{"id":197247,"date":"2023-06-29T13:00:00","date_gmt":"2023-06-29T11:00:00","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=197247"},"modified":"2023-07-10T08:00:33","modified_gmt":"2023-07-10T06:00:33","slug":"this-was-the-four-handed-menu-between-the-restaurants-chispa-bistro-and-mina","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/this-was-the-four-handed-menu-between-the-restaurants-chispa-bistro-and-mina\/","title":{"rendered":"This was the four-handed menu between the restaurants Chispa Bistr\u00f3 and Mina"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
At Tapas we love four-handed menus and even more when two quality gastronomic proposals come together and match very well. This is what happened a few days ago with the international cuisine of Chispa Bistr\u00f3<\/a> and the Basque market flavors of Mina<\/a>. Chefs Gabriel Sodr\u00e9 and Juan d’Onofrio joined forces with \u00c1lvaro Garrido to offer an exclusive service through the best dishes from both restaurants. Below, we reveal what the original menu between Chispa Bistr\u00f3 and Mina consisted of.<\/p>\n\n\n\n

The exclusive menu, which was only served on June 26 during lunch and dinner hours, included great classics from both Chispa Bistr\u00f3 and Mina. Diners were able to enjoy, among others, cappelleti of txipirones, ikura, mushroom dashi and toma; txangurro soup with yolk in brine and flakes; cabbage, green curry and tomato; smoked bonito, codium and toasted juice; or pigeon with leek and pear cannelloni. For dessert, a surprising asparagus with yolk and oatmeal, or smoked butter, hazelnut and spicy chocolate.<\/p>\n\n\n\n