Portal de Murcia
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The restaurant Real Casino de Murcia received Mursiya Mezze Award from the Gourmet Dinner Club Murcia, who gave such a prestigious award at a gala dinner served in the emblematic building of Murcia city last night.
The Real Casino and takes over from Cols Beach, he managed in his last edition this award which this year celebrates its eighth year and aims to reward the work of hospitality professionals in the Region of Murcia.
The restaurant manager, José Manuel Sánchez, and his chef, Francisco Manuel Reyes, collected in tandem award, granted by the club members according to evaluation criteria such as the presentation of the table, the atmosphere of the accommodation service the raw material, the marriage or the complexity of the dishes.
The event began at 21 am in the courtyard of the Casino, where a glass of champagne was served Juvé and pink Camps in welcome.
Once inside he began the formal ceremony for the award, leading the club member Santiago Corrales and included speeches by President of Murcia Gourmet, José Ramón Sánchez, the president of the Casino, Juan Antonio Megías, and the CEO of Institute of Tourism, Enrique Ujaldón.
The event was also attended by members of honor Gourmet Murcia Pachi Larrosa and Ishmael Galiana.
Carrasco welcomed the involvement of the club, "which since 2006 collaborating on the task of promoting regional cuisine and, in complete independence, then perform the evaluations that have declared the Real Casino restaurant as the best of the last annuity" .
The award-winning restaurant earned a score of 8.30 in the overall assessment.
Megías said that gradually the regional gastronomy "is no longer unknown" and exalted the Casino restaurant, "where a fusion of good and best to enjoy Murcia occurs."
Meanwhile, Ujaldón stressed that "in the last ten years has greatly improved the quality and service at the restaurants in the region, which makes the sector is generally much better."
The menu started with a duck foie spices macaron with pear sauce and chorizo ​​with prawn and scallop scallops ketchup, snacks paired with Pazo das Bruxas an Albariño.
Then a belly confit with shaved Idiazábal and piquillo emulsion and superb hake on background of roasted tomato, pine nuts and tender shoots.
The broth that accompanied these dishes was a Burgundy (Ardeche, Louis Latour Chardonnay).
Finally, a secret angus wok with vegetables and mushrooms served with teriyaki Tierra de Castilla Tempranillo.
Mango flavored with saffron on sponge sweet praline made the snap menu.
Source: Agencias
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