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Located in the hotel 5* The Terraces of Abama Suites, In the south of Tenerife, innovates with two tasting menu options supervised by the Basque chef's team
The restaurant Melvin by Martín Berasategui, situated in The Terraces of Abama Suites, in Isora Guide, renews its menu for the season 2024 and offers two new tasting menu options, calls ‘Alma’ y 'Essence’, “that reflect the personality and talent of the chef Martin Berasategui”, which has twelve Michelin stars and numerous awards and recognitions at national and international level. The establishment has informed in a communication to the media.
The new proposal of the restaurant offers a variety of dishes “that fuse the treatment of meat in the traditional Basque style with the best fish from the coasts of Canary Islands and succulent rice”. All of them made “con the best product, always looking for proximity, and the secrets, the technique and the avant-garde” that contribute 40 years of experience of the renowned chef and his team in the hospitality business exercising, as he himself insists, of “carrier of happiness”.
The new tasting menus allow you to enjoy “a selection of the best raw materials” what do you work with Melvin. The menu ‘Alma’ consists of an aperitif, two starters, a second and a dessert, for a price of 75 euros per person. The menu 'Essence’ includes two starters, a rice, a second, a pre-dessert and a dessert, for a price of 95 euros per person. Both menus include the option of adding a wine pairing for an extra fee., special for this combination of dishes, recommended by the establishment's sommelier.
Melvin's news
They are all elaborations that are found amongre the news of the nueva carta offered to the public, in which the “traditional tapas with the taste of Martin Berasategui“, which include a Galician sirloin steak tartare, Grilled scallops with green mojo, Old Canarian tomatoes with anchovies and tuna belly, A selection of homemade croquettes or a fried octopus on potato and paprika foam, in addition to mussels Galicia in marinara sauce, Iberian ham with olive bread and grated tomato or some crunchy cod bites with citrus touches.
The starters will have a tuna carpaccio The iron dressed with passion fruit vinaigrette, touches of soy-cured yolk and red onion rings, Cannelloni stuffed with oxtail on a creamy foie cream and mushroom bechamel, Crispy crusted sea bass on ajoarriero and roasted leek cylinders, or a classic already on the restaurant menu, Burrata with cilantro pesto, dried tomato and olives Kalamata.
He establishment rice has always had one of its strong points. El new menu bet on the lobster broth, Señoret Rice with red shrimp and Canarian pork rice accompanied by aioli.
Fish and seafood lovers will be able to enjoy dishes such as grilled Carabinero on fried potatoes and eggs with lace., fish las costas Canary Islands with pickled emulsion, pickled carrot and sea rocks or a grilled Raya with Raifort foam, smoked juice and piparra in tempura. In the fish part, besides, daily availability “will show options species subtropical like alfonsiños, blackmouth or chernes or oceanic monkfish, turbot or sole”.
For meat lovers, the options are also varied. Grilled low loin of Galician cow with dry aged 45 days, or a high-loin Cowboy steak also aged 45 days. Of are kitchen proposals will come out such as the Tournedó Rossini, a crispy suckling pig accompanied by citrus yogurt foam and light pear sauce Pface Ximénez or a Lamb in two cuts (terrine and chops) accompanied by parsnip puree with rosemary and hints of dried apricots.
To close the experience, The menu offers the sweet moment with desserts such as his consecrated Mimetic lemon filled with champagne sorbet, gin slushy and basil and lime ice cream, a pistachio sponge cake with ice cream, orange cream and juniper granita, a Yogurt Panacotta with red fruit coulis and, finally, Banana ice cream, Chocolate and caramel sponge cake accompanied by a light Baileys sauce.
