More than 150 gastronomic experiences
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.
Es Cantonet begins to smell like firewood and will soon light his fireplace. Mushrooms have invaded the kitchen and are very present during the months when they are the queens of gastronomy. Here they are prepared in many ways, but one of the most requested is with the fantastic fresh homemade pasta that the chef prepares.
In Spain we love gastronomic celebrations. If something characterizes our way of life, it is that any reason is good to gather around a table and enjoy good company and a long conversation.
Pep Sellés came to Ses Oliveres 33 years ago to play the piano, they offered him a part of the restaurant and he became a member. However, in a short time, he was left alone in charge of the business and had to take care of everything to get it done, despite not being a person from the guild.
The white truffle is the most valuable and known worldwide, due to the intense perfume it emanates and its delicate flavor. Golden yellow, smooth skin and brown pulp with white veins, even aphrodisiac properties are attributed to it.
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.
