This week sees the kick-off of our “Truffle and Saffron Gastronomic Days”! Organised by Priorat Enoturisme and sponsored by the Patronato de Turismo de la Diputación de Tarragona (Tarragona Tourism Board), these visits can be enjoyed from 18 February until 13 March: o weeks to savour the best food and wine at various restaurants in the county.
The goal is to promote and enhance the value of these products. The aim is also to consolidate quality products with a differentiating element that add value to the county of Priorat as a gastronomic benchmark.
At Brichs Restaurant the menu includes a calçot onion croquette as an appetiser, a starter of cannelloni with truffled micuit, a main course of veal cheek fricandeau with truffle, and a lemon, lime and saffron tartlet for dessert. In addition, you’ll be offered a personalised wine pairing!
El Cairat Restaurant offers a menu including truffle churros with a sauce as an appetiser, a starter of saffron risotto with prawns, and a main course consisting of a Black Angus veal burger with truffled cheese and confit calçots. All with a personalised wine pairing! Finish your meal with a unique dessert: dark chocolate truffle, white chocolate truffle with saffron and a sliver of orange.
The Mas Trucafort Restaurant is also taking part in these days. The menu includes scrambled eggs with potato and Margalef truffle oil as an appetiser, a starter of saffron-scented stir-fried winter vegetables and nuts, and a main course of stewed partridge with truffle and sauce. And for dessert… baked coque cookie with sweet wine and saffron-scented cream. Delicious!
The menu at the Quinoa Restaurant won’t fail to impress. The appetiser is a surprise, so you won’t know what it’ll be until you get there. Next, you’ll be served a starter of a free-range egg cooked at low temperature, warm potato foam and Priorat truffle. The main course is a savoury artichoke cake topped with tender Iberian pork. All paired with Mas Picosa (Organic) D.O. Montsant. The last course is definitely for dessert lovers… A namelaka of saffron, white chocolate, crumble topping and cocoa.
Finally, at the La Morera Restaurant you’ll be served an appetiser of canapés topped with bacon “carpaccio” and truffle, followed by a starter of creamed artichoke topped with a fried egg, parmesan and truffle. The main course is confit cod with a saffron-scented cream sauce, toasted sliced almonds and a pear and Chartreuse preserve. The meal is paired with Clos Mustardó Blanc and Mas Sisén white wines. Dessert consists of a saffron-scented crème caramel with candied strawberries.
Be sure to try all the suggested tasting menus, and we hope you enjoy these unique days!