Ajo de Sopas

Chef Alberto Soto delivers a sophisticated thesis on Castilian heritage, deconstructing regional archetypes with avant-garde precision at Ajo de Sopas. The signature tortilla vaga arrives as a technical marvel, featuring a delicate foundation of Ojeda potato crisps topped with cubes that are simultaneously confited and fried, bound by a rich, fluid yolk. Texture plays a central role in the papadum of presa ibérica, where the mineral depth of the pork tartar contrasts with a shatteringly crisp lentil wafer and the piquant heat of mustard-tabasco cream. Aromas of wood-smoke and truffled earth emanate from the potato ravioli, which are bathed in a velvety carbonara and finished with sharp sheep’s cheese. The culinary journey concludes with a nostalgic exploration of Palencia’s sweets, notably a creamy rice pudding. Each plate reflects a commitment to local provenance, elevated through meticulous fermentation.