Formentera | Marlaca | A disciple of Adrià Friulian at the top of the island catering. And there's the cigar Master

by Tuesday, October 2, 2012

AND’ been the novelty of summer 2012 Formentera and within a short time, only through word of mouth, He managed to win big slices of admirers. Needless to say that it is located in a place of passage, anything: to reach the restaurant Marlaca you should keep on hand the map coming out from the village of San Francesc towards Cap de Barbaria. Immediately after the well-known restaurant Can Carlos, you turn left in the direction of new urbanization Paraìso de los Pinos and from there continue on the roads deserted and Tatty, immersed in the night, until it lands at Es Mal Pas and to the tourist complex where is placed the restaurant led by Mattia Turchet, young chef friulano which remained even emphasis: After a couple of years with Ferran Adrià and then as chef de Barcelona Ticket game, Mattia becomes call Matias and speaks Italian with the turn of Spanish more true. It does not matter, in the face of his dishes, true masterpieces that can be offered in a tasting menu only 50 euro wine not included. All amazing: marinated Zucchini salad, cheese, aroma of mint and peanut sauce, Bouchot mussels in citrus sauce (the Bouchot seems to be the best in the world and I must say that just for this dish, the Marlaca is worth visiting); Grilled Octopus with potato foam and caviar of sea water; capture of Iberian suckling pig with mashed plums. Off the menu I wanted to try the tuna tartare with green chilies, Granny Smith Apple and salmon caviar, and the salmon sashimi: delicious. The desserts though not memorable and then, Here enters David Herrero Rico, sommelier, Master of Rum and whiskey, Golden still for the World Association of Distillates Spirits And The Global Association of Tasters, and cigar Master. David seems to face one of the best gin and tonic in the world. I could confirm it. But the real show is see it ignite the cigar…

Marlaca ranks, in my opinion, at the top of Formentera's catering for the summer 2012, followed by Can and Dani Aigua.



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