Three different cuts of the Limited Edition Vintage Year 2013 Acorn-Fed Ham:
-Maza (cushion), thin slices with a milder flavor, with more fat marbling and sweeter;
- Babilla (rump end), of the ham with less marbling of fat and less hues;
- Punta (hip), with decanted marbling of fat during its curing stage and with strong flavors (even spicy).
Potato Crisp in the fashion of a ‘regañá’ (hard and thin bread torte, typical of Seville), bite of Ibérico acorn-fed chorizo and ‘colorá’ (red paprika spiced lard).
A walk down memory lane to Diego’s youth, when at the end of each summer he would roast peppers with his mother and then they would eat them up with a simple piece of bread and good Ibérico bacon, straight out of the pot.
A rather peculiar Surf and Turf, as the turf part is Kombu (a type of kelp or seaweed) enriched with pork collagen.
Playing around as if we were handling some tapioca pearls, we start with a good broth made with pieces of Ibérico ham and bones and we end up making caviar with it, which holds absolutely all the unctuous potential of the Ibérico pig, served with flakes of lightly cooked cod fish.
A different way of enjoying pig cheeks, accompanied by lettuce heart pickled in Basque chili pepper juice.
The Year 2013 LIMITED EDITION is a selection of the best 30 hams corresponding to the FISAN Gran Reserva Acorn-Fed Hams of the year, cured and dried during a period of 58 to 60 months in natural cellars with scarce light, even less noise, much love and care and endless amounts of patience.
Very intense nutty flavour, with vegetable hints. Very powerful in mouth and with clear-cut sweet overtones.
Diego Guerrero opened the restaurant in Madrid on the 1st of July of 2014, the same under a Project that was named DSTAgE Concept. Ever since its opening this gastronomic space has served about 26,000 customers, while in turn receiving 50,959 online reservation requests, adding up several distinctions during this time that round out the balance. Two Michelin stars, two Guía Repsol soles and another two Guía Metrópoli Ms (the latter published by the daily newspaper ‘El Mundo’), as well as the ‘Revelation Restaurant’ Metrópoli 2015 Award, along with an honorary mention as ‘Restaurant of the Year’, granted by this magazine and the award to the Best Chef and Best Restaurant, the same being decided by the subscribers of the magazine Revista Gourmet.