e\n\n\u003cdiv\u003eTuna breakdown.\u003c\/div\u003e\n\n\u003cdiv\u003eRaw mushroom with hake collagen.\u003c\/div\u003e\n\n\u003cdiv\u003eFresh beans with tomato and anchovies.\u003c\/div\u003e\n\n\u003cdiv\u003eRoasted beetroot.\u003c\/div\u003e\n\n\u003cdiv\u003ePickled leek with chicken wing fat.\u003c\/div\u003e\n\n\u003cdiv\u003eVanilla beef.\u003c\/div\u003e\n\n\u003cdiv\u003eOnion and Cream.\u003c\/div\u003e\n\n\u003cdiv\u003eAvocado, burnt cream and caviar.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eWine Pairing\u003c\/div\u003e\n\n\u003cdiv\u003eForlong Burbuja blanco 2021, Bodega de Forlong.\u003c\/div\u003e\n\n\u003cdiv\u003eVT Cádiz , El Muelle de Olaso 2020, Bodega Luis Pérez.\u003c\/div\u003e\n\n\u003cdiv\u003eD.O. Jerez, Fernando de Castilla Classic Dry Fino.\u003c\/div\u003e\n\n\u003cdiv\u003eForlong Tintilla Ánfora 2021, Bodega de Forlong.\u003c\/div\u003e\n\n\u003cdiv\u003eVT Cádiz, El Triángulo 2020, Bodega Luis Pérez.\u003c\/div\u003e\n\n\u003cdiv\u003eD.O. Montilla Moriles, Sopla Poniente Cream, Llano Cuello.\u003c\/div\u003e\n\n\u003cdiv\u003eD.O. Cava, Mas Via 2006, Cavas Mestres.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cspan\u003eLike any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945227170124,"sku":null,"price":179.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/ENERO_4fdd9637-c236-48f4-b73f-df9803e75872.webp?v=1782330100"},{"product_id":"francis-paniego-echaurren-22-2-2023","title":"Francis Paniego, Echaurren (22.2.2023)","description":"\u003cdiv class=\"product-description-text product-short-description-text\"\u003e\n\n\u003cdiv class=\"html-output\"\u003e\"Our cuisine is the result of three influential elements that we believe are important to explain. \u003cstrong\u003eThe territory\u003c\/strong\u003e. Ezcaray and La Rioja, our vital space, conditions our work, enriches it, and gives it personality. You will find it subtly through small nods, a seasonal product, a slight spicy touch, an insinuation. \u003cstrong\u003eThe animal\u003c\/strong\u003e, offal, you will find it in many of our dishes. We like cooking entrails, not only for pleasure and conviction but also because we understand that doing so is a commitment to sustainability. \u003cstrong\u003eMemory\u003c\/strong\u003e, in our kitchen, you will always find references to our past, to the rich history of this house, which opened its doors in 1898, to the cuisine our mother taught us, to moments lived with family, in short, to the most human side that has undoubtedly influenced and will continue to influence our cuisine. \u003cstrong\u003eWe look forward to seeing you at Cociname\u003c\/strong\u003e.\"     \n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e22-COURSE TASTING MENU\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e• First appetizers.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eBLACK OLIVES, with pepper, cheese, and anchovy.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003eMUSHROOM AND SHRIMP.\u003c\/div\u003e\n\n\u003cdiv\u003eCOCKLES AND CARROT.\u003c\/div\u003e\n\n\u003cdiv\u003eCHORICERO PEPPER and corn crisp. \u003c\/div\u003e\n\n\u003cdiv\u003ePairing: COLD HERBAL INFUSION as a white wine.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e• Second appetizers.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSTEW BROTH.\u003c\/div\u003e\n\n\u003cdiv\u003eOUR CROQUETTE. \u003c\/div\u003e\n\n\u003cdiv\u003ePairing: D.O RIOJA Ukan 2019, Ukan Winery\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e• 1st sequence. \u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eCARDON WITH ALMONDS.\u003c\/div\u003e\n\n\u003cdiv\u003eSAVORY ARTICHOKE AND FOIE PANCHINETA.\u003c\/div\u003e\n\n\u003cdiv\u003eEZCARAY WALNUT AND CRAYFISH PIL-PIL.\u003c\/div\u003e\n\n\u003cdiv\u003ePairing: D.O RIOJA Cueva del Monge 2016, Bodegas Vinícola Real (Pleasure Wine)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e• 2nd sequence.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eQUAIL BREAST with oyster mayonnaise and caviar\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003eSWEETBREAD TEMPURA RAVIOLI, crème fraîche and caviar.\u003c\/div\u003e\n\n\u003cdiv\u003ePairing: D.O VALDEORRAS O Luar do Sil Vides de Córgomo 2019, Pago de los Capellanes\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSWEETBREAD FRITTER.\u003c\/div\u003e\n\n\u003cdiv\u003eSTEAK TARTARE on oyster leaf and frozen foie gras powder.\u003c\/div\u003e\n\n\u003cdiv\u003eTOMATO, HERRING STOCK AND WINE with tender lamb.\u003c\/div\u003e\n\u003c!--nl桃花朵朵开，桃花开时节，桃花纷飞处，桃花红艳艳。\n\u003c\/div\u003e\n\u003cdiv\u003ePairing: D.O RIOJA Sela 2019, Bodegas Roda\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e• 3rd sequence.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSQUID TARTARE AND TOFFEE\u003c\/div\u003e\n\n\u003cdiv\u003eSCORPIONFISH SOUP, foie and speculoos.\u003c\/div\u003e\n\n\u003cdiv\u003ePairing: D.O MONTILLA – MORILES Cream Llano Cuello, Sopla Poniente (Pleasure Wine)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eHAKE MARTA\u003c\/div\u003e\n\n\u003cdiv\u003eLAMB BELLY and spiral with chickweed salad. \u003c\/div\u003e\n\n\u003cdiv\u003ePairing: D.O A.O.C. TARTEGNIN Tartegnin, Mont-le-Vieux (First Brands)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e4th sequence. \u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eICE CREAM GAME wrapped in rinds.\u003c\/div\u003e\n\n\u003cdiv\u003eCHURROS WITH CREAM AND ANISE\u003c\/div\u003e\n\n\u003cdiv\u003eCHOCOLATE vanilla and fried tendons with cocoa.\u003c\/div\u003e\n\u003c!--nl桃花开时节，桃花纷纷开，桃花红艳艳。\n\u003c\/div\u003e\n\u003cdiv\u003ePairing: D.O RUEDA Menade Sauvignon Dulce 2022, Bodegas Menade (First Brands)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c!--nl桃花朵朵开，桃花纷纷开，桃花红艳艳。\n\u003c\/div\u003e\n\u003cdiv\u003eThe Petit Fours will be prepared by Fátima Gismero, named Revelation Pastry Chef 2021 at Madrid Fusión: \u003c\/div\u003e\n\n\u003cdiv\u003eChocolate tile and wafer \u003c\/div\u003e\n\n\u003cdiv\u003eRed wine gummy \u003c\/div\u003e\n\n\u003cdiv\u003eRoasted apple leaves \u003c\/div\u003e\n\n\u003cdiv\u003eChocolate brownie \u003c\/div\u003e\n\n\u003cdiv\u003eCotton candy \u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan\u003e\u003cspan style=\"font-size: small;\"\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945243750732,"sku":null,"price":129.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/FEBRERO.webp?v=1782330117"},{"product_id":"benito-gomez-bardal-13-3-2023","title":"Benito Gómez, Bardal (March 13, 2023)","description":"\u003cp\u003e\u003cstrong\u003eMonday, March 13. 8:30 PM.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eBardal's cuisine is regional, sensible, and free from constraints. The variety of ingredients and products found in our region form the core of Bardal's culinary proposal, complemented by produce from various fish markets, orchards, and Andalusian countrysides. We work with two tasting menus, Bardal and Gran Bardal. The dishes they comprise vary with the different seasons of the year; the daily creativity of the kitchen flows with the progression of each season. The heartbeat of the kitchen is indelibly linked to the pulse of the wine cellar. Ronda's grapes offer a diverse range of references that, along with a wide selection of Andalusian wines, constitute our cellar's foundation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eBARDAL MENU - 17-COURSE TASTING\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eMushroom and pine nut infusion\u003c\/div\u003e\n\u003cdiv\u003eCreamy mushroom and blue cheese bun\u003c\/div\u003e\n\u003cdiv\u003ePine nut paste and acidified pine juice\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTuna belly and smoked oxigarum\u003c\/div\u003e\n\u003cdiv\u003eSea urchin royale, caviar, and horseradish\u003c\/div\u003e\n\u003cdiv\u003eD.O. Ribeiro, Finca Viñoa Blanco 2017.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBeef with green pepper\u003c\/div\u003e\n\u003cdiv\u003eGrilled lettuce heart with beef emulsion\u003c\/div\u003e\n\u003cdiv\u003eCock's comb with béarnaise\u003c\/div\u003e\n\u003cdiv\u003eFalares 2020, Thunde Wine Makers\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eGreen beans, sheep labneh, zucchini, and eel\u003c\/div\u003e\n\u003cdiv\u003eCod with tomato and olives\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eSaial 2019, Pla de Morei\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eGrilled calçots with Payoyo cheese whey\u003c\/div\u003e\n\u003cdiv\u003eArtichokes with smoked hollandaise\u003c\/div\u003e\n\u003cdiv\u003eD.O. Jerez, Palo Cortado Antique, Fernando de Castilla\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eScallop with parsley butter\u003c\/div\u003e\n\u003cdiv\u003eSeabass gazpachuelo\u003c\/div\u003e\n\u003cdiv\u003eRecaredo Terrers 2019, Recaredo\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eGoat with seaweed, perigourdine kidney, and breaded brain\u003c\/div\u003e\n\u003cdiv\u003eA.O.C. Tartegnin, Tartegnin 2017, Mont-le-Vieux\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCeleriac and fennel\u003c\/div\u003e\n\u003cdiv\u003eLemon verbena soplillo, white chocolate, and passion fruit\u003c\/div\u003e\n\u003cdiv\u003eD.O. Málaga, Noctiluca Vendimia Asoleada 2021, Viñedos Veritcales\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eLike any unique event, tickets are non-refundable but transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the persons who will attend in your place.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945269571916,"sku":null,"price":159.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MARZO.webp?v=1782330133"},{"product_id":"happycius-night-40-29-5-2023","title":"Happycius Night #40 (May 29, 2023)","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eCocktail and gourmet products during the discussion and tapas prepared by the protagonists of Apicius 40.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eDiscussion with the chef protagonists of Apicius 40.\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eA unique opportunity to learn about the projects and thoughts of the creators of four of Spain's most important restaurants today: Atrio, Iván Cerdeño, Ca l'Enric, and L'Aliança.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhen?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMonday, May 29, at 8:30 p.m.\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhat?\u003c\/strong\u003e Presentation and cocktail with tapas* by the authors of Apicius 40 and gourmet products**.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e* Lomo doblado (Atrio); Beef steak tartare with summer truffle (Ca l'Enric); Wild boar à la Senador (Iván Cerdeño); Trout, turnip, orange, and yogurt salad (L'Aliança).\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e** Gran Reserva Premium Ham from Ibéricos Casa Lucas; Smoked salmon nature and smoked salmon with gold and truffle from Benfumat.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhere?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCocíname, Montagud Editores. 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In case of inability to attend, please contact 933 182 082 and inform us of the names of the people who will attend in your place.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945274388812,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MAYO_29.webp?v=1782330147"},{"product_id":"cena-mujeres-manchegas-5-6-2023","title":"Dinner for Women from La Mancha (5.6.2023)","description":"\u003cdiv\u003e\u003cstrong\u003eTHE DINNER\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e#MMME\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eMenu prepared by\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eTeresa Gutiérrez\u003c\/strong\u003e.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003eLoin of orza (cured pork loin)\u003c\/div\u003e\n\u003cdiv\u003eAtascaburras croquette\u003c\/div\u003e\n\u003cdiv\u003eManchego pisto and smoked sardine\u003c\/div\u003e\n\u003cdiv\u003eAjopringue and carob\u003c\/div\u003e\n\u003cdiv\u003ePairing: Dehesa De Luna, Garnacha Tintorera, Bodegas Dehesa de Luna, La Roda, Albacete.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eGrilled pork rind with vine shoots and Manchego pisto\u003c\/div\u003e\n\u003cdiv\u003ePairing: Hors d'Age, Garnacha Tinta, Bodegas Ampelos, Almansa, Albacete.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eArtichoke with butter and game escabeche\u003c\/div\u003e\n\u003cdiv\u003ePairing: Melangè Velo Flor, Malvar de Todelo and Ojo de Liebre, Bodegas Recuero, Villanueva de Alcardete, Toledo\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCod with pine nut stew and La Mancha saffron\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003ePairing: #Garagewine Verdoncho, Quintar de la Orden, Toledo.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eManchego lamb rack and black garlic stew.\u003c\/div\u003e\n\u003cdiv\u003ePairing: El Telar, Monastrell, Bodegas Vinessens, Villena, Alicante.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eDessert selection by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFátima Gismero\u003c\/strong\u003e.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003eSaffron and orange mille-feuille.\u003c\/div\u003e\n\u003cdiv\u003eOur own... cheese, bread, wine and oil\u003c\/div\u003e\n\u003cdiv\u003ePetits fours: little bees; bizcocho borracho (rum cake); almond.\u003c\/div\u003e\n\u003cdiv\u003ePairing: Dulce Enero Ice Wine, Petit Manseng and Garnacha Blanca, Viñedos y Bodegas Altolandon, Landete, Cuenca.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003ci\u003eCareful selection of Manchego wines by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCristina Díaz\u003c\/strong\u003e\u003c\/i\u003e, National Gastronomy Award for Best Sommelier of the year.