La Cala By Albert Adria
Oli by Nekeas
Oli by Torello
Ventresca de Bonito, Mejillones en Escabeche, Rubia Gallega secreto n7
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Pavillon Blend 001
The wilder younger brother to Blend 001. Moderately aged, this sake has a pale golden color with cool undertones. On the nose, it has a beautiful pear-like fragrance with citrus notes. Its mild, long-lasting sweetness is accentuated by a slight bitterness that lingers on the palate. Exquisite notes of dried pineapple, apple and mango are also present. Pairs perfectly with a variety of savory dishes, particularly those that are herbaceous. It also complements and balances dishes with lightly fatty or rich ingredients. -
Out of stock
Berberechos de las Rías Gallegas al natural, depurados y empacados a mano para cada lata. Formato 20/30 piezas Albert Adria has built up a fine selection of delicatessen product. so, he keeps the essence of the fresh product. And as a result, it is stunning and mouthwatering. -
Out of stock
Ventresca de Bonito en Escabeche La Cala By Albert Adria Fine and Robust. This is absolutely important to taste. Once in your plate, you will realise how great is La Cala! As you will know, Albert Adria is supplying some of the finest product for the aperitif. -
Ventresca de Bonito by la Cala
La Cala By Albert Adria
Available in Andorra since 2015. This "Ventresca de Bonito La Cala By Albert Adria" is delicate, tasty and savoury. Simply the best! Therefore, this is the exclusive delicatessen to enjoy with peeled tomatoes with a generous dash of fresh olive oil and salt. Do not hesitate to stock up. Avaibility is tiny. In addition, Albert Adria uses one of the most sought-after part of the tuna fish.
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Sardinas del Mediterráneo en aceite de oliva, seleccionadas a mano, evisceradas y tostadas al estilo tradicional. Formato 25/35 piezas -
Navajas en aceite de oliva de las Rías Gallegas seleccionadas a mano, depuradas y sin barriga. Formato 5/7 piezas -
Mejillones en escabeche by Albert Adria Mejillones de las Rías Gallegas seleccionados a mano y fritos en aciete de oliva en salsa escabeche fino con la receta de Albert Adrià. Incorporamos vinagre de Jerez D.O. con la acidez mínima para no dañar al molusco. Formato 8/12 piezas
