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The Rollerie has launched its new autumn-winter menu, reinforcing its commitment to a culinary experience that combines seasonal ingredients, innovation, and attention to detail. Diners will have the opportunity to enjoy unique creations such as tempura broccoli with masala curry dip, coconut and tomato cream with toasted sesame, and crispy corn lasagna with spiced bolognese. As for the main dishes, standout options include chicken thigh in sweet onion sauce with roasted sweet potato and beef meatballs in yellow curry, served with basmati rice. To top it all off, the cinnamon roll with frosting, maple, and caramelized apple is presented as the star dessert of the season.
Executive Chef Emanuele Tripodi has designed this culinary proposal in a rotating three-week format, which includes a first course, a second course, dessert or coffee, bread, and a drink, all at a fixed price. Additionally, there is an option to enhance the experience for a small supplement, allowing both regular customers and new visitors to discover something different on each occasion.
Each dish reflects a contemporary proposal that honors the seasonal recipes, utilizing ingredients such as broccoli, sweet potato, pumpkin, and apple with an approach that fuses Mediterranean roots with international influences. Among the first courses, the coconut and tomato cream stands out for its lightness and elegance, redefining the concept of comforting soup.
The second courses are characterized by stews and marinades that evoke seasonal flavors. The chicken thigh represents a blend of tradition and depth of flavor, while the yellow curry beef meatballs offer a more refined and cosmopolitan dining experience.
The dessert, the cinnamon roll, invites diners to experience a ritual moment that transcends mere sustenance, highlighting the emotional value of the sweet offering. The Rollerie has positioned itself as a benchmark in the new concept of contemporary café-restaurant in Spain, supported by Grupo Inversiones Venespor S.A., which ensures a solid culinary offering through its central kitchens.
This strategic approach reinforces the commitment to seasonality and innovation, encompassing everything from research and development in the kitchen to continuous training of its staff, reaffirming its dedication to a comprehensive and emotive dining experience.
Referrer: MiMub in Spanish
