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The Revelation Chef and Sabor a Málaga awards from the ‘Who’s who’ guide are coming to Benalmádena

The mayor of Benalmádena, Víctor Navas; and the Councilor for Commerce, Javier Marín, received this morning at the Mayor’s Office the two chefs from Benalmádena who have been recognized in this year’s edition of the gastronomic guide awards Who’s Who, published by Diario Sur, with whom each year they recognize “the effort and work of people and entities that contribute to promoting Malaga’s gastronomy”.

This is Francisco Muñoz, from the Parador Playa restaurant, recognized as Revelation Cook;and Matteo Manzato, from the Venetiis restaurant, awarded the Sabor a Málaga award.

“For the city of Benalmádena it is an enormous joy for what it supposes to support one of the tourist claims for which we are betting the most to stimulate and promote in recent times: local gastronomy”, the mayor celebrated.

According to the mayor, “Benalmádena has always been characterized by its family leisure offer, with the highest concentration of leisure parks on the Costa del Sol, and by its sensational beaches, but we also have excellent restaurants, with prestigious restaurants recognized throughout the province ”.

For his part, Francisco Muñoz explained that from Parador Playa “we try to offer something different from what is usual in a traditional beach bar, and we have been working for seven years to offer the customer, in addition to quality, an experience different from that of other restaurants in Beach”.

“We are very proud of this award, and it encourages us to face more ambitious aspirations”, has valued the chef, who has defined his style as “seafood cuisine and tradition, but providing a small nod to modernity”. Among its most emblematic dishes, the Russian Galician octopus salad and the mango baton with white shrimp stand out.

“We carry three years betting on the product of Malaga to give it a different approach, showing that it is not only valid for the traditional recipesof always, but that they can be used for many more uses ”, he explained Matteo Manzato, who has joked that they have contributed “to the increase in the sale of the Malaga suckling goat.”

Venetiis’ cook has explained that in his work It is committed to a fusion and miscegenation between the Malaga product and Italian gastronomy, and has highlighted the Malaga suckling goat lasagna as its star dish, “already known throughout the Costa del Sol and part of Madrid and northern Spain.”

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