Original. Bold. Only. In Biosphere the four elements of nature come together: earth, water, sea and fire, to outline a seductive concept starring the quality of raw materials and their careful production processes. A product kitchen, where the raw materials are carefully pampered and where culinary techniques are essential when designing an impeccable proposal that never generates indifference.
Fusion recipes in which balance and flavor prevail. A mature kitchen that reflects the tables and the know-how of its creator, the charming chef, a native of Pastrana, Carlos Gumiel. Impeccable dishes that transport us to that magical sensory universe that takes us into the essence of Biosphere. A restaurant that breaks the mold and ends with stereotypes, to surprise us with a gastronomic evolution that conquers the palate.
As soon as we cross the threshold of the restaurant, we find an exquisite interior design with a minimalist cut. Elegant, modern and welcoming, Biosfera makes us part of a memorable dining experience that once known, invites to repeat.
On our first visit to Biosfera, we began by savoring its surprising appetizers that started with a curious olive oil candle textured with beeswaxa, accompanied by a crunchy Indian bread, which made us intuit the magnitude of the Biosphere proposal. We continue with a fun Perdiyaki, a small partridge dorayaki that exudes flavor and know-how, which led us to an irresistible Filipino foie gras with white chocolate, which is absolutely addictive.
We continued with the trout and honey session, which took shape in a striking trout gunkan with Iberian bacon and truffle, which shared the limelight with a seductive oyster with trout, miso, honey and shiso. A delicious bite that led to a daring cream cheese with tomato preserve, black garlic toffee, dried fruit, cocoa oil with truffles and beetroot meringue, which unsettles the palate. With some risky nuances that linger on the palate, we continue with a magnificent sirloin nigiri from the northern sierra of Guadalajara with chimichurri with a soy pipette, which is a true spectacle.
The corvina ceviche with sweet potato and blended corn multispherification that we tried afterwards helps to refresh the palate, before succumbing to the charms of the tasty mushroom, hazelnut and black garlic ravioli, which invites us to dip in its unctuous sauce, taking us straight to the scallops with monkfish, truffle and fruit curry, which delight us with a balanced game of flavors and textures, which cannot be faulted. An impeccable recipe, which gave way to an exquisite grilled Giraldo cod loin with honeyed rice, which invites you to thoroughly sear down to the last grain.
To finish, Carlos delighted us with a formidable suckling pig with his version of the classic migas, which pleasantly surprised us, before going on to try the rich pumpkin, peanut, spicy chocolate and honey dessert, which we accompanied with a fun shot of saffron. A great end to a splendid gastronomic evening in the heart of Guadalajara.
Biosphere, reinterprets nature in formidable elaborations that take shape in haute cuisine characterized by aromas, flavors and nuances, that show the most natural aspect of the raw materials. A restaurant that once is known… invites you to come back AND COME BACK!
BIOSPHERE
Address: Ct. San Miguel, 5. 19001 Guadalajara
Telephone: 949 89 43 08
Web: https://biosferaguadalajara.com/
Ticket Medio: between €40 and €70
