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| Artichokes and octopus char-grilled over vine wood with a garlic shoot mousseline (Alcachofas con pulpo a la brasa de vid y muselina de ajetes) |
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Created for Spain Gourmetour by Enrique Martínez Restaurante Maher Photos recipes Translation |
| Artichokes with Valdorva truffle and Ibérico ham slivers (Alcachofas, trufa de Valdorva y láminas de jamón ibérico) |
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Created for Spain Gourmetour by Enrique Martínez Restaurante Maher Photos recipes Translation |
| Artichoke broth, vegetable micro-wafers, broad beans and peas (Caldo de alcachofa, microláminas de verduras, habitas y guisantes) |
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Created for Spain Gourmetour by Enrique Martínez Restaurante Maher Photos recipes Translation |
| Artichokes stuffed with spider crab, served with txacoli caviar and a licorice and orange vinaigrette (Alcachofas rellenas de txangurro, con caviar de txakolí, vinagreta de regaliz y naranja) |
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Created for Spain Gourmetour by Enrique Martínez Restaurante Maher Photos recipes Translation |
| Creamy artichoke rice with clams and Manchego cheese (Arroz cremoso de alcachofa, almejas y queso Manchego) |
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Created for Spain Gourmetour by Enrique Martínez Restaurante Maher Photos recipes Translation |
| Tempura of artichoke stems and young leeks with cream of Mahón-Menorca cheese (Tallos de alcachofas y puerrinas en tempura, con crema de Mahón-Menorca) |
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Created for Spain Gourmetour by Enrique Martínez Restaurante Maher Photos recipes Translation |
| Soufflé of Roncal cheese, asparagus from Estella, smoked eel and thyme flowers (Soufflé de queso Roncal, espárragos de Estella, anguila ahumada y flor de tomillo) |
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Created for Spain Gourmetour by Enrique Martínez Restaurante Maher Photos recipes Translation |
| Cheese board (Zamorano, Ibores, Palmero, Liébana) with tomato jam and wild rosemary (Tabla de Queso Zamorano, Queso Ibores, Queso Palmero, Quesucos de Liébana con mermelada de tomate y romero silvestre) |
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Created for Spain Gourmetour by Enrique Martínez Restaurante Maher Photos recipes Translation |
| Smoked Idiazábal cheese, Pontigo peppers, breadcrumbs and an Empeltre olive oil bubble (Queso Idiazábal ahumado, pimientos del Pontigo, migas de pastor y burbuja de empeltre) |
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Created for Spain Gourmetour by Enrique Martínez Restaurante Maher Photos recipes Translation |
| Warm Cebreiro cheese soup, scallops with salt and borage sprouts (Sopa tibia de Cebreiro, vieiras a la sal y brotes de borraja) |
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Created for Spain Gourmetour by Enrique Martínez Restaurante Maher Photos recipes Translation |
