Served simply, anchovies are marinated with olive water and lemon, lime, and orange zest. “It’s marinated with its fish bone, so it’s less dry and also has texture,” Romero says.
An omelet cooked real-time in a cast-iron pan in front of the diner and finished with pine nuts, garum, and basil oil.
Oven-roasted black onion kissed with herbs and garum and anchovy fish sauce.
Anchovy with spices and herbed butter is served on this Michelin-starred restaurant’s tasting menu.
Disfrutar also serves a riff on a gilda, where the anchovies give the dish “a salty and marine touch,” Eduard Xatruch says.
This is a twist on a gilda, which is a typical Spanish tapa made with guindilla peppers, olives, and anchovies. Their version includes piparras peppers paired with an olive-filled anchovy.
This dish is a toast with strawberries, anchovies, and white wine—a riff of pa amb tomàquet, which is a traditional toast with olive oil and tomato spread.