This is an introduction to one dish from our dinner course, Morteruelo Mille-Feuille.
Morteruelo is a traditional dish from the La Mancha region, originally made by blending pork, game meats, liver, and cured ham into a paste with various spices.
In my interpretation, the dish is reimagined in mille-feuille form. Duck liver paste is spread over the pastry, topped with a pâté made from Ibérico de Bellota cabecero (shoulder loin) and Ezo deer from Makiba Farm, then lightly baked in the oven. It is served with a paste of alinyada eggplant—a spiced marinade—and micro herbs.
The dish is finished with picada (a sauce made with nuts and cacao mass), Italian parsley oil, and a dusting of fermented soybean powder (hamanatto).
The deep savoriness of the meats is balanced by the sweet acidity of the eggplant and the bitterness of cacao, resulting in a dish designed to be enjoyed alongside a drink.
*Please note that this menu item is not always available. Offerings may vary depending on the season and ingredient availability.
We operate on a reservation-only basis, with bookings required at least two days in advance. Please make your reservation here.
