"What I want to do is to visit those early days of my career," says Moncayo, emphasizing his intent to create a modern menu rooted in his culinary traditions.
The menu features classic tapas like patatas bravas, while also introducing unique Catalan dishes such as beef meatballs with cuttlefish, showcasing his innovative approach.
Moncayo's cooking at Arrels focuses on a charcoal grill and oven, enhancing traditional dishes like paella with techniques like sous-vide for added smoke and flavor.
For dessert, Arrels offers churros with espelette pepper and chocolate, along with tocino de cielo, reflecting a commitment to modern takes on beloved Spanish sweets.
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