Bodega de Pintxos the newest and most exciting Spanish tapas experience in Canberra has launched a 10 course ‘Running of the Bulls’ Challenge.
Authenticity pronounces itself at Bodega de Pintxos, the large spacious dining area impeccably designed in traditional Spanish décor is just the start. The staff are sublimely dressed and we were greeted with a friendly Hola. All of this had transformed a cold Canberra evening into a warmth of Spanish tradition and excitement for the ‘San Fermin festival’ or ‘running of the Bulls’.
Before you know it the bulls are released. The first course is thinly sliced Jamón ibérico; a rare prosciutto from the hills of southern Spain. Beautiful in texture and perfectly seasoned, it sets a frantic start to this challenge – but not for long. The next course, a roasted baby bell pepper stuffed with mud crab, sweeps you away to the warm sun filled beaches of San Sebastian. However the incredible sensory experience has only just begun: up next is the amazing Croquetas with Serrano Jamon and Manchego Cheese. This literally translates as ‘ham from the mountains and cheese from a Spanish sheep’ and tastes out of this world
This amazingly authentic challenge was not only a dining delight but a lesson and experience of what it means to explore and discover the amazing Spanish culture. The next dish tips its hat toward the amazing lights and sands of Barcelona with a homemade spicy chorizo paella ball, grilled baby octopus and terracotta tossed salted cod fillet. The immense authentic flavours and incredible presentation for each and every dish was truly a taste sensation.
At this point, the placemat indicates you have passed the infamous Dead Man’s turn on the Pamplona course and are heading down a delicious home stretch. The king prawn cutlet on garlic and chilli pil pil, brought a delectable garlic chilli combination from the sauce that originates from Basque country. The freshest and juiciest chorizo with roasted garlic aioli was perfection in combination. With the finish line in sight and only a few dishes to go, the thrill of running with this amazing dining experience tantalises the senses for more.
The hurdle before the final turn is Conchinillo, a 12 hour roasted suckling pig meat cut, balsamic escabeche and crispy onion. This incredible blend of sweet balsamic with mouth-watering cut of the most delectable meat is divine. The most popular item on Bodega de Pintxos menu is designed to trip the most hardened of experienced runners and diners. Some may stumble but for thgos ethat forge on to the finish line are rewarded with a dose of Queso Manchego cheese, side croutes, nuts and an irresistibly sweet membrillo quince.
The effort that Joe and his team at Bodega de Pintxos go through to ensure that each and every flavour is the most authentic, natural and fresh they can find is beyond admiration. This is why the running of the bulls dining challenge and experience is like no other. Be sure to take on the challenge and make one of your cold dreary July evenings light up with the rolling hills, sun filled sands and culture that is Spain and San Fermin.
