Majestic Hotel & Spa Barcelona претставува ново мени за дегустација, нудејќи ограничени курсеви кои ќе се прилагодат на состојката што е потпис на секоја сезона.
“Following our Farm-To-Table philosophy, we aim to combine these thematic tasting menus to highlight the flavor of the star products of each season, presenting them in distinct combinations and differentiated cooking styles. We are getting ready to welcome visitors to an exclusive and memorable culinary encounter.”
-David Romero, Executive Chef
Starting in October, the a-la-cart menu will shift to feature mushrooms as their star ingredient, delighting even the most selective palates with the best organic, and quality mushrooms in the city. With so many types of mushrooms, the possibilities and delicious recipes are endless. To spark some appetite, diners will be offered the chance to guess which type of mushroom they are tasing while learning about the different varieties available in Barcelona. The season will last approximately two and a half months through mid- December, in which free stays at the hotel will be raffled among final winners.
In winter months, from December to March, the menu will change accordingly. Commemorating past traditions, the gastronomy signature element will shift to exquisite and ultimate quality meats and truffle.
The menus for March, April and May will introduce fresh market ingredients, such as peas from Maresme, asparagus from El Prat and other seasonal vegetables.
In June and July, the hotel will serve signature plates highlighting regional rice, fish and seafood – and so it goes.
Offered within the three gastronomic spaces at Majestic Hotel & Spa Barcelona, these new seasonal menus welcome visitors with an ephemeral and changing menu, committed to showing only the best of regional cuisine, executed by the Executive Chef, David Romero. Freshness, origin, and respect are concepts linked to the hotel’s new culinary initiative.
