A luxury menu with 18 hands to vindicate Murcian cuisine

Gastronomy

The chef from Odiseo (Murcia).

On Monday 21, nine award-winning Spanish chefs will share stoves to prepare a unique proposal inspired by the cuisine of this Mediterranean region

Reactivate.

That seems to be the motto in times of Covid and in those is Murcia, whose annual program as the Spanish Capital of Gastronomy was suspended by the pandemic, although now it is extending its appointment for 2021. And the fact is that Murcian cuisine has begun to move.

Thus,

, the Murcian leisure space of the Orenes Group, will host

-whose restaurants have been (or in the past were) recognized with stars or other distinctions from the Michelin Guide- to vindicate Murcian cuisine, its idiosyncrasy and richness, and at the same time reactivate the gastronomy of the region.

As promoter and

, who in 2017 garnered a star in El Rodat (Jávea), a restaurant that he left last December.

At present he is in charge of several gastronomic spaces in Odiseo, where he develops a creative Mediterranean cuisine supplied by the great raw material of the Murcian garden.

José Carlos Fuentes, from El Club Allard (Madrid). Thanks to El Club Allard.

To put the idea into practice, Cano has surrounded himself with

linked to Murcian cuisine and himself and with a great culinary background:

(Rincón de Pepe, the mythical first Michelin star in Murcia);

(Cal Paradís, in Castellón, who wears a macaron);

(El Albero, in Ceutí, and La Maita, in Molina de Segura, both in Murcia);

(from Madrid's El Club Allard, with one star);

(Rehearsal Venue, in Puente Tocinos, Murcia);

(El Baret de Miquel, in Denia);

(Monastrell, in Alicante, and a Michelin star) and

(El Retiro, in Asturias, also a macaron from the gala guide).

A luxury proposal

This

: Ade's snacks (

; partridge bonbon, cuquillo olives and cocoa and quail yolk and salmon);

Calasparra rice, chiquillo and lobster trunk to the coal, by David López;

chanterelles from María José San Román;

, by José Carlos Fuentes;

red shrimp ceviche, muscatel juice, sweet potato and alficoz, by Miquel Ruiz;

rabbit, liquorice, truffle and pumpkin, by Miguel Barrera;

, by Tomás Écija;

Salmon cococha with saffron and cauliflower pickled sauce, by Ricardo Sotres and the host's three proposals, cuttlefish black pudding, hare's milk and caviar and the dessert, which has not yet been revealed.

The appointment

: Monday, September 21.

Place:

Odiseo (Avda. Juan de Borbón, 224, Murcia).

Reservations:

649 22 22 22.

Price:

150 euros.

Restaurant Odiseo (Murcia), where the menu will be served David Frutos (BIS images).

According to the criteria of

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