Summer menus Hotel Marqués de Riscal, Elciego by Francis Paniego

Available in Restaurant Marqués de Riscal from Tuesdays - Saturdays. Lunch until 15:15 h. and Dinners until 22:30 h (until 23:00 h Fridays -  Saturdays)

Menus Starters

Seed tile and black olive Sticks

Cheese Terrine square with Sesame

Our Croquette

Picual oil and Idiazabal Cheese soufflé,tomato compote, with a herbal touch and citrus fruits

Vanguardia menu, Trends and Creation

In this menu we overturn all our imagination. In each dish we look for the complicity with the vanguard. A tasting menu is like a movie, it has a beginning, a hub and its ending. We look for the expressive potential of the products and their different combinations, but controlling the results with a predetermined goal, drinking often from the sources of tradition, the lived past and the environment around us.

Mediterraneo, cucumber concasse , yogurt, fresh almonds, green apple ice cream, bread and olive oil

Foie Gras Curd with PX veil, red wine caviar and seeds bread

25 Minutes Mushroom (Then grill roasted with chlorophyll and pear)

Galician Lobster and marinated roasted Pork Ear with a clear consommé and asparagus tips

White Asparagus, 6 hours at 65ºC with Perretxiko mayonnaise

Cured and roasted Hake with purrusalda sauce and maître d´hotel butter

Roe deer loin with chestnut cream and mid cooked red onion

Pineapple Soup with foam Layers of caramel and coconut

Red Fruits with Mascarpone, sprouts, tea caviar, fresh mint ice cream and tiger nut soup

Petits fours

Price: 91€ (VAT included)

Memory Menu

The gustative memory is created by those dishes that make a restaurant unforgettable. The Avant-garde cuisine obliges us to steady  search and creation, which often leads us to the fact that we have to put aside some of our best dishes, created years ago, forgetting that the greatness of a cook is measured by the ability of his dishes to remain in the gustative memory of his customers.

Tomato Tartar with Langoustine and white garlic sauce

Creamy Octopus Rice,with vegetables, mushrooms and paprika from Vera

Hake in batter candied at 45 on a base of roasted peppers and rice soup

Lamb Ribs cooked at low Temperature, over potato pie and green leaves

Sweet Toast with Cameros Cheese, reineta apples and honey ice cream

Petits fours

Price: 75€ (VAT included)