Chef Sergio Fuentes and bartender Yoni Mesa have created a joint project that explores the concept of territory through a tasting menu paired with cocktails.
Melvin by Martín Berasategui will host “Melvin Alchemy” on 4 April, an event that brings together signature cuisine and contemporary mixology.
The concept stems from a collaboration between chef Sergio Fuentes, head chef at Melvin restaurant, and bartender Yoni Mesa, in a creative exercise where both disciplines develop in parallel to build a shared narrative. The result is a paired tasting menu in which each dish finds its liquid counterpart, seeking balance, contrast and continuity throughout the experience.
Territory as the central theme
The concept underpinning the proposal is territory, understood as a way of connecting produce, landscape and technique. Building on this idea, the experience unfolds as a sensory progression featuring references to Atlantic citrus fruits, marine minerality, ripe fruit and light ferments, alongside dishes that incorporate contemporary techniques.
Moving beyond traditional pairing, “Melvin Alchemy” proposes an approach in which cuisine and mixology are conceived as a unified whole, resulting in a coherent sequence in which both disciplines evolve in harmony.
A culinary and drinks tour
The evening will begin at 7.00 pm on the Lobby Bar terrace with an aperitif and welcome cocktail, consisting of a lightly pickled oyster, pickled onion and hints of citrus, accompanied by an Atlantic Spritz, which combines lime, lemon verbena, cider, marine notes and fine bubbles, before moving on in the restaurant, to the tasting menu and its pairings.
The journey includes dishes such as bluefin tuna marinated in kimchi with fresh cucumber gel and egg yolk, accompanied by the Garden cocktail, made from cucumber, green tea, green apple, ginger and sake; oxtail ravioli with truffled celeriac cream and a light Parmesan foam, paired with ‘Norteño’, featuring notes of white vermouth, ripe plum, thyme and cocoa; or roasted turbot with texturised romanesco and a smoked broth made from its bones, paired with ‘Mar y Verde’, a blend of agricultural rum, lemon, green apple, cucumber and kombu seaweed.
The menu is rounded off with aged beef sirloin with seasonal mushrooms, silky sweet potato cream and garlic sauce, accompanied by Cherry & Palo, made from red wine, black cherry, palo cortado, bay leaf and pepper; and a refreshing finale featuring melon in caipirinha spheres, a light yoghurt soup with pink pepper and frozen lemon cream, alongside Nube de Caipi, which combines cachaça, lime, melon and yoghurt. A collection in which cuisine and mixology evolve in parallel, reinforcing the central theme of the experience.
A single session with limited places
The evening will consist of a single sitting, with limited places and the option of an alcohol-free version that retains the same conceptual approach. Priced at €150 per person, it promises to be one of the most unique culinary experiences of the season in Tenerife.
Source: TINGLAOS