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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  • SAILOR FRY, BISTRO MAR RESTAURANT PUERTO DE ALCUDIA

    Course

    Gastronomy Alcudia - Course Sailor fry,   bistro mar restaurant puerto de alcudia

    Ingredients:
    500 gr monkfish, 250 gr clean cuttlefish, 200 gr shelled prawns, 1 kg potatoes, 1 large red bell pepper, 1 bulb of garlic, 2 sofritos, 1 bay leaf, 1 pinch of salt, white pepper, 1/2 cup of brandy, fresh chopped fennel, olive oil.

    Preparation:
    Dice the monkfish, cuttlefish and shelled prawns and lightly fry separately.
    Drain and set aside in a very hot earthenware pot. Fry the thin long slices of potato separately.
    Once fried, mix with the fried fish already prepared.
    In another frying pan, fry the garlic, add the bay leaf and add the finely chopped red bell pepper.
    When the pepper is almost cooked, cut the sofritos and mix with the pepper.
    Once the sofrito is cooked, drain all the oil, add the fennel and mix all the ingredients.
    Season with salt and pepper, flambé with brandy and drizzle with extra virgin olive oil.

    CAVERNET SAUVIGNON JAUME MESQUIDA

    Gastronomy Alcudia - CAVERNET SAUVIGNON JAUME MESQUIDA Sailor fry,   bistro mar restaurant puerto de alcudia

    The fermentation of this cabernet sauvignon was made starting from the oldest cabernet sauvignon vines in Mallorca, which were planted between the years 1969 and 1986. With the purpose of extracting colour and enhancing the aromas, the fermentation was carried out at between 26 and 28 degrees. It then remained 12 months in French, American and Hungarian 225 and 300 litre oak barrels.

    Appearance: Intense red colour with a bright purple finish.

    Nose: It is a full-bodied wine with forest fruit aromas and a note of vanilla and coconut from ageing in French and American oak barrels.

    Palate: It is a wine with very marked tannins, but these are gentle to the palate with a marked, unctuous aftertaste. A wine that, no doubt, will age with very good conditions.

    Wine cellar:

  • EASTER FRY, CAN COSTA RESTAURANT ALCUDIA

    Course

    Gastronomy Alcudia - Course Easter fry,  can costa restaurant alcudia

    Ingredients:
    500 gr lamb entrails, 200 gr cooked intestine, 200 gr cooked blood, 100 gr artichokes, 100 gr peas (clean), 250 gr spring onions, 25 gr fennel, 750 gr peeled potatoes, 2 dl olive oil, 2 bay leaves, 1 bulb of garlic, 1 guindilla, salt and black pepper.

    Preparation:
    Chop the lamb into small pieces and fry in a frying pan with oil.
    Add the guindilla, bay leaves and garlic cloves. When the meat is soft and slightly brown drain a little and set aside in a “greixonera”.
    Finely chop all the vegetables and fry separately in the same oil, adding more if necessary. Add to the “greixonera”.
    Add the intestine and blood with the very finely chopped spring onions.
    Finally, add the thinly sliced fried potato and chopped fennel.
    Mix everything in the “greixonera” and taste for salt.

    SON PRIM MERLOT

    Gastronomy Alcudia - SON PRIM MERLOT Easter fry,  can costa restaurant alcudia

    Red with 100% Merlot aging from the Son Prim wineries. After the malolactic fermentation it is put in fine-grained new French oak barrels and others.

    Appearance: A wine with a deep cherry red colour and a slightly matured trim that gives it a maroon hue.

    Nose: Good intensity with aromas of ripe black plum, toasted coffee, graphite, vanilla, black plum, perfectly integrated wooden notes and a fresh balsamic undertone.

    Palate: It has a sweet start which is perfectly balanced by an excellent acidity, good body and range with firm, well-polished tannins. Attractive character.

    Wine cellar:

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EXPERIÈNCIES

  • Julia - 27-04-2017

    Oferta complementaria

    El año pasado estuvimos en Alcudia y este año repetimos!!!!

  • Andrea - 22-04-2017

    Oferta complementaria

    Hemos pasado unos días de descanso en Alcudia. Ha sido una experiencia...

  • Pedro - 20-02-2017

    Tematica 1

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



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