{"id":99094,"date":"2026-03-10T09:49:32","date_gmt":"2026-03-10T08:49:32","guid":{"rendered":"https:\/\/gastronomicament.cat\/el-restaurant-latic-presenta-el-menu-evolucio-2-0"},"modified":"2026-04-22T18:37:49","modified_gmt":"2026-04-22T16:37:49","slug":"el-restaurant-latic-presenta-el-menu-evolucio-2-0","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/en\/el-restaurant-latic-presenta-el-menu-evolucio-2-0","title":{"rendered":"El restaurant L\u2019\u00c0tic presenta el men\u00fa Evoluci\u00f3 2.0"},"content":{"rendered":"\n

El restaurant L\u2019\u00c0tic<\/strong>, el menjador m\u00e9s gastron\u00f2mic de l‘Hotel Saratoga de Palma<\/strong>, presenta Evoluci\u00f3 2.0, una nova etapa del seu men\u00fa degustaci\u00f3 que consolida la identitat culin\u00e0ria del xef Juan Pinel (Xef Revelaci\u00f3 2025 als Premis Gastron\u00f2mics de Mallorca).<\/p>\n\n\n\n

La presentaci\u00f3 coincideix amb l’arribada de la primavera. Aquesta nova proposta \u00e9s un di\u00e0leg gastron\u00f2mic que transcorre entre el sud-est asi\u00e0tic i l’arrelament mallorqu\u00ed, que es recolza en la mem\u00f2ria culin\u00e0ria per\u00f2 s’expressa amb llenguatge contemporani; que ent\u00e9n la temporada no com una etiqueta, sin\u00f3 com un estat d’\u00e0nim i es respecta el producte amb totes les conseq\u00fc\u00e8ncies.<\/p>\n\n\n\n

Juan Pinell explica que “en aquesta ocasi\u00f3, el meu darrer viatge al Vietnam i Tail\u00e0ndia ha estat el punt de partida del nou men\u00fa. Aquesta constant combinaci\u00f3 entre acidesa, frescor i profunditat… Els seus estils de cuina estan molt constru\u00efts des del fons, des del brou i la paci\u00e8ncia, i han estat una inspiraci\u00f3 clau per donar forma a aquesta proposta”, assegura el cuiner.<\/p>\n\n\n\n

Quan Mallorca mira \u00c0sia\u2026<\/strong><\/p>\n\n\n\n

A manera d’obertura, el men\u00fa Evoluci\u00f3 2.0 (62 euros, IVA incl\u00f2s; nom\u00e9s amb reserva pr\u00e8via), comen\u00e7a amb dos aperitius que funcionen com a pr\u00f2leg: d’una banda, serviola, escabetx i llimona,<\/strong> un mos \u00e0cid i vibrant que desperta el paladar; d’altra banda, vaca, t\u00e0pera i ametlla<\/strong>, que \u00e9s una elegant revisi\u00f3 d’un guisat de llengua, torrat amb la seva salsa redu\u00efda i flor de t\u00e0pera fregida.<\/p>\n\n\n\n

Tradici\u00f3 reinterpretada amb subtilesa<\/strong><\/p>\n\n\n\n

Amb els principals, la cuina s’expandeix. La gamba vermella amb curri panang i patata<\/strong> trasllada el comensal al sud de Tail\u00e0ndia mitjan\u00e7ant un guisat especiat i profund, elaborat amb caps de gamba vermella i adaptat al producte local. Intens i equilibrat, el plat resumeix la filosofia del xef.<\/p>\n\n\n\n

A continuaci\u00f3, Pinel prepara peix, concretament moll amb pasta or\u00e7 i calamar<\/strong>, pura t\u00e8cnica i mem\u00f2ria: calamar de potera mallorqu\u00ed guisat en un sofregit de ceba i all i brou de moll amb pasta or\u00e7, llom de moll a la planxa i pat\u00e9 dels seus interiors. Un plat que gaireb\u00e9 ha esdevingut un dels cl\u00e0ssics de Pinel i que reivindica l’aprofitament total i la cuina de fons.<\/p>\n\n\n\n

El recorregut culmina amb el porc negre, tupinambur i albercoc sec<\/strong>, terrina de garr\u00ed mallorqu\u00ed cuinat a baixa temperatura, servit en lingots desossats, amb la pell cruent i el suc redu\u00eft, acompanyat de crema de tupinanbur i albercocs secs. Matisos terrosos i dol\u00e7os que aporten profunditat sense pesadesa, ideals per a aquest moment de canvi estacional.<\/p>\n\n\n\n

