Madrid Fusión 2020 is not only a haute cuisine congress, it is the annual meeting of an entire sector in which anyone finds their place: foodies, professionals of the sector, people in love with good food and everybody who wants to dive into next year trends in gastronomy. For three days the capital hosts most of the best chefs in the world and among them this year we had 3 top chefs from Ibiza.
The mayor of San Anotnio, Marcos Serra, and the turism councelor of this town, Miguel Tur, promoted the rich gastronomy of this part of the island by inviting 3 top chefs of well-known restaurants located in San Antonio. The first chef was José Miguel Bonet, owner and executive chef of the restaurant Es Ventall. The restaurant was founded in 1982 by his parents and nowadays this young chef continues his family tradition by offering top quality Ibicencan dishes with a modern twist. José Miguel and his team delighted the crowd by serving tataki with almond cream, teriyaki sauce and quinoa salad. The pastry chef of Es Ventall, Matías Trelis, is the pastry master of the Balearic Islands. For Madrid Fusion, Matías prepared his great dessert, “Sweet Island of Ibiza”, which was the dish he prepared when he won the crown of best pastry from Balearic Islands.
The second chef was José González, executive Chef and owner with his brothers David and Cristina of the restaurant Es Gerret, the latest addition to the San Antonio food scene. The restaurant offers traditional dishes with a dynamic and fun twist, with a menu that changes seasonally and always surprise with their daily dishes. For the occasion José González prepared a pickled Gerret and a testy sweet rice of chicken Payés and local prawn.
Last but not least was Chef Alvaro Sanz, co-owner and Executive Chef of the restaurant Es Tragón, recently awarded a Michelin star. Es Tragón is a restaurant that is barely young, it opened its doors 5 years ago. The restaurant is located in a beautiful country house surrounded by pine forest that overlooks the Mediterranean, creating an oasis of tranquillity where nature sets the pace. The kitchen of Alvaro is rooted in tradition, creating explosive bites by applying innovative techniques with care and respect for the products. For Madrid Fusion Alvaro and his team created a creamy almond and tuna belly delicatessen.