More than 150 gastronomic experiences
If there is an appropriate place to put sensory pleasures on high alert, it is none other than Es Raor restaurant. Sight, taste, smell..., in a recreation of its happiest stage.
Juan Gayá and Miguel Montserrat triumphed with Poésica, their fusion of poetry and music, which on this occasion they offered in the Porciúncula on the occasion of the reopening of the museum, after having been in a fruitful period of renovation for the last two years and medium.
The headline may be influenced by the fact that tomorrow is Valentine's Day, but regardless of this, the hive or backwater of gastronomy that Mallorca and specifically Ciutat have become, there is no doubt that, today, the Woman has been fully incorporated and, of course, with the honors that correspond to her most real beauty and distinction. Between tablecloths, the feminine touch enhances any delicacy.
When the parents of some children who frequent the Alfabia Youth Club decided to set up a txoko, they did not have into their plans that one day would bring one of the best experts in cooking with Kamado that is in Spain right now.
On a splendid night this persistent summer, in the cloister of the winery, the Gelabert family—Andreu, Leslie and their son, Andrew—organized a dinner accompanied by a hat party, with prizes for the most voted. Unsurprisingly, given the care and professionalism with which the Gelabert always prepare their events, the result became a very pleasant evening, of those that awaken the desire to repeat.
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.