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eLike any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and inform us of the names of the people who will attend in your place.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945281466700,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/JUNIO_5.webp?v=1782330163"},{"product_id":"begona-rodrigo-pepe-solla-12-6-2023","title":"Begoña Rodrigo \u0026 Pepe Solla (12\/6\/2023)","description":"\u003cp\u003e\u003cspan\u003eMonday, June 12. 8:30 PM.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003eTHE MEDITERRANEAN. THE ATLANTIC. 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VALENCIA Beberás de la copa de tu hermana, Fil·loxera.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eMarine vegetable medley.\u003c\/div\u003e\n\u003cdiv\u003eFish of the day with creamy roe.\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePairing: D.O. RÍAS BAIXAS La Fillaboa 2022, Bodegas Fillaboa.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eEel sequence and white \"all i pebre\".\u003c\/div\u003e\n\u003cdiv\u003eLamprey royal and celeriac.\u003c\/div\u003e\n\u003cdiv\u003eParsnip tagliatelle with fermented cabbage cream and \"tot de poble\".\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePairing: D.O. RIOJA Sela, Bodegas Roda.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWild strawberries, yogurt, yuzu and ginger.\u003c\/div\u003e\n\u003cdiv\u003eAlmond.\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePairing: Corpinnat Finca Can Martí, Torelló.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and inform of the names of the people who will attend in your place.\u003c\/strong\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945289396556,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/JUNIO_12.webp?v=1782330177"},{"product_id":"ca-lenric-6-11-2023","title":"CA L'ENRIC (6.11.2023)","description":"\u003cp class=\"MsoNoSpacing\"\u003e\u003cstrong\u003eMonday, November 6. 9 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eTasting menu by the Juncà brothers (Ca l'Enric restaurant) with 1 Michelin star. 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If you are unable to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhat does the Michelin Guide say?\u003c\/strong\u003e The Juncà brothers (with Jordi and Isabel in charge of the kitchen, while Joan acts as maître d' and sommelier) subtly uphold both the history of the house and its personality, always exalting the character of the forests of Vall de Bianya.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945291067724,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/NOVIEMBRE_6_1.webp?v=1782330193"},{"product_id":"ugo-chan-15-1-2024","title":"UGO CHAN (1.15.2024)","description":"\u003cdiv class=\"product-description-text product-short-description-text\"\u003e\n\n\u003cdiv class=\"html-output\"\u003e\n\n\u003cstrong\u003eMonday, January 15. 8:30 p.m.\u003c\/strong\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eTasting menu by chef Hugo Muñoz from the Michelin-starred Ugo Chan restaurant in Madrid. \u003c\/div\u003e\n\n\u003cdiv\u003eOne night only in Barcelona as part of Las Noches Mágicas by Montagud Editores. \u003c\/div\u003e\n\n\u003cdiv\u003eEnrique Granados Street, 70.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eThe price of Ugo Chan's Tasting Menu at Montagud includes wine pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eIkizukuri of the day's white fish, razor clam in \"bulhao o pato\" style, and oyster sashimi with ponzu\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSalamanca caviar lentils with Japanese wood pigeon curry, briefly roasted breast, coconut foam, and piparra from its legs\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eOur tribute to Robuchon: toro tartare with smoked eel geleé from the Ebro Delta and Iranian caviar\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eD.O. Champagne, Ayala Brut Majeur, Ayala Champagne\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSea bass bikini in \"cold meunière\"\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eOur version of a Russian salad: mayonnaise from the best canned tuna, Maresme peas, black Canarian potato, and tuna sashimi\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eEnoki carbonara, black truffle, and marine guanciale\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eD.O. Rías Baixas, La Sobrada, Thunder Wine Makers\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eHanging tomato and belly tuna salad\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eMadrid-style tripe gyoza with fried chickpeas\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eFried egg nigiri with Japanese shepherd's crumbs\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eD.O. Binissalem - Mallorca, Ca'n Verdura Tinto, Vinoplacer\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eLamb sweetbread kebap temaki\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eRoe deer Wellington in tataki\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eD.O. Rioja, Ukan 2019, Ukan Winery\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSeaweed and chocolate\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing: \u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eD.O.P. Jumilla, Olivares Dulce Monastrell, Bodegas Olivares\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhat does the Michelin Guide say?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eA contemporary restaurant with an open kitchen, two bars, and a Japanese soul, not lacking in personality; its changing and meticulous proposal is based on classical thoughts such as those of the Greek philosopher Heraclitus: \"No man ever steps in the same river twice\". Chef Hugo Muñoz, who plays with the restaurant's name recalling the nickname his grandfather gave him as a child (\"Hugochan\", similar to Huguito), champions a Japanese cuisine where seasonal produce is the main protagonist, playfully modulating it with details from other cultures and, above all, with nods to culinary icons of Madrid (such as the Madrid-style Tripe Gyoza or his version of Soldaditos de Pavía). They offer an Omakase menu that they prepare according to their taste and appetite!\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945296376140,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/ENERO_d4b4f1e4-f0d1-4847-baae-f5d04b74f793.webp?v=1782330286"},{"product_id":"ivan-cerdeno-12-2-2024","title":"IVÁN CERDEÑO (2.12.2024)","description":"\u003cp\u003e\u003cstrong\u003eMonday, February 12. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTasting menu by chef Iván Cerdeño from the restaurant bearing his name, with 2 Michelin stars.\u003c\/div\u003e\n\u003cdiv\u003eA single night in Barcelona as part of Montagud Editores' Magical Nights. Enrique Granados Street, 70.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eGLIMPSES\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003ePickled mushroom tartlet and wild consommé\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSURROUNDINGS, ORCHARD, AND RIVERSIDE\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eGarlic soup fritter\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003eWine pairing:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eD.O. Rueda, Mónica Fernández Oxidativa, Bodega Tres Pilares\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eRoasted bell peppers\u003c\/div\u003e\n\u003cdiv\u003eGreen pepper pâté and salted fish\u003c\/div\u003e\n\u003cdiv\u003eRiverside corn and trout\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003eWine pairing:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eIntens Rosat Recaredo, Corpinnat\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePartridge pie\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eMOUNTAIN AND SEA CUISINE\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eCauliflower tart, pickled tender walnuts, and truffle\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e\u003ci\u003eWine pairing:\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eD.O. Binissalem - Mallorca, Ca'n Verdura Tinto, Vinoplacer\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eRoasted tomatoes, almonds, and herb soup\u003c\/div\u003e\n\u003cdiv\u003eWinter mushroom sabayon\u003c\/div\u003e\n\u003cdiv\u003eEel elvers à la meunière\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003eWine pairing:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eOssian Viñas Viejas de Segovía, Bodega Alma Carraovejas\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eHare \"al senador\"\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003eWine pairing:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eD.O. Bierzo, Pétalos, Bodega Descendientes de J. Palacios\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eCONFECTIONERY\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003ePumpkin, yogurt, and tarragon\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003eWine pairing:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eD.O. Empordà, Moscatel Mistela, Celler Martin Faixó Sa Perafita\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe price of Iván Cerdeño's Tasting Menu at Montagud includes the wine pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eLike any unique event, tickets are non-refundable but transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhat does the Michelin Guide say?\u003c\/strong\u003e In the historic Cigarral del Ángel, on the banks of the Tagus and surrounded by lush gardens, you can savor the unusual proposal of chef Iván Cerdeño, who builds his dishes from memory and seasonality, exalting the best Manchegan products, the characteristic game flavors of the Toledo mountains, the chromatism inherent in working with the prolific local orchards... but also looking at the different cultures that have left their legacy here and, from a distance, at the sea. Pickles, marinades, escabeches, cured meats... his proposal of Manchegan roots and contemporary touches is materialized in four tasting menus (Temporada, Monte y ribera, Toledo olvidado, and Memorias de un cigarral) that usually begin with what they call \"atisbos\" (glimpses), small traditional bites reinterpreted with modern techniques. Be sure to try the Leche asada al palodú y pólvora de duque, MONTE Y MAR, as it is a revisited dessert that already appeared in the 16th century in Ruperto de Nola's book.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945357783372,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/FEBRERO_64bf41fe-c46d-4ccf-8add-37bd9bc5de36.webp?v=1782330271"},{"product_id":"paco-roncero-4-3-2024","title":"PACO RONCERO (3\/4\/2024)","description":"\u003cp\u003e\u003cstrong\u003eMonday, March 4. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTasting menu by chef Paco Roncero from the restaurant bearing his name, with 2 Michelin stars.\u003c\/div\u003e\n\u003cdiv\u003eA single night in Barcelona as part of Montagud Editores' Las Noches Mágicas. Enrique Granados Street, 70.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe price of Paco Roncero's Tasting Menu at Montagud includes wine pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWelcome Drink, A.O.C. Champagne, Ayala Brut Majeur, Ayala Champagne\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eClassics\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eFoie and cardamom Filipino\u003c\/div\u003e\n\u003cdiv\u003eMarinated salmon with creamy miso\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003ci\u003ePairing: Hakushu 18-year-old Peated Malt, 100th-anniversary Limited Edition, House Of Suntory\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eHomage to Madrid's bars\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eCod brandade\u003c\/div\u003e\n\u003cdiv\u003e\"Marriage\" of anchovy and boquerón\u003c\/div\u003e\n\u003cdiv\u003eGarlic razor clams\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eOxtail and smoked caviar tartlet\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: 14| Guarapo Oloroso, LÔV FERMENTS\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eCulinary postmodernism\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eOnion squid sheet\u003c\/div\u003e\n\u003cdiv\u003ePeas with Iberian jus\u003c\/div\u003e\n\u003cdiv\u003eRoasted sole with black butter\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Montsant, Pell de Gerres 2021, Thunder Wine Makers\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eGlazed oxtail with boletus and foie\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Rías Baixas, Attis Sousón 2018, Attis Bodegas y Viñedos\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eSweet vegetables\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eCauliflower and hazelnut manjar blanco\u003c\/div\u003e\n\u003cdiv\u003eBeetroot, black garlic, and balsamic\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Jerez, Cream Classic, Bodega Fernando de Castilla\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eFarewell Drink, Yamazaki 18-year-old Mizunara, 100th-anniversary Limited Edition, House of Suntory\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but transferable to third parties. In case of inability to attend, please contact 933 182 082 and inform us of the names of the people who will be attending in your place.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhat does the Michelin Guide say?