Rice dishes and cold soups, the summer offer of chef Diego del Río

Risi ‘a la llauna’ or cold soups for summer midday and the classic Rossini loin or an eight-course tasting menu for dinner. This is the proposal prepared by cMalaga chef Diego del Río for the summer of boho club restaurantof which he was executive chef for three seasons.

Black rice with shrimp and monkfish, vegetables or Iberian pork and artichokes will coexist with cold soups and lighter grilled dishes, which will work at full capacity to have a wide variety of quality meats, such as sirloin, entrecôte and angus ribeye.

As for the fish, the fish market will mark the offer every day.

Del Río adapts some already significant snacks in his kitchen, such as lobster gyoza, now served with avocado, corn, and sweet potatoes.

In the evening, the gastronomic offer is completed with new appetizers, like cold orange, carrot and cumin soup with scallops; vegetarian dishes like red curry cauliflower, almond hummus and coconut; and even vegan dishes like roasted cabbage with crème fraîch, herbs and fried corn.

The Boho winery coins more than 300 national and foreign references, where wines and sparkling wines coexist with the exclusive cuveé, made with its own identity by the Jorge Ordóñez winery.

In the national section, the sommelier of the Boho Club, Richard Mena, personally selected the references with the best Parker scores, such as Pingus, Pesus or Las Beatas.

The international selection includes Grand Cru and wines from the Bordeaux area.

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