ABV Mediterranean


TEL 1:+886-2-8771-8114
TEL 2:+886-2-8771-8028
ADD:No. 39, Ln. 260, Guangfu S. Rd., Da’an Dist., Taipei City 106, Taiwan (R.O.C.)
Opening Hours:Mon~Sun PM12:00~AM1:30
MRT:S.Y.S. Memorial Hall Exit 2
FB:ABV Mediterranean

ABV Mediterranean


TEL 1:+886-2-8771-8114
TEL 2:+886-2-8771-8028
ADD:No. 39, Ln. 260, Guangfu S. Rd., Da’an Dist., Taipei City 106, Taiwan (R.O.C.)
Opening Hours:Mon~Sun PM12:00~AM1:30
MRT:S.Y.S. Memorial Hall Exit 2
FB:ABV Mediterranean

Bussiness Lunch

Tomato Chickpea Calzone Brunch

Calzone is an oven-baked pizza folded into a half-moon shape that originated in Naples in the 18th century. A typical calzone is filled with Italian sausage, ham or vegetables, ricotta, and parmesan or pecorino cheese.

The ABV version of the calzone is a flavorful and satisfying dish that will also delight vegetarians, the main ingredient of the calzone is the chickpeas, tomato, and curry filling, and the curry part of the dish is seasoned with cinnamon and cardamom.

Creamy Garlic Chicken with Thyme and Mushrooms Brunch

Chicken stew in France is a traditional French cuisine. When you ask each family whose stewed chicken is the best, you will say that the grandma’s version is the most punctual. In ABV, use the oil of chicken legs and bacon itself to fry the sweetness of mushrooms, add white wine to add the aroma of all the ingredients, and stir-fry with the cream to make the flavor more intense. This is ABV’s homemade butter chicken stew dish. This dish can be served with American coffee or black tea.

“Sujuk” Homemade Turkish Sausage with Pita and Hummus
Brunch

Sujuk is a spicy sausage popular in the Balkan Peninsula, the Middle East, and Central Asia. For this dish, the sausage is handmade by the chef adding green peppers making spiciness the protagonist of the dish. This dish is paired with ABV’s special cucumber yogurt sauce (Tzatziki), which is unique and delicate carrying a freshness that not only balances the fattiness of the sausage but also adds a well-deserved rest to the palate, making the dish very easy to eat over and over. This dish can be served with American coffee or black tea.

Couscous Brunch

Couscous, one of the staples of the Moors and Berbers in North Africa. The appearance of this is like rice but is made of duran wheat flour, the raw material of spaghetti. In recent years, Couscous from North Africa has been voted as the third most popular dish in France since it is quite versatile and it can be used in different trends. As a drink, you can select either Americano Coffee or Black tea.

SHASHOUKA Brunch

Shakshouka is a national dish in the middle east. It uses a variety of spices like red and yellow bell peppers, tomatoes, egg, and cheese. It comes with bread, hummus, and french fries as side dishes. We recommend to open the pita bread that comes with this dish and add both hummus and Shakshouka. It comes accompanied with either Americano Coffee or black tea.

Baked Beans & Chorizo Meatballs Brunch

Classic European baked beans are served with ABV’s special made chorizo meatballs. Both the aroma and taste compliment each other perfectly. It comes accompanied with Caesar Salad, French fries, and scrambled eggs. As a drink, you can select either Americano Coffee or Black tea.

ABV Classic Brunch

Classics don’t change at all in the mind of most people. Bratwurst, Bavarian Weisswurst, pan-fried bacon, caesar salad, french fries, and a couple of fried eggs. As a drink, you can select either Americano Coffee or Black tea. With this, you can start your day full of vitality.

Kebab Skewers Brunch

Kebab skewers are one of the many popular street foods in the Middle East. ABV’s brunch offers either pork or chicken options. This brunch comes with two types of sauces to put on grilled meat, Pita bread, french fries, Caesar salad, and a choice of scrambled eggs or fried eggs. As a drink, you can select either Americano Coffee or Black tea.

