Some ideas for holiday dinners

Celebrating a year full of emotions and successes after having positioned Fuerteventura's first creative tasting menu at the top, Chef Rigoberto Almeida will celebrate New Year's Eve dinner with a special menu at his restaurant, The Pinch of Costa Calma, in which, based on the best Majorero products, will develop his groundbreaking culinary vision of a round trip between the Canary Islands and America through exciting and fresh Caribbean glimpses.

The menu, which includes a bottle of sophisticated L'Origan cava, It will open with the Canarian black truffle with fish chicharrón; will continue with the tiradito of cured and smoked prawns with tomato jelly, aromatic herbs and imperial caviar and goat cheese bread with organic beef from the island, barbecue mojo sauce and egg yolk; The main dishes will be the island's low-temperature fish loin coated with black bean sauce and spicy fried plantain emulsion, and the deer sirloin with mojo picón demi-glace., salad dressed with sprouts with fermented tomatoes and roasted eggplant cream; and will be finished off with the deconstruction of sesame brownie and goat's milk infusion, chocolates and cinnamon and the banana and prickly pear sigh with Majorero sheep cheese.

120 euros