The Cívitas Dock of Honor Puerto Banus has hosted the third edition of Unidos, the event that brings together the highest representatives of Malaga gastronomy with michelin star in front of the luxury yachts of this emblematic venue, with the aim of highlighting local talent and gastronomy, as reported by the organization on Monday.

In the culinary event, which took place yesterday Sunday, the chefs have participated with two stars Benito Gómez de Bardal and Mario Cachinero de Skina, and with a José Carlos García, from José Carlos García Restaurante, Mauricio Giovanini from Messina, Diego Gallegos from Sollo and Fernando Villasclaras from El Lago, as well as Diego del Río, from Boho Club.

To do this, they created a unique tasting menu and shared a memorable experience with more than 200 diners who attended the luxury culinary event.

For the seven chefs present at this edition of Unidos en Cívitas Puerto Banús, holding this event has been a joy because it is a reunion with his colleagues, among whom there is also a deep friendship. They all highlighted that living this experience together will be unforgettable for them and they agree that participating in the event and in a setting like Cívitas Puerto Banús is a privilege.

The artist David Palomar, one of the greatest exponents of traditional flamencoput the finishing touch to the evening and offered his show Universo Cádiz, with a staging that brought Andalusian art closer to the attendees through music and dance.

Each of the seven Michelin star chefs presented two proposals of his own creation, an appetizer and a main. To open a mouthful there was a shortbread of salted sunflower seeds, river sobrasada macaroon with cane syrup, payoyo and beetroot tartlet, carrot meringue, marinade and foie; grilled heart with smoked beef emulsion, Iberian sausage tartare brioche with oloroso cured yolk, and pickled aubergine with baba ganoush of pine nuts

In it tasting menu had seven passes as razors with tomato, tuna tartare, pistachios and caviar; squid, radish and seaweed juice; sea ​​bass loin with roe and ash menhir; and suckling goat shoulder with mint. And finally, the finishing touch was put in Marbella by two lemon and basil cream desserts, meringue and mint granita; and coffee, licorice and honey.

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