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
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.
on Monday 21, at noon, the gastronomic restaurant of Odiseo
, the Murcian leisure space of the Orenes Group, will host
a menu for 18 hands!
prepared by great chefs
-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
of the Friends Reunion Menu
is Nazario Cano
, 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
eight chef friends,
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);
José Carlos Fuentes
(from Madrid's El Club Allard, with one star);
(Rehearsal Venue, in Puente Tocinos, Murcia);
(El Baret de Miquel, in Denia);
María José San Román
(Monastrell, in Alicante, and a Michelin star) and
(El Retiro, in Asturias, also a macaron from the gala guide).
A luxury proposal
Friends Reunion Menu
consists of 12 dishes and a dessert
: 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;
Gato por hare
, by José Carlos Fuentes;
red shrimp ceviche, muscatel juice, sweet potato and alficoz, by Miquel Ruiz;
rabbit, liquorice, truffle and pumpkin, by Miguel Barrera;
Memories of my Mar Menor
, 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.
: Monday, September 21.
Odiseo (Avda. Juan de Borbón, 224, Murcia).
649 22 22 22.
Restaurant Odiseo (Murcia), where the menu will be served David Frutos (BIS images).
According to the criteria of