Chef Vidal shares his recipe for Watermelon and Tomato Gazpacho with mint; a late-summer twist on a classic cold soup (on the Market Menu now)
Get the recipe here . . .
From plump, juicy strawberries, to vibrant, crunchy sugar snap peas, check out our market menu and see how our chefs and bartenders are making the most of the season’s bounty.
Check out the line up of Summer dishes
No-Cook Summer Recipe
Using the most amazing, luxury canned tuna belly (known in sushi bars as Toro) and red sweet piquillo peppers, Chef Vidal’s Montado de Ventresca de Atún is the perfect no-cook tapa for easy entertaining on hot summer days.
Get the recipe...
We’ve taken this simple classic (obsessed over in Spain) and made it our own with a house made tonic syrup.
Get the recipe for the tonic here…
Chef Vidal celebrates the tradition of roasting calçots over open flamed grills in the Catalan countryside with a market menu dish of roasted spring vegetables and hazelnut romesco.
Fire up the grill…
Chef Vidal shares his recipe for Escalivada; fire roasted vegetables served over labne yogurt with fresh herbs, olive oil and house-made flatbread.
Get the recipe…