OBA (7.4.2023)

Flowers, petals and nectar

Foraging; leaves and herbs

Orchard, vegetables and amino acids

Pairing: D.O. Rías Baixas La Sobrada, Thunder Wine Makers

Celtiberian kid goat, beetroot and aspergillus

Brown trout, vine shoot and shio koji

Pairing: D.O. Empordà Finca la Garriga Blanco, Perelada

Catch of the day, salt water and vegetable dashi

Barren ewe, lacto-fermented potato and fresh cream

Preserved pine, river tea and pickled radish

Wild boar tongue, Joselito castañeta and egg shoyu

Sturgeon fin, padrón pepper sriracha and sourdough

Hare, lacto-fermented berries and alubia pinesa beans

Jerusalem artichoke baked in embers, pine nuts and molasses

Colostrum, oxidized milk and bee bread

Pairing: D.O. Penedès Vi de Glass, Gramona

What does the Michelin Guide say? 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...