More than 150 gastronomic experiences
Attaullah Cheema boasts that its restaurant has won three unique and exclusive awards: TripAdvisor's service and food excellence in 2018, restauration Group's in 2019 and now the Sloppy 2020 Certificate of Excellence.
The arrival of spring is the best time to climb the 49 steps leading to the 49-step upper terrace. From this space that has the waters of the port of Palma in front, and the Seu behind, the evenings pass languid and happy, and culminate with the best spectacle, the sun falling to give way to the night.
We get the music of "The Good, the bad and the ugly." Behind the bar, a cowboy, with a handkerchief around his neck, smiles funny. Looks like he's about to serve us a sarsaparilla, but no, he offers us coffee and tells us the story of Cimarrón.
If anything marks the arrival of spring in Mallorca is the call of the sea, bright and saline, and the privilege of enjoying a good agape on its shores is more accessible in Can Pep. This restaurant has almost six decades of tradition of Mediterranean cuisine, simple but exquisite.
The Palet restaurant starts the good weather bringing to Palma the usual successes of the cuisine of the native Greece of Stavros Gkouliamanis. This restless and curious chef, unable to settle for a static menu, is inspired by his own cuisine and that of the Eastern Mediterranean.
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.
