ShowCooking “Sant Antoni to eat” Ibiza
ShowCooking “Sant Antoni to eat” to Ibiza
The best chefs in Ibiza presented during the last FITUR 2020, The Touristic Exhibition in Spain by definition, their showcooking “Sant Antonio to eat”.
Es Tragón chef, Álvaro Sanz, bestowed with the first Michelin star of the island, the chef of Es Ventall and ME Ibiza in santa Eulalia, José Miguel Bonet, Hostal La Torre chef,
Victor Sánchez and Villa Mercedes chef, Miguel Ángel López Campoy have been in charged to present the local products and the flavours of Sant Antoni de Portmany
of Ibiza in this event hosted by Mónica Martínez and celebrated at the restaurant Dos Cielos of the Torres brothers in Madrid.
This event gathered many different people from the field of sports, fashion, cinema and music.
The local products and the autochthon tastes were the protagonists of this traditional cuisine showcooking and new creation dishes.
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Álvaro Sanz proposed a firt dish, Mediterraneo escabechado (marinated), with a layer of cuttlefish liver parfait, a bowl of smoked moraine together with a tartare of cuttlefish from Ibiza seasoned
with samphire and sea lettuce and all garnished with Nacarii caviar from Valle de Arán and seasoned with marinated local carrot juice and three plankton blinis.
A second dish, arroz de matanza ibizenco mantecado (meat risotto) seasoned with arbequina EVO oil and capicollo butter, pork skin crackers, soprassata garnish with homemade blood sausage,
hosmotized ears with parsley and vinegar, grilled boned suckling pig paw and suckling pig ribs. And as dessert, local almonds and payés wine. The dishes of Es Ventall and its starred chef,
José Miguel Bonet consisted in a sea and mountain with ibizen shrimp stock, fava beans and sausages with a crisp made from the shrimp heads and fava beans flowers.
A second dish, bones with cabbage, a typical mean of the past used on the island during slaughtering, now converted into a canellone pasta and
served with a cream of sweet potatoes, carrot air, raw almonds and saffron.
Victor Sanchez and Miguel Ángel López Campoy of Mambo group presented on one side a yellowtail confit in almond milk with onion serum.
The second dish was a current processing, black, sweet and smocked calamari soprassata, with herbs from the island and pine chipboard, carob crisp and orange blossom honey.
This showcooking presented the current prestige of the restaurants and chefs in Ibiza, the rich gastronomic offer of the island which
has nothing to envy to the main gastronomic cities of the world.