Ernest Miralles gives a twist to Palmar’s cuisine. The restaurant Llar del Pescador reopened with a new management.
Nothing in life is casual, everything follows a process in which its ingredients are falling into a pot from which realities are served. This has been the case with the Llar del Pescador restaurant, where two old friends have ended up, and where the hotel and catering business has brought them together. The first is Ernest Miralles, a solvent chef, forged in the kitchens of Kike Dacosta’s La llisa negra, and the second is José Andrés García, already a seasoned chef in the kitchen; behind them, the business and hospitality shadow of Andrés García. It is true that in the last five years quality and differentiated proposals have been consolidated among the gastronomic offer of El Palmar, something that was necessary; this Llar del Pescador is the latest chapter of this movement, a circumstance to thank, and it is also happening in the kitchens of the headquarters of the historic Fishermen’s Guild of El Palmar, founded no more and no less than in the mid-thirteenth century (the restaurant is located in the historic building where the restaurant is located).
Basically, the restaurant’s menu is based on the traditional recipe book…
Basically, the restaurant’s menu is based on traditional recipes, but with an unquestionable avant-garde touch. For example, the rice dishes, omnipresent, the classics are served, but there are others that have a touch of creativity, such as Paella de Tuétanos y Secreto, which is causing a sensation, or the Arroz negro con Puntilla y Ajos Tender Garlic…
Complete article in :
