More than 150 gastronomic experiences
In the Daikiya restaurant, based on high-quality products, a very evocative menu with a clear Asian orientation is made, in which sushi stands out.
Colmado Hispania, located in Paseo Mallorca, in Ciutat, is becoming a cult restaurant for tapas lovers through a high quality product.
"The new terrace ordinance is detrimental to the safety and health of workers, for the citizen safety and well-being of the neighbors, for employment and the economy, and contrary to a dynamic and attractive city model for Palmesans and tourists," explains Alfonso Robledo, President of Restauración Mallorca CAEB.
Blanc de Blancs is one of the most anticipated wines of the Macià Batle wineries, for its originality and freshness, and for being also one of the most awards it has received at all levels. Awarded with the Gran Bacchus of Gold-Luis Hidalgo Award of 2018, the wineries present with the illusion and professionalism that characterizes them, the Blanc de Blancs 2019.
The Cap Andritxol Winery presented last December, just before the Constitution Bridge, its latest creation at the Restauración Mallorca facilities. The premium range red wine 1580 was unveiled before a cast of friends and professionals from the sector.
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.
