The ,Gastronomic Torredembarra. Ranxets Spring, come from 1 May to 13 June

Torredembarra. Costa Dorada. From 1 May to 13 June will take place the Gastronomic Torredembarra. Ranxets Spring, the first in which the Association of Restorers Torredembarra (ART) joined the organization along with the Municipal Tourism. This edition comes with many new culinary promotion, as he explained the Chairman of the Board, Peter Fountain, in the presentation,as diners are not marriages and cook dinner today. The twelve participating restaurants are: Al Capone da Franco, Cal Coco, Cal Quim, Cargol Punxenc, El Capitán, El Vaixell, Hostal Coca, Jaume Drudis, La Cuina d’en Basili, Laguna, Las Palmeras i La Quilla. These restaurants have prepared a series of menus with a selection of seasonal dishes and quality at a price of between 29 and 35 € (VAT). In addition, promoting not cook dinner now expects a 20% discount on this price in all restaurants to sample the menu of the conference on Thursday night. Moreover, every Friday during the conference and will take place only through telephone booking a dinner pairings (the art of combining foods with wines). Guide an expert winemaker dinner winery Vicente Mas Tarragona DO Penedès and Miquel Pons and will be held if a minimum of 10 reservations for (calendar view and restaurant out in the booklet of the conference). In addition, all participants in the conference, drawn up six dinners for two at any restaurant. Following the line of ranxets (meals inspired by the seafood and fishing) and with seasonal ingredients on the menu for the gathering there are proposals such as: "The Tower" Suquet "cuttlefish, clams and artichokes, shrimp rap and green salad, garlic and pepper fish, roasted shell "tackle"; beans with salt cod and pickled their guts; gadagans with onion, fried seafood, spring salad with prawns marinated with oil of roasted hazelnuts and lemon peel; stew of turbot with potatoes and artichoke hearts; fillet of hake with wild mushrooms, clams and mushrooms, artichokes stuffed with seafood mousseline topped by the shrimp grilled and crispy garlic or sea bass with fennel. There is also a wide range of meat for everyone to find their menu. The vice president of the Association of Restorers Torredembarra, M. Teresa Llorach stressed the desire and enthusiasm with which restarts the institution recently launched this new era. He emphasized the promotion of gastronomic Tower posed these days, pointing to the quality of products used by restorers.  

New Soletes join the Repsol Guide