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During these months, restaurant menus are filled with fresh and light recipes designed to combat the summer heat. Lots of cold soup, salad, tartar, carpaccio and different proposals that seek to provide the diner with the most refreshing experience possible. So we have selected these dishes from six restaurants in Spain for this summer, take note and make a good route!
Huerta de Huerta sorbet from BARRO restaurant (Ávila)
BARRO has been, without a doubt, one of the best openings so far in 2023. The restaurant headed by the young chef Carlos Casillas has arrived on a strong footing thanks to a concept based on gastronomic tradition, placing value on the product, the roots, the human team and the artisanal processes. The result is dishes like this sorbet that has been included in the tasting menu Alberche, and is ideal for the summer. The Huerta Sorbet is based on those wild and vegetable flavors characteristic of BARRO through acid, fresh and light nuances.
As for the ingredients, zucchini (from Huerta de María en Cortos) and tomato (from Hortícola Cebreros) are two of the protagonists. The sorbet is presented through a fresh cream of zucchini stems, an acidulated tomato gel, to which are added other vegetables such as onion, potato, carrot and pickled mustard. The plating culminates with a splash of AOVE Mingoli and decorated with green lemon, mini zucchini slices lined up to cover it integrally and zucchini flower. A laborious gourmet work turned into one of the most refreshing dishes for this summer. Would you dare to prepare it at home? Try it with BARRO’s original recipe.
Where? In San Segundo Street, 6, 05001 Ávila, Spain.
Tomatada from the garden of Ababol Restaurant (Albacete)
Another chef who always surprises and reinvents himself every season is Juan Monteagudo from Ababol restaurant in Albacete. And this summer was not going to be less. Among his fantastic fresh culinary proposal, faithful to quality and proximity products, we have highlighted this Tomatada de la huerta, prepared with tomatoes from his garden confit in a tomato syrup and accompanied with an emulsion that comes from the fat of the grilled sardines. In the chef’s own words, it is a tribute to the beach espetos.
In addition, this tasty dish is “paired” with a shot of liquid salad, made from cucumber and basil water with lettuce foam and vinaigrette. An explosion of flavors and textures that will leave you speechless and, of course, refresh you. If you don’t have time this weekend, you will have the opportunity to try it from August 16, when they reopen from the vacations, so make a note in your diary!
Where? At 14 Calderón de la Barca Street, Albacete.
The aguachile güero at Bakan restaurant (Madrid)
The three pillars of Bakan are its handmade tortillas made from Chalqueño blue creole corn -whose nixtamalization process takes place in situ at the restaurant-, its wood-fired roasts and, of course, its liquid menu with more than 250 types of mezcals and tequilas, but the whole concept of the restaurant has a common mission: to embark on an authentic journey through Mexico from end to end through a culinary proposal that is rooted in its roots. In addition, the entire menu is ideal to enjoy in summer, such as its Aguachile güero of octopus, prawns and scallops. A very complete dish that is completed with cucumber, avocado and onion, and comes in a sauce of ginger, yellow chili and grape seed oil.
If you top it off with one of their spectacular cocktails, the experience will be perfect. We recommend eating the aguachile with their original La Mula, a version of the Moscow Mule, which has mezcal infused with pineapple, lime juice, syrup and ginger beer. Who gives more?
Where? At Plaza de la Independencia, 5, 28001 Madrid, Spain.
Tuna T-bone steak carpaccio from Lobito de Mar (Marbella)
In a restaurant as resalao as Dani Garcia’s, there can be no shortage of refreshing proposals perfect for summer. With a 100% Mediterranean cuisine based on seafood, this red tuna from Lobito de Mar borders on the poetic, as described by the restaurant itself. In addition to traditional recipes based on seafood, tuna, fried foods and rice, another of its hallmarks are the sophisticated dishes of marine sausages. And this carpaccio of tuna steak with fried eggs with garlic is a clear example and a spectacle.
No wonder it is one of the favorite choices of Lobito de Mar’s diners. The Almadraba Bluefin Tuna T-bone steak is a unique and exceptional cut that is presented here in carpaccio format and tasting it means a tasting journey.
Where? At Av. Bulevar Príncipe Alfonso de Hohenlohe, 178, 29602 Marbella, Málaga
Pickled tomato with semi-salted tuna by Comparte Bistró (Madrid)
Tomato is one of the star products of the summer and Comparte Bistró has created a 100% seasonal dish using very representative products, such as tomatoes (from the Madrid market or Navarra variety, ugly tomato variety or pink tomato) or tuna, the restaurant’s hallmark.scabeche with semi-salted tuna of Comparte Bistró
One of the keys to the success of tomato in pickled tomato with semi-salted tuna is the semi-salting of the black tuna loin, which gives it a powerful personality and presence in this dish. Regarding the tomato, the Comparte team places great emphasis on finding the high point of ripeness and also keeping them at room temperature, so that the texture is much better.
The proposal is accompanied by the grated tuna heart to further enhance the flavors and, of course, the salad sauce, which also has a great prominence. It is a marinade made from a chicken stew. The result is a sharp and aromatic marinade that balances the result. If reading the description makes our mouths water, imagine having the opportunity to try it. Of course, hurry to book this weekend, because they will be closed during the month of August for vacations.
Where? At Calle de Belén, 6, 28004 Madrid
Tuna ceviche from Tripea (Madrid)
We finish this selection of refreshing dishes with the original proposal of the always outstanding chef Roberto Martínez. This tuna ceviche “carretillero” in gazpachuelo acevichado, chicharrón, squid, roasted sweet potato, shallot, shisho and anti-cured oil, is included in the “Flipante” tasting menu that he presented a few months ago. In it, there are three ceviches: a hot one, a warm one and the one we present here, which is the cold one. Judging by the opinions of diners, it has become one of Tripea’s favorite recipes.
On this occasion, the tuna ceviche is inspired by a traditional Malaga dish: gazpachuelo. At Tripea, Roberto Martínez prepares it with a tiger’s milk that is emulsified with Japanese mayonnaise (a bit more acidic), which gives it the citric touch characteristic of ceviche.
This tasting menu costs 50 €, so its value for money is spectacular. They only close for one week in August (from the 8th to the 15th included), so if you are in Madrid and you haven’t tried it yet, you are already late.
Where? At Stall 44, Vallehermoso Market, Calle Vallehermoso,36 Madrid 28015