More than 150 gastronomic experiences
Located in a charming typical Mallorcan house, renovated with taste and success, and almost when the port of Andratx reaches the end is La Universal, one of the last restaurants that border the first line of the sea and that stands out for having a menu suitable for almost any time of the day.
The sun lazily illuminates the terrace of Ses Oliveres, it is not yet hot, the sea reaches the beach gently and the vine leaves sway with the air. A perfect moment in a paradise space that can only be improved with a good agape, from the expert hand of chef Nacho Amores.
The Club Náutico Can Pastilla celebrates its reopening strongly and also does so by betting on the quality of always, at unbeatable prices. Paellas at 9.90 per person, draft beer and coffees at a euro... the new system implemented in the restaurant allows these and other proposals. This is how the renovated Club Náutico Can Pastilla works.
Daikiya is not the typical traditional Japanese restaurant, here it proposes a fusion between the most traditional techniques and its unique way of making sushi. A careful selection of sashimis and all kinds of fresh sushi made to the moment coexist in their menu.
The air smells of nature, deceptively wild, but well maintained and dominated by expert hand. The gardens, dotted with neoclassical pieces, invite you to rest, walk and listen for a while, without interruptions. But Tolo Julià won't allow it for too long.
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.