Al Trapo is a new eatery at the Hotel de las Letras. The young chef from Cordoba Paco Morales is responsible for the restaurant’s culinary ideology: what he calls “informal haute cuisine”, which consists of uniting strict haute-cuisine techniques with a preju- dice-free setting and reasonable prices. These lines of action are embodied in a menu structured under eight different concepts, with the option of changing dishes every ten or fifteen days ac- cording to the produce that is in season.
Amongst the most note- worthy dishes, we find the `Le France ́ Brioche with jowl, peanuts and teriyaki or the Foie Gras Cru with five spices, Riesling, pine nut caramel and lychee snow. Also worth a mention are the Beef tripe with fresh beans and the Bun stuffed with Burgos black pudding and quail egg with Iberian bacon.