sous vide
Rabbit casserole with leeks
Ingredients: One whole rabbit, chopped One dried chili, chopped 50 ml cider vingar 50 ml sherry 1 tbs paprika 3 garlic cloves Rosemary Bay leaf Thyme […]
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Pear in red wine
In today’s recipe, our chef Enrique Fleischmann has decided to use the pear as the main ingredient of the dish because it is a fruit that […]
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Salmon with ginger and lime oil
Salmon is one of the richest fish in omega-3 and protein and it is also one of the few that can be found in freshwater as […]
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Barbecued pork ribs
According to our chef Enrique Fleischmann, this is one of the most requested dishes by his restaurant staff because it is easy to prepare and tastes […]
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Partridge a la Toledana
Here we have one of the delicacies of our cuisine: the partridge. The partridge is a bird found throughout the peninsula that, in addition, is not […]
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Piña Colada Cannelloni
Thanks to the discovery of America, nowadays we can enjoy many delicious ingredients and the pineapple is one of them. It comes from South America, specifically […]
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