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Autumn falls in the forests of Bosco de Lobos in Madrid and Barcelona to serve a series of seasonal suggestions centred on mushrooms. The traditional Italian cuisine restaurant now explores the versatility of the product to create balanced and nutritious dishes with depth and flavour.
The restaurant’s chef, Matteo Spinelli, has designed a proposal for the occasion that highlights mushrooms, both for their flavour and their textures. This one, which will be available in November, includes delicious dishes such as a hot Carpaccio of boletus with guanciale, Fettuccine with chanterelles and parmesan or Sautéed chanterelles with burrata, pine nuts, basil and pine leaves.
‘Part of the magic and rarity of mushrooms lies in the fact that to get them you have to go on the adventure of collecting them in the forest and you have to be sure to correctly identify the edible species because, although there are more than 3,000 varieties, not all of them can be eaten’.
In addition to these new seasonal dishes, Bosco de Lobos‘ menu will continue to offer its classic fresh salads, homemade pastas and Roman pizzas, which can be enjoyed from its terrace surrounded by greenery and beauty.
