La Bota de Palo Cortado 52

An absolutely inspired pairing in Mugaritz last night. Here you have a head of garlic roasted with lamb juices –  you squeeze the teeth out onto a toast with parsley and then in she goes.


The dish itself is just as tasty as it sounds – absolutely delicious – and the savoury, nutty palo cortado by Equipo Navazos not only stands up for itself but is in perfect harmony.  Guillermo Cruz – the sommelier at Mugaritz – is a genius and this is evidence.

 

 

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