CEBO launches menu inspired by ‘The Seventeen’

CEBO launches menu inspired by ‘The Seventeen’

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‘The Seventeen’, CEBO’s new menu, is Aurelio Morales’s tribute to the 17 autonomous communities. Having recently been awarded their first Michelin star, restaurant and chef present a daring new proposal to get this new creative and evolutionary chapter under way.

 

Aurelio Morales

 

TIME-HONOURED YET SURPRISING FLAVOURS

The new tasting menu highlights traditional flavours presented and combined in an unprecedented fashion. Because surprising increasingly well-travelled patrons is no easy matter. Yet meeting these new challenges is in the Hotel Urban Michelin-star chef’s DNA.

Morales is taking a twofold risk in this new chapter. He has turned the restaurant’s offer completely on its head, going back to traditional recipes and products native to Spain’s 17 autonomous communities. All to construct new dishes charged with ingenuity, daring and creativity.

 

CEBO Restaurant

‘THE SEVENTEEN’: AROUND SPAIN IN 17 STEPS

CEBO’s new menu, christened ‘The Seventeen’, takes patrons to each of the autonomous communities through their most representative recipes and products.

The sensory trip starts in Andalusia with Andalusian-fried shrimp with rebujito snow, manzanilla, rose shrimp and baby squid.

Then comes Castile-León and an impeccable creation by Morales featuring the Guijuelo Iberian pig in Iberian pork shoulder tartare seasoned with Iberian pilpil sauce, castañetas (salivary glands), Iberian cold meat and ham. While for Catalonia, Aurelio has revamped a classic: the calçot.

 

Andalucia
Andalucía – Rebujito snow, chamomile, shrimp white prawn and “puntilla” squid
Cataluña
Calçots, sea urchin, and empedrat of Maresme peas

 

Of course any tour of Spain must include exquisite vaca vieja beef in homage to Madrid, the chef’s birthplace.

The dessert menu featured his own personal take on the market garden of Navarra: sweet-tasting piquillo peppers, artichokes and white asparagus; along with classic paparajote (deep-fried lemon leaves) from Murcia.

If you’d like to tour with the new CEBO menu, take a look at the stops on the chef’s gastronomic expedition.

 

Madrid
Matured cow “ropa vieja”

 

 

 

Murcia
“Paparajote” of lime and grapes

 

This is an original, evocative experience based on traditional produce with a large dash of contemporary and, as always, backed by excellent service and one of best wine cellars in Madrid.

See you in the CEBO at Hotel Urban!