THE restaurants of the Sol Meliá luxury hotels yesterday launched a gourmet season featuring a series of seaweed dishes.
The seaweed season runs until July 2 and includes the Restaurant Veritas at the Gran Meliá Victoria in Palma.
The menu includes seven starters, two fish dishes, one meat and two desserts and all of them contain seaweed. There is also a five-dish tasting menu with all of the dishes designed by Jacinto del Valle who was the executive chef for research and development. The dishes, which will are both innovative, exciting and delicious are all prepared by head chef Cristobal Enrique at the Meliá Victoria. One of appetisers consists of a piece of Arab brik pastry stuffed with finely chopped brie, covered with a sheet of nori seaweed, rolled up and deep fried. He also serves a monkfish carpaccio served with a seaweed vinaigrette made with balsamic vinegar, pink pepper-corns, pinenuts, currants and chives.

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