Polenta Frita, Fresh Ricotta, Samphire
Beetroot, Rhubarb & Almonds
Ricotta & Peas Agnolotti dal Plin
Parsnip and Pickled Chestnuts
Skate & Cavolo Nero
*Kohlrabi in Hay, Cauliflower Purée & Pepper Sauce
Sorrel “Ollie Dabbous”
Pear, Marina Baixa’s Ice Cream
En Flor, la música juega un papel fundamental. Es parte esencial de la vida y de su ritmo, y también de nuestro servicio, desde la preparación hasta el cierre.
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For this month’s recipe, I’ve decided to show how we do our Parsnip dish, since we’re probably gonna have to change it as soon as its season comes to an end by the end of the month. These are a series of recipes that can be very easily done at home and separate from each […]
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At Flor, the search for suppliers who not only offer products of exceptional quality but also share our values of respect for ingredients and seasonality is constant. To find them, we take many different paths. It might be a friend of a friend who has a small farm, or a well-known supplier within the gastronomic […]
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