More than 150 gastronomic experiences
Tan A Gustito Tapas offers a Christmas and San Esteban menu full of the nuances of the gastronomies that characterize it. Chef and co-owner, David Hidalgo, once again displays elegance and style.
The kitchens of S’Era de Pula have been bustling with activity for weeks. The chefs Eduardo Gandía and Omar Lorca are immersed in the preparation of all kinds of homemade nougat with which to delight diners.
Ses Oliveres breathes the sea that is right in front of it and from which it feeds for many of its spectacular rice dishes. In addition, the chef, Nacho Amores, knows how to bring the flavour of the countryside to the table.
Chef Gerhard Schwaiger's elegance and know-how are reflected in the menus he has prepared for Christmas Eve and Christmas. The restaurant, decorated and under the command of Cristina Pérez, distills the magic of these dates with the dedication and dedication that characterizes it.
The Myotragus Menu and the Verd Menu are the two tasting options presented by Bens d'Avall for the new season. Benet Vicens, the third generation of the restaurant owners , says that some of its dishes are inspired by the trace that "the aromas from the time of Tiberius in Rome have left in our kitchen".
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.
