Hospes Palacio de los Patos – Granada

Cod with coconut milk, red chili, lime and coriander oil
It is a dish from Southeast Asia, with aromatic properties, very suitable for these dates for its lightness and pronounced flavors. The ingredients are: coconut milk, citronella, coriander, lime, red chili, cod, prawn.

The elaboration process is the following: we fry the garlic, Read full article

Chef, Jorge Galán
Hospes Palacio de Arenales & Spa- Cáceres

Using the product of the earth is keeping the tradition alive
Marmalade cake fritters with apple jam, port reduction and paprika salt. This dish is made by letting the Torta del Casar set to make the shape of the fritters. Once the shape of the donuts is mixed with the dough and fried, Read full article

Chef, Pablo García
Hospes Puerta de Alcalá – Madrid

The trick is to marinate a quality product well
Salad of seafood with mustard and fried almonds.

Perfect for this Spring – Summer season. With carabinero, shrimp, octopus… the salad of fruits of the sea with mustard and fried almonds is the dish selected by Pablo García from Malvar Restaurant. Read full article

Chef, Rafael Cantizano
Hospes Las Casas del Rey de Baeza – Sevilla

Dish recommended for its lightness “Steak tartar”
The steak tartar, a classic, enters our menu to stay and delight our guests with a preparation at the table and to the taste of the client.

A dish with history, with mentions being the most famous by Marco Polo and Jules Verne. Read full article

Chef: Juan Agustín Rodríguez
Hospes Palacio de San Esteban – Salamanca

Pickled prey, pickles and emulsion kimchi
It is one of the dishes of our new menu that represents us the most since we use the Iberian pork, one of the icons that gives Salamanca cuisine fame.

In addition, this preparation is accompanied by pickled vegetables, Read full article

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

Last February, the Sommelier of the Ampar Restaurant, located in the Hotel Hospes Palau de la Mar, Pascual Tejada Morris, has been awarded the prize awarded each year by the Valencian Community to the Best Sommelier.

Pascual begins his tour in the Hospitality Industry in 2008, in Le Bouveret, Switzerland, where he obtains his Academic Degree as a Superior Technician in Hospitality Management and Restaurant. Read full article

The Ampar Restaurant presents its Spring-Summer Menu and its new Wine List, and celebrates it with Gastronomic Days in which it offers a Tasting Menu paired especially for the occasion.

From Saturday May 12 to Sunday 20, the Ampar Restaurant, located in the Hospes Boutique Hotel Palau de la Mar, celebrates Gastronomic Days to show its menu of the summer period, Read full article

New style at the Palace guestrooms of the emblematic Hotel Hospes Maricel & SPA
The famous architect and interior designer Tomás Alía has been the responsible of the great renovation in spaces and decoration.

Since last March 1st the Hotel Hospes Maricel & Spa, located in Mallorca, has inaugurated a new style in the rooms of the Palace building. Read full article

If you are visiting the city of Cáceres, we leave you a guide of plans to do with family and friends.
Guided Route MONUMENTO NATURAL DE LOS BARRUECOS
ROUTE OF THE SENSES

Explore the best corner of Spain in 2015 and enter the stage of the internationally celebrated TV series Game of Thrones.

Declared a Natural Monument in 1996 due to the great proliferation of granite bolos. Read full article

This year Valencia hosts national and international prestigious chefs at the Valencia Culinary Meeting
Memory and the environment as ingredients in the kitchen. The 2nd edition of the independent international festival Valencia Culinary Meeting (VCM18) proposes from February 25 to March 3 a cooking experience based on memory and the environment, having as an initiative to make Valencia a reference as a gastronomic destination and claiming that “it is time for gastronomy to return to its essence, Read full article