{"id":615,"date":"2026-04-21T16:38:16","date_gmt":"2026-04-21T14:38:16","guid":{"rendered":"https:\/\/tipitapa.nubedev.es\/chefs-suggestions\/"},"modified":"2026-06-02T12:15:23","modified_gmt":"2026-06-02T10:15:23","slug":"chefs-suggestions","status":"publish","type":"page","link":"https:\/\/www.restaurantetipitapa.com\/en\/chefs-suggestions\/","title":{"rendered":"Chef\u2019s Suggestions"},"content":{"rendered":"
\n \n
<\/div>\n \n\n \n
\n \n

Chef\u2019s Suggestions<\/h1>\n

OUR RECOMMENDED DISHES<\/p>\n<\/div>\n \n <\/div>\n\n \n\n \n<\/section>\n\n\n\n

\n

NEW DISHES<\/strong><\/p>\n<\/div>\n

LET YOURSELF BE GUIDED<\/strong><\/p>\n<\/div>\n

Our recommendation is not born from a trend, but from the moment. From the product that is at its perfect point today, from the cut that has reached its ideal maturation, from the dish that deserves to be the star. <\/p>\n

 <\/p>\n

The chef selects each suggestion with a single goal: to offer you the best that can come out of our kitchen at that very moment<\/strong>. <\/p>\n

 <\/p>\n

Trust, taste\u2026 and discover a different experience on every visit. Because sometimes, the most special thing is not on the menu, but what happens outside of it.<\/p>\n<\/div>\n <\/div>\n<\/section>\n\n\n\n

\n
\n\n \n \n \n \n <\/svg>\n\n \n \n \n <\/div>\n\n \n \n \n \n <\/svg>\n\n \n <\/div>\n\n
\n
\n
\n\n
\n \n <\/div>\n \n
\n Galician sirloin steak IGP\n <\/div>\n
\n
\n

Juicy and cooked to perfection, accompanied by an intense demi-glace sauce with the chef\u2019s secret.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n

\n\n
\n \n <\/div>\n \n
\n Delight of Beef\n <\/div>\n
\n
\n

Exquisite beef, extraordinarily tender and full of flavour, cooked with care to achieve the perfect point.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n

\n\n
\n \n <\/div>\n \n
\n For Sharing\n <\/div>\n
\n
\n

The best selection of beef, chosen for its flavour and juiciness, grilled to highlight all its character.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n

\n\n
\n \n <\/div>\n \n
\n Tadeo Tinaja Wine\n <\/div>\n
\n
\n

Thanks to its porosity, the amphora allows tannins to be stabilised and refined.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n

\n\n
\n \n <\/div>\n \n
\n Canibal Wine\n <\/div>\n
\n
\n

2022 single-vineyard red wine.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n

\n\n
\n \n <\/div>\n \n
\n Torre Muga Wine 2021\n <\/div>\n
\n
\n

Purple edges that reflect its youth.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n

\n\n
\n \n <\/div>\n \n
\n Cuesta de las Liebres (Ribera del Duero)\n <\/div>\n
\n
\n

Thanks to its porosity, the amphora allows tannins to be stabilised and refined.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n

\n\n
\n \n <\/div>\n \n
\n Alion (Ribera del Duero)\n <\/div>\n
\n
\n

Recognised, distinguished and praised for the authenticity of its character.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n

\n\n
\n \n <\/div>\n \n
\n Valbuena 5\u00ba (Ribera del Duero)\n <\/div>\n
\n
\n

A wine that shows us the splendour of each vintage. Its production remains unchanged so that the climatic factors of each year determine the differences between the different harvests. <\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n <\/section>\n\n\n\n\n

<\/div>\n\n\n\n
\n

SUGGESTED<\/strong>
\nDISHES<\/p>\n<\/div>\n <\/div>\n<\/section>\n\n\n\n\n\n \n

\n\n
\n\n
\n \"\"\n \n \"\"\n \n <\/div>\n\n
\n
\n\n
Galician sirloin steak IGP<\/div>\n \n \n <\/div>\n
\n\n\n
\n