Tortilla Espanola

An authentic Spanish dish from commoners. Raw eggs but mixed are covered with thin-sliced potatoes, and each bite you take will show both eggs and potatoes flavors. Accompanied with Aioli sauce making the whole dish quite delicious. This set comes with Caesar salad, bacon, and french fries.As a drink, you can select either Americano Coffee or Black tea.

Salad & Soup

Salade Niçoise

Salade Niçoise is a salad that originated in the city of Nice, France. Traditionally made with beefsteak tomatoes, hard-boiled eggs, black olives, anchovies, and tuna, and then drizzled with olive oil or vinaigrette.

During the early 20th century the salad has become a worldwide hit and received a lot of praise from different chefs including Gordon Ramsay who said: “It must be the best summer salad.”

At ABV this salad is prepared with beefsteak tomatoes, hard-boiled eggs, black olives, anchovies, tuna, and seasonal vegetables that have crunchiness; you are welcome to enjoy such an amazing salad.

Steak Salad with Nuts

Chicken stock used as a base for this mushroom chowder will give you a rich milky and mushroom flavor and aroma. The word chowder comes from the french chaudière, which has the meaning of “pot”

Fig and Chorizo Salad with Sherry Vinegar

Italian figs are harvested twice a year, in early summer and early fall. When the fig season comes, you can taste a variety of delicious fig dishes on the table, which can be eaten directly as a fruit or as an appetizer. ABV uses figs, sherry vinegar, feta cheese and honey to make the overall flavor very balanced. Sprinkle with Spanish salami to make the flavor more obvious. Because of the feta cheese, all the flavors are kept in the mouth.

Southwest Caesar Salad

The special characteristic of the Southwest Caesar Salad is the dough bowl that the salad is served in. When it is time to enjoy this salad, you can pick to either break the dough bowl and mix it with the salad or paired it with beer. It is less known that the Caesar salad dressing was invented by the Italian chef Caesar Cardini in 1924 in Mexico.

Cream of broccoli soup

This dish is named after the Comtesse du Barry (Comtesse du Barry), the mistress of King Louis XV of France. It is said that Mrs. Dubali is very fond of white cauliflower. This French white cauliflower soup is named after her and has become one of the classic French soups. The onion, potato and cauliflower are simmered and simmered together to form a puree. The roasted cashews are sprinkled with the roasted cashews. The flavor is stronger and more grainy than the usual soup.

“Brodet” Croatian Seafood Stew

This is a traditional dish in Western Croatia. It uses mostly fish, and a big variety of seafood is usually used, this way this dish gets more depth and rich flavors. In this dish, fish is the only ingredient that won’t change, but the more wealthy the person is, the more richness and variety you will see in this dish. In some rural areas, some local ingredients will be added, such as particular options like catfish and even frog, but obviously, this is something that we will not do at ABV.

Mushroom Chowder

Chicken stock used as a base for this mushroom chowder will give you a rich milky and mushroom flavor and aroma. The word chowder comes from the french chaudière, which has the meaning of “pot”

Cold Tapas

Cold Assorted Platter

A classic Mediterranean cold assorted platter that will satisfy your cravings. It includesBrie cheese, blue cheese, hummus, Spanish Chorizo, Parma Ham, and smoked salmon.

Pulpo a la gallega

Octopus cooked and then cut into small pieces is combined with potatoes cut also in small pieces, then it is sprinkled with sea salt, lemon juice, and smoked bell pepper A famous appetizer in the Galician region, northeast of Spain.

Hummus served w/Pita

The hummus origins can be traced back to Egypt and The Levant, and later spread around throughout Western Asia, North Africa, and the Balkans. Aside from chickpeas, sesame sauce, olive oil, lemon juice, and garlic is used. Finally, it is paired withPita bread.

