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.
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'.