[et_pb_section fb_built=”1″ admin_label=”MENU RESTAURANTE” module_id=”restaurante-submenu” _builder_version=”4.16″ collapsed=”off” global_colors_info=”{}”][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n
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[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”CABECERA CHEF” module_id=”chef” module_class=”restaurante-cabecera” _builder_version=”4.16″ background_image=”https:\/\/www.corraldelamoreria.com\/wp-content\/uploads\/2019\/10\/CHEF-DAVID-GARCIA-_1.jpg” collapsed=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ max_width=”1150px” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text admin_label=”CABECERA CHEF” _builder_version=”4.16″ text_text_color=”#ffffff” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”CONTENIDO SECCI\u00d3N CHEF 1″ module_id=”restaurante-texto-4″ _builder_version=”4.16″ min_height_tablet=”” min_height_phone=”” min_height_last_edited=”on|phone” collapsed=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ max_width=”930px” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text admin_label=”CONTENIDO SECCI\u00d3N CHEF 1″ _builder_version=”4.16″ text_line_height=”1.4em” text_orientation=”center” text_orientation_tablet=”” text_orientation_phone=”center” text_orientation_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n
A staunch defender of organic produce, controlled cultivation and good raw materials, his cooking features Basque roots and stands out for its broths, bases and gravies, made using high-quality, natural products.<\/p>\n
A passion for cooking is ingrained in the DNA of this chef and Bilbao native. David Garc\u00eda began learning the secrets of the kitchen before he was even 18, working at his family\u2019s restaurant Tamenis. Garc\u00eda went on to study at EIDE hospitality and tourism school in Santurtzi and, thanks to this experience, he was able to train with great culinary masters such as Mart\u00edn Berasategui. He also spent time at El Bulli and Mugaritz, while more recently, before his move to Madrid, he developed his cooking at the Michelin-starred restaurant Nerua, located at the Guggenheim Museum in Bilbao.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”IMAGEN CHEF” module_id=”restaurante-texto-5″ _builder_version=”4.16″ min_height_tablet=”” min_height_phone=”” min_height_last_edited=”on|phone” collapsed=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_image src=”https:\/\/www.corraldelamoreria.com\/wp-content\/uploads\/2019\/10\/CHEF-CORRAL-MORERIA_1.jpg” align=”center” admin_label=”IMAGEN CHEF” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”CONTENIDO SECCI\u00d3N CHEF 2″ module_id=”restaurante-texto-6″ _builder_version=”4.16″ min_height_tablet=”” min_height_phone=”” min_height_last_edited=”on|phone” collapsed=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ max_width=”930px” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text admin_label=”CONTENIDO SECCI\u00d3N CHEF 2″ _builder_version=”4.16″ text_line_height=”1.4em” text_orientation=”center” text_orientation_tablet=”” text_orientation_phone=”center” text_orientation_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n
First arriving in Madrid to open the restaurant \u00c1lbora, his next step was joining Corral de la Morer\u00eda\u2019s gastronomic project as head chef.<\/p>\n
Taking a new step forward in his professional career, Garc\u00eda is looking to transform his cooking into a new experience that inundates all the senses.<\/p>\n
As he explains, \u2018Bringing the world\u2019s best flamenco tablao together with the world of haute cuisine is a great idea; it\u2019s pure emotion in all senses of the word Flamenco is universal and Corral de la Morer\u00eda is a one-of-a-kind place in the world. For anyone wants to experience the best flamenco tablao and gourmet cuisine, this is the place to go. The flamenco programme created by Blanca del Rey each week at Corral de la Morer\u00eda is the highest level there is; it\u2019s pure emotion, just like my cooking. There\u2019s no better meeting point between the two.\u2019<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|on|on” admin_label=”CABECERA CARTA” module_id=”carta” module_class=”restaurante-cabecera” _builder_version=”4.16″ background_image=”https:\/\/www.corraldelamoreria.com\/wp-content\/uploads\/2019\/10\/restaurante-1.jpg” disabled=”on” collapsed=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” width=”100%” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”IMAGEN CARTA” _builder_version=”4.16″ text_text_color=”#ffffff” text_orientation=”center” text_text_align=”center” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_code admin_label=” ” _builder_version=”4.16″ locked=”on” global_colors_info=”{}”][\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|on|on” admin_label=”CARTA” module_id=”restaurante-texto-1″ module_class=”restaurante-tabla” _builder_version=”4.16″ disabled=”on” collapsed=”on” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ max_width=”1150px” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text admin_label=”ENTRANTES” _builder_version=”4.16″ text_orientation=”center” text_text_align=”center” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”TABLA ENTRANTES” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n
