Gastronomy Alcudia

Gastronomy

ASSOCIACIÓ DE RESTAURADORS

The Hospitality Group in collaboration with the Restaurants Association of Alcudia presents the cuisine offer of the municipality.

Alcudia invites you to feast your senses tasting the Mallorcan, Mediterranean and International cuisines which are widely represented in the restaurants of the area. The careful selection of products and the painstakingly elaborated dishes reach the table with the hope that their fruit will fill your palate with their delicious flavours.

Associació de Restauració Alcudia.
Telf.: 971-545293 / 607 877103
restauracioalcudia@gmail.com
www.restaurantsalcudia.com

RESTAURANT DE LA TEMPORADA

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  • SAUTÉED LOBSTER WITH RISOTTO AND A CAVA SAUCE, SA ROMANA RESTAURANT ALCUDIA

    Course

    Gastronomy Alcudia - Course SautÉed lobster with risotto and a cava sauce,  sa romana restaurant alcudia

    Ingredients:
    Lobster, arborio rice, white wine shallots, parmesan cheese, chicken broth, vegetables, cream, cava.

    Preparation:
    Cut the lobster in slices and sautée, set aside.
    Prepare the risotto the traditional way, chop the shallots and sweat in oil. Add the rice and slowly add the chicken broth until cooked, and add the parmesan cheese at the end.
    With the chicken broth, cava and cream, reduce to the desired texture.
    For the presentation, make a base with the risotto and place the lobster on top, decorate with the vegetables and add the sauce.

    Wine cellar:

  • MATANZA SOUPS, LOS PATOS RESTAURANT PUERTO DE ALCUDIA

    Course

    Gastronomy Alcudia - Course Matanza soups,   los patos  restaurant puerto de alcudia

    Ingredients for 4:
    400 gr pork meat, 1 cabbage, 1 bunch silverbeet, 1 bunch parsley, 1 bulb of garlic, 1 head of cauliflower, 1 onion, 1 tomato, 200 gr peas and a piece of guindilla, 250 gr bread for soup, 1 dl olive oil, 1 litre water, salt, pepper and some paprika.

    Preparation:
    Put the pot on fire with oil, lightly fry the meat and when it is golden brown add the onion, once it is clear add the tomato and season. Next add all the vegetables, stirring twice and adding the water and spices. Simmer for 20 minutes. Once cooked, take out half the broth and vegetables, and place in the same pot bread and vegetables until they are completely dry. Finally, drizzle with fresh oil.

    12 VOLTS

    Gastronomy Alcudia - 12 VOLTS Matanza soups,   los patos  restaurant puerto de alcudia

    Red aged at 4 Kilos Vinícola winery, produced with the varieties 20% Callet-Fogoneu, 20% Cabernet, 30% Merlot, 30% Syrah. 12 month ageing process: 60% new American oak barrels, 40% second year French oak barrels.

    Appearance: Deep cherry red colour with a red-blue trim and a distinct leg. Dark, saturated depth.

    Nose: Good intensity, black plum, balsamic tones, vanilla and cream.

    Palate: It has a very good start, marked but well-polished and pleasant tannins, good body, good acidity, luscious and with an ending that perfectly combines the fruity tones with the notes of the ageing. Good persistence though not too long. Very Mediterranean and quaffable.

    Wine cellar:

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EXPERIÈNCIES

  • Pedro - 20-02-2015

    Tematica 1

    Este invierno estuve de vacaciones en Alcudia, me alojé en un hotel muy...

  • Pedro - 20-02-2015

    Tematica 1

    Este invierno estuve de vacaciones en Alcudia, me alojé en un hotel muy...

  • Pedro - 20-02-2015

    Tematica 1

    Este invierno estuve de vacaciones en Alcudia, me alojé en un hotel muy...



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