During ‘El Capricho’s’ gastronomic event, Jose Gordón dissects the finest red meat, from its aromas to its taste, encompassing touch and texture.
With this exceptionally high-quality raw material, the winery’s team serves a highly creative eight-course menu (75 euros) following this sequence: pink grapefruit cocktail flavored with lavender and thyme foam, ox crackling chips with La Bañeza bean foam, matured beef loin tataki with mango and grapefruit vinaigrette, ox tendon carpaccio with Galician ‘carneiros’, kidney with fennel, citrus pearls and a hint of vermouth, slow-cooked osso buco with caper butter and grilled endive, braised oxtail pie with potato foam, farm egg yolk and truffle, and a tasting of ox chop. A pre-dessert—pineapple tartare with lemon ice cream and ox butter—and a dessert—ox cake with chocolate and strawberry—prolong the delight, accompanied by the essential pairing of a great Mencía, a Crianza red wine that meets the highest demands and expectations: Carracedo 2012 from Bodega del Abad (Bierzo-Carracedelo Designation of Origin).