The house of Aurelio Ucendo, the restaurant that bears his name, welcomes anyone who wants to enjoy the excellent recipes of its chef, Pedro Martín.
Aurelio is a pioneer in gastronomic matters.
When mastery in the kitchen had not become an art, he was already organizing pairings, culinary days, quixotic menus ... and other “gastronomic follies” in his home on the Costa de los Pinos, which would soon lead to Ca'n Aurelio , the place that is his life and passion and that counts as special allies with his partner and friend, chef Pedro Martín and with his wife Nikol Maresova, in charge of the dining room.
Speaking of the culinary proposal, Pedro Martín relies on the very chosen product to prepare his particular recipes, classic dishes presented as authentic delicacies to enjoy this hot summer. fresh to enjoy in the restaurant this summer. A great oyster ceviche or a very tasty gazpacho with basil oil can appear, as well as the surprising Fresh Figs with Santoña anchovies and their raspas, which goes from sweet to salty with refinement, from juicy to crunchy in a spoonful. Three very fresh options that make a perfect and very elegant aperitif.
We can continue with the tuna tataki accompanied by vegetables and seaweed, with two sauces flanking this delight, one made from soy and the other bittersweet with a spicy touch. The fish is delicately sealed with a fine tempura that preserves all its flavor and the spectacular red color of its meat.
And so continue with meat options, we recommend the matured ox, until reaching the desserts, authentic delicacies to put the epilogue to a great party between tablecloths.
