You can enjoy them with prosciutto and saffron risotto. Cheeks come from piglets fed only with breast milk and thus are super soft. Ibérico is a Spanish breed of pigs – they are fed with acorn all their lives giving their meat beautiful marbling. All juice is maintained in the meat, which is the most important thing for burgers.” You add pancetta mayonnaise, grilled vegetables and French fries, and you’re in for some gluttony. All the other recipes are cooked fast, and if something takes so long, it should be worth it. It is cooked sous-vide for 48 hours to make it completely soft. “This is a great speciality – we cook the meat for a really long time. I believe this will be a hit.” This typically Mediterranean ingredient isn’t commonplace in our country, so come and try it. “They are young calamari and that is why they are slightly sweetish. CHOCOS FRITOSįried baby calamari with lime mayonnaise. I was happy while eating it all the time.” David tried to obtain the same feeling of family atmosphere and conform to your plate. “Strong meat broth, white beans, chorizo… I saw my grandma cooking it all my life. This is prepared according to the recipe of David’s grandma. “Authentic Catalan paella had to be on menu everywhere I worked. PAELLA DE MARISCOSĪccording to the recipe of David’s mum – with prawns and calamari. This is a specific meal that people have certainly tried on holidays in the Mediterranean and we want them to recall the feeling,” David explains. It is served with crispy jamón serrano – a type of Spanish ham. “Original Andalusian gazpacho – a cold tomato soup. Crustino, our bakery, bakes customized pastry for Primi. It is a dry roasted homemade focaccia with tomato pulp and you are offered excellent olives as a side dish.
David’s variation is from Catalonia, where he also comes from. If you have ever visited Spain, this is a specialty you were offered with each meal. See some of the exceptional meals you can find in our menu.
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