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September 13th - September 26th 2017
September 13th - September 26th 2017
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TRIED AND TESTED RECIPE FOR A GREAT DAY OUT:
CAPTION.
Luces (www.palaciodeluces.com). It is in these horreos that you will find the most “Our chef Ignacio Garcia Canellada had been amazing array of natural products from the struggling to get the right supplier of beans this green and giving hills, making Asturias one of year and the ones he grew he just didn’t have the most productive places in Europe. confidence in, so we pulled out at the last minAll in all then, it was only really a matter of time ute. before Asturias went through “It’s a shame, but we didn’t a food revolution, particularly want to take the risk of not getgiven its geography so near to ting into the final.” the Basque Region. Just behind her stunning hotel, And this is indeed what has in Lastres, you will find the perhappened over the last defect example of how serious the cade, as a range of creative locals take their beans (recipes chefs have sprung up to take for Asturias fabadas go right advantage of its amazing prodback to 1884). ucts. It is well after lunchtime on a A lot of this began with NaFriday and in a well-ordered cho Manzano (see review on storeroom, Lola is hard at work page18) who over the last two podding a basket-full of white decades has brought the modbeans. ernisation of Asturian cuisine Carefully sifting through her to a top level of refinement. haul and laying them out to dry, At his restaurant Casa Marcial she explains that she’ll be usin Arriondas he now has two ing them later that weekend to Michelin stars, and the place cook. has got better and better since She and her partner Jesus have I first tried it two decades ago, GRILL KING: a well organised almacen (store room) entirely by accident. Abel with his full of their own homemade cider and His creativity has led to local competioyster and plenty of dried vegetables and fruits. tion, with a second restaurant in Arrionbarnacles and “So many things grow around here,” exdas El Corral de Indianu being awarded plains Lola. “Almost everyone has their waitress pours a star, while other chefs such as fatherown vegetable garden and most famiand-son team Pedro and Marcos Mocider lies have a few cows they ran, at Casa Gerardo, are take out to graze.” breathing down his neck, There are indeed cows in with in particular a legendevery direction wherever ary fabada. you land in Asturias...cows Another amazing place of all different sizes and worth checking out is Gueyu colours. Mar, on Playa de Vega, in Much of their milk goes into Ribadesella, where the ritzy cheeses which are said to crowd from Oviedo and Ginumber over 40 different jon head for the weekend. types in Asturias, three of Here chef Abel Álvarez not SEAFOOD MARVEL which have Denominación only guarantees to find THE de Origen status. best seafood on the entire Beach restaurant Gueyu Mar, in RibFew places in the world coastline, he cooks it almost adesella, is original, hip and hard to get even in France - can boast entirely on a series of handa booking such variety over such a cranked grills. small area. The most fa“We’ve been doing it now for mous is Cabrales, which is CREATIVE DATE a couple of years and we are a strong rival to Stilton or really starting to see sucCamembert for taste. Make sure to try Casa Marcial, in Arcess,” he told me. “It takes Many families will have a riondas, which has been setting the a while to understand how herd and as soon as school agenda in modern Asturian cuisine for best to do it, but it is not only breaks up for summer, they two decades delicious but more healthy will take off for the high this way.” pastures, where they will In particular, his smoked FOODY HOTEL spend the whole summer, oyster is incredible, as are making cheeses which will his percebes (barnacles) Palacio de Luces, in Lastres, has a be brought down in Sep- superb restaurant, where chef Ignacio and razor shells. The wine tember to cure in special list is also superb. Garcia Canellada has the pick of the caves. But Asturian cuisine is genbest of Asturian produce The caves are still a key eleerally getting better known ment in the making of Caon the international stage, brales and the other great much of it thanks to the Asturian blue cheese, Gamonedo. work of Jose Andres, possibly Spain’s The caves are normally bored into the most famous chef thanks to his close hillside and are damp and musty with a connection to former American presinaturally powerful stink. This is where dent Obama and his ten restaurants the cheeses will be stored until mature around the US. and ready to eat. He has taught at Harvard and most imMost families also have a grain store portantly created a 26-episode show - known as an horreo - where they will Made in Spain, in which he promoted store their other produce. his native Asturias (he is from Mieres), Designed to stay dry and keep out as much as humanly possible. rats, on one outing, we came across a There are now eight Michelin star reswoman with her hazelnuts, just picked taurants in Asturias and with such from the nearby hills and absolutely amazing produce right on their doordelicious, despite still needing a few steps it is extremely likely that this numdays to dry. ber will double over the next decade.
THREE PICKS FOR ASTURIAS
INGREDIENTS: 1 YOU 1 FRIEND OR PARTNER OR FAMILY MEMBER - ADD MORE IF DESIRED 1 TRAIN 1 MOLINO DEL SANTO METHOD: 1) Phone 952 16 71 51 or e-mail info@molinodelsanto to book a table at Molino del Santo 2) Drive to Estación de San Roque train station. 3) Park near Station - lots of parking available. 4) Buy tickets for 12,00 train to Benaoján (Return tickets are Ida y Vuelta - and cheaper at about 12€ return) 5) Enjoy spectacular train journey 6) At 1.15 arrive at Benaoján - walk less than five minutes to Molino del Santo 7) Enjoy a delicious lunch. Mr R.P said on the 5th September 2017 “The best meal I’ve ever eaten.” 8) Add wine to personal taste. 9) Return on train at 16.07 or 20.10 HANDy HINT: Face the other way on the train for a different view. VARIATIONS ON THE RECIPE: For even more pleasure, combine the above ingredientes with a stay in the hotel - we may have last minute offers that we can make. The train can be substituted for a car. The journey from San Pedro, for example, takes one hour.
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More information of any kind e-mail
info@molinodelsanto.com
www.molinodelsanto.com | info@molinodelsanto.com | 952 16 71 51 ESTACIÓN DE BENAOJÁN, NEAR RONDA, MÁLAGA