Béton Brut draws on its “back pocket” for its daily menu: Cinco Jotas croquettes, rice and Alicante wine
ALICANTE. A wardrobe staple consists of those basic pieces that never go out of style and save the day when you don't know what to wear.
"We do very well in the evenings, but we wanted to kick things off by announcing that we're now open at lunchtime," stated Sergio Hernando, manager of Béton Brut. The intention behind this new menu is to attract domestic customers, as the restaurant already caters "a lot" to international clientele: "Foreigners want the beach during the day and to go out and enjoy themselves at night, but our domestic customers are working. And we want to extend our daytime hours," he explained.
Four starters, a rice dish, and a dessert
The menu costs 36 euros, not including drinks. Hernando describes this price as "affordable," considering that the average check at Béton Brut is 60 euros. He also emphasizes the quality of the ingredients: "We're working with brands that help us promote the idea that there's fine dining, good products, at a good price," the manager insisted.
The menu begins with a plate of Cinco Jotas cured meats, accompanied by coca bread and grated tomato, followed by a salad of white prawns and chunks of potato. "It's one of our typical dishes," Hernando noted, referring to what he called a "staple."
You can't talk about typical Spanish starters without mentioning croquettes. In this case, two are served, crispy on the outside and creamy on the inside: one filled with Cinco Jotas ham, ash mayonnaise, and rosemary, and the other with white prawns. And, not forgetting the cured meats, a steak tartare of Cinco Jotas salchichón is presented on the table, with a slightly sweet and sour touch that makes it delicious.
The main course is a rice dish that will change weekly, but one of the options already available is made with Iberian pork shoulder (also Cinco Jotas brand), a variety of mushrooms, and green asparagus hidden among the grains. Although cooked by the restaurant's executive chef, Tomás Ledesma, the rice dishes bear the signature of Molino Roca, with Edu Torres at the helm.
The dessert menu is also subject to change, although the one currently circulating at Béton Brut is a homemade chocolate cream with berries that provide a citrusy contrast to the sweetness. It's recommended to pair it with a Fondillón from the Centenary Barrel Collection. And while drinks aren't included, the restaurant suggests wines from Alicante to accompany the meal, from the aforementioned winery and two others: Bodegas Volver and Bodegas Alejandro.
Menu available Monday to Friday, and the à la carte menu is still available.
"I think the important thing is that you leave with a good meal," the restaurant manager emphasized, announcing that the menu will be available Monday through Friday at lunchtime and "perhaps" will be extended to weekends as well. "But we do a lot of events, so we don't want to mix things up," he added.
This culinary option aims to "make you sit down and enjoy yourself," he summarized, emphasizing the importance of a "simple" concept that would appeal to "everyone" and allow for dishes to be adapted to intolerances, allergies, or dietary preferences. "We rely heavily on our established menu, on our winning formula," he explained, referring to playing it safe.
Furthermore, if a diner wants to eat at Béton Brut but doesn't want a set menu, the à la carte menu is still available. "The kitchen is here for whatever you need," Hernando assured.
