Winner of a Michelin star, “La Cabra” restaurant by youngest chef of Madrid - Javier Aranda, is a true culinary treasure for which it has all reasons to be proud of. Located in a fairly quite street in the middle of the colorful Chamberi district, it has few cool spaces inside: “Tapería”, Library, Private Room, Cellar and Cocktail Bar - everything is designed in the very remarkable deco style.
•Andalusian Ssäm made of baby Crystal Prawns •
*Ssäm, meaning "wrapped", refers to a dish in Korean cuisine in which, usually, leafy vegetables are used to wrap a piece of meat such as pork or other filling. It is often accompanied by a condiment known as ssamjang.
As a wrapping Javier Aranda uses selected whole lettuce, and instead of the ground he placed glazed cookie crumbles with delicious smoked seasoning.
We've just landed Gold. An absolutely pristine flavour experience in a very limited run.
This Sudan Rume is an example of how a clean taste experience can arise from thorough processing of an exotic varietal. Manual and detailed picking is the starting point for this coffee, and cherries are afterwards depulped without water, and fermented between 18 to 21 hours. The coffee is fully washed and mechanically dried, while the temperature is closely monitored, ranging between 35 and 45 °C.
Available on our shelves while it lasts!
@lacabracoffee : they look for Brightness in coffee, by which they refer to the taste of the final cup and the entirety of the sensory experience that accompanies it. This approach requires that we pay close attention to our raw material and that we understand how varietal, terroir and processing conditions influence the taste profile