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The haute cuisine restaurant located inside the luxurious Rosewood Villa Magna Hotel has just presented its gastronomic proposal for Christmas. This will be orchestrated around two menus designed by chef Jesús Sánchez to celebrate a dream Christmas Eve and New Year’s Eve.
The evening will begin at nightfall on December 24, from 8.30 p.m., with an exquisite selection of appetizers such as ‘Norway lobster tail in gabardine with cured yolk sauce’, ‘Foie Perfecto with baked apple pearl and gold leaf’, ‘Cantabrian anchovy with smoked butter of crystal bell pepper’ or ‘Tortilla de Amós with black truffle’.
The menu will continue with a starter, the ‘Salpicón de bogavante con velo de estragón, mariscos y huevas de salmón’, the ‘Lomo de rodaballo sobre fono de espinacas y emulsión cítrica’, and the ‘Timbal de cordero lechal con salsa de trufa’. All this accompanied by a curated selection of wines and Champagne by the sommelier Kilian Baute with wines such as Pazo Barrantes or Malleolus Vaderramiro, among others. His ‘Cremoso de chocolate with melted core and coffee ice cream’ will close the feast in style.
For the last dinner of the year, on December 31, Amós will display a banquet in which he will fuse the sea, the orchard, the countryside, Cantabria and the mountains. With live music in the background, in the Courtyard of the Rosewood Villa Magna, the restaurant will serve magical bites like the ‘Sea rock of codium and barnacles’, the ‘Tartar of red tuna and anchovy Costera 2023’, the ‘Croquette of free-range chicken with black garlic’, the ‘Christmas Bikini of flaky bread, pasiego cheese and caviar’ and, of course, the famous ‘Omelette of Amos with black truffle’.
The starters will be a Winter mushroom curd, essence of Christmas stew and fruit’ and theTronco de cigala sobre fono de centollo y crema de marisco’. Next, diners will be delighted with a fish dish, ‘Taco de merluza con salsa verde de algas y berberechos’ (hake taco with green seaweed sauce and cockles), and a meat dish, ‘Solomillo de vaca, pimiento de cristal’ (beef tenderloin, crystal bell pepper). Champagne Billecart Salmon Blanc de Blancs, La Comtesse or Dalmau, among other wines, will be served as wine pairings.
The crowning touch to the menu will be the desserts. That is, the ‘Lemon sorbet with passion truffle cocktail and Saint Germain and tangerine foam’, and a ‘Creamy sobao de la Vega de Pas with vanilla whipped cream’. At midnight the year will end with the traditional lucky grapes.
For those who want to continue the party and enjoy the open bar, they can do so in the Ballroom of the hotel with a supplement of 450 euros.
