More than 150 gastronomic experiences
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La Bottega di Michele has been a benchmark in Italian cuisine for the years that the establishment has been in Palma.
"When people enter the restaurant they are surprised, because it is Mallorcan cuisine, but very much my own," explains Peter Toth, Mallorcan at heart, and of Hungarian origin.
Ca'n Aurelio is located on the peaceful Costa de Los Pinos, a restaurant with such a good reputation and pedigree that it has been on my "wish list" since its inauguration, back in 2016; and there it will continue, with more reason, after knowing it .
Aires de Japón takes care of its guests with excellent service and creations designed for the enjoyment of the most demanding.
Jaume Aguiló is the fourth generation of Can Jaume Artesans, mercat de l'Olivar, member of the Union of Users for twenty-five years, and president of Mercat for about a decade. All this time he has seen the market change and adapt. Now, like all its small merchants and craftsmen, he fears that the end of this iconic place will be near.
Café Med is totally dedicated to its product and a completely healthy and Mediterranean cuisine.
One more year, families around the world will gather around your table to celebrate Christmas, probably more digitized than ever. However, we can also travel with the palate and emotions from home; each culture, each country, each village has its own traditional dishes and its own customs for these dates. In the following lines, we propose an exciting and entertaining journey through the gastronomic-festive culture of the five continents to serve as inspiration to travel with the soul and the palate.
We share for the occasion the recipe for "Escaldums de Nadal", from Binissalem, collected from page 198 of the book by A. Tugores.
Month of family reunions, memories, nostalgia, love, physical or virtual reunions and also, this year more than ever, to relive emotions and feelings, why not, sitting around a table; It is certainly a very intimate table but where despite missing physical contact with loved ones, we will not stop sharing joys and souls with more strength and intensity if possible.
Chefs Esther and Nacho Manzano along with Sandra Manzano as maitre celebrate the opening of Asturias' perimeter closure welcoming the new summer season of their restaurant Casa Marcial, awarded two Michelin stars, three Repsol Suns and 50 Best Discovery.
“And we hope to make it to the century” says Jaume Aguiló, owner and one of the great meat experts in Mallorca...
Jaume Aguiló is the fourth generation of Can Jaume Artesans, mercat de l'Olivar, member of the Union of Users for twenty-five years, and president of Mercat for about a decade. All this time he has seen the market change and adapt. Now, like all its small merchants and craftsmen, he fears that the end of this iconic place will be near.
Rodrigo Vallejo is a young professional that we must include in the list of chefs who cook with a lot of foundation and contribute to make Mallorca a gastronomic paradise, not in vain, as he explains in the interview, his training has taken place together with several great of cookers.
By popular request, this month we will take a look at one of the most contradictory ingredients that exist regarding its quality and aphrodisiac quality: common in Spanish cuisine (and even distinctive of it on many occasions), garlic is a plant that has been as praised as it is vilified when it comes to favoring (or blocking) the passions of Venus ... and without all that glitters being gold, it is true that there are many who ponder its qualities in this and in other fields, with greater or less foundation.
Why not call the act of combining food and wine a conwinetion? Are we not a little tired of so much pairing, of so much culinary marriage, of so much wordiness and fatuousness?
The red shrimp is Mother Nature's spoiled child, this is the only way to explain that today it has not become extinct, after suffering overexploitation since the 1950s.
Located in the central and floral Palma promenade, RAMblaBAR is one of the culinary jewels with which Ramón Andreu, owner of the Tast group, delights patrons and occasional visitors.
We share for the occasion the recipe for "Escaldums de Nadal", from Binissalem, collected from page 198 of the book by A. Tugores.
The chef starts the recipe by advising to store the desired vegetables in the pantry or refrigerator, without cleaning, with roots and stems. If they had any dirt, remove it with a soft paper. This way they will be preserved for much longer.
