SO/ Sotogrande launches its festive dining room –

SO/ Sotogrande, the prestigious five-star resort has an enticing program for the festive season, with menus featuring local products in exquisitely prepared dishes, paired with fine wines and signature cocktails. This is the way to celebrate the Christmas holidays.

Christmas is just around the corner… and the search for unique plans and proposals begins to enjoy a magical Christmas with our loved ones

Last week The Luxury Editor was a guest of SO/ Sotogrande, a favorite luxury resort that wants to make your Christmas plans as easy to achieve as possible. The hotel’s versatile Christmas offer, full of entertainment and gastronomy, is ideal both for locals and for those who want to visit Sotogrande during the festive season to spend a family holiday under the sun on the Cadiz coast.

You can find out more with The Luxury Editor’s profile review of SO/ Sotogrande here.

This year’s gastronomic offer has been created by the talented Executive Chef Leandro Caballero, who directs the kitchens of the different restaurants in the resort. He is passionate about local and seasonal produce, as well as some handpicked international items, all of which pair perfectly with a creative wine list.

Good night

Christmas Eve menu, which will be served in Sociedad, and will include starters such as the white shrimp tartare from Huelva and ajoblanco, and the scallop bonbon. The main course will be duck cannelloni confit in sherry with figs and crispy almonds, and for dessert a delicious chocolate dome with creamy nougat.

New Year Eve

On New Year’s Eve, SO/Sotogrande offers two different dining options. On the one hand, a tasting dinner with a pairing of dishes and wines inspired by the flavors of Andalusia, served at the Cortijo, and also a sophisticated gala dinner at Society.

We were invited to try the spectacular Cortijo meal, which begins in the Cortijo Lounge with a signature cocktail or a glass of Laurent Perrier champagne, with gourmet canapés of Amelie oysters with lemon, yuzu and white garlic, Riofrío caviar on Bilini, and 100% “Iberian ham from Belloterra.

The tasting dinner is served at the Cortijo Restaurant. The multi-course, which we can highly recommend, includes such as Mit Cuit fois creatively served in sour apple gel. The first courses continue with a natural white shrimp broth with seaweed salt, before the spectacular lobster (prepared at low temperature) served with hollandaise sauce and paired with fino en rama.

The meat dish is leg of lamb with truffle sauce and tomato parmentier. To finish, a seductive chocolate rocher with hazelnut cream. Each dish is paired with local wines, and of course, in the evening guests can expect live music and the twelve lucky grapes.

At Society, diners can enjoy succulent starters such as lemon macaroni and spiced tuna tartare, partridge pâté and port reduction; and a selection of first courses such as lobster ceviche on spinach couscous, roasted monkfish with orange sauce and Pedro Jiménez beef tenderloin with potato millefeuille and roasted leek.

Holiday Sunday Roast

For Christmas and New Year’s Eve, the resort offers a different and original option: an authentic Sunday Roast in the traditional British style, with pork, lamb, chicken or turkey (depending on the day) with roasted baby potatoes with thyme and rosemary, peas, a delicious gravy and a Yorkshire pudding.

At Cortijo Lounge, on December 24 and 25, you can enjoy a special selection of signature Christmas cocktails by bartender Alejandro Cabrera. The day will also feature fun aperitifs and, at night, after midnight, there will be a spectacular New Year’s Eve party with a live DJ session and an open champagne bar.

November 25 – a unique experience with Marqués de Riscal

To kick off the Christmas season, SO/Sotogrande organizes a pairing dinner at Cortijo in collaboration with Marqués de Riscal. It will take place on Friday, November 25 at 8:00 p.m. and will be a unique experience where the flavors of Andalusia are intertwined with the winemaking tradition of this centenary winery.

The menu will consist of: Grilled leeks with sheep butter and split olives paired with Finca Montico 2021 DO Rueda; Monkfish wrapped in pork rinds from Cádiz al Josper paired with Chirel Blanco 2021 Vino de la Tierra Castilla y León; Iberian pork cheek in its juice and truffle gelé with mashed potatoes paired with Marqués de Riscal 150 Aniversario 2016 DO CA Rioja; as well as a ‘walk through Andalusia’ through its cheeses with XR 2017 DO CA Rioja; and finally, Cordovan cake with vanilla ice cream.

leandro caballero

Leandro Caballero is chef at the five-star hotel SO/Sotogrande. He developed a passion for gastronomy from a very early age. From an early age he discovered that his vocation was linked to cooking.

He studied hospitality in Córdoba and during the first years of his career he worked in the kitchens of different restaurants in Andalusia, where he acquired a great knowledge of the region’s traditional recipes.

During his more than 25 years of experience, Caballero has opted for an honest kitchen that is representative of his Andalusian roots, incorporating concepts and techniques of nouvelle cooking. This mixture of tradition and avant-garde, with the utmost respect for the product, has become his hallmark.

Know more

Website: www.so-sotogrande.com
Address: SO/Sotogrande, Av. Almenara, sn, 11310 Sotogrande, Spain

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