Hospes Hotels

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

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

Hospes Palacio del Bailío alongside with Foodie&Tours offers you an experience to taste the best of the land, through a tasting of artisanal beers and 3 gourmet tapas
Foodie&Tours is a Spanish Project from and for the lovers of the gastronomy. This proposal goes from the tasting of the best wines of the city, Read full article

“In the kitchen of Hospes Maricel we are always looking to find the best products for our customers”. This chef has been trained in the stoves of great masters such as Sergi Arola or Paco Pérez.
It has been a few months in front of the restoration of Hospes Maricel and intends to position the hotel as a gastronomic reference in the island. Read full article