Greek Tzatizki served w/Pita

Tzatziki (Yoghurt and cucumber sauce), is most often paired with Pita bread or as a sauce for grilled meats. For the Tzatzikiki, goat yogurt is used, combined with chopped cucumber, white wine vinegar, and a variety of spices. The mouthfeel is refreshing and light. It is quite popular with ladies.

Parma Ham Platter

Parma Ham naming comes from Prosciutto. It uses the leg part of the pig to be made, the first thing that is done is washing the leg and secondly is salted until dry.

Chorizo Pepperoni

Classic Pepperoni is used and Spanish chorizo is also added, paired with black olives, and tomato sauce. A classic flavor that doesn’t need to be described any more.

Smoked Salmon Platter

As long as the salmon is pickled or smoked, the rich and plump fat will add a bit of refreshing. The smoked salmon cold cut is a famous appetizer, paired with mixed nuts, it is an appetizer that goes well with beer.

Pizza

“Prosciutto rucola” Arugula pizza

This pizza is simplicity at its best, with Arugula that is easy to obtain in Europe and also usually served in a salad or eaten raw, while Parma ham, an Italian classic, is dry-cured and usually served raw in thin slices. In pizza you see these two ingredients collide giving birth to the Prosciutto Rucola pizza.

The bitterness and freshness of the Arugula, the saltiness and fattiness of the Parma ham, and the pizza crust are the main ingredients of this delicacy, make sure that the Arugula is put on the pizza after it is baked since this is the secret for this delicious pizza.

Four Cheese Pizza

The literal meaning of pizza is “a pie baked with a mixture of different ingredients, tomatoes and cheese.” The place of origin is Naples, Italy. ABV will specially mix the four kinds of cheeses such as cheddar cheese and mozzarella cheese. The four cheese flavors are strung together with honey. After baking in the oven, the flavors of cheese and honey are more combined. The acidity of the tomato neutralizes the sweetness of the cheese and honey, and it tastes dense and silky.

Seafood Pizza alla Puttanesca

The Puttanesca sauce was rarely seen around 5 or 6 years ago, but nowadays it has started to become a common sight in the streets of Taipei. A tomato sauce base is combined with anchovies, capers, black olives, dried chilies, and oregano. A sauce in which its umami and sourness are skillfully balanced. At Abv we take the Puttanesca sauce as a sauce base for a seafood pizza that has squid and fresh shrimps, giving you a new perception of flavors.

Chicken & Mushroom Pizza

A clever mix of tender chicken leg, mushroom, and olive oil with garlic. Do not look down this pizza for its simple colors, this pizza is the number 1 at ABV.

Magherita Pizza

The most classic Italian pizza flavors, tomato red sauce, sliced tomatoes, basil, maszurella, olive oil, simple but the most delicious.

“Lahmacun” Turkish Pizza (Pork)

Lahmacun is a dish that comes from southeast Turkey which is quite similar to pizza. This is quite common in the fertile crescent regions(Palestine, Lebanon, Syria, Jordan, Iran, etc.). In this case the pizza crust is topped with ground pork, cumin, and minced garlic, then it is baked altogether. When you bite this pizza you will feel as you are transported inside the mysterious western part of Asia. You will wish you can taste this dish forever.

Slavonska Pizza

Close to Italy, and historically ruled by the Republic of Venice, the Croatian cuisine is heavily influenced by Italian cuisine, so it is easy to enjoy a Croatian pizza that can meet the Italian high standards. The Slavonska Pizza flavor is quite popular in Croatia, the most common ingredients used in this flavor are chili, fried eggs, sausage, ham, and ground meat.

Chorizo Pepperoni Pizza

Classic Pepperoni with Spanish chorizo is paired with black olives and tomato sauce base. A classic flavor that does not require any introduction.

Mushroom with Truffle

The simple combination of mushrooms, asparagus, and truffles gives people that don’t eat meat another option.

