Last February, the Sommelier of the Ampar Restaurant, located in the Hotel Hospes Palau de la Mar, Pascual Tejada Morris, has been awarded the prize awarded each year by the Valencian Community to the Best Sommelier.

Pascual begins his tour in the Hospitality Industry in 2008, in Le Bouveret, Switzerland, where he obtains his Academic Degree as a Superior Technician in Hospitality Management and Restaurant. Read full article

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The Ampar Restaurant presents its Spring-Summer Menu and its new Wine List, and celebrates it with Gastronomic Days in which it offers a Tasting Menu paired especially for the occasion.

From Saturday May 12 to Sunday 20, the Ampar Restaurant, located in the Hospes Boutique Hotel Palau de la Mar, celebrates Gastronomic Days to show its menu of the summer period, Read full article

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New style at the Palace guestrooms of the emblematic Hotel Hospes Maricel & SPA
The famous architect and interior designer Tomás Alía has been the responsible of the great renovation in spaces and decoration.

Since last March 1st the Hotel Hospes Maricel & Spa, located in Mallorca, has inaugurated a new style in the rooms of the Palace building. Read full article

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If you are visiting the city of Cáceres, we leave you a guide of plans to do with family and friends.
Guided Route MONUMENTO NATURAL DE LOS BARRUECOS
ROUTE OF THE SENSES

Explore the best corner of Spain in 2015 and enter the stage of the internationally celebrated TV series Game of Thrones.

Declared a Natural Monument in 1996 due to the great proliferation of granite bolos. Read full article

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This year Valencia hosts national and international prestigious chefs at the Valencia Culinary Meeting
Memory and the environment as ingredients in the kitchen. The 2nd edition of the independent international festival Valencia Culinary Meeting (VCM18) proposes from February 25 to March 3 a cooking experience based on memory and the environment, having as an initiative to make Valencia a reference as a gastronomic destination and claiming that “it is time for gastronomy to return to its essence, Read full article

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A different way to understand the gastronomy and get to know a destination
Hospes Hotels, Luxury Boutique chain, counts with a collection of 9 hotels distributed throughout the national territory. 

The most outstanding characteristic of these Hotels is their  Gastronomy, Gastronomy, since each destination cultivates a type of cuisine linked to its roots and traditions, Read full article

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Three of the hotels of the boutique chain, Hospes Hotels in Alicante (Hospes Amérigo), Mallorca (Hospes Maricel & Spa) and Valencia (Hospes Palau de la Mar) are participating in the regional and national contest called “Leaders” for the best cocktail organized by The Excellence Project of the company Maxxium.

This is a contest between more than 6.000 restaurants and bars where each will presents its cocktail proposal using drinks of the Maxxium brand, Read full article

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The Ampar Restaurant, in Valencia, is renewed inside and out, and celebrates it with gastronomy days that will show its new trend.

From next Friday 15th until September 22nd, the Ampar Restaurant, located in Hospes Boutique Hotel Palau de la Mar, Valencia, celebrates Gastronomic Days that will show its new atmosphere and decoration, accompanied by the great cuisine of its Chef Carlos Julian. Read full article

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HOSPES, exclusive Boutique hotels recognized in Spain, again is setting the customer service with a personalized touch to the customer service using advanced technologies to prologue the time in the experiences that our costumers get in our hotels.

Until now the costumer had a limited interaction with the personal and the services of the hotel before their arrvial. Read full article

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Carlos Julián, cooker master and Chef in the Ampar Restaurant, in the Boutique Hotel Hospes Palau de la Mar, has selected three of his star dishes to taste in autumn.
His first amazing and surprising proposal is  “Fallen from the tree tangerine with Ampar chocolate”. We are talking about a chocolate Ganache filled with an orange sphere, Read full article

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Ferrán Adriá apprentice, Rafael Cantizano develops its creativity with traditional elaborations made in local products of big quality, in which it applies twists and vanguard presentations, its special proposal is the “Foie Magnum” prepared with quince, pistachios and praliné.
A surprise for the palate that is getting bigger with the visual impact of its fun and daring presentation, Read full article

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Juan Agustín Rodríguez is in charge of the gastronomy in Hospes Palacio de San Esteban and shows its proposals with the El Monje Restaurant.

He defines its cooking with a fusion of traditional cooking from Salamanca with avant-garde touches. Recover and improve the recipes of yesteryear, where the protagonist is in the product quality and is transformed into good presentations with aromatic touches. Read full article

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