Mitxula Tasca Modern

Mitxula is a modern tasca that rescues traditional tapas and products to give them a very special job, a way to understand the kitchen that mimics the product from the source to the table. In the letter we can find many examples of products selected in a rigorous way, from the bluefin tuna that works Martín Berasategui and that we can find in Mitxula, the carefully studied old cow's solomillo, the bread brought from a prestigious Barcelona worker or the sepionet that selects a reliable fish from the Central Market of Valencia. Everything is premium, as is the way to work them. In Mitxula they use cooking at low temperature, a technique that we can taste in their octopus leg, cooked five hours at 77ºC or in their calves that have passed 36 hours at 65 ° C. The final touch is made on the table, from the crunchi touch of the octopus that the waiter gets seconds before trying it in the mouth, the picanto chicken that is trenched live, the Italian burrata to which the juice is injected in the eyes of the diner or the steak tartar that adapts to the tastes of the customer, who likes the sauce before serving it in a dish. You also put the glove on the cake with the desserts, literally. And it's that every one of those who offers the card is home, the 'Mitxula' cheese cake or the New York Cheescake, among others. We cannot forget the surprise of Tiramisu, whose "surprise" is revealed in Mitxula.

Τηλέφωνο:+34 960 26 49 82

Γεωγραφικό πλάτος:39.161782·Γεωγραφικό μήκος:-0.243810