Local, foraged, and always in season – taste the region with a special tasting menu experience at Hotelito’s new restaurant, Alba.
Seasonality is a theme we explore a lot at MUSA, as we are so influenced by the shifting landscape throughout the year - from arid and calm plains of golden winters to lush mountainsides of verdant, tropical summers, and the unique mannerisms of fall and spring in between - each environment provides an opportunity to be immersed in the land and all its offerings in each of its beautiful, climatic forms. It is therefore no surprise that our remote and secluded location in a region steeped in history and rich with fertile land, seas, and artisanal produce harvested by family-owned vendors, is the inspiration behind Alba, our new open air restaurant at Hotelito.
It is this very connection with the sensory kaleidoscope that is the ecological diversity of the MUSA property that is also behind the tasting concept of MUSA’s own Chef’s Table, a new dining experience curated and prepared upon request by our talented team of local chefs, and served at the counter overlooking the Hotelito’s stunning open-plan kitchen. Here, culinary expeditions are embarked upon like a performance conducted in nine course sittings, in the creation of one-night only menus that only employ ingredients that are available locally and seasonally. At any given time of year, the produce grown, picked, and harvested in our locale makes for a delightful, well-rounded tasting, with each dinner experience proudly featuring a combination of produce from our very own organic gardens, such as leafy greens, micro herbs, and tomato (to name a few), mariscos from the oceans just beyond our shores, and the best of what the locality has to offer, transformed into delicate, honest, and authentic plates brimming with delicious flavour.
“Happiness, joy, memories. The story we are trying to tell with each Chef’s Table is a combination of all these sensations so that in the future they can remember the experience. Since for me, the memories are to relive a moment lived.” — Rodrigo ‘Mole’ Serna
At Alba, the food and beverage talent at the helm are Rodrigo, Hugo, and Abraham; bright, emerging personalities truly excited by food and fueled by passion for Guerrero’s produce and flavour profiles. “To prepare for a Chef’s Table is to go to my local suppliers, explore the freshest products, go to the MUSA orchard and look for seasonal greens, ripe fruits, and tender vegetables, and then begin to combine them to find a balance of flavours as we assemble each of the dishes”, explains Rodrigo ‘Mole’ Serna, in an effort to tell a story of the origins of the product, fisherman, and farmers who cultivate the raw materials that reach the table. A quick trip to the nearby town La Barrita unfailingly yields oysters, clams, molluscs, and abalone. “We are in an abundant fishing area and we can emphasise the richness that the sea offers us.”
In expressing the hope for the outcome of each tasting dinner, Serna admits it is more than just about good cooking, great taste, and fine dining in an exceptional setting. It’s about the excitement of being immersed in the environment in which we are in, connecting with the landscape through each of the senses, and further tying it into memory as part of the MUSA experience. “Happiness, joy, memories. The story we are trying to tell with each Chef’s Table is a combination of all these sensations so that in the future they can remember the experience. Since for me, the memories are to relive a moment lived”, says Serna. Regardless of season, there are a myriad of sights, textures, tastes, and aromas presented in each dish that will make for a meal to remember.
MUSA’s Chef’s Table dining experiences are now available at Alba upon reservation only, for up to 8 guests. Enquire with the concierge to book your seat upon your next visit to MUSA.
Words by Tegan Noël
Video by Andy & Tegan Noël
Dishes created by Rodrigo ‘Mole’ Serna