Mallorcan cuisine and wines from northern Italy came together on the night of October 26 at Forbes House. The Madrid-based club combined two of its most popular events – Chef’s Table and Wine Night – into a single evening, featuring the Ritma restaurant and Ca’ del Bosco wines from Lombardy as the stars of the gastronomic experience.
At the helm of Ritma is Marcos Servera, a chef who discovered his calling later in life and swapped a management career in the marketing industry for his true passion. After training at the Basque Culinary Centre and overcoming the initial setbacks of his entrepreneurial journey, he found in Fornalutx, at the foot of the Puig Major, the perfect setting to develop his own culinary concept: one that breaks with convention and is guided by the freedom to explore new flavors.
This philosophy translates into a style of cooking that the team describes as Atlantic-Mediterranean. The Balearic identity serves as a starting point, but the menu also incorporates Mexican and Galician influences, without seeking forced fusion. The sea, rice dishes, and local ingredients share the spotlight with dishes like tacos, aguachiles, and croquetas, on a menu that reflects Servera’s passion for travel.
The evening began with a tasting event organized by Wine Night and Chef’s Table, dedicated to Ritma and Ca’ del Bosco, one of the leading wineries of Franciacorta, a region in Lombardy known for its sparkling wines made using the traditional method. The tasting was paired with an elegant dinner that began with a yellowtail tiradito with prickly pear, paired with the Vintage Collection Dosage Zéro 2021. This was followed by a black pig croquette and a sea bream aguachile, before moving on to the Franciacorta Riserva Annamaria Clementi 2017. The sequence continued with beef tongue tacos, mussels, and bone marrow, a combination that reflects how Marcos Servera blends ingredients and traditions without losing sight of flavor.
The gastronomic journey continued with squid and octopus from Mallorca, paired with the Selva della Tesa 2009 and Selva della Tesa 2021 wines. Next, gyozas stuffed with carabiner shrimp and sobrasada once again bridged the gap between the Mediterranean ingredients and the international influences present in Ritma’s cuisine. The seafood rice provided the savory finale of the menu, accompanied by Maurizio Zanella 2003 and Maurizio Zanella 2021, two vintages that allowed diners to explore another facet of the Ca’ del Bosco range.
The dessert consisted of a chocolate mousse and a dessert listed on the menu as ‘Tocieillo Cielo‘. Beyond the succession of courses, the dinner centered on the dialogue between two regions and two ways of understanding the pleasures of the table. The distinctive character of Marcos Servera’s cuisine found a perfect counterpoint in the wines of Ca’ del Bosco, allowing diners to explore different textures, intensities, and nuances in an experience where haute cuisine and wine culture shared the spotlight, transcending their respective origins.