\u003c\/strong\u003e In its splendid lounge, you can enjoy a complete, and increasingly interactive, culinary experience, realized through two interesting menus: Esencia (lunch only, Tuesday to Friday) and Afirmación. The chef, who has a genuine devotion to olive oils, displays all his creativity and imagination in the appetizer courses (a classic highlight is his Foie Gras Filipino with white chocolate and cardamom), then turns to flavorful, traditional-rooted cuisine in the main dishes, always featuring seasonal produce, and surprises with desserts by combining sweet bites with more vegetable options (like his original Beetroot and black garlic). Don't miss the spectacular terrace!\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945361551692,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MARZO_2992199b-93f7-41b9-a775-5204ca316ea1.webp?v=1782330270"},{"product_id":"fiestas-de-las-verduras-de-tudela-8-4-2024","title":"TUDELA VEGETABLE FESTIVAL (8.4.2024)","description":"\u003cp\u003e\u003cstrong\u003eMonday, April 8th. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eA tasting menu celebrating the vegetables of Tudela, prepared by chefs Ricardo Gil (Restaurant 33, Tudela), Leandro Gil (La Biblioteca*, Pamplona) and Aarón Ortiz (Kabo*, Pamplona), with desserts by Navarrese pastry chef Joanna Artieda. A single night in Barcelona as part of Las Noches Mágicas by Montagud Editores. Calle Enrique Granados, 70 (Barcelona). \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe Tasting Menu price includes wine pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eRicardo Gil (Restaurant 33, Tudela)\u003c\/strong\u003e. A pioneer in creating the first Vegetable Tasting Menu in Spain, featuring recognizable flavors and aromas from Navarrese cuisine. Ricardo Gil's philosophy is to deeply respect all the flavors offered by the land of the Ribera de Navarra. Artichokes, borage, cardoons, asparagus, tomatoes… become the natural protagonists of a unique menu.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAaron Ortiz (Kabo Restaurant, Pamplona).\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOffers the great products of Navarra, combining tradition and avant-garde. Works with passion, perseverance, and respect.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eLeandro Gil (La Biblioteca, Pamplona).\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLeandro Gil's gastronomy respects its origins in his recipes and products. Nominated for chef revelation of the year (Madrid Fusión 2018), he elegantly and deeply reinterprets the best vegetables from Ribera Navarra. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003eJoanna Artieda (Pastry chef, Pamplona).\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eContributes her savoir-faire, creativity, ideas, and understanding of pastry in the creation of new pastry-focused projects.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eAppetizers:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eRoots, study and interpretation (La Biblioteca, Pamplona)\u003c\/div\u003e\n\u003cdiv\u003eCarrot, fennel and Yesa trout (Kabo, Pamplona)\u003c\/div\u003e\n\u003cdiv\u003eRoasted Navarra asparagus (33, Tudela)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003ci\u003ePairing:\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eD.O. Navarra, Le Natural Pet Nat 2022, Aroa Bodegas\u003c\/i\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eMain Courses:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eWatermelon skin and vegetable water (La Biblioteca, Pamplona)\u003c\/div\u003e\n\u003cdiv\u003eBraised spring onion, skin broth and Roncal fritter (Kabo, Pamplona)\u003c\/div\u003e\n\u003cdiv\u003ePotato Duchess with borage (33, Tudela)\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eD.O. Navarra, Naturaleza salvaje Blanco 2022, Azul y Garanza\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTear peas matured in chop fat and cooked in green tomato water (La Biblioteca, Pamplona)\u003c\/div\u003e\n\u003cdiv\u003eCaparrona beans, pickles and spring truffle (Kabo, Pamplona)\u003c\/div\u003e\n\u003cdiv\u003eNavarra artichokes with clams and hake throat collagen (33, Tudela)\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eD.O. Navarra, Rocío Rosado, Finca Albret\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eDesserts:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eSalt, chocolate \u0026amp; Navarra oil (Joanna Artieda, Pamplona)\u003c\/div\u003e\n\u003cdiv\u003eTudela Teo Tomato Tatin (Joanna Artieda, Pamplona)\u003c\/div\u003e\n\u003cdiv\u003ePine bark (Joanna Artieda, Pamplona)\u003c\/div\u003e\n\u003cdiv\u003eBorage crêpe suzette (Joanna Artieda, Pamplona)\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eD.O. Navarra, Príncipe de Viana Chardonnay Late Harvest, Príncipe de Viana \u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the persons who will attend in your place.\u003c\/strong\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945367253324,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/ABRIL_a961cdcb-209a-4d31-8361-51370201b7c5.webp?v=1782330271"},{"product_id":"roberto-ruiz-21-5-2024","title":"ROBERTO RUIZ (May 21, 2024)","description":"\u003cp\u003e\u003cstrong\u003eTuesday, May 21. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eTasting menu offered by Roberto Ruiz, the first Mexican chef to win a Michelin star in Spain with Punto MX. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe Tasting Menu price includes wine pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\"VIVA MEXICO, CABRONES\" MENU\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e- Welcome Cocktail, Torres Alta Luz Sour, Torres Brandy\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e- Savory tasting\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003eBlack bean sopecito with green tomatillo sauce, cream and ranch cheese.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Mezcal Derrumbes San Luis de Potosi\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003eOyster with pineapple, celery and chiltepín.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: A.O.C. Champagne, Ayala Brut Majeur, Ayala Champagne\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eScarlet shrimp tostada with costeño chile sauce and its coral.\u003c\/div\u003e\n\u003cdiv\u003e\"Vuelve a la vida\" of tuna and chicharrón.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: La chica de Humo cocktail (Tommy's mezcalita de Unión y Humo) \u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eGalician blonde tiradito with jalapeño chile sauce and spiced pistachios.\u003c\/div\u003e\n\u003cdiv\u003eCod \"gobernador\" taco with Andalusian pico de gallo.\u003c\/div\u003e\n\u003cdiv\u003ePairing: Pamola cocktail (7 leguas, pineapple syrup, grapefruit tonic and cempasúchil bitter)\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTxuleta taco with citrus serrano chile sauce.\u003c\/div\u003e\n\u003cdiv\u003eDuck tamal with Oaxaca black mole.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Sotol Noche Luna\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e- Sweet tasting\u003c\/i\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\"Torrija de tres leches\" with cajeta.\u003c\/div\u003e\n\u003cdiv\u003eChocolate and corn.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Tequila 7 Leguas Reposado\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e- Farewell Cocktail, Brandy Smash By Torres 15, Torres Brandy\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but transferable to third parties. If you are unable to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/strong\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945408770380,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MAYO_21.webp?v=1782330271"},{"product_id":"apicius-night-27-5-2024","title":"APICIUS NIGHT (27.5.2024)","description":"\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003e\n\n\u003ci\u003e\u003cstrong\u003eColloquium with authors, cocktail based on tapas prepared by the protagonists of Apicius 42, along with a tasting of Japanese spirits from The House of Suntory.\u003c\/strong\u003e\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e- Enigma (Albert Adrià): Freeze-dried fried egg with caviar.\u003c\/div\u003e\n\n\u003cdiv\u003ePairing: Roku Natsu, Suntory Roku Gin, House of Suntory.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e- Nublo (Miguel Caño): Pea-tendon cappelletti with tear peas.\u003c\/div\u003e\n\n\u003cdiv\u003ePairing: Roku Haru Collins, Suntory Roku Gin, House of Suntory.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e- Ugo Chan (Hugo Muñoz): Madrid-style tripe gyoza.\u003c\/div\u003e\n\n\u003cdiv\u003ePairing: Toki, Suntory Whisky Toki, House of Suntory.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e- Arrels (Vicky Sevilla): Aged picanha, mussel mousse in spicy escabeche, mussels, seaweed escabeche, and mizuna.\u003c\/div\u003e\n\n\u003cdiv\u003ePairing: Hibiki, Suntory Whisky Hibiki, House of Suntory.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e- Barro (Carlos Casillas): Salted butter ice cream with shiitake mushroom and dark beer spent grain.\u003c\/div\u003e\n\n\u003cdiv\u003ePairing: Hibiki On The Rocks, Suntory Whisky Hibiki, House of Suntory.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eA unique opportunity to delve into the projects and thoughts of the creators of five of the most important Spanish restaurants today: Enigma, Ugo Chan, Arrels, Nublo, and Barro.\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eWhen? Monday, May 27th, at 8:30 PM.\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eWho? Albert Adrià, Hugo Muñoz, Vicky Sevilla, Miguel Caño, and Carlos Casillas. \u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eWhat? Presentation and cocktail based on creations by the authors of Apicius 42.\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eWhere? Cocíname, Montagud Editores. C\/ Enrique Granados, 70 (between Rosellón and Provenza). Barcelona.\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eCapacity: Limited by reservation order. Only for 50 people.\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/i\u003e\u003c\/div\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945423352140,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MAYO_27.webp?v=1782330271"},{"product_id":"garena-barro-3-6-2024","title":"GARENA + MUD (6.3.2024)","description":"\u003cp\u003e\u003cstrong\u003eMonday, June 3rd. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eA four-hands tasting menu offered by two restaurants that are becoming a benchmark for this new generation of chefs who will shape the future. Both, with a Michelin star, are committed to the local region. Julen Baz from Garena (Bizkaia) and Carlos Casillas from Barro (Ávila) will be cooking on the evening of June 3rd at Montagud Editores.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe price of the Tasting Menu includes wine pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWelcome Drink, A.O.C. Champagne, Ayala Brut Majeur, Ayala Champagne\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003ePreservation Methods\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGarena\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePork Ear Nigiri\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBarro\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: 14| Guarapo Oloroso, LÔV FERMENTS\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhite Asparagus:\u003c\/div\u003e\n\u003cdiv\u003e- by Luis\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBarro\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- in Green Sauce\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGarena\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCod:\u003c\/div\u003e\n\u003cdiv\u003e- Zurrukutuba\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGarena\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- Cod Gilda\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBarro\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTranshumance\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBarro\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Bizkaiko Txakolina, Ama de Gorka Izagirre 2021, Bodega Gorka Izagirre\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCabbage:\u003c\/div\u003e\n\u003cdiv\u003e- Legacy\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGarena\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- Snail and Cabbage\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBarro\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003eRabbit:\u003c\/div\u003e\n\u003cdiv\u003e- Morapio and Rabbit\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBarro\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- Rabbit and Corn Pâté\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGarena\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Ossian Viñas Viejas de Segovia 2021, Bodega Alma Carraovejas\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTrout:\u003c\/div\u003e\n\u003cdiv\u003e- Trout with Ham\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGarena\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- What Was\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBarro\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Príncipe de Viana Rosado Cabernet Sauvignon, Bodegas Príncipe de Viana\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSquab:\u003c\/div\u003e\n\u003cdiv\u003e- Decadence\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBarro\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e- Tudela Lettuce Heart\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGarena\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Bierzo, Sangarida Pico Tuerto 2021, Attis Bodega y Viñedos\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eDesserts:\u003c\/div\u003e\n\u003cdiv\u003eDiscards\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBarro\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003ePittikin\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGarena\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Cava, Brut Reserva Heredad, Segura Viudas\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and inform us of the names of the people who will be attending in your place.