I belive in riching huppines through tasting well done food. Chef Edgar Quesada
This are some of our landscapes at the restaurant Sobremes; where we choose quality beyong enything.
Tuesday 14th of June 2016. Restaurants offer they'er Tapas in the Spanish Embassy. Award to Sobremesa Restaurant for the Best Tapa: "Cochinillo de Segovia confitado con Compota de Manzana y Patatas al Romero" (Sucking Pig with Apple and Potatos)
Sous Vide Cooked Tuna Salad with Herbs, Picked Vegys and Soy Caramel Dressing
Marinated Salmon with Asparagus, Cauliflower pure, Sweet Purple Potato Chip and Flowers
Suckling Pig Terrine with Rosemary Candied Potato, Purple Sweet Potato Foam and Apple Jam. "This dish is a reflection of evolution in my career as a Chef" by Chef Edgar Quesada
Pistachio Brownie with Spring Berries, Banana Ganache and Korean Grapes
In Sobremesa Restaurant we like to use as much as possible natural resources. So we got a small Garden with Eatable Flowers, Herbs and Salads
A resume of Spanish Appetisers where you can find: Jamon Iberico; dry sausages like: Chorizo & Salchichon Iberico; Manchego Cheese con Membrillo, Lomo reserva embuchado, Boquerones, Spanish Pickles and Bread with Tomato
Arbequina Olive Oil Wild Turbot with two Caviars and Curry Sauce
This dish is a tribute to one of my mentors 'Fransesc Rovira' (1* Michelin) who tough me how to use Foie Grass in my early times as a cook.
Grilled and Braised Lamb with Herbs and Pistachio Crust, Hummus and Pumpkin Pure. This was one of the faborite dishes in our first menu at Sobremesa