![](https://static.wixstatic.com/media/2fee40_e98a0bf36b80427bbcb0d1c4facf6e43~mv2_d_5052_6930_s_4_2.jpg/v1/fill/w_210,h_288,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/2fee40_e98a0bf36b80427bbcb0d1c4facf6e43~mv2_d_5052_6930_s_4_2.jpg)
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](https://static.wixstatic.com/media/2fee40_4a647742f46d46febb9369b285dde981~mv2.jpg/v1/fill/w_115,h_115,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/2fee40_4a647742f46d46febb9369b285dde981~mv2.jpg)
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](https://static.wixstatic.com/media/2fee40_02e8212154184ce68ccfeb979c710649~mv2.jpg/v1/fill/w_115,h_115,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/2fee40_02e8212154184ce68ccfeb979c710649~mv2.jpg)
Sous Vide Cooked Tuna Salad with Herbs, Picked Vegys and Soy Caramel Dressing
![Spring Marinated Salmon Salad](https://static.wixstatic.com/media/2fee40_24c5e34394d54686bb231624663df655~mv2.jpg/v1/fill/w_115,h_115,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/2fee40_24c5e34394d54686bb231624663df655~mv2.jpg)
Marinated Salmon with Asparagus, Cauliflower pure, Sweet Purple Potato Chip and Flowers
![Our 'Cochinillo de Segovia'](https://static.wixstatic.com/media/2fee40_1173dfd12e154911abbe136543191098~mv2.jpg/v1/fill/w_115,h_86,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/2fee40_1173dfd12e154911abbe136543191098~mv2.jpg)
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](https://static.wixstatic.com/media/2fee40_073e6520a6664afab814602faacba287~mv2.jpg/v1/fill/w_115,h_115,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/2fee40_073e6520a6664afab814602faacba287~mv2.jpg)
Pistachio Brownie with Spring Berries, Banana Ganache and Korean Grapes
![Small Garden Ready to Cook](https://static.wixstatic.com/media/2fee40_3adcc905e8b444f19e8c8741955e30bc~mv2.jpg/v1/fill/w_115,h_65,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/2fee40_3adcc905e8b444f19e8c8741955e30bc~mv2.jpg)
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](https://static.wixstatic.com/media/2fee40_dae56dda43174a3f9db4ac9f5a5fe4e4~mv2_d_5616_3744_s_4_2.jpg/v1/fill/w_147,h_98,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/2fee40_dae56dda43174a3f9db4ac9f5a5fe4e4~mv2_d_5616_3744_s_4_2.jpg)
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](https://static.wixstatic.com/media/2fee40_a0014b04c59543eb877dec558dd8138c~mv2_d_5312_2988_s_4_2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/2fee40_a0014b04c59543eb877dec558dd8138c~mv2_d_5312_2988_s_4_2.jpg)
Arbequina Olive Oil Wild Turbot with two Caviars and Curry Sauce
![Foie Grass Terrine with Escalibada](https://static.wixstatic.com/media/2fee40_8d644cbd5f004415a620d1c37c9ab85c~mv2_d_5231_3487_s_4_2.jpg/v1/fill/w_147,h_98,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/2fee40_8d644cbd5f004415a620d1c37c9ab85c~mv2_d_5231_3487_s_4_2.jpg)
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](https://static.wixstatic.com/media/2fee40_a22ad09e25b744a2a48486de7e54b56d~mv2_d_5616_3744_s_4_2.jpg/v1/fill/w_147,h_98,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/2fee40_a22ad09e25b744a2a48486de7e54b56d~mv2_d_5616_3744_s_4_2.jpg)
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