The controversial menu of the Chicote restaurant for New Year’s Eve: prices, dishes and how to book

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Alberto Chicote is one of our country’s most renowned chefs. He currently runs the Omeraki and Puertasol restaurants, both in Madrid, and is also in charge of programs such as “Pesadilla en la Cocina”. This week, Alberto Chicote has announced the menu he will serve for New Year’s Eve dinner at his restaurant Omeraki. A selection of ten dishes, wines and dessert which sparked a lively controversy on social networks because of its high price: 350 euros.

The New Year’s menu at Alberto Chicote’s restaurant

The menu consists of the following dishes.

welcome aperitifs

  • Iberian ham croquette with its slice of ham.
  • Sandwich with foie gras and sobao pasiego.
  • Skewer of salted wagyu with chimichurri 7722.
  • Consumed Boullabaise with quenellé of scallops with anise.
  • Penne stuffed with crab with an air of cheese.

appetizers on the table

  • Tartare of white prawns and caviar.
  • Black truffle mashed potatoes.

Main dishes

  • Eels in butter sauce with miso.
  • Roasted sea bream with oriental stir-fry.
  • Braised chicken with shallots and truffles.

Desserts

  • Strawberry and wasabi ice cream with bacon from heaven –
  • Spongy passion fruit.

wines

  • Perrier Toy Grand Brut
  • Azpilicueta White Rioja
  • Selection Ysios Rioja
  • Tarsus Reserve Ribera del Duero
  • Premium Spirits

After the cook’s post on Twitter with the Omerak restaurant’s New Year’s Eve menui, many users have criticized the high price: “350 euros. Tissue.”, “Do you accept kidneys?”, were some of the comments. Alberto Chicote replied: “Herb liver, wagyu, prawns, crab, caviar, sea bream, truffles, pularda, ham, shells Saint -Jacques…”, indicating that the 350 euros are good compared to the quality of the products offered.

Of course, there are also those who accepted the chief’s explanation. They defend this, from a New Year’s Eve menu is always more expensivewe must add the quality of the food and drinks that it includes.

Reservations are now open, both online and by phone. For December 31, you can book dinner from 8:30 p.m. to 10:30 p.m.in 15 minute intervals. It’s as easy as entering your first and last name, an email address, and a phone number.

After more than 35 years of experience in the restoration, Inmaculada Nuñez and Alberto Chicote decided to launch our most personal project. Cook without limits, without preconceived concepts and without levels that prevent us from feeling free to be able to change our proposal every day.



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