Fried Dish

Deep-fried broccoli

Deep-fried broccoli is a classic dish in European restaurants since frying the cauliflower brings out the freshness and sweetness of the vegetable, and after adding the garlicky Aioli you will not be able to stop after taking the first bite.

Deep Fried Chicken Wings with Spicy Butter Sauce

Using the popular cooking technique in today’s food industry, the Cajun cuisine techniques impart a woody aroma and flavor to fried chicken wings. For this dish, American buffalo chicken wing sauce is added making it ABV’s signature dish, these fried chicken wings have become the number 1 in popularity!

Fried Calamari with Squid lnk

Fried calamari rings are an appetizer in the Mediterranean. The calamari is coated in flour and squid ink this is then fried until crispy, this will show the freshness of the squid. Paired with craft beer guarantees you that you won’t stop eating them.

“Bacalhau” Portuguese Cod & Potato Croquette

Due to catholicism, especially during Fridays of lent because of the need to avoid certain meats, Bacalhau has become an essential dish for the Portuguese cuisine. The meaning of “Bacalhau” is dried and salted cod. For this cod, mashed potatoes and raw eggs are used to cover the cod and then fried until gold in color, this makes the dish soft with a nice springy texture, also it comes accompanied with black olives.

Hot Tapas

“Arancini” Italian fried rice balls

Arancini is one of the delicacies of Sicily, Italy, which is spiced rice kneaded into balls, coated with breadcrumbs, and then deep-fried. In Sicily, the most common type of arancini served in restaurants, cafés, or bars is accompanied by a marinara sauce, a classic Italian red sauce, and filled with rice, mozzarella cheese, or other types of cheese.
ABV prepares and eats them in the classic and traditional way by wrapping spiced rice with bacon and Mozzarella cheese, then coating it in breadcrumbs and frying it, and serving it with the classic Italian red sauce.

 

“Dolma” Turkish rice dumplings

The word dolma comes from the Turkish “to stuff something” so this dish is related to dishes where something is stuffed like peppers or tomatoes stuffed with meat. The people who lived in the Ottoman Empire used the local grape leaves to make this dish. The dish has another straightforward name in Turkish, sarma, which means “to wrap”, so dolma and sarma are very similar, therefore, the name of this dish can also be called Sarma.

Dolma is simply grape leaves stuffed with spiced rice and then cooked in olive oil, which then is served cold. If meat is added to the spiced rice then it is usually served hot with yogurt and spices such as oregano and paprika.

ABV serves the meat version which is hot and uses minced pork seasoned with red pepper cumin, and rice spiced with mint and cilantro and then wrapped in grape leaves, then cooked and served with tomato red sauce and sour cream creating the traditional Sarma.

 

“Tarte de Bacalhau” Portuguese style Cod, Cheese, and Potato Pie

Bacalhau is the Portuguese word for codfish. In the culinary context, it is referred to as a dried and salted codfish. In Portugal, depending on the region and tradition, you can find many recipes that use bacalhau. It is even said that there are over 365 ways to prepare bacalhau, one for each day of the year but no matter if the number is precise or not, bacalhau is definitely a ubiquitous ingredient in Portuguese cuisine.

ABV found inspiration in the French cuisine making a savory tart using salted cod, mashed potatoes, and smoked salmon, so ABV welcomes you to try this surprising but delicious dish.

 

“Carne de Porco a Alentejana” Portuguese Sateed Calm and Pork

Who in this world has thought about putting oysters and pork together? Well, this is a classic Portuguese dish that comes from the Alentejo region in Portugal. For this dish pork picnic shoulder and fresh oysters are used. Thick slices of pork are used but this is not only for the dish textures, when combined with the oysters the dish will dazzle you with both the flavors from the sea and the land altogether. Finally to make the whole dish really Portuguese, bread is required, so please do not waste the sauce from the dish and use the bread to soak all those marvelous flavors that are left in this dish.

