Raff San Pedro
The house restaurant at the Leonor de Aquitania hotel is set in the mansion’s former stables, with cave-like stone ceilings. Chef Miguel Escutia’s cooking is firmly rooted in the ingredients and flavors of the region with some artistic fusion twists. Wild boar cheeks (carrillera de jabalí) are flavored with ginger and yoghurt; sea bass (lubina) comes with passion fruit and Bok choy. The multi-course tasting menu changes according to the market, but you can expect gamey, earthy flavors and liberal use of local wild herbs and saffron. Service is friendly and deft.
The house restaurant at the Leonor de Aquitania hotel is set in the mansion’s former stables, with cave-like stone ceilings. Chef Miguel Escutia’s cooking is firmly rooted in the ingredients and flavors of the region with some artistic fusion twists. Wild boar cheeks (carrillera de jabalí) are flavored with ginger and yoghurt; sea bass (lubina) comes with passion fruit and Bok choy. The multi-course tasting menu changes according to the market, but you can expect gamey, earthy flavors and liberal use of local wild herbs and saffron. Service is friendly and deft.
Details
Bookstore
Available as paperback
and as e-book.
