1/2 litre of mineral water 1/2 l de «mieldecaña» Fried corn to tate Salt flakes to suit your taste Mint leaves to suit your taste
Method
Hacer una especie de hidromiel poniendo el agua a calentar y, cuando esté caliente (no hirviendo), se le agrega la «mieldecaña», meneando hasta que se haga una mezcla homogénea. Llevar a ebullición, apagar, dejar a temperatura ambiente antes de congelar. When it is going to be prepared, put it in a slushie machine and, when it is slushy, plate it. Plating: disponer sobre el fondo de un/a plato/copa un poco de «mieldecaña», sobre esta el granizado de hidromiel, unos granos de maíz frito y decorar con unas hojas de menta.
Chef from Malaga, he studied cooking at La Cónsula. More than 20 years in prestigious restaurants and more than 7 with his personal project. Traditional Malaga cuisine in which produce, know-how and creativity coexist on a daily basis.
Awarded in the Gastronomika 2019 with the best Russian salad. Its natural surroundings make the restaurant an unbeatable place to enjoy good gastronomy.