Eating at "Samaruc" restaurant - Second visit👍👍

After my first visit to this restaurant and knowing more about Ismael Bilbao chef (who after studying in a prestigious Barcelona cooking school, worked for worldwide known Santi Santamaría chef), I decided to come again to vosit them and enjoy their tasting menu.

This time the tasting menu was little bit more expensive (€53/person) but still so good at price/quality ratio.

They have a ⭐4.7 rating in Google Maps and my personal rating was ⭐5.

• Red wine 2019 Mencía grapes, only 3610 bottles (€30/bottle).

• Croaker fish ceviche with pickled beetroot slices and EVOO.

• Blue cheese fritter coated with sugar on a dry shiso leaf.

• Green pepper salmorejo with homemade garum and almond.

• Their bottle of homemade garum (liquid gold).

• Mackerel low cooked in EVOO for 24 hours on spinach cream with Modena vinegar.

• Red prawn tartare with gel of its heads, cauliflower cream drops and pea sprouts.

• Norwegian salted cod fish cubes on a Vychissoise with green beans.

• Iberian pork cheek on a parmentier cream topped with chocolate/red wine sauce and a mushroom tile (1).

• Iberian pork cheek on a parmentier cream topped with chocolate/red wine sauce and a mushroom tile (2).

• Banana, caramel and chocolate.

• Celery icecream on mountain herb cold cream with green apple pearls and a meringue tile.

• Hungarian Tokaji 2015 wine 3 Puttonyos (€11/glass)

Overall evaluation of the restaurant: 7.5 points out of 10.

Photographs taken with my Samsung Galaxy S20 Ultra 5G camera.