EL PODER DE LA NATURALESA (THE POWER OF NATURE) by Restaurant Olo / Restaurant Nude

Our creation represent the same values which are behind all wines from Gramona, respecting the nature and everything around us.
Presentation, the Nest is inspired by the hawks guarding the vineyards of Gramona. Ingredients inspired by surroundings of Penedès combined with a touch of feminine delicacy.

SAVUKALAKREEMILLÄ TÄYTETTY HAPANJUURI ROSETTI JA SUOMALAISTA KAVIAARIA by Vår

Gramona Imperialle seuraksi Carelian Caviar Nordic Imperialia, eli parhaalle parasta!
Kaviaarin makua täydentää hapan ja täyteläinen savukalakreemi joka piilotettuna hapantaikina kuoreen. Viimeisteltynä makua korostavilla yrteillä. Moderni versiomme blinistä, olkaa hyvä.

BOMBA RICE ARANCINI AND SEAFOOD STEW by Roja Kitchen and Wine

Wanted to get together some ingredients that mediterranean and latino cooking share as part of their culinary identity as rice, saffron, spices,vegetables, chili, seafood,etc.
Being Roja a mediterranean style restaurant and me, a peruvian cook,proud of the melting pot of peruvian cuisine is,wanted also get together both through this amuse bouche, thats why the presence of peruvian chili pastes,coriander and, of course, Pisco.the peruvian destilated.
Arancini is a popular southern italian street food,in this case, I have used Bomba rice to give them spanish character with saffron flavors.
The seafood stew is also a common sharing,no matters how is call or what ingredients it is added in each mediterranean country, there are always flavors that remind us the own and Perú has also its own version,under a different name ,of course,but with the same soul.

LOBSTER AND BIRD LIVER CRÈME TOSTADA by Noora ja Kalle Oy

Grilled lobster, sustainable birds liver creme, mango seasonede with szechuan pepper and seesame, citrus fruits on a cornflour tostada.

NORTH SEA SHRIMP ROSETTE by Ravintola Vinkkeli

POTATO TARTLET WITH WHITEFISH AND ASPARAGUS by C

Only Finnish ingredient and mostly locally produced.
Tartlet with roasted potato skins.
White fish braised with rhubarb.
Asparagus pure.
Asparagus.
Pickeled red onion.
Creme Fraise.
Whitefish roe.
Yellow raspberry.

IS IT COOKING CATERING by Snow Queen

Two half of tuille is made with 40mm silpat. Other half is filled with beurre blanc what is made if Gramona Imperial and smoked butter.
Other half is meadowsweet posset with cream, lemon and sugar.
Between these two perfection is green pepper butter.
Outside it’s dipped in coconut butter with lemon skin and Gramona Imperial.
On the top is garlic fried lichen and with flowers and meadowsweet cream.

FOREST IN MY MIND by Restaurant Ostroferia

Crispbread made from bark served with smoked brain of reindeer, cepcream, pine cones and small shooths of pine marinated in our rose vinegar, lingonberry glaze on the brain and lingonberry jam, cepmousse in the bottom.
Intensive piece of finnish forest: umami from ceps and greasiness from the brain with sour lingonberry and resin taste from the pine cones gives tickle to all of your sences.

ROASTED KING CRAB LOIN AND MATSUTAKE DRESSING by King Crab House