Hours of yumminess. Can it be too much? No, not in the company of Adam and Albin, who finally get to show off their cooking skills in their first real restaurant. We capitulate the moment a caramelised langoustine with a thin film of jowl meat from an Iberico pig arrives. Under the sea creature there are nice pieces of ginger-scented Iberico cheek, sprinkles of crispy potatoes and a layer of cool cucumber slices. Irresistibly beautiful and delicious. Umami meets meatiness, crunch and crispiness.
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