Alisios Market Food Chef, Lucas Ordóñez surprises with the recommendations for the fall season of this modern and elegant restaurant in Bahía del Duque.
Autumn is approaching, and with it new fresh and seasonal products are coming to Alisios Market Food. Chef Lucas Ordóñez is in charge of one of the most avant-garde culinary concepts at Bahía del Duque; he opts for autumnal flavours to continue displaying one of the hallmarks of this restaurant: the creativity of its daily suggestions.
During this season, surprising special recommendations, such as Spicy bonito tartare on roasted cow marrow and creamy avocado; Lentils from Lanzarote with wild rabbit, foie and egg cooked at a low temperature; or Pressed Pelibuey lamb with a liquorice sauce and celery root purée are worth a try.
For those with a sweet tooth, there are new proposals such as the Cinnamon Crumble with 0% yoghurt and passion fruit; a fresh Lime-lemon Cheesecake; and a reinterpretation of the traditional autumnal Pumpkin Pie with white chocolate and roast pineapple sorbet.
As well as surprising their palate with these new additions, diners at Alisios Market Food can keep on enjoying its regular menu. An exquisite combination of market produces with haute cuisine, perfectly paired with a select menu of young Spanish wines.
Bahía del Duque: a Universe of Flavours
In addition to its 14 lounges and bars, Alisios Market Food is one of the 9 restaurants that the hotel owns. Its unique gastronomic concept and distinct identity offer an authentic journey for the senses around the world culinary cultures, offering the most exquisite dishes of international, Italian, Japanese, French, Basque and Canarian cuisine.
The quality of its products and creations have earned important recognitions for its restaurants, such as the Michelin Star and two Soles Repsol that Nub has, and the Sol Repsol that Kensei also has.
Each restaurant contributes a unique concept to the gastronomic universe of Bahía del Duque where the aromas and sensations are the true stars.