Valencian Community

Alicante

Spain

<p>I am a professional chef with 5 year experience in restaurants across Europe. I have had different masters and different approaches on how to rule a restaurant, from the begginings in a small mexican restaurant, passing through a Grand Hotel kitchen, to end in a 2-starred Michelin restaurant. I am now specialised in catering and cooking for events, since I have been doing that for the last two years and, before, I run a whole restaurant for a year. I would say my style is traditional meditteranean food, rooted in catalan and andalusian stews, and with great influences from italian, asian and mexican gastronomy.</p>

Homemade boletus and guanciale croquette

with Bresaola della Valtellina and egg &amp; black truffle sa

with Bresaola della Valtellina and egg & black truffle sa

Genoese-style focaccia

Cracker with mozzarella mousse,

Pane carasau with confit Iberian pork jowl

Sicilian ‘caponata’ with fried fresh squid,

with Jerusalem artichoke parmentier &amp; carrot-ginger cream

with Jerusalem artichoke parmentier & carrot-ginger cream

Guadarrama beef shank braised in Rioja wine

with saffron, thin sliced pancetta &amp; amaretti crumble

with saffron, thin sliced pancetta & amaretti crumble

Octopus and pumpkin risotto

with honey &amp; thyme gel and red chocolate crisp

with honey & thyme gel and red chocolate crisp

Yogurt panna cotta

with crema catalana, caramelised coconut and mascarpone-m

Rum-flambéed pineapple

Homemade chicken cannelloni in pepitoria sauce

Bruschetta with homemade basil pesto

Italy in its very essence. A menu thought to praise the simplicity of one of the most unique cuisines in the world.

Italian Roots

I love to cook the dishes I would love to eat. I always try to cook based on tradition

Chef Marc Martínez Barroso's menus

Italian Roots