{"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","url":"https:\/\/montagud.com\/en\/products\/benito-gomez-bardal-13-3-2023","provider":"Montagud","version":"1.0","type":"link"}