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The owners of Los 33, Sara Aznar and Nacho Ventosa, and their chef Oswaldo González, have decided to open the doors of their kitchen to connect their gastronomic universe with that of the renowned chef Tomos Parry, who runs the London Michelin-starred restaurants Brat and Mountain.
The chef duo of Tomos and Oswaldo will merge their culinary identities in a proposal based on the art of the embers and the product, which will only be served on 13 November when night falls and the candles of Los 33 are lit.
On this evening, the grilling skills of both chefs will result in a haute cuisine dinner for only 40 guests. In the menu, he will also align the gastronomic philosophy they share around the utmost respect for the product and tradition.
Chef Parry confirms. We are very much aligned in our thinking, always looking to work with the best produce, respecting it as much as possible, and creating a vibrant and stimulating environment. Our dishes will include some Brat classics along with some that will be influenced by what we see in the Spanish markets. My restaurants are very inspired by the cuisine of various regions of Spain and I am proud to have built many deep friendships and connections over the years with chefs, fishermen, producers and winemakers based in Spain’.
The proposal will be structured around the usual Los 33 format based on sharing all the dishes from the centre of the table. Thus, the menu will start with a sequence of small starters, followed by a piece of meat with side dishes.
In this way, diners will be able to enjoy the iconic dishes of both restaurants, including Los 33’s now famous grilled Bikini, or its classic Onion Soup, as well as the Lobster Caldereta and the Crudo de Gamba, Brat and Mountain’s signature dishes.
MENÚ
Bikini a la parrilla, Los 33
Anchoa de Santoña, Los 33
Piparras a la brasa, Los 33
Crudo de cigala, Brat
Tosta a la brasa con setas silvestres, Brat
Carpaccio 250 días de maduración, Los 33
Puerro a la parrilla con queso fresco y castañas, Brat
Brocheta de pichón a la parrilla, Brat
Sopa de cebolla, Los 33
Caldereta de Langosta, Brat
Chuleta de buey Wagyu criado en Galicia con 250 días de maduración, Los 33
Patatas, pimientos y lechuga, Los 33
Flan con dulce de leche, Los 33
The closed menu will be served to a full table, and will be priced at €110 without drinks. Reservations are open to the public and can only be made through the Los 33 website or by calling +34 656 57 75 18.
