Posts with tagChef
Dinner to the rhythm of classic film soundtracks
Live piano, saxophone and percussion, interpreting great themes from the history of cinema. Come and enjoy a different plan!
8th of July at 21:30h in Hospes Palacio de Arenales, Cáceres.
Book your table now!
T +34 927 620 490 | M +34 659 618 589
palacioarenales@hospes.com | www.hospes.com
Santa Barbara Castle receives recognition from the Confederation of Official Tourist Guides of Spain
The city of Alicante receives a plaque of special recognition to the Castle of Santa Barbara as a tourist and historical landmark by CEFAPIT, National Confederation of Guides Spain.
The Castle of Santa Barbara has become, over time, one of the most emblematic buildings of the Costa Blanca. Read full article
Exclusive Christmas gastronomy at Hospes
Unique destinations to enjoy Christmas
If you want to celebrate a very special Christmas, surrounded by elegance, design and history, Hospes offers you exclusive advantages in all its finery.
Let yourself be seduced by the exclusive atmosphere and enjoy a very special stay, where every last detail is prepared to make it an unforgettable night. Read full article
Hotel Boutique with different singular spaces of Alicante cuisine, also offers the possibility of living different experiences in a special environment
Located in the city centre of Alicante, it was a Convent and has been restored to the purest Mediterranean style, offering unique spaces and unique views such as those offered by its rooftop to Santa Bárbara Castle. Read full article
Rafael Sánchez, New Chef at Maricel Restaurant
Rafael Sánchez was born in Badalona on January 25, 1974, but a few days after his family was born he moved to Mallorca. He discovered his passion for the profession at the age of 15 when he started a professional training at the Molino Verde, a family restaurant with Mallorcan and Castilian cuisine, 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
