This was the menu for the reception of the kings at the Marivent Palace: inspired by the cuisine of the Balearic Islands and prepared by two Mallorcan chefs.

Another year and for the third summer in a row the Kings Felipe and Letizia Open doors Marivent Palacein Mallorca, to welcome the island’s civil society at a gala dinner celebrating her arrival in style. Accompanied by Queen Sofia on this occasion, a total of 600 guests attended the event where we were able to see institutional representatives from different levels of society.

As in previous years, the kings wanted to pay tribute to The island, its cuisine and culture, through a menu created by two of the world’s greatest figures. Mallorca KitchenFor the delicious menu of this long-awaited dinner, the royal house had prepared Marja Cole and Macarena de Castro, Who have designed a selection of dishes that are a declaration of love. The most authentic flavours of the island.

Marja Cole He has been cooking since 1995 in several restaurants in Mallorca. In 2004, he became Director of the Restaurant Department at amadip.esment And its restaurants It is despite the fact that And Amadeep Balmanova, Which took her cooking to the next level. On March 31, 2012, the Majorcan chef opened her own restaurant, MissiliWith her husband Javier Ares, who is in charge of the room and wine. In April 2016, it will open. Arrels by Marja Cole in the hotel Gran Melia de Mar (Elitas in Mallorca). Currently, Cole combines his activity in both Michelin-recommended restaurants, where the menus change daily to adapt to seasonal products.

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For this part, Castro MacaBorn in Mallorca in 1981, he has had a recognised career with A Michelin starA green Michelin star and three suns from the Repsol Guide. His family, linked to the world of gastronomy, influenced his early interest in local ingredients, which led him to begin his training at a hospitality school. After her training, Maca de Castro collaborated with chefs such as Hilario Arbelaitz And Andoni Luis Aduriz In San Sebastian, Willy Dufresne In New York, teachers helped him define his philosophy in the kitchen. His culinary proposal features a creative, Mediterranean tasting menu based on seasonal products from local producers, nearby markets and his own garden in Sa Pobla.

The menu, prepared by the chefs, is presented in the form of a cocktail and contains both sweet and savory dishes. Overall, according to the media, week, More than ten dishes were served accompanied by island wines.

• Eggplant stuffed with Mallorcan black ham and roasted tomato sauce.
• Pickled stingray with carrots and oranges.
• Mallorcan lobster and hazelnut cream.
• Coca with roasted peppers and phyllantex pate.
• Coke with zucchini, sun-dried tomatoes and Sa Cabrita cheese.
• Cane’s Crispy Suckling Pig with Hot Pepper Jam.
• Fried Mallorcan octopus with vegetables.
• Tombit.
• Croquette stew with 4 spices.
• Spinach tart with strawberries and peppers.
• Tomatoes with mayonnaise and capers.
• Bread stuffed with “Estopita”
• Ba amp first With mayonnaise and cheese come on
• Typical Mallorcan sweets: Ensaimada with pastry cream; banana with almonds; and carajillo with rum from the Amazon.

All this is coupled with three Island wine:White wine from Mortitx wineries made from Malvasia, Muscat, Chardonnay And Riesling; An organic rose from Son Grau Gran made from the original Gargollassa variety and a red from the Can Majoral winery. Finally, a cava from Bodegas Llopart.

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