The launch of the new season at La Gaia restaurant last May was a full-on gastronomic experience, with the four hands culinary proposal offered by La Gaia’s executive chef, Óscar Molina, alongside renowned chef Mario Sandoval from Coque restaurant in Madrid, winner of two Michelin stars and three prestigious Repsol Suns. The event was a presentation for the new season at the restaurant, which is characterised by its sophistication and showcasing of local Ibizan products. Óscar Molina explains the creative processes of the menu to the guests. GABI VÁZQUEZMolina has organised similar events in previous years, the last one with the participation of Portuguese chef José Avillez, but never before has he collaborated with a Spanish chef at this level. The encounter, reserved for 50 guests, was a gastronomic festival of favours and textures, where the two chefs presented a spectacular seven-course menu, ending with an enriching discussion between chefs and diners. The menu consisted of pre-dinner aperitifs, which were served personally by the chefs before the start of service. “It is a courtesy we like to offer at La Gaia, to wake-up the taste buds with daring, lively flavours, to then continue enjoying them in the dining room,” explained Molina in between serving the guests. Mario Sandoval in the kitchen of La Gaia.Next came the main event, where the guests were served a ramen soup; a specially selected ceviche-style Amélie oyster with Tobiko (flying fish roe) and sweet potato; a traditional crouton salad with ‘peix sec’ (sun-dried fish) and dashi marinated tomatoes; essence of grilled carabinero (a very large prawn with a deep red colour) with prawn head gelee in sherry; and a pine nut faux risotto with wild asparagus, crystal potato and coffee dust. This was followed by a sequence of dishes: bluefin tuna and Ibizan lamb with yam mousse, caramelised onions and citrus and cardamom gelee. All the plates were paired with Lanson Extra Age Blanc de Blancs Champagne and Jean Leon Viña Palau Merlot. The sweet note of the meal came courtesy of a yuzu and vanilla souffle and Santa Gertrudis curdled milk dessert with apple and pecan nuts, accompanied by a glass of Gutierrez Colosia Pedro Ximenez sherry. A specially selected ceviched Amélie oyster.Pickled beetroot with coconut textures.Crouton salad with ‘peix sec’ and dashi marinated tomatoes.
