{"id":244454,"date":"2024-04-10T12:13:52","date_gmt":"2024-04-10T10:13:52","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/el-restaurante-aponiente-encapsula-el-mar-en-un-brandy-de-cangrejo\/"},"modified":"2024-04-10T12:23:35","modified_gmt":"2024-04-10T10:23:35","slug":"aponiente-restaurant-encapsulates-sea-in-a-crab-brandy","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/aponiente-restaurant-encapsulates-sea-in-a-crab-brandy\/","title":{"rendered":"Aponiente restaurant encapsulates the sea in a crab brandy"},"content":{"rendered":"\n<p><strong>Click <a href=\"https:\/\/www.tapasmagazine.es\/el-restaurante-aponiente-encapsula-el-mar-en-un-brandy-de-cangrejo\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n<p>The Cadiz restaurant, known for its culinary innovation, now presents a series of unconventional liqueurs to challenge the world of spirits. And it is nothing more and nothing less than a crab brandy and a tuna bone pomace cream. Drinks distilled directly from the bottom of the sea in which<strong> Carles Bonin<\/strong>, founder of the micro-distillery La Destilateca, has been involved.<\/p>\n\n\n\n<p>The entire R&amp;D gastronomic team then experimented with the possibilities that the ocean can offer to develop this new drink called &#8216;brandy de co\u00f1eta&#8217; (crab brandy) made from the shells of the crustacean. It is served in a glass together with an American co\u00f1eta sauce and the French beurre blanc sauce with vanilla.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/04\/sdkkdkdk-768x1024.jpg\" alt=\"\" class=\"wp-image-244441\" style=\"width:984px;height:auto\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/04\/sdkkdkdk-768x1024.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/04\/sdkkdkdk-225x300.jpg 225w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/04\/sdkkdkdk-1152x1536.jpg 1152w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/04\/sdkkdkdk-1000x1333.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/04\/sdkkdkdk-400x533.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/04\/sdkkdkdk.jpg 1200w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure>\n<\/div>\n\n\n<p>Another of its surprising maritime iterations comes in the form of tuna bone pomace cream, which marries the sweet sequence of the desserts with the toasted notes of the umami of the pomace cream.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Click here to read the Spanish version. The Cadiz restaurant, known for its culinary innovation, now presents a series of unconventional liqueurs to challenge the world of spirits. And it is nothing more and nothing less than a crab brandy and a tuna bone pomace cream. Drinks distilled directly from the bottom of the sea [&hellip;]<\/p>\n","protected":false},"author":318,"featured_media":244446,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15847,15807],"tags":[],"class_list":["post-244454","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bebidas-en","category-gastro-en","cat-15847-id","cat-15807-id"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Aponiente restaurant encapsulates the sea in a crab brandy - Tapas<\/title>\n<meta name=\"description\" content=\"Click here to read the Spanish version. The Cadiz restaurant, known for its culinary innovation, now presents a series of unconventional liqueurs to\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tapasmagazine.es\/en\/aponiente-restaurant-encapsulates-sea-in-a-crab-brandy\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aponiente restaurant encapsulates the sea in a crab brandy - Tapas\" \/>\n<meta property=\"og:description\" content=\"Click here to read the Spanish version. The Cadiz restaurant, known for its culinary innovation, now presents a series of unconventional liqueurs to\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.tapasmagazine.es\/en\/aponiente-restaurant-encapsulates-sea-in-a-crab-brandy\/\" \/>\n<meta property=\"og:site_name\" content=\"Tapas\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/tapasmagazine\" \/>\n<meta property=\"article:published_time\" content=\"2024-04-10T10:13:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-04-10T10:23:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/04\/op.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"675\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Tapas Magazine\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@TapasMagazine\" \/>\n<meta name=\"twitter:site\" content=\"@TapasMagazine\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Tapas Magazine\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/aponiente-restaurant-encapsulates-sea-in-a-crab-brandy\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/aponiente-restaurant-encapsulates-sea-in-a-crab-brandy\\\/\"},\"author\":{\"name\":\"Tapas Magazine\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#\\\/schema\\\/person\\\/ea9005ac2d36a0c25f3e81c47da0182f\"},\"headline\":\"Aponiente restaurant encapsulates the sea in a crab brandy\",\"datePublished\":\"2024-04-10T10:13:52+00:00\",\"dateModified\":\"2024-04-10T10:23:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/aponiente-restaurant-encapsulates-sea-in-a-crab-brandy\\\/\"},\"wordCount\":168,\"publisher\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/aponiente-restaurant-encapsulates-sea-in-a-crab-brandy\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2024\\\/04\\\/op.jpg\",\"articleSection\":[\"Bebidas\",\"Gastro\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/aponiente-restaurant-encapsulates-sea-in-a-crab-brandy\\\/\",\"url\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/aponiente-restaurant-encapsulates-sea-in-a-crab-brandy\\\/\",\"name\":\"Aponiente restaurant encapsulates the sea in a crab brandy - Tapas\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/aponiente-restaurant-encapsulates-sea-in-a-crab-brandy\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/aponiente-restaurant-encapsulates-sea-in-a-crab-brandy\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2024\\\/04\\\/op.jpg\",\"datePublished\":\"2024-04-10T10:13:52+00:00\",\"dateModified\":\"2024-04-10T10:23:35+00:00\",\"description\":\"Click here to read the Spanish version. 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