\u003c\/strong\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945437573452,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/JUNIO.webp?v=1782330271"},{"product_id":"vicky-sevilla-8-7-2024","title":"VICKY SEVILLA (8.7.2024)","description":"\u003cp\u003e\u003cstrong\u003eMonday, July 8. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eTasting menu from Arrels restaurant (1 Michelin star, Sagunto) offered by Vicky Sevilla. The essence of the Mediterranean arrives in Barcelona at Montagud Editores' restaurant.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe Tasting Menu price includes wine pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003ci\u003eWelcome Drink, \u003c\/i\u003e\u003ci\u003eD.O. Cava, Brut Rosé, \u003c\/i\u003e\u003ci\u003eSegura Viudas\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eOur version of porrusalda (leek and potato soup)\u003c\/div\u003e\n\u003cdiv\u003eAnchovy, beetroot, and orange\u003c\/div\u003e\n\u003cdiv\u003eOnion and garlic ice cream bar\u003c\/div\u003e\n\u003cdiv\u003eRazor clam, green gazpacho, and horseradish yogurt\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Homenaje Blanco 2023, Segura Viudas\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAsparagus and caviar ice cream\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Cava, Brut Reserva Heredad, Segura Viudas\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eShrimp, asparagus stem emulsion, and contrasts\u003c\/div\u003e\n\u003cdiv\u003eValencian tuna belly salad\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Homenaje Rosado 2023, Segura Viudas\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eRabbit stew ravioli, portobello, and seaweed mojo\u003c\/div\u003e\n\u003cdiv\u003eRed mullet and orange chromatism\u003c\/div\u003e\n\u003cdiv\u003eEel; tarragon hollandaise, fried tarragon, plum, and blanquet sausage\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Homenaje Tinto 2023, Segura Viudas\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCheese in honor of Vicky's father\u003c\/div\u003e\n\u003cdiv\u003eAnise\u003c\/div\u003e\n\u003cdiv\u003eDoughnut filled with flame-grilled eggplant, thyme ice cream, and ras el hanout powdered sugar\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: A.O.C. Champagne, Ayala Brut Majeur, Ayala Champagne\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eLike any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and inform us of the names of the people who will attend in your place.\u003c\/strong\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945447731532,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/JULIO_3c004e99-5f05-4e13-adfd-0b5d04f30669.webp?v=1782330270"},{"product_id":"luis-lera-25-9-2024","title":"LUIS LERA (9.25.2024)","description":"\u003cp\u003e\u003cstrong\u003eWednesday, September 25. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eTasting menu by the king of game and kinetic cuisine, Luis Lera. Castroverde de Campos in Barcelona. Luis Lera brings his tasting menu to Montagud Editores restaurant for one night.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe Tasting Menu price includes wine pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWelcome Drink, D.O. Champagne, Ayal Brut Majeur, Ayala Champagne\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eMarinated Tierra de Campos Squab\u003c\/div\u003e\n\u003cdiv\u003eLettuce with rooster comb\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing:\u003c\/strong\u003e Roku Gin, House of Suntory\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eLentils with duck\u003c\/div\u003e\n\u003cdiv\u003eWild boar snout\u003c\/div\u003e\n\u003cdiv\u003eWild quail\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing:\u003c\/strong\u003e D.O. Rioja, Ukan 2020, Ukan Winery\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eRoe deer with cucumber and elderberry salad\u003c\/div\u003e\n\u003cdiv\u003eWood pigeon with eggplant\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003ci\u003e\u003cstrong\u003ePairing:\u003c\/strong\u003e Hibiki Japanese Harmony, House of Suntory\u003c\/i\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBarley and chocolate\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing:\u003c\/strong\u003e Yamazaki Single Malt 12 years, House of Suntory\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, seats are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/strong\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945503011148,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/SEPTIEMBRE_25.webp?v=1782330270"},{"product_id":"la-tasqueria-granja-elena-4-11-2024","title":"LA TASQUERÍA + GRANJA ELENA (11.04.2024)","description":"\u003cdiv class=\"product-description-text product-short-description-text\"\u003e\n\n\u003cdiv class=\"html-output\"\u003e\n\n\u003cstrong\u003eMonday, November 4th. 8:30 PM.\u003c\/strong\u003e\n\u003cdiv\u003eA 4-hands tasting menu offered by two leading figures in Spanish cuisine: Javi Estévez (La Tasquería) and Borja Sierra (Granja Elena). Both restaurants will offer a joint tasting menu at the Montagud Editores restaurant.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eThe Tasting Menu price includes wine pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003eWelcome Glass, D.O. Champagne, Ayala Brut Majeur, Ayala Champagne\u003c\/i\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003ci\u003eAppetizers:\u003c\/i\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp class=\"MsoNormal\"\u003eIberian pork cheek and smoked scamorza coca.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFried tripe (tribute to Trippa) with tripe sauce.\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003ePâté en croute with escabeche sauce and pickles.\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003eFoie gras, veal tongue, and pear millefeuille with trompette de la mort.\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003ePairing: Hibiki Highball: Hibiki Japanese Harmony, soda, grapefruit peel\u003c\/i\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eMain Courses\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003eSuckling pig's head terrine, apple and smoked eel with pickled rovellons.\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003eGanxet beans with cod tripe and pickled spring onion.\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003ePairing: Homenaje Blanco 2023, Segura Viudas\u003c\/i\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003ePork trotter, fried langoustine with tarragon and cap i pota americana.\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003eRoasted lamb's head in crepinette with cumin-spiced carrots and sprout salad.\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003e\u003cspan lang=\"EN-US\"\u003ePairing: Roku Mule: Roku Gin, yuzu, Schweppes Gingerbeer\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eDessert\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003eGoat's cheese curd with sweet and sour compote\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003ePetit fours\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp class=\"MsoNormal\"\u003e\u003ci\u003ePairing: Hibiki Japanese Harmony Tasting\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/strong\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945523622220,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/NOVIEMBRE_4.webp?v=1782330270"},{"product_id":"jose-carlos-garcia-14-10-2024","title":"JOSÉ CARLOS GARCÍA (10.14.2024)","description":"\u003cp\u003e\u003cstrong\u003eMonday, October 14. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eTasting menu offered by the 1-Michelin-star restaurant located in Malaga. José Carlos García brings his offering for one night to the Montagud Editores restaurant.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe Tasting Menu price includes wine pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWelcome Cocktail, New York, Alta Luz, Torres Brandy\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003eSunflower Seed Shortbread\u003c\/div\u003e\n\n\u003cdiv\u003eAnchovy, Pipirrana, Mango\u003c\/div\u003e\n\n\u003cdiv\u003eZurrapa, Vinegar, Oregano\u003c\/div\u003e\n\n\u003cdiv\u003ePaella, Saffron\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Champagne, Ayala Brut Majeur, Ayala Champagne\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eScallop Tartlet, Citrus\u003c\/div\u003e\n\n\u003cdiv\u003eShrimp, Tiger's Milk\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Penedés, Clos Ancestral 2023, Familia Torres\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eLangoustines, Foie Gras, Mushrooms\u003c\/div\u003e\n\n\u003cdiv\u003eSea Bass, Lemongrass\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003ci\u003ePairing: D.O. Sierras de Málaga, Rocalima 2021, Viñedos Verticales\u003c\/i\u003e \u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eLamb, Sweet Potato\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Ribera del Duero, Corimbo I 2017, Bodegas La Horra\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eDates, Lime, Basil\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Sitta Dulce Nana, Attis Bodegas \u0026amp; Viñedos\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eFarewell Cocktail, Bonnie \u0026amp; Clyde, Torres 10 Smoked, Torres Brandy\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/strong\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945531093324,"sku":null,"price":179.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/OCTUBRE_cec6d269-76d1-45c7-ab4d-a33f14dd348e.webp?v=1782330528"},{"product_id":"echaurren-nublo-18-11-2024","title":"ECHAURREN + NUBLO (11.18.2024)","description":"\u003cp\u003e\u003cstrong\u003eMonday, November 18. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eA 4-hand tasting menu offered by these two chefs rooted in La Rioja: Francis Paniego (Echaurren, 2 Michelin stars) and Miguel Caño (Nublo, 1 Michelin star). Both restaurants will offer a joint tasting menu at the Montagud Editores restaurant.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe Tasting Menu price includes the wine pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWelcome Drink, A.O.C Champagne, Ayala Brut Majeur, Ayala Champagne\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eOur version of sardine with \"montera\" (Echaurren)\u003c\/div\u003e\n\u003cdiv\u003eFrozen kiss; Lime and carabinero (Nublo)\u003c\/div\u003e\n\u003cdiv\u003eChoricero pepper and crispy corn (Echaurren)\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Homenaje Blanco 2023, Segura Viudas\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003eBeef tenderloin and lobster tartare (Nublo)\u003c\/div\u003e\n\u003cdiv\u003eOur croquette (Echaurren)\u003c\/div\u003e\n\u003cdiv\u003eSea bream with vine shoots and tiger's milk (Nublo)\u003c\/div\u003e\n\u003cdiv\u003eSwiss chard stalk and Iberian emulsion (Echaurren)\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Cava, Brut Rosé, Segura Viudas\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBread and butter ceremony: edamame hummus (Nublo)\u003c\/div\u003e\n\u003cdiv\u003eTomato salad, pine nut garlic cream, nettle ratatouille (Echaurren)\u003c\/div\u003e\n\u003cdiv\u003eRiver bouillabaisse (Echaurren)\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Homenaje Rosado 2023, Segura Viudas\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003eTear-drop pea cappelletti, tendons and ham (Nublo)\u003c\/div\u003e\n\u003cdiv\u003eVenison sirloin (Echaurren)\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Homenaje Tinto 2023, Segura Viudas\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003ePollen and honey (Nublo)\u003c\/div\u003e\n\u003cdiv\u003eChurros with cream and anise (Echaurren)\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Cava, Brut Reserva Heredad, Segura Viudas\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but transferable to third parties. In case of inability to attend, please contact 933 182 082 and inform us of the names of the people who will be attending in your place.\u003c\/strong\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945533059404,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/NOVIEMBRE_18.webp?v=1782330270"},{"product_id":"tributo-a-azurmendi-palodu-learta-ronquillo-y-suculent-08-01-2025","title":"TRIBUTE TO AZURMENDI, PALODÚ, LEARTÁ, RONQUILLO AND SUCULENT (01.08.2025)","description":"\u003cp\u003e\u003cstrong\u003eWednesday, January 8. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eTasting menu tribute to Azurmendi with the presence of Eneko Atxa in the Montagud kitchen and officiated by the 4 restaurants that accompany Azurmendi in this edition.\u003c\/div\u003e\n\u003cp class=\"MsoPlainText\"\u003ePalodú from Malaga, Leartá from Seville, Ronquillo from Ramales de la Victoria and Suculent from Barcelona at the helm of a 12-course tasting menu in which each restaurant will pay homage to the restaurant in Larrabetzu, Vizcaya.\u003c\/p\u003e\n\u003cp class=\"MsoPlainText\"\u003eThe 34 diners will enjoy a dessert in homage to Apicius 43 made by one of the best ice cream makers in the world: Massimo Pignata (Delacrem).\u003c\/p\u003e\n\u003cp class=\"MsoPlainText\"\u003eDiners will also receive a copy of Apicius signed and dedicated by the chefs of the 5 restaurants. \u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe price of the Tasting Menu includes wine pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWelcome Drink, A.O.C Champagne, Ayala Brut Majeur, Ayala Champagne\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eLupin beans and olives. Leartá. \u003c\/div\u003e\n\u003cdiv\u003eFig flower, almonds and codium. Homage to Azurmendi. Palodú.