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Recipes

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White asparagus with miso butter and sesame

White asparagus with creamy miso butter, finished with sesame and spring onion for a savory and slightly sweet flavor balance.

Tacos with grilled white asparagus and avocado

Tacos with grilled white asparagus, creamy avocado, radish and coriander, fresh and slightly spicy in taste.

Scallops with asparagus kimchi

Pan-seared scallops with fresh asparagus kimchi, flavored with gochugaru, ginger, and sesame oil.

Asparagus tea with prawn ravioli

Clear asparagus tea with prawn ravioli, filled with ginger and sesame, light and refined in taste.

Asparagus tartare with oyster and apple

Fresh tartare of raw asparagus with apple and shallot, served with oyster and a light dressing of oyster juice and olive oil.

Ibiza Spritz

The terrace hit of the moment: a fresh spritz with the perfect balance between sweet, sour and bitter!

Mini leeks from the barbecue with romesco sauce

Grilled mini leeks from the barbecue with creamy romesco sauce made from bell pepper, tomato, and almond, finished with sliced almonds and chive oil.

Lamb terrine with spring vegetables, carrot purée, vadouvan jus, yogurt and leek oil

Sous-vide cooked lamb shoulder as a crispy terrine, served with carrot purée, spring vegetables, leek oil and vadouvan jus.

Confit lamb neck

Confit lamb neck with butter-glazed truffle potato, green asparagus, broccolini, spring onion and a rich morel jus.

Eel with crispy potato, horseradish and herb salad

This is a recipe from the cookbook of Restaurant Troef in Amsterdam.

Asparagus with Coppa ham and baby potatoes

Sous-vide cooked asparagus with poached egg, Coppa and airy ham foam, finished with chives and chive oil.

asparagus with cold-smoked salmon, Roseval potatoes and hollandaise sauce

Sous-vide asparagus with cold-smoked salmon, creamy egg yolk cream and airy hollandaise sauce, served with Roseval potatoes.

Parfait pintxo Flavours of Peru

Marbled parfait with avocado, lime and strawberry, shaped into a pintxo and finished with glaze, avocado cubes and freeze-dried strawberry.

Parfait pintxo Flavours of Mexico

Creamy parfait with popcorn infusion, shaped into pintxo and finished with glaze, popped popcorn, sea salt and corn powder.

Parfait pintxo Flavours of Belgium

Creamy parfait with crunchy Bastogne cookie, shaped into a pintxo and finished with caramel sauce and Bastogne cookie crumble.

Parfait pintxo Flavours of the USA

Creamy parfait with Oreo cookies, shaped into a pintxo and finished with glaze and crunchy Oreo pieces.

Parfait pintxo Flavours of the Middle East

Creamy parfait with spiced infusion and caramel made from condensed milk, shaped into a pintxo and finished with caramel and salt flakes.

Parfait pintxo Flavours of Thailand

Creamy parfait with mango, ginger and kaffir lime leaf, shaped into a pintxo and finished with glaze, mango, ginger and fresh lime cress.

Parfait pintxo Flavours of Canada

Creamy parfait with blueberries, shaped into a pintxo and finished with glaze and a light topping of grated coconut.

Parfait pintxo Flavours of Northern Africa

Creamy parfait with raspberry, harissa and rose water, shaped into a pintxo and finished with glaze, freeze-dried raspberries and rose petals.

Parfait pintxo Flavours of Japan

Airy parfait with fresh yuzu, shaped into a pintxo and finished with a shiny glaze and aromatic yuzu zest.

Basic glaze recipe

To decorate the ice creams, we have developed a basic glaze recipe. With this recipe and natural colorings, you can make any color you want.

Patatas Bravas

Crispy potatoes with a spicy tomato sauce and a creamy black garlic sauce add extra depth and a rich umami flavor.

Albondigas with shallot sauce and green chickpeas

Juicy Spanish meatballs with Mediterranean seasoning, cooked in butter and thyme for extra depth.

Bikini sandwich

Soft brioche bread is filled with creamy alioli cream, spicy Sobrasada butter, Serrano ham and Mahón cheese, then grilled until golden brown.

Churros with Manchego

Airy churros with smoked paprika and melted Manchego gain extra depth from a warm cheese dipper with a subtle hint of orange.

Croquetas Barceloneta Style

Crispy croquetas rest on a creamy potato base with bell pepper and minced meat, served with fresh alioli cream and spicy Salsa Brava.

Garnished empanadas

A colorful selection of empanadas. Crispy on the outside and richly filled on the inside, served with alioli limón and piri piri for extra spice.

Gambas pil pil & lemon

Juicy prawns are fried in a spicy garlic and olive oil marinade and finished with lemon for a fresh kick.

Gratinated tuna

Tuna is mixed with fresh onion, lemon and a touch of Tabasco, made creamy with garlic mayonnaise and finished under a golden brown cheese crust.

Grissini

Flavored with paella spices and finished with Manchego and Ibiza salt, served with serrano ham, cheese, and a touch of honey.

Ham & Cheese

Soft cream cheese and lemon aioli form the base, combined with crispy queso chips, serrano ham, and grated Manchego.

Pimientos de Padrón

Lightly crispy fried Padrón peppers gain extra depth from smoked salt and paella spices, served with a creamy tomato dip full of basil.

Sobrasada butter

In this butter, the sobrasada is mixed with cream butter and olive oil into a light, savory spread.

Tortilla & Chorizo

Soft potato, spicy chorizo, and pimentón come together under a layer of melted Manchego.

Charred asparagus with poached egg and Hollandaise sauce

Charred asparagus with a softly poached egg and creamy Hollandaise sauce.

Asparagus with Romaine lettuce, scallops and white wine sauce with fish roe

A fresh asparagus dish with scallops, Romaine lettuce and a creamy white wine sauce, finished with fish roe.

Anchovy & sugar bread pincho

A bold combination of sweet and salty. Crispy sugar bread with creamy, smoked crème fraîche, anchovy and a touch of PX and citrus.

Brioche Manchego pincho

Golden brown baked brioche with crispy fried Manchego from the heart of Spain. Finished with honey for a subtle sweet touch.

Calamari with chili foam and orange-sherry gel

Crispy fried calamari with a surprising twist. Airy chili foam and fresh orange sherry gel create tension between spice, smoke, and citrus.

Carne de Membrillo

This firm quince jelly pairs beautifully with aged Manchego, where sweet, salty, and slightly spicy flavors come together. Served with toasted bread and a touch of orange oil.

Chorizo & Jalapeño pincho

Crispy chorizo and golden fried jalapeño give this pincho a spicy bite, while sun-dried tomato and creamy sheep's cheese complete the dish.

Beef ribs with fries

Slow-cooked short ribs with Rioja wine and herbs, served with potato sticks and a light smoked sherry foam.

Flamenquín

A classic from Córdoba that always scores. Thin veal filled with Serrano and Manchego, tightly rolled and fried until golden brown.

Fried anise cookies

Small Spanish anise cookies with a crispy bite and soft core. Fried golden brown and finished with orange oil and cinnamon sugar.

Gambas al Ajillo

Juicy prawns in warm garlic oil with chili and spices, briefly fried for maximum intensity.

Huevos à la Flamenca

A rich tomato base with chorizo and jamón, served in earthenware and completed with quail eggs.

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