We sampled the slightly longer Menu Messina. (Priced at 78€).
Creamy parsnip with foie gras shaves. Typical Malaga's preparation with cauliflower and pistachio. Typical Argentinean manioc flour and pesto bread with marinated sardine. Sea urchin mi cuit and celery water. A beautifully simple combination, the rich sea urchin blends so well with the celery.
Shrimp and cold gazpachuelo. Eel, foie gras and cold dashi (an extra course).
Crayfish, coconut and red cabbage. Scarlet shrimp served with orange and basil sauce, pine nut and beans sprout. Boned Lobster: Body, head and pincer prepared with piquillo peppers sauce and the tartar.
Red Mullet with typical Argentinian sweet corn stew.
Thin slices of cured Iberian pork, creamy chilli and macadamia nut yoghurt.
Shredded Malaga's baby goat. (This was fine but we didn't love this course quite as much as the rest).
Desserts were lovely too. Green apple: sorbet and verdejo.
Red apple: Roasted ice cream with sponge cake and white chocolate ganache.
Creamy black and milky chocolate, dulce de leche and peanut.
In 2014, the Spanish newspaper ABC awarded Messina the 'Best Creative Cuisine Restaurant in Spain'.
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