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Getariako Txakolina Kirkilla, Txakoli Ameztoi, Bodega Ameztoi, Montenegro \u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eRoasted beetroot with smoked eel and beurre Blanc. Suculent. \u003c\/div\u003e\n\u003cdiv\u003eWhite shrimp, chestnut ham broth and celery. Palodú.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Rías Baixas, Attis Lías Finas Albariño, Attis Bodegas \u0026amp; Viñedos.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCod and snails. Leartá.\u003c\/div\u003e\n\u003cdiv\u003eTear peas with butter emulsion and Iberian ham. Homage to Azurmendi. Suculent.\u003c\/div\u003e\n\u003cdiv\u003eHake and honey pil pil. Palodú.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Nvde Sauvignon Blanc, Thunder Wine Makers\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePartridge and escabeche. Ronquillo.\u003c\/div\u003e\n\u003cdiv\u003eChickpea, seaweed and peas. Homage to Azurmendi. Leartá.\u003c\/div\u003e\n\u003cdiv\u003eEgg yolk and wood pigeon. Homage to Azurmendi. Ronquillo.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Rioja, Ukan, Ukan Winery\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eRoyal hare cannelloni, with its juice and Armagnac foie gras cream. Suculent.\u003c\/div\u003e\n\u003cdiv\u003eWoodcock. Ronquillo.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Yecla, Elo Monastrell, Cía. de Vinos del Atlántico, Montenegro\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eHomage to Apicius 43. Massimo Pignata, Delacrem.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O.Q. Priorat, Sweet Clos Figueras 2023, Bodega Clos Figueras\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. If you are unable to attend, please contact 933 182 082 and inform us of the names of the people who will be attending in your place.\u003c\/strong\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945534566732,"sku":null,"price":245.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/ENERO_95c8fb08-f60a-4954-a666-09cf993941e3.webp?v=1782330714"},{"product_id":"miramar-24-2-2025","title":"MIRAMAR (2.24.2025)","description":"\u003cp\u003e\u003cstrong\u003eMonday, February 24th. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eTasting menu offered by Paco Pérez (Miramar, 2 Michelin stars) at the Montagud Editores restaurant.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eWhat does Michelin say about Miramar?\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhat a wonderful restaurant! We are at the professional epicenter of chef Paco Pérez, who has seen no limits in taking his culinary concept from this small town to the demanding international arena. In this vital journey, his wife, Montse Serra, stands out, with whom he recovered the old family inn facing the beach and the marina to, after a great transformation, turn it into a reference gastronomic enclave, ideal for discovering 21st-century Mediterranean cuisine.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eMiramar x Montagud Tasting Menu\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eAbalone\u003c\/div\u003e\n\u003cdiv\u003eSeafood salad\u003c\/div\u003e\n\u003cdiv\u003eTuna\u003c\/div\u003e\n\u003cdiv\u003eAnchovy\u003c\/div\u003e\n\u003cdiv\u003eDressed mussels\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: D.O. Rías Baixas, Attis Lías Finas Albariño, Attis Bodegas \u0026amp; Viñedos.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSea urchin, almost butter and juice\u003c\/div\u003e\n\u003cdiv\u003eCaviar\u003c\/div\u003e\n\u003cdiv\u003eClams, to remember\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: D.O. Penedes, Waltraud Riesling, Familia Torres.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eNaked sea cucumbers\u003c\/div\u003e\n\u003cdiv\u003ePeas and their silky texture\u003c\/div\u003e\n\u003cdiv\u003eRed scorpionfish in its garden and sea environment\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: Penedés, Avgvstvs Chardonnay 2023, Celler Avgvstvs Forvm.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCoconut-Almond\u003c\/div\u003e\n\u003cdiv\u003eSea bacon\u003c\/div\u003e\n\u003cdiv\u003eAll Pacari\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: Dolç de Foc Espurnes, Gallina de Piel \u0026amp; Abadal\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe price includes a carefully selected wine pairing to accompany the tasting menu.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eLike any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and inform us of the names of the people who will attend in your place.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945535222092,"sku":null,"price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/FEBRERO_ebfe7545-2169-460e-b374-5bdedd5a632f.webp?v=1782330712"},{"product_id":"fiesta-de-las-verduras-de-tudela-20-3-2025","title":"TUDELA VEGETABLE FESTIVAL (20.3.2025)","description":"\u003cp\u003e\u003cstrong\u003eThursday, March 20th. 8:30 PM.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eTudela vegetable tasting menu officiated by Tudela chefs José Aguado (Topero), Aitor Castellano (Pichorradicas) and Mauro Milagro (La Catedral). A single night in Barcelona as part of Las Noches Mágicas by Montagud Editores to enjoy the delights of Tudela's produce.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eWhat do they say about Topero restaurant?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eFrom his student days to starting his own kitchen, José has been fortunate enough to work in prestigious restaurants such as Arzak, Urepel, Kursaal (by Martín Berasategui), Miramón de Arbelaitz, or Astelena, all in San Sebastián; in Tubal in Tafalla, where he became Chef de Partie, and at Restaurante Rodero in Pamplona. He currently owns and manages Topero in Tudela and Topero Príncipe de Viana in Murchante.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eWhat do they say about Pichorradicas restaurant?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eTheir values are based on the idea of treating all their customers as if they were the best gastronomic critics in the world. Each dish is prepared exclusively for the customer, adapting to the tastes, food intolerances, or desires of all customers who wish to sample their dishes. They always use fresh and seasonal products, which \"forces\" them to change their menu several times a year so that their customers can try different things depending on the season.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eWhat do they say about La Catedral restaurant?\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\"This restaurant breaks away from the usual wine and pintxo scene in Tudela. They have a spectacular chardonnay, as well as the Cabernet Sauvignon they offer. The glasses are also on another level. Both the gildas and the anchovy canapé are spectacular. Their waiters are full of charm and good vibes. To return again and again. No comments, 100% Recommended. I will return without a doubt.\" Tripadvisor.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eTASTING MENU\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWelcome Drink, A.O.C Champagne, Ayala Brut Majeur, Ayala Champagne\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePincho: To the heart of Tudela. Topero.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eArtichoke \u0026amp; hoisin gyozas. La Catedral.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Navarra, Be Bike Rosado 2024. Bodegas Quaderna Via.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAnchovy sardine toast with Tudela \"Feo\" tomato puttanesca and peanut pesto. Pichorradicas.\u003c\/div\u003e\n\u003cdiv\u003eSalad given to us by the Earth. Topero.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Navarra, Castillo de Monjardín Chardonnay 2024. Bodegas Castillo de Monajardín.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eGrilled Tudela little gem lettuce with tender garlic sprouts, crispy Iberian bacon, and braised spring onion vinaigrette. Pichorradicas.\u003c\/div\u003e\n\u003cdiv\u003eWhite onion stewed with Chardonnay \u0026amp; Parmesan. La Catedral.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Navarra, Príncipe de Viana Chardonnay 2024. Bodegas Príncipe de Viana.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBroad beans with their pesto and mussels. Topero.\u003c\/div\u003e\n\u003cdiv\u003eSautéed borage sticks with prawns, seafood cream, and scallops. Pichorradicas.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Navarra, Alma de Unx Rosado 2024. Bodegas San Martín.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTear-drop peas, Iberian jus and pancetta. La Catedral.\u003c\/div\u003e\n\u003cdiv\u003eTudela asparagus carbonara style. Topero\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Navarra, Entrega Garnacha Roble 2022. Bodegas Malón de Echaide.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePumpkin coulant with Idiazabal cheese ice cream. Pichorradicas.\u003c\/div\u003e\n\u003cdiv\u003eCannoli filled with English asparagus cream. La Catedral.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Navarra, Emergente Dulce Moscatel 2024. Bodegas Marqués de Montecierzo.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eThe Tasting Menu price includes wine pairing.\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eAs with any unique event, tickets are non-refundable but transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945535942988,"sku":null,"price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MARZO_20.webp?v=1785143873"},{"product_id":"dstage-ansils-bakea-sise-31-3-2025","title":"DSTAgE ANSILS BAKEA SISÈ (31.3.2025)","description":"\u003cp\u003e\u003cstrong\u003eMonday, March 31. 8:30 p.m.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTasting menu offered by Diego Guerrero (DSTAgE, 2 Michelin stars), Iris Jordán (Ansils, 1 Michelin star), Alatz Bilbao (Bakea, Michelin recommended) and Àngel Esteve (Sisè, nominated for Revelation Restaurant and winner of the Montagud Editores Young Chef Award) at the Montagud Editores restaurant to celebrate the launch of Apicius' 44th edition. In addition, the dinner will feature an exceptional presence from Umiko Bake, who will bring the evening to a close with 3 desserts.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eDiners attending the dinner will receive a complimentary copy, valued at €45, signed by the authors.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e'Magic Apicius Night' Tasting Menu\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBurro Cipollino. DSTAgE\u003c\/div\u003e\n\u003cdiv\u003eAnchovy, honey and pollen, Bakea\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eCava Mar de Frades Brut Nature, Mar de Frades winery\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePetricor, DSTAgE\u003c\/div\u003e\n\u003cdiv\u003eMussels, charcoal escabeche and carrot, Sisè\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eEdra Garnacha Gris 2023, Edra wineries\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eJerusalem artichoke and beef tendon, Ansils\u003c\/div\u003e\n\u003cdiv\u003eOmelette, DSTAgE\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eCíclic oxidativo white 2016, Lagravera winery\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBegihandi, Bakea\u003c\/div\u003e\n\u003cdiv\u003eTear pea, emulsified suquet and langoustine, Sisè\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eDoniene Gorrondona Beltza 2022, Doniene Gorrondona wineries\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eMorel tripe, Ansils\u003c\/div\u003e\n\u003cdiv\u003eQuail rice, stracciatella and truffle, Sisè\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eLalomba Finca Valhonta 2019, Ramón Bilbao wineries\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWorkshop, Bakea\u003c\/div\u003e\n\u003cdiv\u003eWild boar tongue civet, Ansils\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eGrillo 2012, El Grillo y la Luna wineries\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSweet yellow sweet potato curry, Umiko Bake\u003c\/div\u003e\n\u003cdiv\u003ePeru: purple mazamorra, single origin chocolate and citrus, Umiko Bake\u003c\/div\u003e\n\u003cdiv\u003eMini hazelnut praline mochi, Umiko Bake\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eDulce Enero, Altolandon winery \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e__________\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eDSTAgE according to Michelin\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhat is most striking about this restaurant, located in a large industrial loft in the Salesas neighborhood, is what it represents in itself, as it reflects the commitment of Vitoria-born chef Diego Guerrero to freedom to create, to surprise, and to break down the barriers associated with one's personal comfort zone. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eBakea according to Michelin\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe aim is to pay tribute to the land, to iron, to fire, to craftsmanship... and to those family meals, or meals with friends, that we all treasure in our memories. It features a large central table that evokes the spirit of \"Txokos\", as the idea is for diners to share bites and experiences. From the original wood-fired kitchen, designed by the chef himself to include grills and an area for hot smoking, emerges a unique and very personal tasting menu, with strong Basque roots and always built around a few well-harmonized products, all local and seasonal.