The Art Walk is one of Cómpeta’s most joyful traditions. For three days, from September 12 to 14, 2025, our town transforms into a vibrant stage where streets, squares, and corners come alive with paintings, sculptures, live music, and handcrafted works of all kinds. Cómpeta becomes an open gallery, where creativity flows freely and art is felt in every corner.
At El Epicúreo, we believe the best way to celebrate art is through another language equally powerful: cuisine. If art enters through the eyes, food enters through all five senses—and when made with passion, it also tells stories, evokes emotions, and creates lasting memories.
This year, to join in the spirit of the Art Walk, we’ve prepared a special proposal that combines flavor, texture, color, and artisanal dedication. It’s not just about feeding the body—it’s about nourishing the soul.
A Bread to Savor with Your Eyes Closed
Our star creation for this event is an artisanal bread that embodies the essence of cuisine as art:
Creamy cheese, intense sun-dried tomatoes, rustic buckwheat, fresh basil, and crunchy walnuts.
This bread is a symphony of Mediterranean flavors, slowly baked so each ingredient can shine authentically. The crust is golden and slightly crisp; the interior, soft and aromatic. The walnuts add an earthy touch; the basil, freshness; the sun-dried tomatoes, depth; and the mozzarella ties everything together with a luscious texture. The aroma wafts out the door, filling the street like an irresistible invitation.
One neighbor has already threatened to move… into our kitchen. We don’t blame them.
Éclairs: Small Masterpieces
We also wanted to reinterpret a French pastry classic with an unexpected twist:
Savory éclairs filled with mascarpone, avocado, and salmon.
Creamy, fresh, and full of flavor, these éclairs are an experience in themselves. Each bite offers a delicate balance between soft and savory, light and intense. The mascarpone and avocado contrast beautifully with the character of the salmon, all encased in a light, golden pastry. A palette of textures and flavors that celebrates culinary creativity.
Eclairs de mascarpone, aguacate y salmón ahumado
Difficulty: Medium10
piezas alargadas45
minutes30
minutesEstos elegantes éclairs salados combinan la suavidad de la masa choux con un relleno cremoso de mascarpone aromatizado con romero y naranja, acompañado de finas láminas de aguacate y salmón ahumado. Una receta delicada y original, perfecta para aperitivos sofisticados o celebraciones especiales.
Ingredientes
- ingredientes para la pâte à choux
125 ml de agua
125 ml de leche
100 g de mantequilla
1 pizca de sal
150 g de harina tamizada
4 huevos
- Ingredientes de la crema de mascarpone
400 g de mascarpone o queso crema
5 ramitas de romero fresco
Jugo de 1 naranja
- Ingredientes de la guarnición
2 aguacates maduros
1 filete de salmón ahumado
Preparación
- Preparación del éclair
- Calentar el líquido
En una cacerola, poner el agua, la leche, la mantequilla y la sal.
Llevar a ebullición. - Incorporar la harina
Fuera del fuego, añadir de golpe la harina tamizada.
Volver a poner la cacerola a fuego bajo y secar la masa removiendo enérgicamente con una espátula durante 1 a 2 minutos.
La masa debe despegarse de las paredes y formar una bola. - Añadir los huevos
Dejar que la masa se enfríe ligeramente (2–3 minutos).
Incorporar los huevos uno a uno, mezclando bien después de cada adición, hasta obtener una masa lisa, suave y ligeramente brillante.
Debe ser firme para mantener la forma, pero lo suficientemente flexible como para poder trabajarla con una manga pastelera. - Formado
Precalentar el horno a 180 °C (calor estático preferiblemente).
Colocar la masa en una manga pastelera y formar pequeños montoncitos (para profiteroles) o bastoncitos (para éclairs) sobre una bandeja forrada con papel de horno. - Cocción
Hornear durante 25 a 30 minutos, hasta que estén bien inflados y dorados.
⚠️ No abrir la puerta del horno durante la cocción. - Enfriado
Dejar enfriar sobre una rejilla antes de rellenar. - Preparar el relleno
- Crema de mascarpone
Mezclar el mascarpone con el romero picado y el jugo de naranja.
Reservar en una manga pastelera. - Guarnición de aguacate y salmón
Cortar el aguacate y el salmón ahumado en láminas finas. - Montaje
- Abrir los éclairs con cuidado.
- Rellenar con la crema de mascarpone.
- Añadir láminas de aguacate y salmón ahumado.
- Tapar con la parte superior del éclair y servir.
Babas au Rhum: The Sweet Touch
To close the flavor journey, we present our babas au rhum: small, spongy cakes soaked in a rum-infused syrup and topped with whipped cream. Their light texture and intense aroma pay homage to the finest French patisserie.
Each baba is a bite of sweetness and character, the perfect way to end the gastronomic stroll with a smile.
Why Food at an Art Walk?
PoBecause “artisan” comes from “art.” Cooking, when done with love and attention to detail, is also a form of artistic expression.
We want our visitors not just to see art, but to taste it:
- Sight: the vibrant colors of the bread, the visual delicacy of the éclairs.
- Smell: the aromas of freshly baked bread, basil, toasted walnuts, and smoked salmon.
- Touch: the crust that breaks between your fingers, the creamy filling.
- Hearing: the crunch of bread as it’s broken, the murmur of the square.
- Taste: the unexpected harmony of each combination.
During these three days, our kitchen also becomes a gallery. Every bread and éclair has been created to share, enjoy, and remember. They are ephemeral pieces of edible art, waiting to be discovered by the curious, art lovers, and, of course, sweet-tooths.
Follow the Aroma, Come In, and Be Surprised
So as you stroll through the streets of Cómpeta, pause, take a deep breath, and follow the aroma. At El Epicúreo, we welcome you with open doors and ovens fired up. During the Art Walk, it’s not just about looking—it’s about tasting.
Come celebrate with us this encounter between art and cuisine. Here, art is served on a plate too.
