Hospes Palacio del Bailío presents its new chef and its new seasonal menu.

By | 13 June, 2023 | 0 comments

Rubén González will delight us with his new Cordovan dishes enhanced with avant-garde techniques gathered from different places and cultures around the world.

Rubén González takes over the kitchen at Hospes Palacio del Bailío, focusing his cuisine on high-quality, seasonal, and locally sourced products, with avant-garde techniques that offer us the best version of traditional dishes.

His gastronomic offering is rooted in the most genuine and healthy products of Córdoba and its province, prepared with modern techniques and solid roots in the world of gastronomy. Rubén reinvents Cordovan cuisine to pay tribute to all those who have worked for centuries for it.

Without any family background in the world of gastronomy and hospitality, he decided to start his culinary studies motivated by a great interest in preparations, textures, and above all, results. His first steps were guided by Chef Juan Carlos González, who had experience in renowned kitchens like El Bulli. It was here where he began to experiment with new cooking techniques, incorporating avant-garde and signature touches. Throughout the years, his technique has been enriched with numerous gastronomic trips to countries such as Mexico, Budapest, London, Morocco, and Japan, where he acquired new techniques and discovered ingredients that helped enhance his dishes.

Now he presents the new seasonal menu of Hospes Palacio del Bailío, which he personally selected with great care to bring the best gastronomy to the clients of Hotel Palacio del Bailío and all the people from Córdoba. We highlight some dishes from the new menu, such as the white prawn ceviche with yuzu emulsion and crispy corn, coconut “white” garlic with smoked sardine and pickled grapes, the creamy burnt puntalette risotto with Idiazabal cheese, green asparagus, and sundried cherry tomatoes, the smoked pork feather with beetroot, tomato crumbs, and achiote cream, or the strawberry pannacotta with yuzu chantilly, strawberry jelly, and purple sweet potato crystals. Exquisite dishes to take a gastronomic journey through the city.

Likewise, the events at Hospes Palacio del Bailío will continue to be a success, as this new cuisine will bring new dishes for all audiences, making it the perfect combination of service, excellent customer care, design, and comfort. Whether in its various garden areas or in unique and singular spaces, one of them located on the remains of an ancient Roman house, it is ideal for any social or corporate event celebration.

Categories: Blog