From September 6 to 16 we will be able to enjoy the III Gastronomic Days of cooking without fire in Filigrana restaurant.
We’ll enjoy a cuisine with avant-garde touches led by Chef Paco Hernández. Thanks to this "raw" technique the nutrients of the food are kept intact and it is an excellent option to try something different and at the same time, take care of your body.
A menu prepared to enjoy dishes such as the avocado cannelloni with tuna from l'Ametlla de Mar, angus steak tartar, mustard ice cream and truffle indicum butter or the wagyu carpaccio, mizuna, green tximi txurri and parmesan, among others.
Followed by a yuzu and eucalyptus sorbet, praline and spicy orange or frozen fruits such as strawberries, lime and tangerines.
All this paired with a pink cava Freixenet Elyssia Pinot Noir - D.O. Cava and a white wine Monólogo Verdejo - D.O. Rueda.
Don't miss it!