EL CLAUSTRO
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As its name indicates, this top-of-the-range restaurant opens its terrace on the cloister of the Santa Paula Palace and its beautiful columns and warhead arches, occupying the old library of its convent. Invested in cooking and management, the young Andalusian chef Juan Andrés Morilla, well noted by his peers with a title of best cook in Spain in 2009 and participation in the Bocuse d 'Or, gives his vision of the new Andalusian cuisine. Here he opts for creations or renovations of traditional recipes in tasting portions: esthetic salmorejo, oysters with gin tonic and cucumber pearls, sturdy sturgeon on stuffed toe and small suppers, merluza to mussels and mushrooms, cochinillo (milk pig) on reduction of potatoes, segureño lamb, strawberry soup Vanilla… Beautifully presented, original and creative. For his market cooking with avant-garde notes using good Andalusian products, the author brought some sauces, a touch of butter and attention to foie gras, and the rest of Spain a certain know-how. Highlighted by a ceremonial service, the ensemble is more than satisfied with a range of good breads, not to mention that wine, tasting is accompanied by careful selection of the best regional names, all of Spain (Alicante, Galicia, Ribera del Duero, Rueda, Rioja…) and the whole world.
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