In this new restaurant, Paco Roncero, awarded with 2 Michelin stars and one of the top representatives of the Spanish culinary universe, presents a gastronomic concept inspired by Andalusia. The chef explores the product, flavor and roots of traditional Andalusian and Spanish cuisine with an exquisite treatment of local raw materials and the use of avant-garde techniques.
In this project, El Olivo de Paco Roncero is the star, the client could enjoy an olive oil tasting by taking the olives directly from the millenary olive tree.
The influence is 100% Spanish, with a touch of Andalusia, with examples such as the Motril shrimp with pink tomato and Ronda cheese, an elegant dish full of flavors, or the lobster with olive oil soup, where the oil mixture fits with the flavors of the sea.
The ode to olive oil is also perceived in the dessert menu, where it has been fused with an orange sorbet.