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Dishes such as Catalan caviar with smoked sturgeon and poached quail's egg, tomato sorbet with garlic "bubbles", and chocolate mousse with arbequina olive oil ice cream and roast macadamias form the foundation of the oft-changing tasting menu.
Apparently the flavour is all about the pure, virgin, arbequina oil.
I just use slightly toasted bread slices, then rub with half tomato, and some olive oil (best with catalan arbequina olive DO Borges Blanques), and sprinkle some sea salt.
If you love tasty olive oil the one that tastes exactly like olives give a try to Spanish arbequina olives oil.
Meat and fish feature in the main courses at the Josefin, with highlights such as monkfish suquet, caramelized cod with purée of arbequina olives, roast shoulder of baby goat with ganxet beans, free-range chicken with sanfaina (ratatouille) or sautéed Catalan sausage with wild mushrooms.