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eAnsils according to Michelin\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis is a 3rd generation business now run by the founder's grandchildren (Pilarín Ferrer), with Iris Jordán in the kitchen and her brother Bruno managing both the front of house and the wine cellar. Under their guidance, the establishment has taken a new direction, embracing contemporary cuisine that, nonetheless, draws on tradition, seeking the flavors of the valley from a modern perspective.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eSisè according to Apicius\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eÀngel Esteve, with an impressive resume that includes the renowned Gaggan in Bangkok (Thailand), returned to his native Lleida to offer a cuisine of grill, depth, and product at Sisè. Since then, he has not only delighted his neighbors but has also managed to put his city on the national gastronomic map.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eUmiko Bake according to Pastry\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eAlejandro García leads the Umiko Bake project in Madrid, a sweet space that fuses pastry with Japanese influences; and which is an extension of the Japanese fusion restaurant Umiko, run by Juan Alcaide and Pablo Álvaro. His pastries have gained notoriety for their unique creations, such as the Umisan and the daily-made mochis. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e__________\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eThe tasting menu price includes a carefully selected wine pairing by sommelier\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBruno Jordán\u003c\/strong\u003e.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e__________\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eAs with any unique event, tickets are non-refundable but transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945537057100,"sku":null,"price":245.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MARZO_93bd3e75-8feb-4d78-92b7-27884bc834fa.webp?v=1782330713"},{"product_id":"coque-x-el-poblet-7-4-2025","title":"COQUE x EL POBLET (7.4.2025)","description":"\u003cp\u003e\u003cstrong\u003eMonday, April 7. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eTasting menu offered by Mario Sandoval (Coque, 2 Michelin stars) and Luis Valls (El Poblet, 2 Michelin stars) at the Montagud Editores restaurant. A 4-hand tasting menu offered by two leaders in haute cuisine. The Coque and El Poblet teams promise a magical night in the heart of Barcelona. \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe COQUE x EL POBLET tasting menu:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eChef's appetizer sequence:\u003c\/div\u003e\n\u003cdiv\u003eRed shrimp vegetable empanadilla\u003c\/div\u003e\n\u003cdiv\u003eTitaina fritter\u003c\/div\u003e\n\u003cdiv\u003ePickled herbs and caviar\u003c\/div\u003e\n\u003cdiv\u003eEL POBLET\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: D.O. Cava, Pere Ventura Vintage Rosé Gran Reserva, Pere Ventura\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSignature cured meats accompanied by a selection of Valencian breads and tear oil: Sobrasada de figatell, blue duck sausage, horse loin, cured sheep meat\u003c\/div\u003e\n\u003cdiv\u003eEL POBLET\u003c\/div\u003e\n\u003cdiv\u003eUltzama sheep's milk flower with Pedrosillano green chickpeas and pesto\u003c\/div\u003e\n\u003cdiv\u003eParmesan serum and basil pearls\u003c\/div\u003e\n\u003cdiv\u003eCOQUE\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: D.O. Rioja, Ukan, Ukan Winery\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTime, season, and territory\u003c\/div\u003e\n\u003cdiv\u003eEL POBLET\u003c\/div\u003e\n\u003cdiv\u003eRoasted pumpkin ravioli with hazelnut, chestnuts, Osetra caviar, bergamot sauce, gurumelo mushroom and ox marrow béarnaise\u003c\/div\u003e\n\u003cdiv\u003eCOQUE\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: D.O. Terra Alta, Edetària Selecció Blanco, Edetària, Primeras Marcas\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eReeds and mud\u003c\/div\u003e\n\u003cdiv\u003eEL POBLET\u003c\/div\u003e\n\u003cdiv\u003eWild matured sea bass \"Loro Piana\", with spicy squid sauce, cassava and cumin velvet, crunchy corn, and flying fish roe\u003c\/div\u003e\n\u003cdiv\u003eCOQUE\u003c\/div\u003e\n\u003cdiv\u003eRed scorpionfish in three different preparations\u003c\/div\u003e\n\u003cdiv\u003eJaipur curry, old Teresa Huertas marinade, and grilled skewer\u003c\/div\u003e\n\u003cdiv\u003eCOQUE\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: D.O. Cava, Pere Ventura Tresor Cuvée Barrique Gran Reserva Brut, Pere Ventura\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eOlive rice\u003c\/div\u003e\n\u003cdiv\u003eEL POBLET\u003c\/div\u003e\n\u003cdiv\u003ePardo poultry galantine: quail, partridge, pigeon and Gastronada capon and demi-glace with pecan nut and black garlic puree\u003c\/div\u003e\n\u003cdiv\u003eCOQUE\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: D.O. Montsant, Al Cap del Carrer 2023, Thunder Wine Makers \u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBeetroot and blood orange with pomegranate essence and Port Charlotte whiskey\u003c\/div\u003e\n\u003cdiv\u003eCOQUE\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: Natural Pomegranate Juice with Port Charlotte essence\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFrench toast\u003c\/div\u003e\n\u003cdiv\u003eEL POBLET\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: D.O. Rías Baixas, Sitta Dulce Nana, Attis Bodegas \u0026amp; Viñedos\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eWhat does Michelin say about Coque?\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eTo speak of the Sandoval brothers (with Mario in the kitchen, Diego in charge of the dining room, and Rafael as sommelier) is, without a doubt, to discover three great aces of Spanish hospitality. A creative cuisine that gives full prominence to the best seasonal products!\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eWhat does Michelin say about El Poblet?\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eQuique Dacosta's homage to his history, as the name El Poblet recalls the one his famous restaurant in Dénia bore before it was renamed after him. The chef at the helm of this establishment, Luis Valls, is dedicated to cooking the local environment and his beloved Albufera with personality, focusing his author's proposal on modern Valencian cuisine.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eThe price of the Tasting Menu includes wine pairing.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eLike any unique event, places are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945537777996,"sku":null,"price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/ABRIL_e5c6a120-495d-44a2-a1b0-06779f7e622f.webp?v=1782330713"},{"product_id":"baga-x-meson-sabor-andaluz-12-5-2025","title":"BAGÁ x MESÓN SABOR ANDALUZ (12.5.2025)","description":"\u003cp\u003e\u003cstrong\u003eMonday, May 12. 8:30 PM.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eTasting menu offered by Pedro Sánchez (Bagá, 1 Michelin star) and Pedro Aguilera (Mesón Sabor Andaluz, 1 Michelin star) at the Montagud Editores restaurant. A 4-hand tasting menu offered by two leading figures in Andalusian haute cuisine. 'The Pedros' promise a magical night in the heart of Barcelona. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eTasting Menu:\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eRose bacon.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBagá\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003eChard and majo.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMesón Sabor Andaluz\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003eApple - celery root. \u003ci\u003eBagá\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003ci\u003eWine Pairing: Rediel Blanc, \u003c\/i\u003e\u003ci\u003eBodegas Excelencia, D.O. Sierras de Málaga\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eFennel, white prawn and lavender. \u003ci\u003eMesón Sabor Andaluz\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003eOxidized pear and smoked eel skin. \u003ci\u003eBagá\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003ci\u003eWine Pairing: \u003c\/i\u003e\u003ci\u003eSolear, Bodegas Barbadillo, D.O. Manzanilla de Sanlúcar de Barrameda\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eGreen asparagus. cod and yeast. \u003ci\u003eMesón Sabor Andaluz\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003ePine nuts - caviar. \u003ci\u003eBagá\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003ePeas, ricotta and salpicón. \u003ci\u003eMesón Sabor Andaluz\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003ci\u003eWine Pairing: \u003c\/i\u003e\u003ci\u003eEl Pretil, Bodegas Los Insensatos de Antehojuela, D.O. Montilla Moriles\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eBroad beans esparragás. \u003ci\u003eMesón Sabor Andaluz\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003eVanilla cow. \u003ci\u003eBagá\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003ci\u003eWine Pairing: \u003c\/i\u003e\u003ci\u003eLos frontones 2014, Bodegas Excelencia, D.O. Sierras de Málaga\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eLettuce. \u003ci\u003eBagá\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003eBeetroot and goat's milk.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMesón Sabor Andaluz\u003c\/i\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003ci\u003eWine Pairing: \u003c\/i\u003e\u003ci\u003ePalo Cortado Antique, Bodegas Fernando de Castilla, D.O. Jerez\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eWhat does Michelin say about Bagá?\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eUnder the motto \"Feel Jaén\", very visible above the tiny kitchen, the dream of Bagá is built daily, a culinary jewel that has become a must-visit pilgrimage point, next to the basilica of San Ildefonso, for the most seasoned gourmets. The small restaurant, whose name is a nod to the olive blossom, shows suggestive design details and reflects Pedro Sánchez's passion for native seasonal products, exalted in a unique tasting menu that clearly speaks of the chef's enormous creative talent, always committed to promoting the raw materials of his land.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eWhat does Michelin say about Mesón Sabor Andaluz?\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eHigh culinary level in a small village in the Sierra de Grazalema! This restaurant features a renovated rustic atmosphere and demonstrates that, after more than 25 years, its proposal has been \"in crescendo\" in complexity, as it adds a twist to traditional cuisine, increasingly looking at the garden from the perspective of identity; it is not in vain that they collaborate with small agroecological projects (Cultivo Desterrado in Sanlúcar de Barrameda, Extiercol in Cuevas del Becerro...) and give great importance to local products, such as wild asparagus or pistachios.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe Tasting Menu price includes wine pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. \u003c\/strong\u003e\u003cspan\u003eIn case of inability to attend, please contact 933 182 082 and inform us of the names of the people who will attend in your place.\u003c\/span\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945538072908,"sku":null,"price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MAYO_f3dc5747-4e1e-431c-bba7-dc36104e24cc.webp?v=1782330712"},{"product_id":"casa-marcial-voro-la-salita-y-bascoat-30-6-2025","title":"CASA MARCIAL, VORO, LA SALITA AND BASCOAT (30.6.2025)","description":"\u003cp\u003e\u003cstrong\u003eMonday, June 30. 8:30 PM.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eTasting menu offered by the Manzano brothers (Casa Marcial***), Álvaro Salazar (Voro**), Begoña Rodrigo (La Salita*), and Rodrigo García (Bascoat). An 8-hand tasting menu to celebrate the editorial launch of Apicius 45.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eDiners attending the dinner will receive a complimentary copy, valued at €45, signed by the authors.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e'Apicius Magic Night' Tasting Menu\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eKiskilla Tartlet. Bascoat\u003c\/div\u003e\n\u003cdiv\u003eCelery curd, seaweed, cucumber, and grass granita. Casa Marcial\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eManzanilla Pasada Balbaína Alta, Bodegas De La Riva, Alma Vinos Únicos.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eD.O. Manzanilla - Sanlucar de Barrameda\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eRazor clam, sea rocket, and chufa. La Salita\u003c\/div\u003e\n\u003cdiv\u003eScorpionfish Cake. Voro\u003c\/div\u003e\n\u003cdiv\u003eHake cube in tempura with clam green sauce. Bascoat\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eChablis Vieilles Vignes 2022, Dampt Frères, Fap Grand Cru.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eA.O.C. Chablis\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eVinegared seafood salad with palo cortado. Voro\u003c\/div\u003e\n\u003cdiv\u003eChilled asparagus aspic cream, borage, and caviar. Casa Marcial\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eChouilly Plumecoq 2017 Grand Cru, Phillippe Lancelot, Terroir Champenois.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eA.O.C. Champagne - Grand Cru\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eLobster, 'su xuquet', orange, and aniseed. La Salita\u003c\/div\u003e\n\u003cdiv\u003ePork belly and white prawn ravioli with Iberian toffee and mushrooms. Voro\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eFarallón Blanco 2022, Residence Wines.