The sky-high tapas restaurant of Centara Grand hotel, Uno Mas, welcomes two Spanish chefs from Michelin-star kitchens back to back next week. 

 

Roberto Terradillos heads restaurant El Serbal in Santander, which Michelin called “the gastronomic reference in an area teeming with restaurants.” 

 

On Nov 23, he cooks a seven-course dinner that begins with tapas of cod and suckling lamb before progressing to Gillardeau oysters, cured trout and sheep’s cheese, foie gras laced with licorice orange, fried hake, fried Iberian pork shoulder and dark chocolate with pumpkin. 

 

The following night, on Nov 24, drop by to taste the seven-course menu of Toni Gonzalez, whose restaurant El Nuevo Molino, also in Santander, serves contemporary tasting menus from a converted chapel.

 

Ganzalez’s menu begins with Cantabrian calamari followed by an oyster, turkey, fennel and apple juice sandwich, lobster medallions with salmon roe, Cantabrian-style chickpea and pancetta stew, black cod confit and oxtail braised in red wine. Spanish chestnuts with hazelnut and citric completes the meal. 

 

Each dinner is priced at B3,900 plus B1,000 for Spanish wine pairing. 

 

On Nov 25, both chefs join together with Uno Mas’s head chef Joan Tanya Dot for a final seven-course dinner priced at B4,250. Wine pairing on this evening costs an extra B2,000.