 

“Sujuk” Homemade Turkish Sausage with Pita and Hummus

Sujuk is a spicy sausage popular in the Balkan Peninsula, the Middle East, and Central Asia. For this dish, the sausage is handmade by the chef adding green peppers making spiciness the protagonist of the dish. This dish is paired with ABV’s special cucumber yogurt sauce (Tzatziki), which is unique and delicate carrying a freshness that not only balances the fattiness of the sausage but also adds a well-deserved rest to the palate, making the dish very easy to eat over and over.

Garlic Butter Mussels

One of the cores in the western cooking is the combination of butter and garlic; it doesn’t matter if it is beef, pork or chicken. When the dish is being cooked and after any color is added, butter, garlic and herbs are added, and afterwards a thick garlic butter is poured to make the dish even more decadent. This time ABV presents this dish with a large amount of mussels giving you a delicacy from the Southern part of Europe to you.

 

Chorizo Meatball with Hot Tomato

One of the appetizers that are strong in flavor, we use fresh ground pork and Spanish chorizo. The advantage of the combination of both flavors is that you end with a meatball full of flavor, also is accompanied with Pita bread, and can be paired amazingly with a strong beer style.

Spicy Shrimp with Anchovy

ABV uses an Italian cooking method to improve this classical Spanish Tapa. Aside from using the traditional ingredients of garlic, chili peppers, and olive oil, we use anchovies at the end of the cooking, this way we can pull out the sweetness and umami of the shrimp making it even more delicious.

Balsamic Sautéed Mushrooms and Shrimps

The balsamic vinegar is brewed from black currants, with a graceful and luxurious vanilla aroma, and the taste is elegant with a touch of acetic acid. The long history of balsamic vinegar has long been deeply rooted in the life of the Roman people. Nowadays, balsamic vinegar is a must-have seasoning for every household; ABV uses springy shrimp and mushrooms, stir-fried with honey and peppers, to amplify the deliciousness of mushrooms and shrimps to the extreme, and have a unique flavor..

“Spanakopita” Greek Spinach Pie

Spinach pie is a traditional Greek savory pastry with spinach and goat cheese as the filling. The phyllo (very thin unleavened dough) comes from a nomadic tribe during the Byzantine era and the shape of the pastry is like a “box”. The cheeses that are used are feta and parmesan which is good for satisfying all the cheese lovers out there.

 

Crab Dip served with Pita

ABV has created one of the most popular dishes at their store, strong fragrant cheese, and crab meat is used as the sauce base, also this dish is accompanied with pita bread, that will satisfy you with its richness and hotness.

Sautéed Mushrooms with Sherry

The source for the sautéed mushroom dish is the capital of Spain, Madrid. This dish is easily found in any bar in Spain. The most special characteristic of this dish is the aroma of Sherry that can be perceived by it. It doesn’t matter how you eat this dish, whether by itself as an appetizer or using it as a sauce to put on the bread, in any form is delicious.

Mixed Seafood alla Puttanesca

The Puttanesca sauce originated in the south of Italy, Napoli. In this dish, “Puttanesca” refers to the famous dish sauce from “Spaghetti Alla Puttanesca”, also the word “Puttanesca” in Italian means prostitute.

Shakshouka with Pita

Shakshouka is a traditional Jewish dish that originated in the North African country of Libya that later spread throughout West Asia and the Arab world. For this dish tomatoes are stewed and then bell pepper, onion, and parsley are added. Paired with Pita bread to eat this dish.

Stew & Grilled

“Filetto di branzino con olive e pomodorini” Italian Style Sea Bass with Black Olive and Tomato Sauce

This dish has an Italian backbone with inspiration from French cuisine. French cuisine originated in the 14th century, then in the early 17th century under the influence of Louis XIV’s Baroque court, it actively learned from the cuisine of other European countries, with many references to Italian cuisine. With time the French cuisine created a unique cooking method which is to use sauces to enhance the flavor of the dish itself and not to cover the flavors of the dish, and to do that it needs to use the perfect ratio between the sauce and the ingredients in the dish.

