Exclusive discount for residents in the Canary Islands. It is essential to present accreditation (ID card or Certificate of Residence, in force) upon arrival at the hotel.
Restaurante Melvin by Martín Berasategui introduces a new menu with ‘soul’ and ‘essence’
20/02/2024
Gastronomy
Restaurante Melvin, located at Las Terrazas de Abama Suites, is updating its menu for the 2024 season with two new tasting menu options called ‘soul’ and ‘essence’, which reflect the personality and talent of chef Martín Berasategui, recipient of twelve Michelin stars and numerous national and international awards and recognitions.
Restaurant Melvin’s new fusion menu offers a variety of meat dishes prepared in the traditional Basque style, the best fish from the coasts of the Canary Islands and succulent rice dishes. All menu items are prepared with the freshest ingredients, locally sourced whenever possible, and infused with the culinary secrets, techniques and innovations that have characterised the renowned chef and his team over their 40 years of experience in the hotel and catering business. As he himself would say, they are “conveyors of happiness”.
The new tasting menus offer diners a selection of Melvin’s finest ingredients. The ‘alma’ menu consists of an appetizer, two starters, a main course and a dessert, all for €75 per person. The ‘essence’ menu includes two starters, a rice dish, a main course, a pre-dessert and a dessert at a price of €95 per person. With both menus, guests have the option, for an additional charge, of adding a wine pairing specially curated for this combination of dishes by the establishment's sommelier.
All these dishes are among the novelties on the newly published menu which features ‘Martín Berasategui’s signature tapas’ including Galician sirloin steak tartar, grilled scallops with green mojo, old Canarian tomatoes with anchovies and tuna belly, a selection of homemade croquettes, octopus a feira over potatoes with paprika foam, Galician mussels in seafood sauce, Iberian ham with olive bread and grated tomato or crispy cod bites with a touch of citrus.
Starters include a carpaccio of tuna from El Hierro dressed with passion fruit vinaigrette, hints of soy-cured yolk and red onion rings, Cannelloni stuffed with oxtail on foie cream with mushroom béchamel, crusted ajoarriero sea bass and roasted leek cylinders, or a classic on the restaurant's menu, burrata with coriander pesto, sun dried tomatoes and Kalamata olives.
Rice has always been one of the restaurant's signature dishes and the new menu features a lobster stew, Señoret rice with red prawns and Canary Island pork and rice with aioli.
Fish and seafood lovers can choose from grilled prawns over chips and lacy fried eggs, local catch of the day with pickled emulsion, pickled carrot and sea rocks, or grilled skate, Raifort foam, smoked au juice and crayfish tempura. Other fish dishes on the menu may include subtropical options (alfonsino, blackmouth catshark, Atlantic wreckfish) or oceanic species (monkfish, turbot or sole), subject to availability.
There are numerous options for meat lovers as well, like a 45-day dry aged Galician beef tenderloin, a 45-day dry aged cowboy high loin steak, tournedos Rossini, crispy suckling pig accompanied by citric yoghurt foam, light pear and Pedro Jiménez sauce or lamb ends and chops accompanied by parsnip purée with rosemary and hints of dried apricots.
To round off the experience, choose from a variety of desserts including the chef’s acclaimed mimetic lemon filled with champagne sorbet, gin granita and basil and lime ice cream, pistachio sponge cake with ice cream, orange cream and juniper granita, Yoghurt panacotta with red fruit coulis, meringue and cherry ice cream or banana ice cream and chocolate sponge cake with caramel and a light Bailey’s sauce.
Restaurant Melvin’s new fusion menu offers a variety of meat dishes prepared in the traditional Basque style, the best fish from the coasts of the Canary Islands and succulent rice dishes. All menu items are prepared with the freshest ingredients, locally sourced whenever possible, and infused with the culinary secrets, techniques and innovations that have characterised the renowned chef and his team over their 40 years of experience in the hotel and catering business. As he himself would say, they are “conveyors of happiness”.
The new tasting menus offer diners a selection of Melvin’s finest ingredients. The ‘alma’ menu consists of an appetizer, two starters, a main course and a dessert, all for €75 per person. The ‘essence’ menu includes two starters, a rice dish, a main course, a pre-dessert and a dessert at a price of €95 per person. With both menus, guests have the option, for an additional charge, of adding a wine pairing specially curated for this combination of dishes by the establishment's sommelier.
All these dishes are among the novelties on the newly published menu which features ‘Martín Berasategui’s signature tapas’ including Galician sirloin steak tartar, grilled scallops with green mojo, old Canarian tomatoes with anchovies and tuna belly, a selection of homemade croquettes, octopus a feira over potatoes with paprika foam, Galician mussels in seafood sauce, Iberian ham with olive bread and grated tomato or crispy cod bites with a touch of citrus.
Starters include a carpaccio of tuna from El Hierro dressed with passion fruit vinaigrette, hints of soy-cured yolk and red onion rings, Cannelloni stuffed with oxtail on foie cream with mushroom béchamel, crusted ajoarriero sea bass and roasted leek cylinders, or a classic on the restaurant's menu, burrata with coriander pesto, sun dried tomatoes and Kalamata olives.
Rice has always been one of the restaurant's signature dishes and the new menu features a lobster stew, Señoret rice with red prawns and Canary Island pork and rice with aioli.
Fish and seafood lovers can choose from grilled prawns over chips and lacy fried eggs, local catch of the day with pickled emulsion, pickled carrot and sea rocks, or grilled skate, Raifort foam, smoked au juice and crayfish tempura. Other fish dishes on the menu may include subtropical options (alfonsino, blackmouth catshark, Atlantic wreckfish) or oceanic species (monkfish, turbot or sole), subject to availability.
There are numerous options for meat lovers as well, like a 45-day dry aged Galician beef tenderloin, a 45-day dry aged cowboy high loin steak, tournedos Rossini, crispy suckling pig accompanied by citric yoghurt foam, light pear and Pedro Jiménez sauce or lamb ends and chops accompanied by parsnip purée with rosemary and hints of dried apricots.
To round off the experience, choose from a variety of desserts including the chef’s acclaimed mimetic lemon filled with champagne sorbet, gin granita and basil and lime ice cream, pistachio sponge cake with ice cream, orange cream and juniper granita, Yoghurt panacotta with red fruit coulis, meringue and cherry ice cream or banana ice cream and chocolate sponge cake with caramel and a light Bailey’s sauce.
Leave a comment: