Coinciding with the 10th anniversary of the inauguration of The Usías Hotel, we celebrate “V FORTNIGHT OF COD AND DISHES OF LENT” our The Brassería Restaurant offers from March 16 to April 2, dishes out of the usual menu and made with cod to the old style. This is an initiative framed in the “Product Fortnightly” that will be held periodically during the year 2018 in the reopened The Usías Hotel and that we will be publishing all this year for such an outstanding celebration.
The Brassería Restaurant has started a new stage focused on a first class service, led by the Maître and Sommelier Edu Portal, an exceptional product always in season and brought from the best possible source. To interpret it has had the expertise chef Antonio Felipe Molina Perálvarez, outstanding disciple of great chef, and to praise the restaurant will periodically organize the “Product Fortnightly”, an initiative through which different dishes are offered off-label around an ingredient that is in its optimal moment of consumption.
This month, coinciding with Lent and with an early Easter, our chef wanted to pay tribute to the cod, which finds its best season between January and April. With it he has elaborated a section of suggestions out of letter in which traditional proposals versionadas in key of author are included.