Sobremesa Landscapes

 

   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.

Tapas Day 2016 competition
Tapas Day 2016 competition

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)

Spring Tuna Salad
Spring Tuna Salad

Sous Vide Cooked Tuna Salad with Herbs, Picked Vegys and Soy Caramel Dressing

Spring Marinated Salmon Salad
Spring Marinated Salmon Salad

Marinated Salmon with Asparagus, Cauliflower pure, Sweet Purple Potato Chip and Flowers

Our 'Cochinillo de Segovia'
Our 'Cochinillo de Segovia'

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

Using Spring Berries for a Brownie
Using Spring Berries for a Brownie

Pistachio Brownie with Spring Berries, Banana Ganache and Korean Grapes

Small Garden Ready to Cook
Small Garden Ready to Cook

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

Aperitivo Español
Aperitivo Español

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

Turbot with Curry and Caviar
Turbot with Curry and Caviar

Arbequina Olive Oil Wild Turbot with two Caviars and Curry Sauce

Foie Grass Terrine with Escalibada
Foie Grass Terrine with Escalibada

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.

Lamb with Pistachio Crust
Lamb with Pistachio Crust

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