A meeting of territories, recipes and fire
Tragabuches welcomes El Pedrusco de Aldealcorvo for an exclusive four-hands dinner, taking place on Thursday, 19 February, during dinner service only.
A one-night-only encounter born from shared respect for product, tradition and fire, bringing together two territories and two complementary visions of Spanish cuisine.
Two kitchens, one shared vision
For this special occasion, Gonza de Pedro, chef of El Pedrusco de Aldealcorvo, joins the Tragabuches kitchen to create a menu designed exclusively for the evening.
The concept is rooted in recognisable cooking, focused on flavour, traditional techniques and precise execution, where each dish reflects its origin while finding balance with the other.
A menu designed for the occasion
The experience unfolds as a carefully paced sequence of dishes, beginning with Cinco Jotas ham served with regañá flatbread.
It continues with winter tomato and Gadira bluefin tuna tartare, offering freshness and purity before moving into deeper, more comforting flavours.
Peas with cocido jus, egg yolk and caviar add intensity and depth, preparing the palate for the heart of the menu.
A wood-fired judión bean with Iberian pork veil follows, directly connecting with El Pedrusco de Aldealcorvo’s signature approach to traditional Castilian cooking.
As a main course, roast suckling pig with panadera potatoes takes centre stage, paying tribute to the expressive power of classic Castilian roasting.
A sweet ending over embers
Dessert keeps the dialogue between fire and tradition alive, closing the menu with warmth and balance.
Grilled custard and a hazelnut and chocolate profiterole offer a comforting, elegant finish that honours classic flavours.
Wine pairings to complete the experience
The dinner will be accompanied by a carefully selected wine pairing, designed to enhance each dish throughout the experience.
Guests may also choose a premium pairing option to elevate the evening even further.
One night only
With this four-hands dinner, Tragabuches continues to champion singular gastronomic encounters built on product, territory and shared values. A unique experience that can only be enjoyed for one night.