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eD.O.Ca. Rioja, Rioja Alavesa\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eDeer royal with celery, apple, and rhubarb salad. Bascoat\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eSalanques 2021, Mas Doix.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eD.O.Q. Priorat\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCream, kefir toffee, goat yogurt, and kefir and oxalis ice cream. Casa Marcial\u003c\/div\u003e\n\u003cdiv\u003eFigs and cheese. La Salita\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eMolino Real 2021. Molino Real - Mountain Wines, Alma Vinos Únicos.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eD.O. Sierras de Málaga\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eWhat does Apicius say about Casa Marcial (3 Michelin stars)?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eSome chefs don't just cook: they narrate. Nacho Manzano has spent a lifetime telling the story of Asturias through his cuisine. Casa Marcial is not just a restaurant; it's a home with soul, with origins, with history. That's why, in Apicius 45, his gaze is our cover. Because his is a living legacy. A bridge between yesterday and tomorrow, slowly woven from the heart.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eWhat does Apicius say about Voro (2 Michelin stars)?\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThere's something sacred in how Álvaro Salazar understands cuisine. Voro is not just a restaurant: it's a ritual, a journey, an experience that leaves a mark. Mallorca, the Mediterranean, his native Andalusia, and his overflowing talent embrace in a discourse that amazes and moves. In issue 45 of Apicius, his gaze focuses on the details, on the emotion of each dish. And he invites us to cross, with him, that border between the rational and the wild.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eWhat does Apicius say about La Salita (1 Michelin star)?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eBegoña Rodrigo's cuisine is unlike any other. It is struggle, it is identity, it is territory. It is the beauty of a woman who has built her world with fire, with flowers, and with strength. In Apicius 45, Begoña opens the doors to her most personal universe. A declaration of intent from La Salita: free, powerful, emotional. Like her. Like her cuisine.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eWhat does Apicius say about Bascoat?\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThere are kitchens that embrace you. That don't seek to shout, but to move you through precision, through the essential. Rodrigo García and Nagore Irazuegi have created their own language in Bascoat, where the product dictates and the gesture is refined. Their proposal, silent and firm, has moved us. In issue 45 of Apicius, they share their most intimate vision and their most honest cuisine. The one built from memory and looking to the future without losing its roots.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eThe price of the Tasting Menu includes a carefully selected wine pairing.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945546035532,"sku":null,"price":245.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/JUNIO_4cd679c8-3c9a-4b21-8c13-dca5fba2835c.webp?v=1782330714"},{"product_id":"el-rincon-de-juan-carlos-voro-7-7-2025","title":"JUAN CARLOS \u0026 VORO'S CORNER (7.7.2025)","description":"\u003cdiv class=\"product-description-text product-short-description-text\"\u003e\n\n\u003cdiv class=\"html-output\"\u003e\n\n\u003cstrong\u003eMonday, July 7th. 8:30 PM.\u003c\/strong\u003e\n\u003cdiv\u003eTasting menu offered by the Padrón brothers (El Rincón de Juan Carlos, 2 Michelin stars) and Álvaro Salazar (Voro, 2 Michelin stars) at the Montagud Editores restaurant. A 4-hands tasting menu offered by two restaurants from beyond the Peninsula. Tenerife and Mallorca arrive at Montagud's Magical Nights.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003ci\u003eTasting Menu:\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eChicken skin and eel. El Rincón de Juan Carlos\u003c\/div\u003e\n\n\u003cdiv\u003eDressed blue crab. Voro\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003eLobster tartlet. El Rincón de Juan Carlos\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eWine pairing: La Terrenal, Bodega Edetària, D.O. Terra Alta\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eDuckling. Voro\u003c\/div\u003e\n\n\u003cdiv\u003eNori bite and Foie cream. El Rincón de Juan Carlos\u003c\/div\u003e\n\n\u003cdiv\u003ePickled guinea fowl. Voro\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eWine pairing: Etzel, Dunord Vitícola, D.O. Vi de la Terra Mallorca\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eAlmond, pea, caviar. Voro\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eWine pairing: Serral del Vell, Recaredo, D.O. Corpinnat\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eFennel cappelletti. El Rincón de Juan Carlos\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eWine pairing: Terra de Cuques Blanc 2023, Terroir al Límit, D.O. Priorat\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eJohn Dory and its collagens. Voro\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eWine pairing: Pisuerga tinto, Bodega Cuatro Rayas, D.O. Ribera del Duero\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eLamb neck and seaweed. El Rincón de Juan Carlos\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eWine pairing: Na Pujola, Bodega Ses Talaioles, D.O. Vi de la Terra Mallorca\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eStrawberries and Hibiscus. Voro\u003c\/div\u003e\n\n\u003cdiv\u003eJerusalem artichoke and butter ice cream. El Rincón de Juan Carlos\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eWine pairing: Majjan 2018, Bodega Castell d'Encus, D.O. Costers del Segre\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003ci\u003eThe price of the Tasting Menu includes a wine pairing selected for the occasion.\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eWhat does Michelin say about El Rincón de Juan Carlos from Tenerife?\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eIf you are looking for a great gourmet experience and you still don't know the elaborate proposal of the Padrón brothers (Juan Carlos and Jonathan) at the Royal Hideaway Corales Beach... you should book a table now! The restaurant, located on the 5th floor of this groundbreaking design hotel, captivates everyone who visits it, both for the ocean views (and sunset) from some tables and for the service and gastronomic level they offer, because... many dishes manage to move you! True to their philosophy, they opt for the Canary Islands recipe book from a creative point of view, always with high levels of refinement in the presentations. Their offer is specified in a single and extensive tasting menu, with different pairing options, which has surprised us with dishes such as the Onion soup and broken flan, the Clam and mussel combination, the magical Sweet tree with which they present the petit fours... or their fantastic Canary Island black pudding nougat with almond praline, a classic of the house.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eWhat does Michelin say about Voro from Mallorca?\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eIt is located in a separate building of the Cap Vermell Grand Hotel and shows an unequivocal desire to conquer the world; it is not in vain that it takes its name from a Latin term meaning \"to devour\". In its beautiful dining rooms, with very high ceilings, you will discover the culinary philosophy of chef Álvaro Salazar, a man who bases his efforts on a single idea: to create a \"gastronomy without ties, committed to the environment and with Mediterranean roots\". What will you find? Two modern-creative tasting menus (Voro and Devoro) that surprise both by the detail and meticulousness in the presentations and by the fact of trying to tell a story in each dish, with nods to the chef's professional achievements, to his native Linares (Jaén), to the island of Mallorca, to the Mediterranean Sea... The menus, which mix seasonal dishes with other iconic ones of the house, take as reference for their development three stages alluding to the sun (Albor, Zénit and Ocaso). \u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003eAs with any unique event, tickets are non-refundable but transferable to third parties. In case of impossibility of attendance, please contact 933 182 082 and inform of the names of the people who will attend in your place.\u003c\/span\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945549640012,"sku":null,"price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/JULIO_4ffdb70b-8832-4b70-8e14-51da4d4e888b.webp?v=1782330711"},{"product_id":"ricard-camarena-txispa-manu-franco-ama-29-09-2025","title":"RICARD CAMARENA, TXISPA, MANU FRANCO, AMA (09.29.2025)","description":"\u003cp\u003e\u003cstrong\u003eMonday, September 29. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eTasting menu offered by Ricard Camarena (Ricard Camarena**), Tetsuro Maeda (Txispa*), Manu Franco (La Casa de Manolo Franco*), and Javi Rivero \u0026amp; Gorka Rico (Ama*). A 10-hand tasting menu to celebrate the editorial launch of Apicius 46. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eDiners attending the dinner will receive a complimentary copy, valued at €45, signed by the authors. \u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eTasting Menu:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eBalfegó Tasting.\u003c\/div\u003e\n\u003cdiv\u003eBalfegó bluefin tuna roll, with tomato water and basil oil.\u003c\/div\u003e\n\u003cdiv\u003eSpiced crispy sphere of Balfegó bluefin tuna sobrasada.\u003c\/div\u003e\n\u003cdiv\u003eBalfegó bluefin tuna Nikkei tiradito.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWelcome drink, Izar Leku - Sparkling 2020, Bodega Izar-Leku Mahastiak. D.O. Getariako Txakolina.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBasque sushi. Txispa.\u003c\/div\u003e\n\u003cdiv\u003eThe meat part. AMA.\u003c\/div\u003e\n\u003cdiv\u003eCaviar, tofu. Txispa.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Basondoa Blanc de Noirs Brut Nature, Bodega Basondoa.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eValencian oyster, avocado, galangal horchata and black sesame. Ricard Camarena Restaurant.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Ricard Camarena's non-alcoholic vegetable drink.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA walk through the countryside. Thyme and lavender, wild boar, rabbit and cheese. La Casa de Manolo Franco.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Maite-su amphora cider 2023 (naked ciders), Errebelde Sagardoa (RBLD).\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePorrusalda. AMA.\u003c\/div\u003e\n\u003cdiv\u003eMadrid stew in textures. La Casa de Manolo Franco.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: HIKA B119 Basque Barrel Fermented White Wine 2019, Bodega Hika. D.O. Getariako Txakolina.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eGrano de Oro onion and caviar hollandaise. Ricard Camarena Restaurant.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Ricard Camarena's non-alcoholic vegetable drink.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eVenison rice, country demiglace, holm oak smoke, noisette butter air and sage. La Casa de Manolo Franco.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Recoveco San Julián, Bodega Gil Berzal, Laguardia.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSirloin and hay. AMA.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: HO·BE, Bodega Doniene Gorrondona. D.O. Bizkaiko Txakolina.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eRipe mango, sweet curry, herbs and seeds. Ricard Camarena Restaurant.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Ricard Camarena's non-alcoholic vegetable drink.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003eSakura Flan. Txispa.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Bizi Goxo ice cider, Bodega Zapiain. Astigarraga\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eThe price of the Tasting Menu includes the pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eLike any unique event, tickets are non-refundable but transferable to third parties. \u003c\/strong\u003e\u003cspan\u003eIn case of inability to attend, please contact 933 182 082 and inform of the names of the people who will attend in your place.\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945557897548,"sku":null,"price":295.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/SEPTIEMBRE_9874bdd4-5090-4ab0-ac50-bfc6621bf55a.webp?v=1782330714"},{"product_id":"la-madre-de-todas-las-cenas-15-12-2025","title":"THE MOTHER OF ALL DINNERS (12.15.2025)","description":"\u003cp\u003e\u003cstrong\u003eMonday, December 15. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA unique and unrepeatable dinner that could only happen within the framework of Montagud's Magical Nights.\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eJoan Roca, Paco Morales, Nacho Manzano, Iván Cerdeño and Luis Lera\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.libreriagastronomica.com\/products\/1258\" title=\"\" target=\"\"\u003eprotagonists of Apicius 47\u003c\/a\u003e, are, today, benchmarks in auteur cuisine. But before becoming great chefs, they were attentive sons. They were children who smelled of sofrito and bread with chocolate. They were silent apprentices of unschooled teachers. They witnessed knowledge passed down with wooden spoons, in hushed tones and with burning souls. From their mothers, they learned to observe, to respect the product, to understand patience, to cook with care.