Juicy and cooked to perfection, accompanied by an intense demi-glace sauce with the chef\u2019s secret.
\n <\/p>\n

We complete it with a smooth potato and candied chestnut pur\u00e9e that brings the perfect balance.<\/p>\n

 <\/p>\n

Simply irresistible.<\/p>\n<\/div>\n \n\n

34\u20ac<\/div>\n <\/div>\n <\/div>\n <\/div>\n
\n\n
\n \"\"\n \n \"\"\n \n <\/div>\n\n
\n
\n\n
Delight of Beef<\/div>\n \n \n <\/div>\n
\n\n\n
\n

Exquisite beef, extraordinarily tender and full of flavour, cooked with care to achieve the perfect point.
\n <\/p>\n

It is accompanied by a smooth and creamy truffle mashed potato, which enhances every nuance of the dish, and topped with an elegant red wine sauce that adds depth and character.<\/p>\n

 <\/p>\n

An experience for true meat lovers.<\/p>\n<\/div>\n \n\n

22\u20ac<\/div>\n <\/div>\n <\/div>\n <\/div>\n
\n\n
\n \"\"\n \n \"\"\n \n <\/div>\n\n
\n
\n\n
For Sharing<\/div>\n \n \n <\/div>\n
\n\n\n
\n

The best selection of beef, chosen for its flavour and juiciness, grilled to highlight all its character.<\/p>\n

 <\/p>\n

An ideal dish to enjoy in good company, accompanied by an intense strong cheese sauce made by the chef, which adds a creamy and personality-filled touch. Perfect to share\u2026 or not. <\/p>\n<\/div>\n \n\n

112\u20ac<\/div>\n <\/div>\n <\/div>\n <\/div>\n \n <\/div>\n\n \n
\n \n Book table\n <\/a>\n \n Book dinner with flamenco\n <\/a>\n <\/div>\n \n <\/div>\n\n<\/section>\n\n\n\n
<\/div>\n\n\n\n
\n

SUGGESTED<\/p>\n

WINES<\/strong><\/p>\n<\/div>\n <\/div>\n<\/section>\n\n\n\n\n\n \n

\n\n
\n\n
\n \"\"\n \n \n <\/div>\n\n
\n
\n\n
Tadeo Tinaja Wine<\/div>\n \n \n <\/div>\n
\n\n\n
\n

Thanks to its porosity, the amphora allows tannins to be stabilised and refined, but unlike barrel ageing, the expression of the grape variety remains much purer. With very limited production, Tadeo Tinaja is a wine with character, allowing us to discover a new facet of Petit Verdot, more fruity and with a very suggestive mineral touch. <\/p>\n<\/div>\n \n\n

100\u20ac<\/div>\n <\/div>\n <\/div>\n <\/div>\n
\n\n
\n \"\"\n \n \n <\/div>\n\n
\n
\n\n
Canibal Wine<\/div>\n \n \n <\/div>\n
\n\n\n
\n

Hand-harvested in the last week of August, manual harvest. Destemmed and fermented at controlled temperature for 26 days and then pressed and taken to French oak barrels for 28 months. Grapes from the Mar\u00eda S\u00e1nchez estate in Mijas. Wine made with natural yeasts. Natural Wine.<\/p>\n<\/div>\n \n\n

60\u20ac<\/div>\n <\/div>\n <\/div>\n <\/div>\n
\n\n
\n \"\"\n \n \n <\/div>\n\n
\n
\n\n
Torre Muga Wine 2021<\/div>\n \n \n <\/div>\n
\n\n\n
\n

High intensity where ripe fruit stands out, along with notes of blackberry and strawberry. Added to this are the aromas from its ageing in high-quality French oak barrels, bringing elegant notes of toast, coffee and chocolate.<\/p>\n

