More than 150 gastronomic experiences
Tradition says that San Martín de Tous did not want to be a bishop, so he hid from the conclave. A young goose betrayed him with his squawks and earned for his kind to be cooked as an offering on the day of the feast of the Saint.
The sophisticated and elegant restaurant on the lower floor of Hotel Saratoga, or the Blue Jazz Club, one of the best-known musical spots in Palma, are already decked out for the three main celebrations in December.
S’Era de Pula first opened 50 years ago. At first it was a gastronomic landmark: here they held gatherings and events with famous people. Over time, the restaurant has given way to the entire complex that surrounds it, and this has been completed with the gastronomy of S’Era de Pula.
The lively and sparkling image of the Saratoga Hotel at Christmas does not go unnoticed by anyone. A place where you can breathe home and that offers diners two spaces to celebrate their lunch and dinner: the elegant restaurant on the ground floor or the Blue Jazz Club, which also includes the possibility of having it exclusively.
Sa Creu Nova Petit Palais Art & Spa is a unique setting in the town of Campos in which to celebrate corporate dinners and lunches for the Christmas holidays.
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.
