From ay 4 to may 14, the best hotels in Barcelona will open their doors to enjoy the gastronomic tour of the Hotel Tapa Tour.
10 routes with 34 hotels. Each hotel offers two tapas, wine pairing and cavas D.O.
A contest tapa within three category and a solidarity tapa to contribute for a good cause.
You will find the Hotel Barcelona Princess within the Poblenou route of the Hotel Tapa Tour
And for the occasion, the Chef of the Hotel Barcelona Princess, Pedro Montolio, has prepared as contest Tapa a poached egg with a truffle slice and egg batter in panko. Garnish, cauliflower puree and cous-cous with truffle aroma. This tapa will be paired with cava Anna de Codorniu Blanc de Blanc.
The Hotel Tapa Tour is a tapas route with wine pairing and cavas D.O. In 5 and 4 star urban hotels in
From May 4 to May 14 you can taste two different tapas in each of the 34 participating Hotels. A contest tapa (there are 3 categories), which can be voted by the public and a solidarity tapa whose benefits will go to a social or environmental cause.
The Hotel Negresco Princess and its gastronomy return to participate in the Hotel Tapa Tour in Barcelona. In the previous edition the tapa “Crispy scallop with three sauces: coriander, beetroot and saffron” (see) was among the finalists of the popular vote.
The Corner by Princess – Hotel Negresco Princess – Hotel Tapa Tour
For this second edition, our Chef Jon García presents the tapa “Cupola of lamb, foie & chocolate“.
The Hotel Barcelona Princess also accepted the challenge of the second edition of the Hotel Tapa Tour in Barcelona and it has been one of the 6 semifinalists hotels of the qualifying round of the Plancton Marino Challenge.
The challenge is to create a tapa where the star ingredient should be the Marine Plankton (Plancton Marino). A nutritious and antioxidant food that enhances the aroma and exquisite sea flavor.
For this challenge, Pedro Montolio, chef of the Hotel Barcelona Princess, appointed to Chef Joan Esteve the difficult task to create an innovative tapa with Plankton Marino as a novel ingredient. The result: Planet Plankton with prawns, truffle and hazelnuts.
Planet Plankton is a Tapa out of this world. The tapa consists of a planet formed by two hemispheres stuffed with prawn tartar and truffle, with a creamy heart of Marine Plankton and separated by a grissini of prawns.
In the base of the plate a moon formed by sand of dried bread of prawns and hazelnuts with a few points of green mayonnaise of plankton.
The Chefs and Semifinalist Hotels in Barclona of the Hotel Tapa Tour challenge are:
The Hotel Negresco Princess was one of the 12 participants Hotels of the Plancton Marino (Marine Plankton) Challenge in the second edition of the Hotel Tapa Tour in Barcelona.
The 12 Chefs of these hotels in Barcelona tested their skills and techniques in the kitchen, as well as their creativity to elaborate a tapa with Marine Plankton, a food with the pure essence of the sea.
For this green challenge Jon García, Chef of Negresco Princess Hotel, presented the tapa “Cold Canelón of dry tomato and buffalo mozzarella with plankton in two textures”
A tapa designed to be tested in 3 mouthful to be able to perceive in a balanced way all the flavors and textures.
The most romantic day in Barcelona where roses and books are exchanged is coming.
April 23 is Sant Jordi (St. George), a celebration that is considered the Sant Valentin Catalan. In this tradition the streets of Barcelona wear red roses and you can buy books in the bookstalls in the streets like La Rambla.
The book was added to this celebration because Abril 23th is also celebrated the World Book Day.
But behind the princess, the knight, the dragon and the rose there is a legend: The Legend of Sant Jordi.
What is the legend of Saint George?