Granada is a city that will captivate all your senses: your sense of sight with its impressive monuments such as the Alhambra, the Cathedral and the stunning landscapes seen from the viewpoint of San Nicolás; your sense of smell with its jasmine blossom scented streets in the Albaicín district; your sense of hearing with the flamenco celebrations of the Sacromonte; Read full article

The Mallorcan sculptor and painter Joan Costa will offer an exhibition that will take place at the Hospes Maricel & Spa hotel in Mallorca from May 28 to July 28

Joan Costa was born in Palma de Mallorca in 1961. He graduated in fine arts from the Academy of Fine Arts of Carrara (Italy) under the teaching of Pier Giorgio Balocchi, Read full article

Opening #AllureMaricel
May 24th, 2018
Since the 50s, the Hospes Maricel Hotel has exemplified the “allure” of a dream vacation in front of the Mallorcan sea.

Each era has had its aesthetic codes and its guidelines of what it meant to receive with all kinds of luxury and comfort but Maricel has managed to maintain as a base of its service a #allure that has derived in a stamp of unique experience that does not stop renewing season to season. Read full article

Chef, Patricia Dios
Hospes Amérigo – Alicante

Green rice with red shrimp

Ingredients: Carnaroli rice, fresh basil, red shrimp, red broth, shallot, brandy and mascarpone cheese.

Description: Our proposal for this dish, is based on the combination of known flavors, using Mediterranean products and traditional cooking techniques, mixed with other cutting-edge. Read full article

Hospes Palacio de los Patos – Granada

Cod with coconut milk, red chili, lime and coriander oil
It is a dish from Southeast Asia, with aromatic properties, very suitable for these dates for its lightness and pronounced flavors. The ingredients are: coconut milk, citronella, coriander, lime, red chili, cod, prawn.

The elaboration process is the following: we fry the garlic, Read full article

Chef, Jorge Galán
Hospes Palacio de Arenales & Spa- Cáceres

Using the product of the earth is keeping the tradition alive
Marmalade cake fritters with apple jam, port reduction and paprika salt. This dish is made by letting the Torta del Casar set to make the shape of the fritters. Once the shape of the donuts is mixed with the dough and fried, Read full article

Chef, Pablo García
Hospes Puerta de Alcalá – Madrid

The trick is to marinate a quality product well
Salad of seafood with mustard and fried almonds.

Perfect for this Spring – Summer season. With carabinero, shrimp, octopus… the salad of fruits of the sea with mustard and fried almonds is the dish selected by Pablo García from Malvar Restaurant. Read full article

Chef, Rafael Cantizano
Hospes Las Casas del Rey de Baeza – Sevilla

Dish recommended for its lightness “Steak tartar”
The steak tartar, a classic, enters our menu to stay and delight our guests with a preparation at the table and to the taste of the client.

A dish with history, with mentions being the most famous by Marco Polo and Jules Verne. Read full article

Chef: Juan Agustín Rodríguez
Hospes Palacio de San Esteban – Salamanca

Pickled prey, pickles and emulsion kimchi
It is one of the dishes of our new menu that represents us the most since we use the Iberian pork, one of the icons that gives Salamanca cuisine fame.

In addition, this preparation is accompanied by pickled vegetables, Read full article

Chef, Javier Moreno
Hospes Palacio del Bailío – Córdoba

Red prawns with crabs, tips and white asparagus foam, Tom Yum stewed quinoa and tamarillos
We propose as a seasonal dish fresh seafood, prawn garrucha, Mediterranean seafood from the Almeria area. A delicate and subtly sweet flavor.

The cooking that we have decided in this case, Read full article

 

Chef, Carlos Julián
Hospes Palau de la Mar – Valencia

A nice way to take advantage of the Cocoa Pod

Our Chef Carlos Julián, responsible for Ampar Restaurant, shares his special way of presenting and taking advantage of the Cocoa Pod in one of his desserts Star “Chocolate in Textures”. Read full article

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