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アクティブ: 2年 12か月前
El Portal, the gastronomic project launched by businessman Carlos Bosch seven years ago is among the busiest and most cosmopolitan spots in Alicante. Bosch has discovered that formula of continuous and quality cuisine, as well as an interesting selection of wines, that the best way to satisfy customers and offer more than 300 different services every day. Because, aside from gastronomy, El Portal is a rendezvous and entertainment point for drinks at night, and accompanied by the music of the best DJs.
The proprietor is a wine lover and, therefore, has a fascinating wine cellar located on the premises. It houses an important selection that includes Jerez Champagne and other labels. He also serves as an ambassador for the Krug champagne brand, which means having an exclusive table in one of the most opulent spaces of the building, that can accommodate up to four guests and up to eight people, and where you can take a taste menu , with the signature of the chef and co-owner Sergio Sierra and accompanied by this special French sparkling wine.
What’s planned at La Table Krug is experience a gourmet dining adventure, where the gastronomy is hand in hand with Krug Cuvee but diners can have the opportunity, if wish, to try different vintages and other jewels from the Maison: Cuvee, Rose, Vintage , Collection, Clos du Mesnil and Clos d’Ambonnay. All of them with a 20% discount on the price listed on the El Portal menu.
Menu for tasting (190 euros, VAT included as well as a bottle champagne for every two people) is a mix of food options to share, like Maldonado Acorn-fed Iberian Ham, cut with a knife from Leon served with slice of bread glasses, to which you can add oil and tomato from the garden, or a half-cured, mullet roe.
The variety of dishes begin with the tin of Iranian beluga caviar on an ice cream bed. Then it is followed by egg yolk, potato, bacon and black truffle, the prelude to a spectacular cooked red prawn from Denia.
As main courses: bluefin tuna topped with nettles and an excellent squab that Sergio Sierra prepares just right in three cooking times. For dessert, red fruits with Mascarpone-flavored ice cream.
