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.

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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