The LÚ Restaurant plays in one of the major leagues, which can combine the classic with the contemporary. And all this, in the particular environment of Jerez de la Frontera.
Cocina and Alma Merge in LÚ, one of the most sophisticated houses in Jerez de la Frontera. This restaurant is a magical universe that ensures unimaginable dining experiences. With LÚ, the province of Cadiz earns points in gastronomic level.
After the controls of LÚ is Juanlu Fernandez, who was chief chef of Aponiente for 10 years. This Chef launches to practice a classic and immense cuisine, but interpreted from his particular vision and culinary knowledge. As they say, entering LÚ is entering a completely new and unexplored world in which unexpected flavors and shapes are born in a unique space, lavishly decorated with francized upholstery, imaginative details ornamental and imposing furniture Design.
Through the tasting menus and great tasting baptized as Follows the White Rabbit and Happy not birthday, delves into the fantasy and magic of Alice in Wonderland. With the guiding thread of the novel, the diner chases the rabbit around the paths of a world in which logic and reason apparently do not reign. Here is the gastronomy that finds a common point between wisdom and madness, timelessness and spontaneity. In return, the attendant is asked to the unusual banquet to be carried away during the experience he awaits in the kitchen.
In the aforementioned menus, there is the air trap tuna muffin, consisting of a steam-cooked bread and a Japanese cut of fish. The sandwich is garnished with lightly pickled red onion, to get an acid touch that wakes the taste buds. The fishermen of the Bay of Cadiz are responsible for capturing the excellent raw materials that are working in the establishment. Besides the fish, the vegetables and certain meats also attend to the criteria of temporality, because they are the ups and downs of the seasons and the products in their optimal state that most influence in the culinary style of LÚ.
One of the most celebrated dishes of the gastronomic history of this restaurant is the dish of artichokes, peas and foie-gras of Perigord. The large number of vegetal elements are crowned with a brushstroke of liver, thus obtaining a very balanced dish. The Fusion between the local flavors and the international preparations abounds, as it is given in the Royal of spider crab with sauce gribiche with the butter Colo. A striking dish, as are the prawns of Huelva with salsa of their own coral.
Already in the meats, dazzles the Canete de Bresse in Perigourdine. A superb sample of the handling of the French cookbook from Cadiz lands, as well as the handling of the precise technique to give the most accurate cooking points. Undoubtedly, LÚ is an unusual proposal, which is irrigated with a winery that selects numerous wines from the Jerez Framework, besides also taking care of the representation of other nationals and outside our borders.