José Carlos García and Martín Berasategui, four hands in Malaga

On June 8th, the chef from Málaga will prepare a unique menu with his teacher to celebrate his tenth anniversary

Malaga chef José́ Carlos García continues to celebrate its tenth anniversary at the restaurant that bears his name, located in the Port of Malaga. On this occasion, the commemoration will be something very special, because On June 8th he will have a visit from his teacher Martín Berasategui and together they will prepare a unique menu. for an unforgettable evening for both of you.

This appointment symbolizes a lot for what I feel when I receive Martín Berasategui in my home to cook together and for everything my first great teacher has meant in my professional career.Garcia says. For the Basque chef “That José Carlos invites me to his house to celebrate his tenth birthday is more than a gift for me“.

The exclusive dinner begins with a previous cocktail on the terrace of the José Carlos García restaurant with fantastic panoramic views of the city.

To whet your appetite, guests sample five appetizers: Poultry parfait with Pedro Ximénez and cocoa, shortcrust pastry made from sunflower seeds, Ajoblanco from Málaga with red wine and vanilla granita and natural oysters with basil and ginger mousse.

The seven-course tasting menu begins with an iconic dish by Martín Berasategui, caramelized millefeuille of foie gras, smoked eel, fresh spring onions and sour apple.; the prawns marinated in roasted pepper juice, in this case an emblematic dish of José Carlos García, which is a nod to the roasted pepper salad his parents made in their family restaurant.

Next comes the carpaccio of Malaga prawns with a coral and dried fruit vinaigrette by José Carlos García; the red mullet with cauliflower flakes and liquid potato curry gnocchi, also from Berasategui; Cod confit in olive oil and seasonal pea soup by José Carlos García; and to finish the salty part, another dish by Master Berasategui, such as B. Pigeon in two dishes with beluga stew with black lentils and chia seeds.

The sweet moment completes the menu with the coffee quark cream with liquorice ice cream and black ink.

As for the basement for tonightVila Viniteca sommeliers are responsible for the selection and contribution of the wines of the following references and vintages: Gramona III Lustros 2013, Muchada Léclapart Univers 2019, Mujer Cañon 2018 and La Cueva del Contador 2015.

The exclusive dinner with José Carlos García and Martín Berasategui has a limited capacity and must therefore be reserved in advance. The price for the tasting menu is €200 per person including accompanying wines. Those interested in formalizing their reservation should contact the restaurant by phone on +34 952 003 588.

Step-by-step recipe: 5 RECIPES WITH SALMON

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Chef, sommelier and gastronomic consultant. As an expert in food and beverage management in the hospitality industry, he is deeply involved in advising restaurants on the development of menus, wines, spirits and cost control. She in turn advises numerous brands in the agri-food sector. He started his training in the service sector at the Benalmádena Hospitality School, later expanding his knowledge by studying the “Diploma in Food and Beverage Management” at CIOMijas and the “International Sommelier Professional Certificate” from ESHOB. Passionate about the world of communication, Manu Balanzino founded the digital gastronomy newspaper The Gourmet Journal, a reference publication in the gastronomic field, which he directs. In addition, he is an expert on gastronomy in specialized magazines such as Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) and Diario Sur. On radio, he presents the show “Momentos Gourmets” on COPE and on television, he collaborates with Canal Cocina, RTV Marbella and Fuengirola TV.