In an exclusive gastronomic collaboration, chefs Manuel Martínez and Carlos Julián present a unique culinary experience: the “4 Hands Menu,” where both merge creativity and tradition to offer a sensory journey through carefully selected dishes. This seven-course tasting menu is a perfect combination of flavors, textures, and innovative techniques that showcase the best of Mediterranean cuisine.

Invited Chef: Carlos Julián (Chef at Hospes Palau de la Mar – Ampar Restaurant)

He leads an ambitious and highly innovative kitchen, always using locally sourced ingredients harvested by regional producers. His command center is located within a luxury boutique hotel, but he has managed to give it its own unique character. His goal over the years, as he states, “is to return hotels to their rightful place in the city’s culinary scene,” and this is no easy task. Day by day, he creates a trendsetting cuisine, with local products as its foundation, elevating traditional recipes to the realm of avant-garde cooking. To win this battle, his tools are learning and observing new trends, transforming traditional food into a true experience. Without a doubt, a gift for the senses.

Executive Chef: Manuel Martínez (Chef at Hospes Palacio de los Patos – Los Patos Restaurant)

Manuel Martínez defines his cuisine as “traditional flavors of the land with a modern and dynamic presentation, keeping it alive to surprise the customer day by day.” With deep Andalusian roots, his desire to pay homage to his native Seville is reflected in every dish he creates.

Since his arrival at Hospes Palacio de los Patos, his passion has transformed the menu and events into a celebration of joy and expressiveness. Using local km 0 ingredients, each bite is a journey to the land surrounding the majestic Alhambra, where freshness and authenticity intertwine. Additionally, the chef strives to tell stories through his recipes, inviting diners to experience not only the flavor but also the culture and tradition behind each creation. His commitment to sustainability and respect for Andalusian culinary heritage ensures that each visit is a unique and unforgettable experience.

Appetizer | Fresh pasta ravioli filled with sturgeon and red shrimp, served with organic Riofrío caviar

A delicate and flavorful start, combining the freshness of the sea with the luxury of organic caviar.

First Course | Foie tomatoes with mango chutney

A sweet and sour combination that balances the richness of foie with the acidity and sweetness of mango, enhancing both flavors.

Second Course | Cod cheeks with Iberian pork jowl and young garlic

Tender cod meets the crispy and savory touch of Iberian pork jowl, accompanied by the fresh flavor of young garlic.

Fish | Baked sea bass with crispy Motril shrimp and champagne sea

A sophisticated dish where the delicate flavor of sea bass is complemented by the crispy Motril shrimp and a hint of champagne.

Meat | Milk-fed lamb rack with buttery potato millefeuille

A hearty and tender dish, where the milk-fed lamb is served with a side of buttery potato millefeuille, adding creaminess and texture.

Pre-dessert | Valencian “cremaet” foam with coffee and orange ice cream

A refreshing and aromatic pre-dessert, inspired by the classic Valencian “cremaet,” featuring the fresh flavors of coffee and orange.

Dessert | Broken cheesecake with red fruit caramel and roasted apples from the Granada plains

A traditional dessert with a modern twist, where the tartness of red fruits and the sweetness of roasted apples provide a perfect finale to this gastronomic experience.

This menu celebrates local products with a modern touch, ensuring every guest enjoys an unforgettable evening. An opportunity to explore new flavors and textures.

Available from Thursday evening, October 3, to Sunday lunchtime, October 6, at Los Patos Restaurant, Granada. Private parking available.

Reservations and contact: palaciopatos@hospes.com // Tel: 670 241 638 – 958535790

For more information, interviews with the chefs, or press inquiries, please contact: sm1.palaciopatos@hospes.com

Phone or WhatsApp: 699504349 -Marián Buenestado

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