A Memoir CAP. 2
Diego del Río
Daniel Ochoa, from Montia and Miguel Ángel de la Cruz, from La Botica restaurant, both with Michelin stars, cooked together with Diego del Río from Boho Club in the second chapter of A Memoir.
The Boho Club restaurant is once again the meeting point for gastronomy lovers with a special event where the executive chef shares experiences and gastronomic philosophy with colleagues.
On this occasion, the menu revolved around market and seasonal cuisine and included starters with pickled tongue, lamb pâté, sea bass tartar and vegetable ceviche, dried figs and black pudding fritters. Continued with starters such as almadraba tuna contramormo, green apple and basil salmorejo. A total of nine passes paired by Richard Mena, sommelier of Boho Club.
Undoubtedly a great night where you could taste a unique menu in a relaxed and distinguished atmosphere.
The next date of A Memoir will be on March 26th. This time the protagonist will be Cadiz, a land and cuisine for which Diego del Río feels admiration and will be represented by three solid contemporary values: Pedro Aguilera, from Mesón Andaluz, revelation chef in Madrid Fusion 2022, Mauro Barreiro, from La curiosidad de Mauro and Julio Vázquez, from El Campero.
