Gastronomy is a journey full of colours and flavours from the origins of the kitchen; a way by which we are gradually discovering the various faces and uses of ingredients and spices. Today we will take this path, led by Pablo Aznar and Restaurant La Laja Costa Adeje Gran Hotel.
We start the tour by reviewing the importance of respecting the origin and authentic flavour of our raw materials. It is important to preserve the main characteristics of the ingredients so that our dish can express itself through its taste, texture and essence. It sounds complicated but the secret is in the simplicity that is present in every creation.
As an example, the cod confit with light garlic purée and pepper, from Restaurant La Laja in Costa Adeje Gran Hotel, is presented in a clean sided dish evoking an abstract painting, where cooking enhances the flavour of the cod itself.
Between exotic flavours of the Indian menu and the traditional menu, Pablo Aznar and his team wish to give special prominence to products of local origin. We can highlight the Iberian Pork Kofta in Costa Adeje style; its Canarian black pig base is accompanied by black potato and truffled beet; a definite bow to the Canary stylish kitchen.
The current gastronomy demands that it evolves at the same pace as the tastes of our guests. The influences of grand kitchens and reinterpretation of traditional dishes is a “must” to reflect on our creations, says Pablo. That is why ongoing training is essential to team results to provide amazing experiences for the diner. The goat’s cheese semifreddo fits perfectly into the three above mentioned concepts. Its main ingredient is a goat cheese, with delicate and exquisite flavour, an authentic Canary product. It´s delicate palate comes from the mouse texture and the dish aspect is a bight Canarian tomato as if it were a false 3D mural.
In resumée gastronomy is a pleasant journey through out the senses, we invite you to enjoy La Laja’s new menu from Friday to Tuesday 19:00 hrs to 23:00 hrs at the Costa Adeje Gran Hotel.
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