Chef Francisco Ruiz turns into the brand new head chef at TELLA, restaurant of Resort CoolRooms Palacio de Luces. Specializing in native Asturian produce from the mountains and sea, the menu additionally displays influences from the Americas.
The brand new spring-summer menu of TELLA restaurant provides prominence to new season greens, celebrating probably the most coveted merchandise from the kitchen backyard, akin to perrechico or white asparagus. Visitors will take pleasure in an explosion of spring colors and flavours.
‘My kitchen displays the season, native natural merchandise, and the perfect from our Colunga space, together with great greens, fish, shellfish and meat,’ explains Chef Ruiz
Among the many new dishes is white asparagus, roasted white garlic and marinated purple tuna or stew from the natural kitchen backyard with seasonal greens and pita broth. Tella classics will proceed, such because the morel ravioli with truffled pitu juice and the Xaldu lamb, an Asturian product recognised by the Gradual Meals Ark of Style.
Within the final version of Madrid Fusión 2022, Restaurant Tella was awarded the excellence that accredits it as a member of the standard assure mark of the Principality “Mesas de Asturias”, a distinction that rewards gastronomic excellence in Asturias.
Along with Francisco Ruiz, within the kitchen, the workforce contains Daniel Díez Berdia who joined as pastry chef, giving the candy closing contact to this magnificent gastronomic providing. Among the many most acclaimed desserts, are the caramelised French toast, citrus crumble, rice pudding ice cream and the Afuega’l pitu mousse, spice sponge cake and natural honey ice cream.
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Tackle: Tella Restaurant, Resort CoolRooms Palacio de Luces, Carretera AS 257 s/n, Luces, Asturias
Web site: coolrooms.com/palaciodeluces
