More than 150 gastronomic experiences
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.
It is one of the gastronomic appointments par excellence and in it reign the citrus fruits that make the municipality of Sóller famous. Restaurant Café Med will be present in this meeting that will kick off on March 21.
Sa Cuina d'en Marc starts season participating in the Fira de la Taronja de Sóller, port of Sóller and Fornalutx. For the occasion chef Marc Martínez will prepare striped ravioli and citrus vinaigrette, which are now at their best, low-temperature ox rail gratin with lemon and orange dessert foot.
Aires de Japón begins the spring season by perfecting the classics of the menu and adding new and highly anticipated recipes. In addition, this March has opened, in the port of Sóller, Mar de Japón, with the unmatched quality of its "big brother" and a more coastal touch.
If getting up late on a Sunday is a pleasure, it's even more so knowing that at 12:00 and until 17:00 you can go to Dave's Diner for a delicious brunch, a combination of the words breakfast and lunch, breakfast and snack, which means that during those hours you can enjoy all kinds of delights at Dave Jones' restaurant.
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.