At ABV this dish starts by roasting in the oven seabass with the skin covered in a black olive sauce then is accompanied with a creamy Italian red sauce made from red bell peppers and nuts, and finally garnished with dried tomatoes, black olives, and potatoes. When you combine all the ingredients altogether you will notice how layers of flavors appear giving you a delicious and rich flavor.

Smoked Salmon & Cream Cheese Pie

This dish is inspired by the Wellington steak which is another dish that uses puff pastry to cover a type of protein. With this dish, the chef at ABV uses smoked salmon to wrap a thick dollop of cream cheese and then uses mushrooms that were sautéed until soft and tender to cover the salmon, then to finish the wrapping part of this dish puff pastry wraps up the mushroom, salmon, and cream cheese.

After the pastry puff is filled with its ingredients it is baked in the oven until golden brown making such a creative dish. The smoothness of the cream cheese perfectly combines all the ingredients with the crunchiness and puffiness of the puff pastry making such a marvelous dish.

“ Ciorba de Burta” Romanian Style Tripe Stew

The first thing to understand about Romania’s famous traditional cuisine is that the word “Ciorba” is used in all Romanian restaurants to refer to “sour soups” made with a variety of vegetables and meat. After the ABV chef carefully and delicately prepares the tripe, the tripe is stir-fried with onions and stewed with carrots and radishes for at least 3 hours before serving. When the dish is served you can drizzle with fresh lemon juice over the tripe in this Romanian stew.

“Schweinshaxe” German Roast Pig Knuckle with Sauerkraut

(For a limited time) The famously known German roasted pig knuckle is braised to perfection and then grilled until crispy and this dish uses the front pig’s trotter. The texture of the pig knuckles almost melt-in-your-mouth while the fat becomes a delicious gravy and the skin on the outside gets a crispy texture giving multi-layered deliciousness of the pig trotter. It comes with delicious homemade sauerkraut giving the whole dish a delicious and satisfying experience while having a fascinating taste!

“Choucroute Garnie” Alsatian Braised Meats and Sausages

Choucroute Garnie is a traditional dish of the Alsace region of France. Choucroute means “cabbage that has been pickled”. Alsace was ruled by Germany and over time Alsace regional dishes received influence from Germany during this ruling period. This dish is a stew that has multiple types of meat and in this specific version has veal sausage, Spanish sausage, and other types of meat also you can taste soft potato chunks while the sourness of the sauerkraut creates a warm, highly layered dish.

“Lemonato” Greek Beef Stew with Lemon Juice

Greek-style beef stew is a traditional and classic Greek dish. This dish is one of the protagonists on the table, especially during the holidays when the whole family is together. Using large beef chunks that are slow-cooked with root vegetables. Slow-cooking this stew not only tenderizes the beef but also retains the flavor of the meat chunks; it also infuses the sweetness of the vegetables into the gravy. Finished with a lemon dressing, it gives the whole stew a very Greek and charming taste.

Chicken Skewers with Dalmatian Caper Sauce

Capers often play a key role in many Mediterranean dishes. In the western region of Croatia, Dalmatia, a sauce made with butter and capers, is used as a sauce to roast chicken or as to accompany the dish. At the ABV Mediterranean store, the roasted chicken skewers dish has been modified, the usage of fragrant and tender chicken in a skewer uses a caper sauce that ends with a combination of flavors that will make a person eating this dish not able to stop.

Beef Kebab Skewers

The Kebab skewers origin comes from Persia, the word Kebab also refers to a variety of grilled meats. At ABV we offer three different meat options, pork, beef, and chicken. The skewers are accompanied with two different sauces for grilled meat. This dish will satisfy all the meat lovers out there.

Pork Kebab Skewers

The Kebab skewers origin comes from Persia, the word Kebab also refers to a variety of grilled meats. At ABV we offer three different meat options, pork, beef, and chicken. The skewers are accompanied with two different sauces for grilled meat. This dish will satisfy all the meat lovers out there.

