Andalusian cuisine for Iberia

Spain may be going through difficult economic times but that has not stopped Iberia investing in the meals served to its Business Plus passengers.

The plan is to draft in for six months some of the country’s leading chefs with first Dani Garcia of the Calima restaurant in Marbella, regarded as the leading exponent of modern Andalusian cuisine.  His dishes are based on traditional Spanish cuisine but with a highly personal touch.

This summer there will be raspberry gazpacho garnished with mango or salmorejo with peach, and plover’s eggs with lemon verbena.  In the autumn, diners can choose between consommé and greens in Sherry sauce.

The menus will be rotated each month in order to maximise the variety of exquisite Spanish dishes that can be enjoyed by business travellers.

The appetiser served in June will be green asparagus and candied Ibérica pork with a dressing of onion and yuzu.

For the main dishes, Dani García has looked to traditional Spanish cuisine and such products as pullets, Ibérica pork cheeks, fried croutons, and tuna.  Dishes include pullets stuffed with duck’s livers in stewed mushroom sauce, broiled sea bass with aubergine, ratatouille with basil, and pork cheeks with croutons.  Sounds delicious. www.iberia.com

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