Cristóbal Muñoz, creative mind behind the kitchen of Ambivium, restaurant of the Pago Carraovejas winery. Peñafiel, Spain.

He stands out for his enthusiasm, hard work, perseverance and his profound culinary knowledge despite his youth. Gastronomy and viticulture go hand in hand in this restaurant where he offers a different experience, honest and without artifice that will give us the opportunity to travel the world with wine as the protagonist.

CELLARIUM MENU - Ambivium* Restaurant

“Welcome”: cold tomato and citrus herb consommé
“Smoke”: smoked paprika snacks
“Vinegar escabeche”: quail and red beetroot
“Dried”: almond cold soup with oyster and ossetra caviar
"Adobo": trout, ham and trout eggs
"Salt": cod in ajoarriero sauce
"Fat" Black Angus beef, bone marrow and périgueux sauce
"Ice": jerusalem artichoke and citrus fruit sorbet
"Milk fermentation": honey, kefir and orange
"Sugar" mochi rice pudding and chocolate textures

María José Martínez, from Lienzo Restaurant in Valencia, Spain.

Lienzo prepares a fresh, original and casual gastronomic proposal based on seasonal products with intense, traditional flavours, and the personal touch of chefs María José Martínez and Juan José Soria. Sustainability is a common thread in their creations. They have their own honeycomb and base their dishes on bee products.

Starters
Orange blossom honey cannelloni, 4 Picos goat’s cheese and black garlic honey.
Valencian white prawn pasty with a green curry sauce and collaret peanuts.
Eel and fig.
Choux pastry stuffed with Valencian chicken pâté.
Caridean Shrimp cooked in beeswax with spicy corn.
Slow cooked squid with dashi sauce and pickles.

Main Couse
Guirra lamb, purple sweet potato gnocchi and a black lemon foam.

Dessert
Urban honey, lemon and thyme.

Chef Jean Baptiste, of the Natali restaurant Natali in Hostellerie La Montagne. Colombey-les-Deux-Églises, France.

French chef Jean Baptiste Natali will welcome the month of August. On the weekend of 5 and 6 August, the "gASTROnomic Journeys" will be the perfect opportunity to discover Natali's unique cuisine, where aromatic herbs and wild flavours take centre stage. His interesting commitment to the flavours of the forest has travelled all over the world, as he has worked in prestigious restaurants in New York, Marrakech, Thailand and China. All this helped him to earn his first Michelin star at the precocious age of 27, a recognition that allows him to form part of the prestigious firmament that will reign in the summer nights of La Reserva Club Sotogrande.

1st AB
The Oyster
2nd AB
Tapioca cubes

1st entree
The Langoustine
2nd entree
Tuna Hamachi
Turbot
Lobster Meat

Nicolas Isnard, chef of the Restaurant L'Auberge de la Charme, Prenois, France.

We will enjoy an evening at The Beach with the chef who 8 months after moving to Prenois won a Michelin star alongside David Le Comte. Curious, ambitious and audacious, his travels have helped him to build a unique brand where the quality of the product is paramount and where flavour takes on its full meaning.

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Modern French Onion Soup
Phô style foie gras
Red mullet, confit aubergine, apple and a saffron emulsion
Squab Pigeon & corn
Lychee, black sesame ice cream & Jasmine

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Germán Carrizo and Carito Lourenço from Fierro, Valencia, Spain.

Two chefs who are committed to the Mediterranean, feeling free to explore new flavours of everyday home cooking. Argentine tradition, ember and origin, combined with local produce and haute cuisine techniques from around the world, giving rise to a surprising experience where the diner is taken on a journey through flavour. Alongside their exquisite food, they offer two types of pairing options – a wine pairing and a non-alcoholic pairing.

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Fierro Menu

Topinambur, Maitake & Truffle
Yuba Crab & Cavia
Eel Potato & Sea Lettuce
Valencian Oysters & Seaweed Salad
Beef & Tomatoes
Grilled Lobster
Baby Cuttlefish
Iberian pork rice
Apple | Celeriac | Thyme
Almonds & Dates
Chocolate Truffles

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Tiago Bonito from Largo do Paço restaurant, Amarante, Portugal

Chef Tiago Bonito has established himself as one of the most distinguished Chefs of portuguese gastronomy. The history of these dishes could be ours too. Largo do Paço kitchen is led by the Chef and he creates a gastronomic journey of excellence, in a sweet balance between popular wisdom and the experience of haute cuisine that we will enjoy at The Beach on the 2nd and 3rd of September.

Distinguished with a Michelin star, the restaurant Largo do Paço shares its address with Casa da Calçada and all the demanding requirements of the renowned international Relais & Chateaux.

Largo do Paço Menu

1. Algarve oyster
2. Green Apple / Poultry Juice
3. Bluefin tuna
4. White Prawn / Saffron / Tomato & Basil
5. Lily
6. Dashi / Yogurt & Cucumber / Wasabi
7. Sea Bass
8. Mondego Rice / Squid / Champagne
9. National Steer
10. Celery Root / Corn / Foie & Coffee
11. Dark chocolate
12. Peanuts / Salted caramel / Tonka bean

Nuevo Hogar Betania is a shelter in La Línea that offers assistance and a place to stay for the most vulnerable people in our society. In addition to their shelter, they also advocate and campaign for the rights of the most vulnerable people in society and collaborate with other associations, charities and government organisations to offer help to people who really need it.