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Six by Nico restaurants announce new menu and it's perfect for summer

Published: May 14, 2019
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Inspired by Catalonian cuisine and devised after a visit to Barcelona, chef Nico will be cooking up a Spanish storm from 28th May until Sunday 7th July in Glasgow, Edinburgh and Belfast.

Catalonia has a long history of fine food created from its natural ingredients, and Catalan food tends to be simple, seasonal and unpretentious.

Fish and seafood dishes are a mainstay and its food culture is known worldwide for letting good quality ingredients do the talking.

Following a recent visit to Barcelona, Chef Nico Simeone and his team return from their Catalonian adventures to the kitchens at Six by Nico restaurants in Glasgow, Edinburgh and Belfast to share with diners their love for Catalonia - its culture and, of course, its cuisine.

Having strolled around the charming Gracia neighbourhood tasting delights such as Iberian ham, churros and meatballs to sampling fresh fish from the famous 'Mercado de La Boqueria' markets, Chef Nico will bring flavours of Catalonia to his kitchens with his latest menu concept.

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Catalonia's new six course tasting menu includes: Bombas - Jamon Bombas served with smoked chilli compote and aioli; Heirloom Tomato - Gilda olive puree, toasted grains, goats curd and tomato gazpacho; Paella with crisp mussels, tiger prawn, saffron and orange emulsion and for dessert, Creme Catalan- a sweet treat of almond arlette, orange creme fraiche and fennel pollen nougatine.

Chef Nico Simeone said: "Catalonia has a reputation for producing some of Spain's finest cuisine. The region produces a variety of fresh, high-quality seafood, meat, poultry, game, fruit and vegetables and on a recent trip, our team meet the proud people behind the food, heard some fascinating stories, and experienced age-old Catalonian traditions."

Diners can book now for the Catalonia menu, which is priced at £28 per person with the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £25 at each restaurant.

As ever, there is a vegetarian alternative available for every course, as well as Catalonia themed pre-dinner snacks.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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