Eight restaurants in the Val d’Aran participate from Monday 14 until March 20 in the Caviar Week 2016, during which they develop exquisite menus featuring this gastronomic jewel of the Pyrenees. Aranés caviar Nacarii, which has been recognized by chefs and gourmets for its authentic flavour, freshness, purity and transparency, is included within the Val d’Aran Brand Guarantee.
Restaurants Bòrda Lobató, Casa Pau, Era Coquèla, Era Mòla, Es Arraïtzes, Hotel Tuca, Pirineu Gourmet- Eth Cerèr der Urtau y Roc’n Cris
participate in this event which aims to “promote gastronomic tourism with products manufactured in the Val d’Aran” according to statements of the conselhera of Tourism and Economic Development Aranese, Ana Diaz.
In the menus you can taste from sturgeon cooked in all its forms to the purest caviar paired with champagne or vodka or brightening own delicious recipes. In addition, culinary experiences may be accompanied by other activities like visiting the factory to know the history and the process, taste caviar in the Vielha shop or dive into the waters of the spa Baronía de Les and know the treatments developed with caviar from the Val d’Aran.
From the cold, pure and crystalline waters of Garona thawing, Nacarii caviar, is made using traditional methods in the farm in the town of Les. The willingness of the company to avoid mass production to remain faithful to excellent quality has made the win several awards, including a place of honour in the VIP area of the contemporary art fair Frieze last October in London, a cultural platform by which it entered in “exclusive” in the UK.