Grilled Steak with Bagna Cauda & Truffle Sauce

This dish uses two Italian representatives in terms of sauces accompanying a grilled steak. One of the sauces uses anchovies and butter as a hot dip, the other sauce uses mushrooms and truffles. Both sauces will bring out the freshness and the sweetness of the steak.

Gnocchi / Ravioli / Pie

“Islak Burger” Istanbul style wet burger

When you go to Istanbul, Turkey, and taste the local Islak burger, you will find that this is a different kind of culinary journey of the burger. The Islak burger is a burger variant that is wet thus also known as a wet burger.

In Istanbul stores that sell Islak burgers put the buns in a “steamer” box and steam them and then a special tomato sauce is put on top of the burger just when the meal is out to be served. When you take a bite of the burger you will notice the beef meat and its juiciness plus the sauce and the wetness of the burger, so this combination will teleport you to the streets of Istanbul while having a burger Turkish style.

Tomato Chickpea Calzone

Calzone is an oven-baked pizza folded into a half-moon shape that originated in Naples in the 18th century. A typical calzone is filled with Italian sausage, ham or vegetables, ricotta, and parmesan or pecorino cheese.

The ABV version of the calzone is a flavorful and satisfying dish that will also delight vegetarians, the main ingredient of the calzone is the chickpeas, tomato, and curry filling, and the curry part of the dish is seasoned with cinnamon and cardamom.

Prawn Gnocchi in Shrimp Sauce

ABV makes its gnocchi, which is a traditional Italian pasta. As with traditional Italian pasta, the sauce is the soul of the dish, so for this dish, ABV uses a large number of prawn heads in the broth which is then reduced on a slow fire to make a sauce rich in prawn flavors which are then used to cover the gnocchi. Smooth, rich, and creamy gnocchi is covered in prawn sauce which is then accompanied with fresh prawns. The dish will come to you with all the essence of prawns!

Fried Handmade Ravioli alla Bolognese

Aside from being stir-fried, Ravioli are also suitable for deep-frying. The outer layer of the ravioli becomes crispy while wrapping mushrooms and cheese. The finishing touch of this dish is adding on top a customized but carefully prepared Bolognese sauce, adding extra layers in this dish.

Mushroom Cheese Ravioli with Cream Sauce

Ravioli appeared as early as the 14th century in Venice, Italy. Nowadays ravioli have become a popular Italian dish in both Europe and America. The traditional way to cook this dish is the same as cooking Italian Pasta, also it pairs really well with a Mushroom with cream sauce.

Couscous

Couscous in Urchin Sauce with Poached Egg

Couscous is an ingredient from the Berber people in the Maghreb region, made from durum wheat flour, an ingredient of dry pasta, and similar to millet in shape and color. In Italy it is a common ingredient in the western Sicilian province of Trapani, where you can find a couscous dish recognized as a traditional dish by the local government.

The ABV version of this dish is inspired by the Italian way of eating, using fresh shrimp and cuttlefish, and also mixing the richness of a sauce that uses sea urchin, this combination has a golden ratio giving the couscous a fresh Umami taste making the dish even better. To make the dish better a poached egg is added using half-cooked yolk flowing over the couscous giving the dish an explosion of flavors, textures, and taste.

Moroccan Style Roasted Chicken with Couscous

The transliteration for North African millet is Couscous. A staple food for the North African Moors and the Berbers, and although it looks like rice,but it’s made from duran wheat flour, the raw material of spaghetti. One of the most common combinations with Couscous is using roasted spiced chicken; for this preparation, the chicken breast is slow-roasted until it is soft, tender, and absolutely not dry; the chicken is then complemented with Couscous which presents the classic flavors of North Africa.

TORTILLA ESPAÑOLA

Classic Tortilla

One of the national dishes in Spain, whether eaten as brunch or as an afternoon tea dish, it is all suitable. Sliced potatoes are soaked in oil and then put in raw egg, then oregano and other spices are added, definitely, the perfect combination between egg and potatoes, also the best sauce to pair this omelet is the Aioli sauce.

