{"id":3281,"date":"2022-06-15T18:38:28","date_gmt":"2022-06-15T18:38:28","guid":{"rendered":"https:\/\/vivesanlucardebarrameda.es\/?post_type=restaurant&p=3281"},"modified":"2023-05-03T11:54:03","modified_gmt":"2023-05-03T11:54:03","slug":"momentos","status":"publish","type":"restaurant","link":"https:\/\/vivesanlucardebarrameda.es\/en\/restaurant\/momentos\/","title":{"rendered":"MOMENTOS"},"content":{"rendered":"\t\t
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Author's Cuisine<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Momentos<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In 2020 was established in the center of Sanl\u00facar de Barrameda the restaurant called Momentos, which defines very well what it is to eat there. The chef Javier Martin surprises with his culinary creations, gives you moments of wonderful sensations to the palate awakening your senses on a journey of flavors, in which the dedication put into each elaboration is appreciated. All the raw material with which he works is local, seasonal and cooked at the time, turning the typical flavors of Sanl\u00facar into dishes different from what we are used to, with touches and aromas very pleasant to the palate.<\/p>

Some dishes describe what you are going to enjoy: Artichokes with prawn tails and sweet potato base<\/em>, Charcoal cod with olive aroma with squid ink bechamel sauce and tempura<\/em>, which also has a salmorejo base and garlic and honey mousseline. The Chef’s cod<\/em> is also highly recommended, it is confit with vinegar, sugar, pear tomato and piquillo bell pepper with almond aroma.<\/p>

The Bomb\u00f3n de at\u00fan<\/em> of the Momentos restaurant is with fresh tuna, with bean sprouts, sesame, onion and garlic at more than 60\u00ba, on a base of guacamole with pico de gallo.<\/p>

The menu has many more dishes with the chef’s stamp, for example, the Puff pastry stuffed with cod and prawns<\/em>, Pan roll stuffed with seafood with eggplant escalidava<\/em>, Milhoja of foie<\/em>, ….<\/p>

In addition, the chef Javier Martin is a master saucer, in Momentos you can enjoy his Mozarabic sauce<\/em>, he makes the authentic 200 years ago, it stings in the throat and disappears in the stomach, for meats is ideal, the Pistachio aioli<\/em> or Tapenade sauce<\/em> (anchovies, black olives and mayonnaise).<\/p>

All pastries are homemade, among their cakes you will find the Grandmother’s<\/em>, Cheese with dulce de leche<\/em>, Banoffee,<\/em> Three chocolates<\/em>, and also Tiramisu, Chocolate croquettes, Venetian Crepes<\/em> with vanilla ice cream and warm chocolate, …<\/p>

The wine selection is specially designed to pair with the dishes on the menu, red and white wines from the province of Cadiz, and Riojas and Riberas chosen and tested by the chef.<\/p>

The chef Javier Martin and his wife Susana, who will welcome you with a smile, founded the restaurant Momentos, both have been linked to the hospitality industry for over twenty years. Javier has an entrepreneurial nature and love for learning, which has always led him to surpass himself in a constant search for excellence, his dishes are him, the fruit of hard work coupled with his great talent.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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