El Portal, the gastronomic project opened by a businessman Carlos Bosch seven years ago has become one of the busiest and most cosmopolitan locations in Alicante. Bosch has found in the recipe of non-stop quality food and service, in addition to an impressive range of wines, the key to fill daily and provide more than 300 services every day. Because in addition to gastronomy, El Portal is a gathering point and an ideal place for a drink after midnight, while being enthralled by the music of the best DJs.
The owner is a wine lover and as such, has a unique wine cellar within the premises, along with a significant selection of Jerez and champagne labels. The owner is also a spokesperson for Krug champagne brand. This means that he has an exclusive table, in one of the most elegant areas of the restaurant, which can seat a minimum of four people and a maximum of eight guests, to have a tasting menu , signed by the chef and co-owner of the restaurant Sergio Sierra and accompanied by this distinctive French champagne.
The goal of La Table Krug is live a gastronomic experience, where food goes hand-in-hand with Krug Cuvee, however diners are able, if they desire, to try a variety of vintages and gems from the maison: Cuvee, Rose, Vintage , Collection, Clos du Mesnil and Clos d’Ambonnay. All of them are 20% off of the price indicated by the El Portal menu.
This tasting menu (190 euros, including VAT along with a bottle champagne for each two guests) starts with a repertoire of sharing dishes like Maldonado acorn-fed Iberian Ham, cut with a knife from Leon and accompanied by slices of bread glass to which you can add natural tomato and oil or a mullet roe that has been half-cured.
The array of dishes begins with the tin of Iranian beluga caviar, served on a bed of creamy. This is followed by egg yolk, bacon, potato and black truffle. It’s the prelude to a spectacular red prawn grilled from Denia.
As main courses: bluefin tuna topped with nettles and excellent squab. Sergio Sierra prepares just right with three cooking times. For dessert, red fruits with Mascarpone Ice Cream.
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