More than 150 gastronomic experiences
La Paloma has been opening its doors for 26 years and has lived all kind of experiences. Now, at the peak of this area, after having made some changes in the decoration, this restaurant faces autumn with optimism and good behaviour.
The cuisine of Mhares Sea Club is very Mallorcan, Mediterranean and taking advantage of all that the market has to offer. This terrace hanging over the sea is designed for Mallorcan visitors. A place to enjoy the views, a quick dip if the weather still allows it, and the recipes that the kitchen team makes with elegance.
"Bocalto is a special restaurant... before I had the opportunity to run it, it had always caught my attention: its good atmosphere... when I was given the opportunity to rule it, we didn't doubt it". Francisco González has been the chef and owner of Bocalto since June, a place that radiates personality and character on all sides.
La Bóveda prepares for autumn with novelties and delicious dishes that Candela González, the dreamer and creator of this place, brought to Mallorca thirty years ago. This corner of the Lonja, a former horse forge, preserves the soul of three decades ago and its kitchen blends the aromas of food cooked over a low flame, as did the grandmothers.
When Edoardo Burroni arrived in Mallorca fourteen years ago, he had a "desire for fusion". But after observing the offer in Palma and seeing that he lacked an "Italian like those of Italy" as he says, he decided to offer precisely what was not there. Quality Italian food, with lifelong recipes and the category that corresponds to an authentic inn.
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.
