Spanish hotel Gran Meliá Sancti Petri is boosting its gastronomic offering this summer, with the launch of a new 18-course tasting menu at Alevante.
The beachfront hotel, which is located in the Andalucian city of Cadiz, is something of a foodie hotspot, thanks to Michelin-starred chef Ángel León’s fine-dining restaurant. But this season the chef is taking things up a notch, with a new menu based on a 0km-raw-materials concept.
León’s new menu showcases local produce and experimental techniques, with highlights including sea urchin with payoyo cheese and chicharrón de chiclana. There is also cuttlefish ravioli and Moroccan lemon and Kakigori squid. And to wash it all down, expertly-paired local wines made from the Palomino Fino variety – a local grape with a light, dry finish, which blends perfectly with each seasonal dish.
The restaurant has also been given a facelift for the 2022 summer season that has seen the space divided into three separate areas, including a welcome space for aperitifs, a main room decorated with marine motifs and a sculpture by Ana Docavo, and the chef’s table.
The new menu isn’t the only culinary development at the hotel: the property has also seen the launch of a brand new dining concept, Entrevientos, helmed by Executive Chef Joaquín Lobón.
Paying tribute to Mediterranean cuisine, the menu puts a surprising twist on traditional dishes and features a careful selection of matured meats, fish and grilled vegetables. Notable flavours and textures include oxtail rice and tarantella with chilotas and pine nuts, combined with a careful selection of the best wines.