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePrecisely for this reason, on the eve of Christmas, these 5 chefs unite to create a tasting menu composed of traditional dishes, dishes they ate, dishes they saw cooked by peering on tiptoe into their home kitchens.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eTasting menu:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003eWelcome Cocktail\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eSolange Cocktails \u0026amp; Luxury Spirits \u0026amp; Sal Maldon\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eRoots\u003c\/strong\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eChristmas Toast with Beluga Tibet Caviar tasting.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Pere Ventura Vintage Rosé, 2021., Pere Ventura. D.O. Cava.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eCórdoban Salmorejo.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003ci\u003ePaco Morales\u003c\/i\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eManchego Pisto.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003ci\u003eIván Cerdeño\u003c\/i\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003ci\u003ePairing: \u003c\/i\u003e\u003ci\u003eAlvear Fino en Rama, Bodegas Alvear. D.O. Montilla-Moriles.\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eToasted garlic soup.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003ci\u003eLuis Lera\u003c\/i\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eStewed potato omelet.\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eIván Cerdeño\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003ci\u003ePairing (with the porrón): Arenisca Paraje Los Pilones 2023, Cantalapiedra\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eViticultores.\u003c\/i\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eAsturian Fabada.\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eNacho Manzano\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003ci\u003ePairing: Siluvio Albarin Blanco 2023, Siluvio Bodegas y Viñedos. D.O.P.\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eCangas - Ibias - Asturias.\u003c\/i\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003eMontse's Cannelloni.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJoan Roca\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eStewed wild pigeon.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLuis Lera\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Finca L’Argatà 2022, Celler Joan d’Anguera.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eRice pudding.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eNacho Manzano\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eCrema catalana.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJoan Roca\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eTorrijas.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePaco Morales\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: 309 Memorias Perdidas, Bodegas Recuero.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eThe price of the Tasting Menu includes a careful wine pairing.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and inform us of the names of the people who will be attending in your place.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945571823948,"sku":null,"price":325.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/DICIEMBRE_4e82fdc5-e61f-4f14-a3a1-f458d614ccb7.webp?v=1782330712"},{"product_id":"ivan-cerdeno-ca-lenric-3-11-2025","title":"IVÁN CERDEÑO \u0026 CA L'ENRIC (3.11.2025)","description":"\u003cdiv\u003e\u003cstrong\u003eMonday, November 3. 8:30 p.m.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eTasting menu offered by two temples of game cuisine: Iván Cerdeño (Toledo) and Ca l'Enric (La Vall de Bianya, Girona).\u003c\/div\u003e\n\u003cdiv\u003eA 4-hands tasting menu to celebrate the Great Night of Game.\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eMontagud celebrates a new edition of its\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMagical Nights\u003c\/strong\u003e, a series of gastronomic encounters where cooking becomes a story, emotion, and territory. On this occasion, the evening will be dedicated to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egame cuisine\u003c\/strong\u003e, one of the deepest and most evocative traditions of Spanish gastronomy, reinterpreted by two Michelin-starred temples that elevate it to contemporary excellence.\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eIván Cerdeño\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Restaurant\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIván Cerdeño\u003c\/strong\u003e, Toledo —\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e2 Michelin Stars\u003c\/strong\u003e) will offer his particular vision of game: a cuisine that unites memory, landscape, and technical subtlety. Opposite him,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCa l’Enric\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(La Vall de Bianya —\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e1 Michelin Star\u003c\/strong\u003e), run by the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJuncà brothers\u003c\/strong\u003e, will present their interpretation of game from the forests and mountains of La Garrotxa, where tradition transforms into modernity without losing its rural soul.\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eThe dinner will be a dialogue between two ways of understanding the mountains and their bounty:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egame as culinary heritage\u003c\/strong\u003e, but also as a vehicle for creativity, sustainability, and respect for the environment. In a single menu, diners will travel from the fields of Castile to the valleys of Catalonia, discovering how the sensitivity of two emblematic establishments transforms game into pure gastronomic poetry.\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWelcome drink: Terrers 2020 Brut Nature. Bodegas Recaredo. Corpinnat.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eFried pig's ear with imperial caviar. Ca l’Enric.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: EOS Blanc. Clos de Basella. D.O. Empordà.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eWood pigeon gipsy arm. Iván Cerdeño.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Melangé Brut Nature. Bodegas Recuero.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eLobster, mushrooms, and fresh sausage. Ca l’Enric.\u003c\/div\u003e\n\u003cdiv\u003eRed partridge and sardine diabólica recipe. Iván Cerdeño.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: El Bufón Garnacha. Bodegas Arrayán. D.O. Méntrida\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eWoodcock soup. Ca l’Enric.\u003c\/div\u003e\n\u003cdiv\u003eWoodcock and mushroom rice. Ca l’Enric.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Dido \"La Solució Rosa\". Bodega Venus la Universal. D.O. Montsant.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eWild boar a la importancia. Iván Cerdeño.\u003c\/div\u003e\n\u003cdiv\u003eHare al Sigilo. Iván Cerdeño.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Rafael Casildo Petit Verdot 2019. Bodegas Coronado. IGP Vino de la Tierra de Castilla.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eSopa cana fritter. Iván Cerdeño.\u003c\/div\u003e\n\u003cdiv\u003eLa Sara. Ca l’Enric.\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: Espolla Garnatxa d'Empordà Solera 1931. Celler Cooperatiu d’Espolla. D.O. Empordà.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"color: #8b4513;\"\u003e \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945573200204,"sku":null,"price":245.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/NOVIEMBRE.webp?v=1782330713"},{"product_id":"culler-de-pau-20-1-2026","title":"CULLER DE PAU (2026-01-20)","description":"\u003cp\u003e\u003cspan\u003eTuesday, January 20. 8:30 p.m.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eCuller de Pau arrives next Tuesday, January 20.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe cuisine born facing the Atlantic travels to offer a unique and unrepeatable experience. For one night only, Culler de Pau, with 2 Michelin Stars, relocates to share its most intimate and essential vision. Javier Olleros and Amaranta Rodríguez's proposal goes far beyond haute cuisine. It is landscape, territory, and memory. A cuisine that speaks of origin, time, and deep respect for nature and produce. This evening has been conceived for only 42 diners. 42 people who will live a close, conscious, and extraordinary experience, where each dish is served with intention and every moment has meaning. When the night ends, Culler de Pau will return to its place of origin. And what happens that night will remain only in the memory of those who were there. One date. One experience shared by 42 people. An unrepeatable experience. If you have ever wanted to experience Culler de Pau in a different way, this is the moment.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e_____________\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eTasting Menu\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWelcome cocktail Solagne Cocktails \u0026amp; Spirits, \"Estuary and garden\"\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eInfusion of roasted and toasted vegetables\u003c\/div\u003e\n\u003cdiv\u003eMushroom bite\u003c\/div\u003e\n\u003cdiv\u003ePumpkin from Culler's garden and Catalan grape reduction\u003c\/div\u003e\n\u003cdiv\u003eVegetable mollusk\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: Gorgola Brut Nature 2021, Bodega Cabana das Bolboretas. D.O. Rías Baixas.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eVolanderias 'Galician style'\u003c\/div\u003e\n\u003cdiv\u003eO Grove spider crab with caldeirada consommé\u003c\/div\u003e\n\u003cdiv\u003eOyster seasoned in eucalyptus water\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: AAA Tinto 2023, Bodegas Albamar, Castrelo-Cambados.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eOnion soup\u003c\/div\u003e\n\u003cdiv\u003eChard in glory broth\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: Ollos de Roque 2023, Fazenda Agrícola Augalevada. Ribeiro without D.O.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePeppers and chestnuts\u003c\/div\u003e\n\u003cdiv\u003eBlack monkfish and sumac meunière\u003c\/div\u003e\n\u003cdiv\u003eMonkfish skin and egg yolk sauce\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: Do Ferreiro Adina, Bodegas Gerardo Méndez. D.O. Rías Baixas.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCured duck and aromatics\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: LACIMA 2020., Bodega Dominio Do Bibei, D.O. Ribeira Sacra.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBlack oat, apple, rhubarb, and calendula oil soup\u003c\/div\u003e\n\u003cdiv\u003eWine pairing: A Morena Doce Lexítimo, Adega Bordel.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e_____________\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003ci\u003eThe price of the Tasting Menu includes a carefully selected wine pairing. Like any unique event, reservations are non-refundable but are transferable to third parties.\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003ci\u003eIn case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/i\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945575952716,"sku":null,"price":245.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/ENERO_3be365da-17fb-428e-b155-95f1990b694f.webp?v=1782331095"},{"product_id":"sen-omakase-6-julio-2026","title":"SEN OMAKASE (JULY 6, 2026)","description":"\u003cdiv class=\"product-description-text product-short-description-text\"\u003e\n\n\u003cdiv class=\"html-output\"\u003e\n\n\u003cstrong\u003eMonday, July 6. 8:30 p.m.\u003c\/strong\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eOn July 6, Montagud hosts a unique gastronomic experience: \u003cstrong\u003eSen Omakase restaurant (Madrid, 1 Michelin star) brings its universe to Barcelona to offer an exclusive menu inspired by kaiseki philosophy\u003c\/strong\u003e, the highest expression of Japanese cuisine. This ephemeral encounter is an invitation to discover the delicacy, precision, and aesthetic sensibility that define kaiseki: a sequence of dishes conceived as a seasonal narrative, where each ingredient, each cut, and each presentation responds to a perfect balance between technique and emotion. \u003cstrong\u003eIn addition, the tea ceremony promises to be absolutely fascinating.\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eAt Sen Omakase, absolute respect for the product and the purity of the gesture translate into an intimate and deeply sensory experience. Diners embark on a journey where Japanese tradition is interpreted with a contemporary perspective, always maintaining the essence of what is essential. \u003cstrong\u003eA unique opportunity to experience a high-level gastronomic proposal in Barcelona, designed for a very limited number of diners.\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eThe price of the Tasting Menu includes a carefully selected wine pairing.\u003c\/div\u003e\n\n\u003cdiv\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties.\u003c\/div\u003e\n\n\u003cdiv\u003eIn case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Bar (price 1 person)","offer_id":57628381184332,"sku":null,"price":245.0,"currency_code":"EUR","in_stock":false},{"title":"Table (price for 2 people)","offer_id":57628381217100,"sku":null,"price":490.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/JULIO_9fe3de56-19ab-4a47-8ee8-e73ddb1da361.webp?v=1782331095"}],"url":"https:\/\/montagud.com\/en\/collections\/eventos-pasados-copia.oembed?page=2","provider":"Montagud","version":"1.0","type":"link"}