The current creative cooking techniques that we use at Samaruc are to give a new twist, in terms of texture and appearance, to those dishes whose flavours remind us of traditional cuisine.
New cooking techniques allow us to play with new textures, temperatures, shapes, colours and even flavours. Of course, respecting the product and the origin of the dish as much as possible.
Nowadays, it is becoming increasingly fashionable to choose a traditional dish and use the latest culinary techniques to give it a more avant-garde twist.
For example, using the deconstruction, We isolate the components of a dish and reconstruct them, giving it a different shape and texture while preserving the flavour of the original dish.
This and other techniques, such as the thickeningthe terrificationthe gastrovac and the spherificationamong others are techniques that are well known and used in today's cuisine.
However, traditional techniques are still very useful today. Smoked and salted fish, among others, are still widely used in avant-garde cuisine.
Traditional techniques are still widely used.
Innovation is not at odds with traditional cuisine.Rather, on the contrary, they go hand in hand. A good broth, or a stew, a good product, the flavours of yesteryear... are what inspire us to create new dishes.
Our chef, Ismael Bilbaotrained in great kitchens, wants to transmit to us the memories of the flavours of our childhood, of our grandmothers, but, yes, with new shapes, textures, aromas... in short, to give a twist to our senses. Believe me when I tell you that it succeeds.
So don't think twice, if you like creative cuisine, don't miss the opportunity to try "El Sueño de un Pescador". This is the new Tasting Menu for the month of September. Book now and don't miss out.
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One of Samaruc's weaknesses is salted fish and traditional cuisine, something that could not be missing in the traditional lunch of the area in a creative way.
