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fruot restaurant of the association of manuel bobes and nacho manzano. specializes in the high modern cuisine and offers a wide variety of dishes: garlic soup enriched with certain refined and chromatic touches; cucumber juice with green pepper and parmesan sardines; foie gras terrine with green apple jelly and ice cream of mushrooms; and wet red mantle impregnated with greenshumed. View all feedback.
Restaurante fruto de la asociación de Manuel Bobes y Nacho Manzano. Especializado en alta cocina moderna, ofrece una amplia variedad de platos: la sopa de ajo enriquecida con toques refinados y cromáticos; el zumo de pepino con sardinas al parmesano y helado de pimientos verdes; la terrina de foie gras con gelatina de manzana verde y helado de hongos; y los callos de bacalao impregnados de manera exquisita en el agua de vegetación de unos pimientos rojos asados con cebolletas ahumadas y lentejas germinadas al comino.
Fruot restaurant of the association of manuel bobes and nacho manzano. specializes in the high modern cuisine and offers a wide variety of dishes: garlic soup enriched with certain refined and chromatic touches; cucumber juice with green pepper and parmesan sardines; foie gras terrine with green apple jelly and ice cream of mushrooms; and wet red mantle impregnated with greenshumed.
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