| Acorn-fed Iberian Ham \u201cSelection Corral de la Morer\u00eda\u201d<\/td>\n | 29.50<\/td>\n<\/tr>\n | ||||||||||||||||||||||||||||||||
| Scallop Carpaccio with Tomato Tartar, Dates, and Coconut Ajoblanco<\/td>\n | 19.50<\/td>\n<\/tr>\n | ||||||||||||||||||||||||||||||||
| Vegetable Ravioli with Lobster, Sprouts and Mini Vegetables<\/td>\n | 26.50<\/td>\n<\/tr>\n | ||||||||||||||||||||||||||||||||
| Beef Carpaccio, Seasoned Sauteed Mushrooms with Mushroom Emulsion<\/td>\n | 19.50<\/td>\n<\/tr>\n | ||||||||||||||||||||||||||||||||
| Grilled Tomato Stuffed with Baby Squid with Squid Ink Risotto and Idiaz\u00e1bal Cheese<\/td>\n | 18.50<\/td>\n<\/tr>\n | ||||||||||||||||||||||||||||||||
| Natural Vegetables with Crispy Iberian Ham and Smoked Potato Soup<\/td>\n | 17.90<\/td>\n<\/tr>\n | ||||||||||||||||||||||||||||||||
| Cordovan Garden \u201cSeasonal Vegetable Dip and Salmorejo\u201d<\/td>\n | 18.70<\/td>\n<\/tr>\n | ||||||||||||||||||||||||||||||||
| Coca Escalibada, Goat Cheese and Romesco with the Aroma of Rosemary<\/td>\n | 18.90<\/td>\n<\/tr>\n | ||||||||||||||||||||||||||||||||
| Corral Egg Yolk at 63\u00ba on Old Clothes, Carrot Cream and its Cooked Broth from Madrid<\/td>\n | 19.10<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n [\/et_pb_text][et_pb_text admin_label=”PESCADOS” _builder_version=”4.16″ text_orientation=”center” text_text_align=”center” global_colors_info=”{}”]<\/p>\n FISH Euros (\u20ac)<\/span><\/h4>\nCod Loin with Grilled Smoked Spring Vegetable Sauce<\/td>\n | 29.50<\/td>\n<\/tr>\n | Wild Sea Bass with Stewed Onion and Toasted Smoked Iberian with Grapefruit Emulsion and Fried Capers<\/td>\n | 33.70<\/td>\n<\/tr>\n | Salmon, Crunchy Corn Croquettes and Sweet Potato Cream with Cooked Wheat Semolina<\/td>\n | 23.90<\/td>\n<\/tr>\n | Roasted Hake Accompanied with a Slightly Spicy Tuber Puree and Mushroom Acidulated Broth<\/td>\n | 26.50<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n | [\/et_pb_text][et_pb_text admin_label=”CARNES” _builder_version=”4.16″ text_orientation=”center” text_text_align=”center” global_colors_info=”{}”]<\/p>\n MEATS Euros (\u20ac)<\/span><\/h4>\nTwo-Cooked Pigeon with Soft Buckwheat Risotto<\/td>\n | 33.70<\/td>\n<\/tr>\n | Crown of Lamb Pr\u00e9-Sal\u00e9 with Pumpkin Puree and Roasted Potatoes<\/td>\n | 32.90<\/td>\n<\/tr>\n | Mellow Veal, Saut\u00e9ed Boletus and Mashed Potatoes<\/td>\n | 25.50<\/td>\n<\/tr>\n | Free-range Chicken with Parmentier and Port Sauce<\/td>\n | 23.50<\/td>\n<\/tr>\n | Roasted Veal Sirloin, Tomato and Tarragon Glazed Onion Flakes<\/td>\n | 32.50<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n | [\/et_pb_text][et_pb_text admin_label=”POSTRES Y DULCES” _builder_version=”4.16″ text_orientation=”center” text_text_align=”center” global_colors_info=”{}”]<\/p>\n DESSERTS AND SWEETS Euros (\u20ac)<\/span><\/h4>\nCheese Board with its Accompaniments<\/td>\n | 10.90<\/td>\n<\/tr>\n | Fruit and Vegetable Soup with Apricot Sorbet<\/td>\n | 7.90<\/td>\n<\/tr>\n | Caramelised French toast in fresh milk with banana ice cream<\/td>\n | 10.90<\/td>\n<\/tr>\n | Childhood Memories (Milk, Cookies and Chocolate)<\/td>\n | 10.70<\/td>\n<\/tr>\n | Deconstruction of Pina Colada with Carrot and Orange Cake<\/td>\n | 8.90<\/td>\n<\/tr>\n | Vanilla Cr\u00e8me Br\u00fbl\u00e9e with Tatin Apple and Raisin Ice Cream with Rum<\/td>\n | 10.50<\/td>\n<\/tr>\n | Five Chocolate Textures<\/td>\n | 9.90<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n | [\/et_pb_text][et_pb_text disabled_on=”on|on|on” admin_label=”Todos los precios son en euro (\u20ac) 10% de I.V.A. incluido.” module_class=”restaurante-iva-incluido” _builder_version=”4.16″ disabled=”on” saved_tabs=”all” global_colors_info=”{}”]<\/p>\n Todos los precios son en euro (\u20ac) [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|off|off” admin_label=”CABECERA MENU” module_id=”restaurante-menu” module_class=”restaurante-cabecera” _builder_version=”4.16″ background_image=”https:\/\/www.corraldelamoreria.com\/wp-content\/uploads\/2019\/10\/menus_corral_moreria.jpg” collapsed=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text admin_label=”IMAGEN MENU” _builder_version=”4.16″ text_text_color=”#ffffff” text_orientation=”center” text_text_align=”center” global_colors_info=”{}”]<\/p>\n Menus<\/h2>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|off|off” admin_label=”menu moreria” module_id=”restaurante-texto-2″ module_class=”restaurante-tabla” _builder_version=”4.16″ collapsed=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ max_width=”1150px” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_code admin_label=”SHORTCODE” _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”] |