Grupo Arzuaga is a company and a family project that was born in the twentieth century, opening the doors to the 2000 vintage, characterised by a deep revolution in all senses, with a strong reflection in agri-food, viticulture and gastronomy. Therefore, it was almost compulsory to carry out a cutting-edge, innovative and creative commitment within our hotel and wine tourism complex. Thus Taller was born, the battlefield of our daily experience with haute cuisine, with the world of the senses, textures and aromas that are continuously translated into a food order full of colour and created based on higher quality raw materials.
Ferrán Adrià, one of the most leading representatives of haute cuisine, defines the avant-garde cuisine as a trend of trends tied to creativity. “To be avant-garde,” he emphasises, “means, in short, to get ahead of time, although it will be such temporary process which decides if what is achieved is avant-garde or not”. The culinary genius defined in his beginnings that the avant-garde always existed, going to the anecdotal as blunt as the phenomenon that it’s supposed and that, undoubtedly, was the most absolute leading edge in his time with the birth of the Spanish omelette, the mayonnaise or the puff pastry.
But always close to the grassroots cuisine and the traditional recipe book, by strict logic, a more conceptual cuisine must coexist, where innovation and technique mastery open a new domain of feelings and senses to the diners. It is precisely what we have done in our cooking Arzuaga Taller. No one better than its director and creator, Amaya Arzuaga, to shift sensitivity, creativity to the restaurant’s food order. And that is how daily dishes have been born and are prepared as Liquid gold, Ear with caviar, crispy suckling pig and Iberian prey (AÑADIR ENLACE A VÍDEO) or Oyster and ají pepper.
Undoubtedly the haute cuisine, a selective food order and an avant-garde restaurant have their place in this part of the Douro, where the great wines are already making the difference of one of the most excellent terroirs in Spain, where not only the strength of the vineyards emerges, but also the power of creativity which arises every day in the cuisine of Taller.