 <\/p>\n

On the palate, the wine is smooth and very balanced. Acidity and alcohol are in perfect harmony, offering a harmonious mouthfeel.<\/p>\n<\/div>\n \n\n

165\u20ac<\/div>\n <\/div>\n <\/div>\n <\/div>\n
\n\n
\n \"\"\n \n \n <\/div>\n\n
\n
\n\n
Cuesta de las Liebres (Ribera del Duero)<\/div>\n \n \n <\/div>\n
\n\n\n
\n

Thanks to its porosity, the amphora allows tannins to be stabilised and refined.<\/p>\n

 <\/p>\n

The grapes from Cuesta de las Liebres were hand-harvested after exhaustive monitoring during their ripening cycle and after a first selection in the vineyard.<\/p>\n

 <\/p>\n

To mark the personality of the terroir, during this process native yeasts from our estate were used. The wine remained 24 months in new fine-grain French oak barrels.<\/p>\n<\/div>\n \n\n

270\u20ac<\/div>\n <\/div>\n <\/div>\n <\/div>\n
\n\n
\n \"\"\n \n \n <\/div>\n\n
\n
\n\n
Alion (Ribera del Duero)<\/div>\n \n \n <\/div>\n
\n\n\n
\n

Recognised, distinguished and praised for the authenticity of its character.<\/p>\n

 <\/p>\n

Once the wine is removed from the barrels, it will remain at least 15 months in the quiet of the bottle, where it will finish blending all the primary fruit aromas with the nuances provided by its delicate ageing, resulting in a full-bodied, complex and intense wine, but where elegance plays a distinctive role and hallmark of the winery.<\/p>\n<\/div>\n \n\n

150\u20ac<\/div>\n <\/div>\n <\/div>\n <\/div>\n
\n\n
\n \"\"\n \n \n <\/div>\n\n
\n
\n\n
Valbuena 5\u00ba (Ribera del Duero)<\/div>\n \n \n <\/div>\n
\n\n\n
\n

A wine that shows us the splendour of each vintage. Its production remains unchanged so that the climatic factors of each year determine the differences between the different harvests.<\/p>\n

 <\/p>\n

Fermentation with controlled temperature in stainless steel tanks with native yeast. La fermentaci\u00f3n malol\u00e1ctica tambi\u00e9n la realiza en acero inoxidable. Malolactic fermentation is also carried out in stainless steel. After fermentation, its passage through wood and bottle ageing lasts five years, hence the name Valbuena 5\u00ba.<\/p>\n

 <\/p>\n

French and American oak, 225-litre barrels new and used, 20,000-litre vats\u2026 a long and complex process for a great wine.<\/p>\n<\/div>\n \n\n

260\u20ac<\/div>\n <\/div>\n <\/div>\n <\/div>\n \n <\/div>\n\n \n
\n \n Book table\n <\/a>\n \n Book dinner with flamenco\n <\/a>\n <\/div>\n \n <\/div>\n\n<\/section>\n\n\n\n
<\/div>\n\n\n
\n
<\/div>\n \n \n <\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-615","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.restaurantetipitapa.com\/en\/wp-json\/wp\/v2\/pages\/615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.restaurantetipitapa.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.restaurantetipitapa.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.restaurantetipitapa.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.restaurantetipitapa.com\/en\/wp-json\/wp\/v2\/comments?post=615"}],"version-history":[{"count":3,"href":"https:\/\/www.restaurantetipitapa.com\/en\/wp-json\/wp\/v2\/pages\/615\/revisions"}],"predecessor-version":[{"id":753,"href":"https:\/\/www.restaurantetipitapa.com\/en\/wp-json\/wp\/v2\/pages\/615\/revisions\/753"}],"wp:attachment":[{"href":"https:\/\/www.restaurantetipitapa.com\/en\/wp-json\/wp\/v2\/media?parent=615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}