Minced Chorizo Tortilla

Aside from the basic ingredients used in the classic Tortilla, potatoes, salt, and egg, the Spanish Tortilla can be taken as a painting canvas for creativity by adding new ingredients to it. In this version of the Spanish Tortilla, Minced Spanish Chorizo is used, giving the classic Tortilla a new additional flavor.

Mushroom with Truffle Tortilla

This tortilla’s most eye-catching part is the imported Italian truffle sauce that is put on top of the tortilla. Before cutting the tortilla, we recommend to spread the truffles, and after you cut it you will be able to see slices of potatoes and mushrooms. This is definitely the most popular tortilla.

PAELLA ESPAÑOLA

“Côte De Porc Sauce Bourguignon“ Bourguignon Style Pork Chop Paella

The word Bourguignon (pronounced as “bore-ghee-yone”) refers to a dish using the cuisine from Burgundy, France, also it is another term for a type of thick, rich, and brown sauce.
The region of Burgundy is one of the most important wine-producing regions in France thus making red wine an important ingredient in the local cuisine of the farmers in the area.

This dish has two big components, the first component is made with a variety of vegetables and red wine simmering boneless pork ribs for a long period of time, and the second component is Spanish smoked paprika as the basis for the Spanish Paella. The dish is garnished with yogurt which makes this dish already packed with flavor even better.

Black with Grilled Squid Paella

This tortilla’s most eye-catching part is the imported Italian truffle sauce that is put on top of the tortilla. Before cutting the tortilla, we recommend to spread the truffles, and after you cut it you will be able to see slices of potatoes and mushrooms. This is definitely the most popular tortilla

Classic Seafood Paella

The most classic preparation of the Seafood Paella uses seafood stock, mussels, Asian tiger shrimp, squid, and clams. Although we know this dish as Spanish Paella, in reality, we are talking about Paella Valenciana which is a dish from Valencia, Spain.

Paella with Chorizo & Meatball

The ABV’s Chorizo & Meatball paella has been upgraded. Aside from using our secret recipe for the meatball, using fresh ground pork, and Spanish chorizo to make the meatballs. This time for this dish we use Spanish and European sausages to make the chorizo and meatball even more obvious. For meat lovers is a dish that cannot be missed.

Mushroom with Truffle Paella

This mushroom with truffle paella combines the flavors from the Italian risotto with the preparation of the Spanish Paella. It is different compared to the heavy flavors from the Paella, also a vegetarian dish giving everyone a different option to try.

Dessert

Class Spanish Churros

Churros are a strip of dough that is fried, and the origin of the churro is from Spain but you can find it across Latin America, France, Portugal, North America, the Caribbeans, and multiple Hispanic countries. After the churros are fried, sugar and cinnamon are sprinkled on top, and then it is accompanied with spicy chocolate sauce, this way you can add a different feeling to your taste buds.

Chocolate Brownie served with Ice Cream

Brownie was a beautiful mistake made by a pastry chef. This chef forgot to add baking powder to one dish making it dense and with a thick mouthfeel. Combining the strong aroma of chocolate and vanilla ice cream will create an eternal loop of flavors and aromas.

Croatian Pudding Cake

Inspired by the traditional Croatian Kremsnite cake, biscuits and dense fillings are stacked to create a unique crunchy and soft taste. Every bite can feel the rich aroma of caramel pudding and milk.

French Lemon Cream Tart

The lemon tower is a creation with a long history. It is commonly said in France that it began to be popular in the southern French city of Menton. The Lemon Festival is held every February and February, full of large installations made of lemons. There are floats made of lemons and flowers, and a fruit float parade is held. ABV’s newly launched dessert has a perfect balance of sweet and sour whipped cream and lemon juice, coupled with a perfectly baked pie crust, this is a classic French dessert!