GAME MENU 2026-2027

Wild Game Tasting Menu

A five-course gastronomic journey through the wild landscapes of Extremadura: contemporary culinary technique, woodland aromas, and local game produce.

Plating of wild boar loin salad flavoured with thyme and traditional tomato jam

First Course

Roots

Wild boar loin salad infused with wild thyme and traditional tomato jam.

Delicately cured prime cut with subtle aromatic notes of thyme. The traditional tomato jam provides a bittersweet counterpoint that enhances the meat's natural tenderness and nuances.

Plating of braised quail fritter served with escabeche cream and citrus powder

Second Course

First Trail

Braised quail fritter with escabeche cream and citrus powder.

A crisp bite filled with a rich, traditional slow-cooked quail stew. The escabeche cream and citrus powder cleanse the palate with an elegant acidity.

Casserole dish with creamy fallow deer rice, confit artichoke, and delicate wild thyme mousseline

Third Course

Between River Meadows and Cistus Scrub

Creamy fallow deer rice with confit artichoke and wild thyme mousseline.

Rich, velvety rice bound with a deep and aromatic fallow deer reduction. The artichoke confit in extra virgin olive oil and the thyme mousseline round off a balanced, flavourful dish.

Plating of braised venison terrine accompanied by roasted apple parmentier and Almoharín fig compote

Fourth Course

The Rut

Braised venison terrine with roasted apple parmentier and Almoharín figs.

Patiently slow-cooked to yield a tender, succulent cut of venison. The natural sweetness of the Almoharín fig and apple tempers the robust richness of the stew.

Warm white chocolate soup dessert served with artisanal almond, dried fig, and pistachio truffles

Fifth Course (Dessert)

Final Footprint

White chocolate soup with almond, fig, and pistachio truffles.

A warm, velvety white chocolate soup serving as a bed for delicately textured artisanal truffles. The combination of dried fruits and nuts provides a sweet, silky, and comforting finale.