El Portal, the gastronomic venture founded by businessman Carlos Bosch seven years ago is now one of the most busy and cosmopolitan places in Alicante. He has found in the combination of non-stop and excellent food, and an intriguing wine selection, the secret to sustaining daily and provide more than 300 amenities every day. Because, aside from gastronomy, El Portal is a gathering place and a great spot where you can enjoy a drink after midnight, enlivened with the finest music from DJs.

The owner is a lover of wine and, consequently, has a fascinating wine cellar located on the premises. It houses a significant assortment that includes Jerez as well as champagne bottles. He also serves as an official ambassador of the Krug champagne brand, which is to have an exclusive table set in one of the most stylish areas of the premises, for an initial minimum of four persons and a maximum of eight, where you can take a taste menu , that is signed by the chef as well as owner of the restaurant Sergio Sierra and accompanied by the unique French champagne.

The idea behind La Table Krug will be to provide a unique dining experience, where gastronomy goes along with Krug Cuvee, however diners can, if they would like, to sample different vintages and the jewels of the house: Cuvee, Rose, Vintage , Collection, Clos du Mesnil and Clos d’Ambonnay. They all come include a 20% discount of the price indicated by their El Portal menu.

Menu for tasting (190 euros, including VAT, with a bottle of champagne for each two guests) starts with a variety of dishes that you can share, like Maldonado Acorn-fed Iberian ham, knife-cut cecina from Leon that is served with slices of bread glass to that you could add oil and natural tomato, or even a half-cured mullet.

The diverse menu begins with the tin of Iranian beluga caviar layered on the bed of cream. And it continues with an egg yolk, bacon, potato and black truffle, the introduction to a fantastic red prawn grilled from Denia.

As main meals: bluefin tuna with nettles, and an excellent squab that Sergio Sierra prepares just right with just three cooking time. For dessert, red fruits with Mascarpone Ice Cream.


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