Day 6

Earlier today my husband and I took a trip to the beach, Marbella, and enjoyed a couple hours in the sun. After our time in the sun we grab a taxi and head back to the hotel to get ready for a delicious dinner.

Arriving to the restaurant we see a large door with the name of the restaurant, ABaC, on the front.

We buzz in to let them know our group is here. A door opens and we enter this beautifully landscaped entrance.

We sit down at this table that’s already set up with plates and glasses. Manolo has recommended this restaurant and as I’ve said before he doesn’t disappoint. He knows great food!

Looking around we are the only ones in the room. The waiters cater to us and we look at the menu that’s been prepared for tonight.

A group of five waiters in black suits take our plates and we are told this one waiter is assigned to our table to take care of all of our needs.

He describes every plate as it comes to us and how we should enjoy it. As we finish our glasses of wine, they come around and fill you back up- your glass is never empty.

I look around I feel like I should see the Kardashian’s sitting next to me, everything is so formal and undoubtedly expensive!
I know my brother in law, chef Andrew, would’ve enjoyed this meal so this post is dedicated to him!

Lime cactus, tequila and green leaves

Crunchy bread with spicy tomato sauce and basil

Galician Salmon and cured egg yolk, trout eggs, soya butter and Nori textures

Gilda de mar

Bloody Mary on the rocks with Clams and cockles

Whipped hazelnut butter with bread crusts and caviar

Almond foie gras shaves with honey, vanilla and miso

Chinese box: Chinese bread, fried broche, grilled eel and wasabi

Roasted turbot suquet and picada with citronella “all i oli”

Tuna rice, Mediterranean tomato stew, tuna belly and pecorino Romano

Parpatna stew and veal with hazelnuts like chickpeas, crispy kale and citrus

“Our pine cone”: cured lamb tea and pine leaves to drink and roasted, cured and dried suckling lamb meats, apricot confit, pine shoots, pistil crud and caramelized jus

Camomile “pillow”, milk and buscuit roll with a touch of lightly spicy citruses

Chocloate fragile crate

Violets egg with yoghurt, blueberries, and buscuits

“Sweet Pumpkin” A berry flavor frozen lipstick is brought out to everyone along with a silver platter served with desserts. We were instructed to coat our lips with the lipstick each time we eat a small dessert off the platter.

I’ve mentioned before this trip is a lot of food firsts for me and tonight it definitely was. I can say that I enjoyed every single item that was brought out to us.