Cenador de Amos

Jesús Sánchez has made a titanic effort in recent years. He has grown in every way possible: in insight, reflection, erudition, rigor, ambition… practicing a more profound, solid, new, original, complex and colorful cuisine… ‘important’ is perhaps the word that best captures and defines his work now. Almost every formula demonstrates an immense amount of labor, imagination and refinement. The gastronomic spectacle is more than well-received.
It suffices to review a few of the more illustrious titles to prove the magnitude of his work: the grilled duck liver with a sparkling coffee marmalade and either melon or grape soup, depending on the season; the refined, sophisticated and beautiful caramelized duck liver over vinegar sponge cake with a jelly made from muscatel and flowers; the egg pie, spectacular, whose white takes on the form of a soufflé, nestling a delicate, liquid yolk in its interior that intermingles with the red pepper broth, served over a Guriezo cheese cream with a scattering of chopped anchovies and bread crumbs; the lucid and satiating textural combination of the assorted Cantabrian cheeses, served in four temperatures, consistencies and flavors, all of them attractive and finished: picón ice cream, cold cream of mixed cheeses, melted cream with anchovies and Sanfelippo and hot smoked cheese soup with tomato marmalade; the indulgent rice with an artistic cinnamon veil that adds splendorous visual and sapid contrasts or the roasted cod filet with mushroom flour and light beef juice, the most legendary and resounding of the formulas created by the house.
The enthusiasm continues. The most recent ideas confirm the improvement of the house: cold stew of beef tenderloin with beer ice cream–a clairvoyant way to accentuate the star-quality of the meat by developing the added flavors; the anemone tempura, fluid, immaculate, served over a base and bouquet of vegetables, with tomato prevailing; the rose-colored bonito, impeccable, swimming in a beautiful flax soup with an appetizing adornment of a potato sculpture seasoned with paprika; the monkfish filet in a strengthening and crispy marinade of black olives and vegetable juices. The valiant grouper filet served over yoghurt cream with fennel.