As of this month there’s a new menu at La Terraza del Claris that’s been put together by Aurelio Morales, chef at the Madrid restaurant CEBO. The new menu continues to feature Mediterranean-inspired cuisine and quality products.
Produce-based Mediterranean cuisine
La Terraza del Claris draws mainly on Mediterranean produce from the land and the sea for its new menu. The reason for this new focus is to offer original dishes with plenty of variety based on local produce.
The delicacies you can try include scarlet shrimp cannelloni, turbot with fennel, tarragon and citrus meunière sauce. Another dish you shouldn’t miss is the delicious tuna belly tartare and oysters with a touch of the Orient.
Carabinero Cannelloni, American Sauce and Truffle Jelly
Turbot, ‘Meuniere Citrica’, Fennel and Tarragon
From the land there’s artichoke with a velouté sauce, golden drops of extra virgin olive oil, quail’s egg and Iberian cured ham, steak tartare with mustard ice cream and Iberian suckling pig with pumpkin and mango. The new menu at La Terraza del Claris also features a tasty Mediterranean scampi and pig’s ear rice.
Tuna Belly Tartare with Oysters and Oriental Nuances
Codfish Carpaccio Catalan Style with flavors of ‘Esqueixada’
The hallmark of Aurelio Morales, in the hands of Daniel Hernández
Madrid chef Aurelio Morales trained in top kitchens in El Bulli, Tickets, Àbac and Echaurren. He also acted as head chef at the two Michelin star Miramar restaurant in Llançà (Girona) which is part of the group headed by chef Paco Pérez.
Head of the CEBO restaurant in Madrid since 2016 and now executive chef of the whole company, he is the consultant on this new project.
With Aurelio’s support, Daniel Hernández will be in charge of things in the La Terraza del Claris Restaurant.
Daniel has first-hand experience of preparing this Mediterranean cuisine based on quality products. He started out under Aurelio in Alcalá de Henares and with him, in the kitchen at CEBO, has developed a career that includes stints in other restaurants of renown such as Paco Pérez’s Miramar.
From left to right: Daniel del Val, Aurelio Morales and Daniel Hernandez
Our commitment to quality cuisine
To mark the start of the summer season, La Terraza del Claris has been redecorated to make it cooler, incorporating brighter colours. Another change is the opening up of the kitchen so that diners can watch as the food is prepared.
The new tasting menu is available for lunch and dinner and consists of seven courses to complete the restaurant’s offering. The lunch menu is still available from Monday to Friday and comprises an apéritif, a starter, a main course and dessert.
Joaquim Clos, Jordi Clos, Daniel del Val, Aurelio Morales and Daniel Hernandez
We look forward to seeing you on the top floor of Hotel Claris, where the new menu at La Terraza del Claris awaits. A unique experience in luxurious surroundings with spectacular views of the city where you can enjoy the Mediterranean day and night.