What was on the menu in the NATO dinner at Madrid’s Palacio Real? Dishes and drinks

Spain’s king and queen on Tuesday offered NATO leaders and their companions a dinner consisting of a range of appetisers, a main course of hake in meunière sauce, and a dessert - all prepared by a prestigious Spanish chef. A night on which every detail was taken care of.

King Felipe and Queen Letizia hosted 58 guests at Madrid’s Palacio Real, including the presidents of the 30 states that make up NATO, as well as those of eight other countries that have been invited to the alliance’s summit, held in the Spanish capital on Wednesday and Thursday.

Appetiser

The Madrid chef Paco Roncero was in charge of the menu, which began with an assortment of 13 appetisers. The list of starters included spherical olives; red tuna brioche with old-style mustard; sea bass ceviche with tiger milk; picanha beef; lobster with olive oil and pink grapefruit; shrimp omelette; marinated sardine with romesco sauce; glazed beef taco; and smoked salmon.

The appetisers were rounded off by garlic prawn croquettes; toasted corn with guacamole; cod fritters; and gazpacho with basil oil.

Main course and dessert

The main course was hake with meunière sauce, tapioca and trout roe, while for dessert Roncero prepared coconut foam with a mint and passion fruit granita.

The menu was accompanied by red, white and sparkling wine, as well as water. Before dinner, the king and queen greeted the leaders and their spouses in the palace’s Throne Room, before posing for a group photo in the Hall of Halbardiers.

Who is Paco Roncero?

Paco Roncero, 53, knows how to handle himself in these situations. The winner of Spain’s National Gastronomy Award in 2006 and the holder of two Michelin stars, he was one of the chefs tasked with creating the menu for the king and queen’s wedding in 2004. A lavish meal in which a total of 84 chefs and 100 waiters fed the wedding guests, including the main members of the European royal families.