Ecological charcoal – Embers and wines

Live-fire cooking and local wines come together for dinner among the vineyards, coordinated by Carnicería Retinta and Restaurante Tatuxa. A menu prepared live with organic charcoal to enjoy local produce.

The ten starters

• Homemade crispy pork belly.
• Córdoba-style salmorejo.
• Retinta beef fillet steak tartare.
• Mini chicken satay skewers.
• Bao bun with Jerez-style pork.
• Sierra de Cádiz cheese and bacon croquettes.
• Iberian pork presa bites.
• Octopus cups with potato parmentier.
• Mushroom and Iberian pork pluma risotto.
• Artisan cheese board from the Sierra de Cádiz.

The charcoal-grilled selection

• Tomahawk rib steak, rib steak and Retinta beef fillet, cooked live over glowing coals.

Drinks

• Esencia de la Torre wines.
• Water and soft drinks.

Duration: 3 hours. Places are limited.