El Portal, the gastronomic project opened by businessman Carlos Bosch seven years ago, is one of the most bustling and popular places in Alicante. Bosch has discovered in the recipe of non-stop and top-quality cuisine along with an exciting offer of wines, the most effective way to meet the demands of the day and provide over 300 services per day. Because, aside from gastronomy, El Portal is a gathering point and an ideal place to have a drink, at night, and accompanied by the music of the top DJs.
The proprietor is a wine lover and as such has a fascinating wine cellar within the premises, which houses the most extensive array that includes Jerez along with champagne and Jerez labels. The owner is also an ambassador for the Krug champagne brand, which entails having an exclusive table set in the most refined spaces of the premises, for the minimum of four people and up to eight, where you can enjoy a tasting menu with the signature of the chef and co-owner of the restaurant Sergio Sierra and accompanied by this exquisite French champagne.
What’s on the menu at La Table Krug can be described as enjoy a culinary adventure, where the gastronomy is together with Krug Cuvee, however diners are allowed, if want to taste different vintages and the jewels of the Maison: Cuvee, Rose, Vintage , Collection, Clos du Mesnil and Clos d’Ambonnay. Each of them comes include a 20% discount from the price in the El Portal menu.
A tasting menu (190 euros, including VAT as well as a bottle champagne for each two guests) begins with a selection of food options to share, for example, Maldonado acorn-fed Iberian ham, sliced cecina from Leon, accompanied by small pieces of bread to where you may add oil and natural tomatoes, or a mullet roe that has been half-cured.
The array of dishes begins with a tin of Iranian beluga caviar laid on an ice cream bed. And it continues with an egg yolk, bacon, potato and black truffle. It’s the preparation for a stunning cooked red prawn from Denia.
For main dishes, bluefin tuna with nettles and an outstanding squab which Sergio Sierra prepares just right in three cooking times. For dessert, red fruits with mascarpone ice cream.
