More than 150 gastronomic experiences
“When someone comes to the restaurant and tastes the stuffed aubergines, they are surprised because it reminds them of those made by their mother or their grandmother,” says Javier Gutiérrez, the soul of this restaurant located, almost, in the avenues of Palma. "The secret is in the homemade fried tomato."
Fanny Fiolleau is French and David Hidalgo is from Ecuador. She runs the Tan A Gustito Tapas dining room, and he is the chef, and the combination of both is explosive. During the month of February they have traveled to their origins and have traveled to Peru and Ecuador to look at international gastronomy, inspired and fused with the native countries of both.
"Our specialties are our tapas and fresh market produce" says Manuel Caporale, chef and owner of Enoteca 1918. His cuisine, signature and expertly executed, is based on the season and the freshest ingredients that can be found. in the markets, especially Santa Catalina and Olivar.
Carbonic Maceration Tinto 2019, Carbonic Maceration Rosé 2019 and Carbonic Maceration White 2019 are three of Macià Batle's annual wines, all of them monovarietals and made one hundred percent with native grapes.
It has more than sixty years of history and boasts one of the best terraces facing the sea, with beautiful views of Bellver Castle and Es Baluard. Restaurant Pesquero, located on the pier of the Lonja, maintains that special marine character, accentuated by the image of the fishermen that extends the nets when returning from the work.
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.
