El Portal, the gastronomic project founded by businessman Carlos Bosch seven years ago is among the most bustling and popular places in Alicante. Bosch has found, in the formula of non-stop and quality cuisine, along with an exciting selection of wines, an ideal way to keep the restaurant stocked and provide over 300 services per day. In addition to food, El Portal is a gathering point and an ideal place to enjoy a drink at night, and accompanied by the finest music from DJs.
The owner is a wine lover and, as such, has an impressive wine cellar in the premises, which houses the most extensive array of Jerez or champagne label. The owner is also an ambassador for the Krug champagne brand, which entails having an exclusive table, in one of the most stylish corners of the premises, for up to four guests and a maximum of eight. Here you will have a tasting menu , with the signature of the chef and owner of the restaurant Sergio Sierra and accompanied by the exclusive French sparkling wine.
What’s planned at La Table Krug serves to experience a gourmet dining experience, where food comes hand in hand with Krug Cuvee, however diners can have the opportunity, if would like, to sample different vintages and gems from the maison: Cuvee, Rose, Vintage , Collection, Clos du Mesnil and Clos d’Ambonnay. They all come at a discount of 20% on the price listed at the El Portal menu.
The tasting menu (190 euros, VAT included as well as a bottle champagne for every two people) starts with a variety of dishes to share, including Maldonado acorn-fed Iberian ham, knife-cut cecina from Leon that is served with slice of bread glasses to that you could add oil and natural tomatoes, or a half-cured mullet roe.
The array of dishes begins with an ounce of Iranian beluga caviar layered on an ice cream bed. It continues with egg yolk, bacon, potato as well as black truffle, the prelude to a spectacular grilling red prawn, which comes from Denia.
As mains: bluefin tuna, nettles, and an outstanding squab which Sergio Sierra prepares just right with three cooking times. Dessert, red fruits with mascarpone ice cream.
