{"id":81785,"date":"2023-04-05T12:14:23","date_gmt":"2023-04-05T10:14:23","guid":{"rendered":"https:\/\/gastronomicament.cat\/andreu-genestra-i-oscar-molina-compartiran-fogons-al-restaurant-la-gaia-deivissa"},"modified":"2023-04-05T12:14:23","modified_gmt":"2023-04-05T10:14:23","slug":"andreu-genestra-i-oscar-molina-compartiran-fogons-al-restaurant-la-gaia-deivissa","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/de\/andreu-genestra-i-oscar-molina-compartiran-fogons-al-restaurant-la-gaia-deivissa","title":{"rendered":"Andreu Genestra i \u00d2scar Molina compartiran fogons al restaurant La Gaia d&#8217;Eivissa"},"content":{"rendered":"<p><strong>Eivissa\u00a0<\/strong>ha esdevingut una destinaci\u00f3 gastron\u00f2mica de primer ordre, una proposta que fusiona un ambient paradis\u00edac o amb la delicadesa dels sabors mediterranis i que brinda a locals i visitants la riquesa de l&#8217;entorn fent de cada degustaci\u00f3 una experi\u00e8ncia singular.<\/p>\n<p>A l&#8217;epicentre de la vida eivissenca, hi ha el<strong>\u00a0restaurant La Gaia<\/strong>\u00a0del cuiner\u00a0<strong>\u00d2scar Molina<\/strong>, el restaurant ubicat a l&#8217;hotel cinc estrelles gran luxe<strong>\u00a0Ibiza Gran Hotel<\/strong>,\u00a0 l&#8217;excel\u00b7l\u00e8ncia del qual est\u00e0 reconeguda amb una\u00a0<strong>estrella Michelin<\/strong>\u00a0i\u00a0<strong>dos sols Repsol<\/strong>.<\/p>\n<p>A partir d&#8217;aquest mes d&#8217;abril,\u00a0<strong>Molina obrir\u00e0 el seu espai de treball a cuineres i cuiners destacats per compartir-hi els fogons<\/strong>. El primer que hi participar\u00e0 ser\u00e0\u00a0<strong>Andreu Genestra<\/strong>, el proper\u00a0<strong>13 d&#8217;abril<\/strong>. D&#8217;origen mallorqu\u00ed i propietari del restaurant hom\u00f2nim, \u00e9s un dels xefs de les Illes Balears m\u00e9s reconeguts i que, a m\u00e9s, t\u00e9 una\u00a0<strong>estrella Michelin<\/strong>. Despr\u00e9s d&#8217;un complet proc\u00e9s de formaci\u00f3 que el va dur a cuinar en algunes de les cuines m\u00e9s prestigioses del pa\u00eds, com la d&#8217;El Bulli, Andreu Genestra va decidir tornar als seus or\u00edgens creant un concepte basat a aixecar el culmen degustatiu del producte local. El seu restaurant parteix de traslladar als seus comensals una reinterpretaci\u00f3 del menjar mallorqu\u00ed sota un concepte actual, creatiu i ecol\u00f2gic. Ara, a m\u00e9s, acaba de traslladar el seu restaurant hom\u00f2nim a Llucmajor i ser\u00e0 l&#8217;encarregat de la part culin\u00e0ria de L\u00edo, l&#8217;antiga discoteca Tito&#8217;s de Palma.<\/p>\n<p>L&#8217;oferta gastron\u00f2mica de la Gaia d&#8217;\u00d2scar Molina representa la seva visi\u00f3 m\u00e9s \u00edntima de la refinada, acollidora i discreta hospitalitat d&#8217;Eivissa. L&#8217;exclusivitat del luxe mediterrani reflectida en una infinitat de detalls all\u00e0 on miris, amb productes de proximitat convertits en exquisides elaboracions.\u00a0<strong>Aquesta primera gran cita gastron\u00f2mica de 4 mans narra la hist\u00f2ria del producte aut\u00f2cton balear i piti\u00fas<\/strong>, que troba el seu protagonisme a les aig\u00fces del Mediterrani. La gamba vermella, sardines, peix sec i llagosta mostraran el sabor aut\u00e8ntic del nostre mar, en un equilibri \u00fanic entre tradici\u00f3 i innovaci\u00f3 culin\u00e0ria. Una proposta gastron\u00f2mica que recorre les illes de Mallorca i Eivissa obtenint un delici\u00f3s resultat.<\/p>\n<p>El\u00a0<strong>men\u00fa\u00a0<\/strong>ser\u00e0 el seg\u00fcent:<\/p>\n<p><strong>Primera trobada<\/strong><\/p>\n<ul>\n<li>Croqueta de llagosta<\/li>\n<li>Papada i\u00a0<em>hoisin\u00a0<\/em><\/li>\n<li>Sardina fumada i pebre envinagrat<\/li>\n<li><em>Kvass\u00a0<\/em>d&#8217;ensa\u00efmada<\/li>\n<\/ul>\n<p><strong>Obra principal<\/strong><\/p>\n<ul>\n<li>Ostra, llet de tigre i\u00a0<em>jalape\u00f1o\u00a0<\/em><\/li>\n<li>Amanida de peix sec<\/li>\n<li>Aguiat de p\u00e8sols verds d&#8217;Eivissa, gamba roja, botifarr\u00f3 i herba-sana<\/li>\n<li>Couland fumat, mojo i anguila<\/li>\n<li>Nyoquis, v\u00e8rtoles i llenguado Vedella mallorquina i salsa turca<\/li>\n<\/ul>\n<p><strong>Dol\u00e7or\u00a0<\/strong><\/p>\n<ul>\n<li>Xirivia, avellanes i c\u00edtrics<\/li>\n<li>Xocolata i man\u00ed<\/li>\n<\/ul>\n<p><strong>Capsa dol\u00e7a\u00a0<\/strong><\/p>\n<ul>\n<li>Nigul de maracui\u00e0<\/li>\n<li><em>Dorayaki\u00a0<\/em>de c\u00edtrics<\/li>\n<li>Fla\u00f3<\/li>\n<li>Esfera de caf\u00e8 i avellanes<\/li>\n<li>Bomb\u00f3 de te negre fumat<\/li>\n<\/ul>\n<p>Preu: 240 euros per persona. Reserves i m\u00e9s informaci\u00f3 al 971 806 806 i a lagaia [arrova] ibizagranhotel\u00a0[punt] com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La cita, que ajuntar\u00e0 aquests dos cuiners amb estrella Michelin, tendr\u00e0 lloc el vespre del proper&hellip;<\/p>\n","protected":false},"author":1,"featured_media":81781,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1050,1476],"tags":[],"coauthors":[2053],"class_list":["post-81785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat-es-de","category-reportatges-i-novetats-de"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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