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MOLINO DE URDANIZ (7.11.2023)

Name: MOLINO DE URDANIZ (7.11.2023)
Brand: Librería Gastronómica
Price: 169.00 EUR
Availability: OutOfStock

169,00 €

Tax included.

Out of stock

Descripción

Tuesday, November 7. 9 p.m.

Tasting menu by Chef David Yárnoz, with 2 Michelin stars in Navarre (Molino de Urdániz restaurant) for one night only in Barcelona.

Cocíname, at Montagud Editores.

Calle Enrique Granados, 70.

Molino de Urdániz Tasting Menu at Cocíname (Price includes wine pairing)

PICKLED CUCUMBER, parmesan shots, oyster and burnet.

SPIDER CRAB, on an almond cream and leaves from our surroundings.

ROYAL OF CURED AND SMOKED MEATS, herb juice, snow pea, borage, pickled parsnip and nasturtium.

Wine Pairing: D.O. Penedès, Miranius, Celler Credo

COD SKIN and roasted pepper extract.

Wine Pairing: Filigrana Tinto, Pla de Morei

BAZTÁN TROUT, ham cream and shallots filled with yellow beetroot.

HOME-GROWN LEEKS, cream and powder of pickled oysters.

BLACK PIO CHULETA FROM LEKUMBERRI, roasted with herbs, caviar and chamomile.

HAKE, cooked on a bed of seaweed and oxalis.

Wine Pairing: D.O. Navarre, Naturaleza Salvaje Blanco, Azul y Garanza.

ROASTED AND GLAZED PIGEON BREAST, black garlic cream and red sorrel.

Wine Pairing: D.O. Rioja, Senderos de Ukan, Ukan Winery

PINE NUT ICE CREAM, wakame seaweed powder and pine shoots.

QUINCE JUICE, chamomile ice cream and begonia leaf.

Wine Pairing: Valverán 20 Manzanas Ice Cider

As 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.

What does the Michelin Guide say? Chef David Yárnoz creates sincere and creative cuisine that captivates with both its aesthetics and its flavor, always exalting the excellence of Navarre products.

THE TEACHERS' SIGNATURE.

Behind every page and every experience at Montagud lies the talent of the world's most influential chefs. We don't just edit content; we curate the technical and creative expertise of the figures who define today's culinary vanguard.

MOLINO DE URDANIZ (7.11.2023)