The wedding menu of Tamara Falcó and Íñigo Onieva that has disappointed: what Eneko Antxa chose

As good lovers of gastronomy, Tamara Falco e Inigo Onieva They had the services of the five-star Michelin chef Eneko Atxa. However, despite the efforts of the couple to please their 400 guests, not all were satisfied.

As we have anticipated, the guests with whom this portal has been able to speak agree that they did not like “at all” the dinner served by Antxa, the prestigious Basque chef chosen by the couple to prepare the wedding banquet. The comments and opinions that reach us speak of “raw food”, even the one that was cooked, “undercooked, a disappointment”, they explain. “The appetizer was good, but dinner was a disaster,” they add.

There was also general discomfort due to the delay of more than almost an hour until the ceremony began. And it was all due to the fact that after taking the mobile phones from all the guests, a team of “security guards” then opened the handbags of the ladies and also passed metal detectors looking for a hidden mobile phone in their underwear. “A shame,” say our sources.

The menu chosen by the Marchioness and the businessman

Nearly fifty chefs were in charge of preparing the menu together with Eneko Atxa. means like The reason they collect that the bridal menu consisted of a total of 23 high-quality dishes. Before dinner, at the cocktail party, a lobster stem and flowers were served. Next, the guests tasted stations of rose nectar and aroma: textured asparagus and flower macaron: a “Lemon grass”; and another sea urchin station in textures, nori and caviar, nigiris, Bilbao sardines, txipi Pelayo, sake lobster and txakoli, tuna and piparras and red mullet, sagardoa and lime.

Already seated, the newlyweds as husband and wife tasted together with their guests a starter of Summer leaves and Shrimps and herb essences paired with an XF Sierra Cantabria Rosé 2022. It was followed by a game dish in tribute to the late Carlos Falcó, which He passed away in March 2020 due to Covid-19. This game dish was made up of roast pigeon, truffle, trembling mushrooms, Idiazábal gnocchi and wheat stew.

The wines from one of the marquis’ wineries sweetened the night. Íñigo also starred in a toast in his memory: “For him, please, raise the wine that he made with so much love on behalf of his daughters. We are at his house and with his wine, so for Don Carlos Falcó, for Tamara , for all of you, for Spain and for the King. Long live!” The menu ended with another tribute to the father of the bride: Chocolate and Olive “Marqués de Griñón”. The Zacapa 23 Espresso Martini cocktail closed the banquet to give way to the party and the open bar.