The gastronomic restaurant of chef Alberto Molinero is full of novelties and in addition to changing the menu and its usual ‘Seasonal Tribute Menu’, premieres a ‘Market Menu’ to revolutionize the midday of Mirandes. Those who sit in its cosmopolitan dining room will be able to enjoy recipes full of history such as the Egg yolk, crumbs and “red” shrimp with Ven3cas, or the Carpaccio of carabinero, eel and spicy sorbet… and to finish with Cheese and nuts.
ERRE de Roca (Ronda del Ferrocarril, 37. Miranda de Ebro. Tel. 947291458. www.errederoca.com) is the flagship of the renowned chef Alberto Molinero. It is a space -with little more than 5 months of life- designed to enjoy a gastronomic experience based on product, technique and genius in which there is always something to discover? His proposal is based on the market, and with the drop in temperatures the menu is filled with new recipes such as grilled leek with autumn boletus and parmesan, red tuna Civet with carrots, veal sweetbreads and pickled white shrimp or desserts such as figs, chocolate and rum.
Molinero also recovers some of the dishes that have been with him for 15 years, such as the organic egg yolk, crumbs and “red” shrimp. “It is a dish that I always make, I like it a lot and everyone asks for it, but I am giving it little nuances, for example, this season it goes with shrimp”, he says.
Another classic dish of this Mirandés, which is now more appealing than ever, is the Royal de liebre y compota de melocotón (hare and peach compote).
But in Erre de Roca not only the recipe book changes, because now comes a new way to discover it and turn lunchtime into a whole experience with its Market Menu.
It consists of 3 appetizers: Boullabesa and pil pil, Iberian ham and fresh milk croquette, Bread and oil; 2 starters – which are 2 of the chef’s must – the aforementioned Egg yolk and the autumnal Ravioli of octopus, cream of foie and mushrooms; and 3 seconds to choose as grilled cod, red pesto and piparras in tempura, pig’s trotters stuffed with stewed oxtail in red wine…. To finish, La oveja es la leche or Torrija caramelizada al PX with Barrica chocolate ice cream.
Of course, in his Seasonal Tribute Menu – composed of 4 appetizers, 9 dishes and 2 desserts, many of the new arrivals are present, making it the best way to delve into Molinero’s cuisine. Undoubtedly, it is well worth a stop if we pass through the N-I.
This experience is lived in an elegant and at the same time groundbreaking space with a huge kitchen that looks like an extension of the bar -where the diner can also sit. Its design is the work of local decorator Íñigo Egurrola.
The logo, next to the wine cellar, presides over a room with dim, indirect lighting, black walls, velvety armchairs and careful details that invite you to extend the after-dinner conversation…
More information: www.airesnews.com
