Two temporary sticks with fresh fish and shellfish to enjoy the healthiest and most exquisite snacks Canary chief David González teacher’s student Ricardo Sanchez Raising Japanese cuisine to the ‘gourmet’ category at the Wellington hotel in Madrid a michelin star and the unanimous applause of his sybaritic clients.
The bet in this Formentera John Alfaro a businessman who also works as an artists’ boss Miwi kombucha and Hogo mattresses more than 35,000 Euros they listened to Cristiano Ronaldo and Giorgina, or start these two Japanese ‘popups’ supporting world-class gastronomy On the smallest of the Balearic Islands.
“Everything I do is just for fun,” says Alfaro, as he approaches the peace of mind that the success of his multiple jobs gives him. CaNa Joana, a Mediterranean cuisine restaurant Open for dinner only in Sant Francesc, until October adds sushi to its traditional menu, Sashimi and nigiri from González under the Bichi (Japanese beach) seal.
Other Japanese Alfaro Bar Delights diners at Insula, a beachside beach bar In Es Arenals, in Migjorn, with a more informal menu for the whole day.
The philosophy of the two Bíchis is the same: to offer the best seasonal fish and shellfish, brought daily from the best fish markets in the country: In the Atlantic waters of Cádiz and Huelva, A luxury cellar where the best tuna from the Bay of Biscay, and above all the Mediterranean, comes from David González and his crew It acquired Balfegó in Tarragona and Fuentes in Cartagena.
Formentera fishermen contribute captured to complete a culinary offer that has no shortcomings. French oysters or Alaskan crabs.
this terraces full of bougainvillea They serve as a stage to share delicacies like Ca Na Joana. Scallops with sobrassada and honey from Formentera, hamachi (lemon fish) nigiri with green mojo sauce and assorted sashimi Top-notch fish that González decorated with twigs, plants and salicornia in honor of the island. Moreover oysters with bloody mary beet, flame comb with ras al hanout, bull usuzukuri truffles with Salmorejo, tartars (spicy tuna, creamed salmon, or bull), various hosomakis and uramakis (like spicy tuna and avocado or California red shrimp futomaki).
Sunsets in Es Arenals at Bichi Insula stand out with a gastronomic offering which one stands out most wakame salad with pickled vegetables or seaweed salad with seafood on sunomono. The canary chef prepares a meal in front of the diners. chirashi rice, vegetables, seaweed and fish, oysters with different preparations (with caviar; with sake, lychee and kimchi; with passion fruit and kizami with wasabi and sichimi with ponzu), scallops with sisho and nama sichimi, and king crab salad with kimchi.
this sashimi (salmon, tuna or assorted), nigiris (such as white truffle pate with honey, eel with tare sauce, or guanciale with caviar), uramakis and Temakis (spicy tuna, vegetarian, eel) round out the menu of this ephemeral bar overlooking the Formentera sea.