Menu number two from Akelare. Menu one is here.

Prawns and french beans cooked in “Orujo” fireplace. Best dish at Akelare, hands down. Delicious sweet shrimp, reminiscent of ama ebi.

Foie gras with “salt flakes and grain pepper”. So clever. The peppercorns are actually puffed rice and the salt flakes are sugar. The additional textures definitely enhance the foie.

Xangurro (crab) with pasta grains.

Red Scorpionfish, served with…

Umami! Dried and shaved konbu, I think.

Cod with fried noodles.

Roasted Pigeon with Mole and Cocoa.

Milk and grape: Cheese & wine in parallel evolution.
Starting from the left, fresher grapes and milk all the way to blue cheese and Pedro Ximenez.

Orange “Tocino de Cielo” Sheet with Fruit Leaves. Scrape it off the plate and into your mouuuuth.

I think this was the best menu. Numnumnum, but I wasn’t a huge fan of the desserts.