Palma de Mallorca, 19th Aug 10
GOURMET MALLORCA – AUTUMN 2010
Over the past 15 years Mallorca’s culinary reputation has grown with several Michelin starred restaurants and a revival of local dishes and Mediterranean cuisine using local produce and complimentary local wines. This autumn, the season starts with Palma’s popular Tapas Trails; a blend of Mediterranean food and the best of local wines at the luxury agroturismo, Cases de Son Barbassa and Mallorca's top chefs create a menu for the first Grand Prix Dinner at the Castillo Son Vida hotel.
PALMA’S TAPAS TRAILS: TAPALMA, 7 – 11th October
The Restaurateurs Association of Mallorca has announced the latest dates for the popular “TAPALMA”, 7-11th October, providing visitors with four different routes for “tapas trails” around Palma. This annual event is now in its sixth year and its popularity increases annually with hundreds of locals and visitors sampling a wide range of tapas around Palma.
Visitors can vote for their favorite tapas and last year first prize went to the UMMO restaurant in the Santa Catalina market area of Palma for its winning tapas consisting of thin slices of locally produced pork (from black pigs) with apple, ginger and almonds.
This year over 60 bars and restaurants will be participating on various different routes around Palma and its outskirts. Maps indicating participating restaurants and location will be available from hotels and tourist information offices. Further information: www.tapalma.es.
CASES DE SON BARBASSA LAUNCH LOCAL GASTRONOMY & WINE TASTING MENU
The luxury agroturismo, Cases de Son Barbassa located in Capdepera near the east coast, provides the perfect setting to relax and enjoy the best of rural Mallorca and now local produce and wine. Earlier this year, the owners launched themed wine and local gastronomy dinners, combining a four course dinner of local Mediterranean flavours with some of the best wines on the island. This promotion proved so successful that a new series of dinners will take place every Saturday throughout the month of October.
Each week a different bodega will be represented by their own cellar master who will explain how the wines are created. The bodegas include; Jaume Mesquida, Bodega Binigrau, Son Prim Petit Celler, Miguel Oliver and Finca Son Bordils. The dinners cost 31€ per head. Accommodation prices start at 75 euros per head per night based on two people sharing a double room. All prices include breakfast and local tax. Reservations and information: www.sonbarbassa.com
MALLORCA’S TOP CHEFS CREATE THE ISLAND’S FIRST GRAND PRIX GALA GOURMET DINNER, COOKERY DEMONSTRATIONS & TASTING MENUS.
On October 9th, the Castillo Son Vida Hotel will be presenting the first Grand Prix Gourmet Dinner when Mallorca’s top seven chefs will be working together to demonstrate their unique culinary skills and flair.
The evening will start with champagne and canapés prepared by chefs Rafael Sanchez (Plat d’Or restaurant, Sheraton Mallorca Arabella Golf Hotel; Thomas Kahl (Es Fum in the Mardavall Mallorca Resort, Portals) and Marc Fosh (Simply Fosh, Palma). The Grand Prix Gourmet Dinner will comprise four courses in the hotel’s Es Castell restaurant prepared by all the chefs including Josef Sauerschell (Es Raco d’es Teix restaurant,Deia); Tomeu Caldentey (Es Moli d’en Bou restaurant, Sa Coma); Gerhard Schwaiger (Tristans, Puerto Portals) and Benito Vicens (Bens d’Avall, Soller).
GRAND PRIX GOURMET MENU
Tender cream of Mahón cheese served on a cod taco with crispy chilli crackers and esclata-sang (wild local mushroom) acidified with Mallorcan citrus fruits -
Rafael Sanchez, (Plat D’Or Restaurant, Sheraton Mallorca Arabella Golf Hotel)
Foie with spicy quinces, dark chocolate and pink pepper
Fine de Claire oysters with caviar and lychee -
Thomas Kahl (Es Fum restaurant, Mardaval Resort, Portals)
Yellow gazpacho with marinated Llampuga and almond ice cream -
Marc Fosh, Simply Fosh restaurant, Palma
Terrine of suckling pig with bean salad and potatoes -
Josef Sauerschell (Es Raco d’es Teix restaurant, Deia)
Codfish with pearls of sago and mushrooms -
Tomeu Caldentey (Es Moli d’en Bou restaurant, Sa Coma)
Mallorcan quail stewed in Gran Verán served with a mushroom sushi and false tortilla of artichokes - Gerhard Schwaiger (Tristans restaurant, Portals)
Lemons from our own orchard served on a fine sablée of almonds, Menjar blanc ice cream (a dessert originating from the Balearic Islands in Medieval times) and fresh verbena - Benet Vicens (Bens d’Avall, Soller)
The price per person of 185€ includes the champagne reception and canapés and a spectacular four course dinner with live entertainment and music. A special package is available to include accommodation with the dinner from 450€ per person, per night.
Reservations:email@example.com or www.gourmetgrandprixmallorca.com.
For updated information on restaurants, bodegas and gastronomy in general please go to www.skybluemallorca.com
For further information, please contact:
Mallorca Tourist Board, Dominique Carroll / Anna Skidmore,
Tel:(+34) 971 725 396 Fax: (+34) 971 713 540
Further Press Releases:
GOOD NEWS FOR MALLORCA IN 2012 (09th Feb 12)
THREE KINGS - THE FESTIVITIES CONTINUE! (05th Jan 12)
FESTIVE SWEETS CAN BE HEAVENLY (05th Jan 12)