A different way to understand the gastronomy and get to know a destination
Hospes Hotels, Luxury Boutique chain, counts with a collection of 9 hotels distributed throughout the national territory.
The most outstanding characteristic of these Hotels is their Gastronomy, Gastronomy, since each destination cultivates a type of cuisine linked to its roots and traditions, and all this led by its Chefs, who marks the line and innovate in the elaborations using always the best market products.
Now we will make a gastronomic tour through these 9 destination and we will get to know the most highlighted features that you cannot miss if you are visiting the city and you can make direct reservations in all of these Restaurants in our website:
Alicante: Fondillón RESTAURANT
| Port city located on the Mediterranean coast where you can find the Hospes Amérigo, former Convent of the Dominicans, its gastronomy has the name of Fondillón and has different marked styles, a Tapas space where the chef Patricia Dios exhibits her tapas collection where she mixes Mediterranean products with oriental twists, cocas alicantinas, traditional dishes, rice, sea and many desserts.
The second space is dedicated to the Restaurant’s Fondillón Gastronomy, offering the most elaborated with fishes, meat and other products using the most avant-garde elaborations and not the typical rice’s. In Amérigo the summer season gives a tribute to its traditional with the BBQ Rooftop, where you can taste grilled meat and fish accompanied with fun cocktails. |
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Cáceres: Las Corchuelas RESTAURANT
| Declared World Heritage by Unesco in 1986, the old town of the city of Cáceres is one of the most complete and the best preserved of Europe, Hospes Palacio de Arenales, Hospes Palacio de Arenales is located a few kilometers away from the downtown, on a royal estate that was the summer residence of the Golfines, and with its Las Corchuelas Restaurant, is a local place where the traditional cooking for its guests and the local public that visits this city, its chef Jorge Galán develops culinary creations in the extensive restaurant’s menu, where he recommends to taste the Veal Sirloin on mushroom stew with carrots and zucchini, spiced with cumin, fresh basil and chestnut puree.
The cuisine of Jorge Galán is based on enhancing traditional recipes with vanguards twists. |
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Córdoba: Arbequina RESTAURANT
| Capital of the Muslim Spain, head of a territory located in the center of Andalusian geography and located on the banks of the Guadalquivir and at the foot of Sierra Morena, where you can find our Palacio del Bailío,an oasis in the city’s downtown. From Bailío each day they innovate their cooking thanks to the Chef Javier Moreno with a fresh type of cook, mixing flavors, techniques and local and international products, with influence in the elaborations of the dishes from Peru, Mexico, Vietnam, Korea, Japan and Thailand.
Always keeping the Córdoba’s traditions and offering to its clients tasting where they can feel aromas and amazing textures. |
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Granada: Los Patos RESTAURANT
| Is music and poetry, pure monumental art, the millenary culture in a city with its own magic, where you can find the Hospes palacio de los Patos, with their magical garden composed with two facing buildings, in the inside in the Alabastro building we have theLos Patos Restaurant where it offers its marked gastronomy with avant-garde elaborations, its Chef propose us to taste their cooking’s with low temperature such as the “Iberian eisbein glazed with dark beer” or any of its rice’s such as the Baked Rice, without a doubt the best away to meet one of the most important Granada’s features. |
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Madrid: Malvar RESTAURANT
| Bustling and effervescent capital, where shopping, visiting museums, going to shows or keeping meetings can be a pleasure if you choose the best destination point, Hospes Puerta de Alcalá, ssituated in the Barrio de Salamanca and in front of the Retiro Park, green lung of the city where you can find comfort with an excellent location with all the necessary services, from Malvar Space, the Chef Pablo García innovates with typical Madrid dishes and giving them a special touch to them getting the best out of each product. Malvar is more than a gastronomic space, is a place to take tapas or tasting the perfect cocktail. |
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MAJORCA: Maricel RESTAURANT
| The largest island of the Balearic archipelago is the place where Hospes Maricel & Spa, it is unique for its unique combination of stately architecture, inspired by the sober style of the sixteenth and seventeenth centuries, represented in the Palace and architectural avant-garde based on the natural colors and the noble building materials, represented in the Natura Building, and unique for its disposition facing the sea, aspect that makes its Maricel Restaurant a luxurious place for the creation of dishes by its Chef Dídac Vellvé, master of the Mediterranean cooking. The gastronomic offer that shown, is in the same level of the Hospes exclusivity. In its menu you can find modern cooking with products of the best quality that result in dishes such as grilled scallop with eggplant ravioli or sec and torrat rice with rabbit and mushrooms, sweet rice with scallops and crayfish. From the sea, the wild sea bream with light cream of ceps and mini red chard. From the land, the roll of candied suckling pig with its crispy skin and vanilla oil. For dessert, the apple in textures with ice cream of calvados, or the sparkling Bailey’s with chocolate in textures.
In addition, the wide proposal of the wine list offers a tour of a selection of the best wines of the Balearic Islands. The restaurant has 2 rooms and a splendid terrace facing the sea. |
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Salamanca: El Monje RESTAURANT
| World Heritage City and destination that combines charm, tradition, history, magic and modernity. The building of Hospes Palacio de San Esteban was the former San Esteban Convent, of the order of the Dominicans located in the central square of the Council of Trento, it is possible to take a gastronomic tour without leaving the El Monje Restaurant, it will surprise you with its commitment to a renewed and current Castilian cuisine Juan Agustín Rodríguez is the Chef of the Hotel Hospes Palacio de San Esteban and has all his culinary proposals. He defines his cuisine as a fusion of traditional Salamanca cuisine with avant-garde touches. Recovers and improves the recipes of yesteryear, where the protagonist is in the quality of the product and transforms it with its presentations and its aromatic touches. |
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Seville: Azahar RESTAURANT
| Situated in Seville’s downtown, the Hotel Hospes Las Casas del Rey de Baeza gives the host a bath of inspiration. It is an enclave of typically Sevillian architecture that was a corral of neighbors in the eighteenth century, is today the perfect framework to find the peace to imagine and dream. The perfect place to get to know Seville and its roots, with unique services, such as its Chill Out terrace overlooking the Giralda, on the roof that also has an outdoor pool and hammock area, and its Azahar Restaurant where you can taste Andalusian cuisine with an updated and surprising style of its Chef Rafael Cantizano, enjoying delicious tapas in the fantastic patios of Hospes Las Casas del Rey de Baeza completing the scene with that Andalusian flavor that characterizes them. |
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Valencia: Ampar RESTAURANT
| The Hotel Hospes Palau de la Mar, with the Ampar Restaurant, invites you to discover Valencia and tasting the gastronomy, the Valencian cooking is dominated with the gastronomy protagonist with is the rice, in all of its textures, forms and flavors. You can also find the vegetables and fruit are proud stars of the local cooking. Its Chef Carlos Julián offers a kitchen of avant-garde and refined lines whose menu offers a tour of Mediterranean flavors and the Valencian garden. An author’s kitchen that sums up very well the Valencian character in the dishes. |
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