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

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

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

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

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

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

From Mallorca, our Chef Didac Vellvé propose us for this autumn season to discover “Hake loin on white asparagus cream, garlic sheets, boletus and claims”
In this dish the quality of the hake is the star, accompanied with a traditional preparation with an avant-garde twist.
 

In this dish the quality of the hake is the star, Read full article

Blas Hidalgo, propose us for this season that already has started and as a star dish from its kitchen in the Los Patos Restaurant, to taste the “Iberian eisbein glazed with dark beer”
We are talking about a roasted eisbein, cooked with a low temperature. The cooking with a low temperature is a splendid way to take advantage of the best taste, Read full article

“The current avant-garde is created since the roots”. Now more than ever, we have left behind the molecular techniques, but we can say that we are still leaning on those.

The cooking that is being performed nowadays in Arbequina is the fruit of an extensive work and study of the elaboration around the world and the incorporation of product national and international. Read full article

Jorge Galán, Chef of Hospes palacio de Arenales & Spa, develops his culinary creations in Las Corchuelas Restaurant.
Of all his extensive menu, Jorge recommends us his Deer sirloin with mushrooms stew with carrots and zucchini, with species such as cumin, fresh basil and chestnut purée.
The magic of this dish is located in the product coexisting with the personal way to prepare it, Read full article

In Alicante, Hospes Amérigo, Patricia Dios develops two avant-garde but at the same time very much from Alicante of the gastronomy, in Fondillón Barra is based on suggested selections of tapas and in the Fondillón Restaurant with elaborated dishes with innovative techniques that gives the local product a plus with textures and flavors, Read full article

From november 1st to november 5th, the Valencia Marine will host one of the biggest nautical events, the Valencia Boat Show. This event organized by the Union of Nautical Companies (UEN) from 2009 will count with a big exposition of boats, talks, sports and activities.
This journey will have more than 12.000 m2 of covered exposition and 4.000 m2 of space for the practice of aqua sports like surf, Read full article