Page 80 - HOSPES DREAMS Summer

Didac Vellve, chef at Hospes Maricel & Spa
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“At the Hospes Maricel kitchen, we always look for the best products for our clients”
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is chef was trained in the kitchen with masters such as Sergi Arola and Paco Pérez. He has been leading the restaurant of the Hospes Maricel hotel for a few months now, and he aims to position the restaurant as a gastronomic reference in Mallorca. He uses seasonal products in his kitchen, and since the hotel is situated by the sea, he always bets on local sh to prepare his dishes. In his menu, we can nd rice dishes created with traditional broth, and meat from local farms. Among his desserts, we can nd a cheese board featuring di erent textures, the typical “Gató” from Mallorca, and other dishes made with fresh citrus fruits. The menu features strokes of Asian food combined with Mediterranean cuisine. Didac Vellve strives to keep the original avours of the ingredients and avoids intensive mixings so that the main ingredient of each dish stands out above the rest.
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1 Tuna tataki with pineapple, plums,
raspberry, and citric spinach.
2 Low-temperature Crystallised cod
with black rice and a citric touch.

strawberry macaron and blackberries
with negroni.