El restaurante San Hô, Hotel Royal Hideaway Corales Resort, en La Caleta de Adeje, un éxito en Gastrocanarias 2018

Sashimi de amaebi.

El pasado miércoles 23 de mayo, en el marco de las actividades programadas dentro del V Salón Gastronómico de Canarias, Gastrocanarias 2018, El Restaurante San Hô y Dorada Especial, de la mano de su chef especializado en cocina Nikkei Jaime Palmar, ofrecieron una experiencia gastronómica que pretendía dar a conocer las nuevas propuestas de esta cocina de fusión que está conquistando los corazones de todos. Con esta iniciativa, se acercó al público este nuevo espacio del sur de Tenerife, situado en el Hotel Royal Hideaway Corales Resort, en La Caleta de Adeje.

Una oportunidad única que permitió presentar una oferta diferente de sabores que encierran las exóticas recetas de San Hô con el carácter y las cualidades gastronómicas que posee Dorada Especial. Los asistentes pudieron disfrutar de dos experiencias gastronómicas que se desarrollaron por la mañana y por la tarde del mismo día. En ellas tuvieron la oportunidad de conocer en profundidad y de primera mano las cualidades de las cuatro variedades de Dorada Especial junto al maestro cervecero de Compañía Cervecera de Canarias, Félix Guío, quien ahondó en sus cualidades organolépticas, descubriendo sus matices y peculiaridades.

Con la cata se ofreció una degustación de diferentes platos de la cocina Nikkei de San Hô, que permitieron maridar las diferentes cervezas con todos los sabores de las recetas creadas para la ocasión. Un éxito que cautivó los sentidos de todos los asistentes, creando un mundo de sensaciones en sus paladares con una propuesta diferencial.

Sobre San Hô

Coral en Vietnamita se traduce como San Hô, el paraguas perfecto para dar nombre al nuevo restaurante de fusión japonesa y peruana de Royal Hideaway Corales Resort, el nuevo hotel de lujo de Barceló Hotel Group ubicado en Costa Adeje, al sur de Tenerife. Su propuesta lleva el mestizaje de las culturas japonesa y peruana a las cocinas de este nuevo complejo en un ambiente estéticamente marino y con una combinación de sabores que hará de una cena en él una completa experiencia llena de sensaciones. Está capitaneado por el ya mencionado Jaime Palmar, en cuya trayectoria aparecen reconocidos restaurantes como Sensu, Kazan, Naiko o Kabuki.

Los platos que forman la carta de San Hô tienen todos en común un aspecto: el origen de sus ingredientes. Elegidos cuidadosamente para que el resultado de cada receta sea siempre impecable, todos ellos son productos de proximidad, aprovechando al máximo lo que Tenerife puede ofrecer para convertir la carta de San Hô en un auténtico viaje por tres puntos del planeta como Canarias, Japón y Perú.

Los japoneses llevan miles de años apostando por la comida ‘raw’, algo en lo que coinciden con los peruanos en muchas de sus recetas. El porqué de esta tendencia no es en vano, puesto que aporta numerosos beneficios. Lo principal a tener en cuenta es que, al no cocinarlo, ahorramos las grasas que se usan en el proceso de cocción y evitamos la pérdida de determinados nutrientes o notas de sabor al no cambiar de estado.

Platos superiores: Ceviche de pescado blanco con leche de tigre y tiradito de vieira y chicha morada.

Un resort de lujo rozando el mar

En plena Costa Adeje, al sur de Tenerife, Royal Hideaway Corales Resort abrirá sus puertas en enero de 2018. Diseñado por el reconocido arquitecto canario Leonardo Omar, el hotel transporta al interior marino y a la naturaleza de Tenerife. Con más de 10.000 m2 de amplias zonas ajardinadas y piscinas climatizadas de agua salada, el complejo acogerá en su interior dos edificios independientes que corresponden a las dos propuestas que ofrece el hotel: Royal Hideaway Corales Suites – un formato Family friendly formado por 114 Deluxe Suites, villas Suite y exclusivos Penthouses de 1, 2 o 3 dormitorios con salón, cocina integrada, grandes terrazas con vistas al mar y piscina privada en 54 de ellas; y Royal Hideaway Corales Beach -un concepto Adults only para unas vacaciones de descanso y desconexión-, formado por 121 Junior Suites, espaciosas estancias de 55m2 e imponentes terrazas de 20m2 con vistas al océano, 21 de ellas con bañera de hidromasaje. Contará con un rooftop único en Canarias en el que se encontrará Maresía, la propuesta de mayor altura culinaria del hotel con el asesoramiento de chefs locales con estrella Michelin, como son los hermanos Padrón. Además, esta zona child free ofrecerá una zona wellness premium con Spa y una carta de tratamientos especializada en la ayurveda.

 

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