The Spanish-Russian connection presented a tasting menu consisting of four courses, a cheese selection and two desserts. Chef Isavok prepared two rather simple recipes. First a “Shahlik Tartaki”, a sort of spiced steak tartare served with crispy wheat chips, which were accompanied by a Russian distillate ressembling grappa or orujo. He was also in charge of the dinner’s main course, a duck served with soil and wood, Gurye gachas and an apricot demi-glace sauce. This was a very simple recipe, presented in a very austere, classical manner that was brightened by delicious pinecone jam, brought from Russia, which embraced the duck with resinous and a roasted coca hue. These are usual elements of Russian cuisine which, just as Nordic cuisine, puts an eye on forest resources.

Grebenshikov brought sea notes to the table with a sea bass served with a horseradish cream and a beet purée, also simple, but balanced with just a slight spicy pinch that added charisma to another delicate, but rather contained proposal, with fish almost served raw. The chef also took charge of one of the desserts, comprised of buckwheat and strawberries.

More refined were the creations of Chef Sandoval who made a perfect concoction of seasonal ingredients, and with few elements as seasonal mushrooms, paced egg yolk and truffle, conceived a round recipe, enhanced by his ability to combine all ingredients in the same bite, with a creamy texture on the palate. Sandoval also created an almond cake he served with thyme cream and cheese ice cream.

Sandoval’s performance made evident the challenges of Russia’s fine cuisine, which has been blocked by an adverse food products embargo that has forced to deal with their own national elements. This is why ingredients as beets or cereal are essential in the Russian diet.