H O S T E D
On the day of our visit, the “grilled fish of the day” was the Rainbow Trout. Lucky us.
The true depth of this fish’s light pink, flavoursome flesh came to light after it’d spent an optimal length of time over the glowing embers from a natural wood fire. Under the crisped skin, the flesh was delicately flaky and moist right down to the bone.
Something this stunning would have been perfect served just like that but nope, Executive Chef Manel Valero had other ideas. He took it to mass hysteria level (I say this as a fact because I went bananas alongside my fellow foodies over this) by laying on heart-burstingly sweet, warm confit tomatoes and fresh herbs.
