With their new menu, Frenezy invites us to “dare to travel through different cuisines of the international scene without leaving the center of Alicante”. Thus now we are enjoying, in a gastronomic way, various parts of the world, while savouring the richness of the Spanish fresh ingredients coming from both the land and the sea.
The new menu at Frenezy will be launched soon, after several weeks’ work of testing and refining. You might already know some of the dishes, are they were presented throughout the last two months as the suggestion of the Chef and received plenty of the clients’ feedback. We take a glimpse of the delights that Frenezy prepared for the new season and, honestly judging from these few dishes, we cannot wait to see the full menu prepared for the summer that is almost here.
This menu is a recommendation from the restaurant’s team, and we start with their Tuna Tataki. At Frenezy they use Balfegó bluefin tuna, the best tuna we can find across Spain: the wild and red fish that can reach up to 3 metres in length and 600 kilos. The tuna tataki at Frenezy emphasise the delicate taste of the meat by combining it with a sweet and sour watermelon base, and an covering in a soft, quinoa and honey crust, the slightly seared outside of the pieces.
The main dish is a classic French recipe, a Sole Fish à la Meunière, with a great butter, parsley and lemon sauce. It comes accompanied by a delicate confit of mushrooms in mirin sauce and fine herbs, thus adding a slight fusion touch to the original recipe. And what better way to enjoy it than together with a 2016 Zoe Albariño, a high-quality, light-bodied white wine – and one of the top choices around Spain (and the world) to pair with exquisite fish and seafood dishes. Made from the Albariño grapes grown in the north-west of Spain, in Galicia, and also in the north of Portugal, this wine is loved for its citrus flavours. It is potent, fresh and with a well structured body, as Xavier Magny, manager and somelier at Frenezy, explains us, and comes as a subtle counterpoint for the fish.
The dessert is truly an unexpected surprise. Prepared at the table, Crêpes Suzette at Frenezy have all the classic charm of the fire spectacle, as well as the flamboyant taste that the Grand Marnier lends to the caramelized sugar and butter generously covering the crêpes, while the citric touch of orange juice balances everything perfectly.
Meet the Frenezy Team
Frenezy Chef Alejandro Cruz Same was trained by Michelin-starred Patrick Dwyer, former chef of the venue. Restaurant managing and cuisine are a family thing, for Alejandro, and it’s no wonder that his passion for international cuisine already made him travel from native Cuba up to the Valencian area of Spain.
While enjoying his creations, it is Xavier Magny, of French origin, manager and somelier at Frenezy restaurant, that will be your host for the dinner. Xavier started his career in the industry at only 16, and then trained with the Hospitality School in Paris and worked in the United States before coming to Spain where, after having worked in Murcia and Valencia, is now based in Alicante.
For more information, contact Frenezy through their webpage.