Per tancar, dues passades dolces que aposten per la frescor, taronja, oli d’oliva verge extra i roman\u00ed <\/strong>s\u00f3n unes postres lluminoses i c\u00edtriques que evoquen el paisatge mediterrani de l’illa amb esferes arom\u00e0tiques i notes herb\u00e0cies; la flor de carnestoltes, formatge Sant Sim\u00f3 i codony<\/strong> transforma una icona dol\u00e7a popular en una composici\u00f3 gastron\u00f2mica en qu\u00e8 destaquen el cruixent, el lacti i la dol\u00e7or.<\/p>\n\n\n\n

Gastronomia i m\u00fasica: una mateixa partitura<\/strong><\/p>\n\n\n\n

L’experi\u00e8ncia gastron\u00f2mica a L’\u00c0tic, ubicat a la setena planta <\/strong>de l\u00b4emblem\u00e0tic allotjament, es completa amb la programaci\u00f3 musical de l’emblem\u00e0tic Blue Jazz Club<\/strong>, reinaugurada la tardor passada, que aquesta temporada refor\u00e7a la seva aposta pel directe i consolida l’Hotel Saratoga com un dels epicentres culturals de Palma i punt de trobada imprescindible per als amants de la m\u00fasica negra a Palma.<\/p>\n\n\n\n

Els concerts de jazz, soul o blues (dijous i dissabtes), conviuran amb sessions especials i nits de piano en viu (tots els dimecres i divendres, amb entrada lliure fins a completar aforament)<\/strong>. En aquest inici de temporada, l’escenari del Club es converteix en la prolongaci\u00f3 natural de l’experi\u00e8ncia gastron\u00f2mica. En finalitzar el servei de sopar (sobre les 22 hores), l’emoci\u00f3 de la m\u00fasica en viu, amb l’skyline de Palma com a tel\u00f3 de fons.<\/p>\n\n\n\n

Entre les cites m\u00e9s destacades del mar\u00e7, \u00e9s possible esmentar Sergi Selles Quartet (dijous, 19 de mar\u00e7), quartet amb un repertori purament jazz\u00edstic; el reconegut m\u00fasic Miki Ram\u00f3n (dissabte, 21 de mar\u00e7), que mostrar\u00e0 el seu mestratge amb el saxo i el jazz, o el Dani Roth Trio (dijous, 26 de mar\u00e7), amb el seu assequible funky jazz.<\/p>\n\n\n\n

Aquests quatre concerts, entre els diferents que succeiran al mar\u00e7, resumeixen en certa manera l’esperit del club: qualitat art\u00edstica, proximitat i atmosfera envoltant. Les entrades es poden adquirir a la recepci\u00f3 de l’hotel (15 euros + consumici\u00f3).<\/p>\n\n\n\n

Per gaudir de l’experi\u00e8ncia completa<\/strong>, nom\u00e9s cal reservar taula al restaurant L\u2019\u00c0tic (els concerts comencen despr\u00e9s del servei de sopar, a les 22 hores).<\/p>\n\n\n\n

Ell xef Juan Pinel \u00e9s natural de Calvi\u00e0 i s’ha format als fogons de Viavelez, amb Paco Ron, Kena, amb Luis Ar\u00e9valo, o Zaranda, amb Fernando P. Arellano. La seva cuina arrela en la tradici\u00f3, i treballa amb precisi\u00f3 cirurgiana els fons, els vins, els escabetxos\u2026 Per\u00f2 sempre usa les t\u00e8cniques d’avantguarda com tamb\u00e9 les elaboracions que descobreix en els seus nombrosos viatges, sobretot el sud-est asi\u00e0tic.<\/p>\n\n\n\n

A m\u00e9s del men\u00fa degustaci\u00f3, a L\u2019\u00c0tic es pot gaudir d’un men\u00fa executiu al migdia<\/strong> (compost per cinc passades, per 38 euros) o demanar a la carta tant durant el dinar com al vespre.<\/p>\n","protected":false},"excerpt":{"rendered":"

El xef Juan Pinel hi combina t\u00e8cnica depurada, producte local i la inspiraci\u00f3 de Vietnam i…<\/p>\n","protected":false},"author":1,"featured_media":99082,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"gallery","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":[692,990],"tags":[],"coauthors":[2053],"class_list":["post-99094","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat","category-sense-categoria","post_format-post-format-gallery"],"acf":{"gallery":[104000,104004,104008],"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nEl restaurant L\u2019\u00c0tic presenta el men\u00fa Evoluci\u00f3 2.0 - Gastron\u00f2micament<\/title>\n<meta name=\"description\" content=\"El restaurant L\u2019\u00c0tic presenta el men\u00fa Evoluci\u00f3 2.0 Actualitat, Sense categoria El xef Juan Pinel hi combina t\u00e8cnica depurada, producte local i la inspiraci\u00f3 de Vietnam i Tail\u00e0ndia.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastronomicament.cat\/en\/el-restaurant-latic-presenta-el-menu-evolucio-2-0\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El restaurant L\u2019\u00c0tic presenta el men\u00fa Evoluci\u00f3 2.0 - 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