This post is also available in: Español (Spanish)
In the previous post, we discussed some of the suggestions you can find in our traditional restaurant. We exclusively advocate for products of the utmost quality, which we then bring to your table through preparations that allow their full potential to shine.
And if in that first blog we focused on a product as versatile as the suckling lamb, today it’s time to talk about some of the other most successful proposals on our menu. Some of them, moreover, paired with Arzuaga wines that enhance all their qualities. Ready?
Salt-baked sea bream and Fan D. Oro, a light and amazing pairing!
When the product is fresh and the sea bream is high quality, all you need is some coarse salt to ensure a delectable result and a flavourful but delicate taste that will win over any palate. Two other elements go into making this dish a success, though. First, when removing the salt, we have to do this in an expert and careful way so the crystals don’t fall onto the fish loins and ruin their flavour. Moreover, it’s very important to cook the sea bream just right and not overcook it. Fortunately, at Arzuaga’s traditional restaurant, we can guarantee all the conditions so that our sea bream baked in a salt crust turns out perfectly.
We’ll tell you more in this post.
Arzuaga Reserva and Jamón Joselito: a match made in heaven
And that’s exactly what we’ve got at Arzuaga’s traditional restaurant: a plate of Joselito ham and a glass of Arzuaga Reserva that’s a match made in heaven. The ham, cut by hand by our professionals, is at the perfect point of maturation and will give you a characteristic flavour and oiliness that will stay on your palate. The streaks of fat on this ham of exceptional quality give it a juiciness and an intense, long flavour that fill your mouth as you savour it.
You can read more about this pairing in this post.
Barbecued wild turbot, a treat in the traditional restaurant
At Arzuaga’s Traditional Restaurant, we put one of the great stars of the sea over hot coals to get a result that satisfies even the most demanding palates. Know-how and practice with the technique for cooking this delicate fish are fundamental so its special flavour can shine. Because the key is getting the skin to go crispy and for the turbot to keep all the delicate gelatine inside it. The simple turns into the sublime thanks to the coals at Arzuaga’s Traditional Restaurant.
Discover more about this proposal in this article.
Now that you know some of the dishes we can offer you at our traditional restaurant, all that’s left is coming and enjoy them. We’re waiting for you!