SEASIDE - Park Hotel Leipzig

”Papas Arrugadas” (wrinkled potatoes), is served with
aromatic scallops and vanilla salt instead of with the
usual Canary Islands Mojo sauce.
The chef de cuisine attaches especial value to the quality
and freshness of all the products which are used, and
often visits the producers and markets himself in order to
check on their quality. Preference is given to domestic
products which have not come from far afield and are
therefore as fresh as possible. Sun-ripened fruit and aromatic
herbs, for example, are sourced from the famous
Justus Frantz finca.
Many of the guests at Grand Hotel Residencia favour the
light summer dishes of the Mediterranean cuisine. However,
because on average the hotel’s discriminating
guests spend more than seven days here, the variety of
the dishes on offer is just as important as their quality.
Accordingly the kitchen team attaches great value to
diversity and creativity in both its first-class à la carte
dishes and twice-weekly barbecues.
The show cooking demonstrations during the barbecues,
for example featuring far-eastern specialties from the
wok, are highly popular with guests. These are accompanied,
depending on the style of the barbecue, by
home-made sushi or exotic side dishes such as fennel,
pineapple, bamboo shoots and apple salad. At the Italian
barbecue fresh, home-made pasta dishes such as ravioli
with tomato and oxtail or lobster are the highlights.
Spaghetti Bolognese, the classic pasta dish, is of course
always available and is a favourite with guests. Freshlycaught
crayfish and an almost unlimited choice of fresh
fish and even oysters are served in classic style on
pumpernickel bread, while the gourmet evening is
rounded off by sweets such as rhubarb crème brûlée
and home-made chocolates from the opulent dessert
buffet.
Whether it’s à la carte dining or a barbecue, the hotel’s
creative chefs treat guests to a gourmet experience
prepared with passion and care. To maintain their high
quality standards they get together every day to think of
new ideas and variations. Many of them demonstrated
their skills in Michelin-starred restaurants and luxury
hotels before contributing their valuable experience to
the Grand Hotel Residencia. The praise of guests, an
excellent HolidayCheck rating and the inclusion of
the hotel in the 2011 Michelin Guide confirm the high
quality of the hotel’s cuisine. And of course dining at the
Grand Hotel Residencia against the backdrop of the palm
garden and the island’s green countryside is uniquely
complemented by a fine selection of wines and friendly
service.
Natural ingredients
Traditional dishes
Atlantic scallops
with vanilla salt served on a salad of Papas Arrugadas
and Padrón peppers with celeriac vinaigrette dressing
Creative cuisine
The secret culinary recipe of the Seaside Grand
Hotel Residencia.
The Seaside Grand Hotel Residencia in Gran Canaria is
famous not just for its exclusive style but also for the
first-class cuisine to be enjoyed in its restaurant. Classic
colonial flair, secluded calm and the fascinating view
from its terrace of the palm grove and the countryside of
Gran Canaria are all part of the incomparable charm of
this luxury hotel. In the kitchens of the Grand Hotel
Residencia a young and dynamic team of chefs combine
traditional dishes with creative ideas and high-quality
ingredients. For example, the popular Spanish classic dish,
Serves 4:
9 to 12 scallops · 1000 g Papas Arrugadas · 250 g Padrón
peppers · 250 g cherry tomatoes · 1 celeriac · 1 vanilla pod
100 ml olive oil · 40 ml white balsamic vinegar · 1 tablespoon
Dijon mustard · Maldon salt, sugar, sea salt, lime
Mix together the Maldon salt and half of the contents of
the vanilla pod. Boil the Papas Arrugadas and half a lime
in water with sea salt for about 25 minutes. Blanch, skin
and quarter the cherry tomatoes. Peel the celeriac and
cut approx. 100 g into small cubes. Extract the juice from
the remainder of the celeriac, bring it to the boil and
reduce by half. After it has cooled mix it with the mustard
and balsamic vinegar. Blend in the olive oil with a handheld
blender and add the vanilla salt and the celery cubes.
Halve the luke-warm Papas Arrugadas, briefly fry the
peppers in olive oil and marinate with the potatoes, the
cherry tomatoes and part of the vinaigrette in a bowl.
Arrange the salad on a serving plate, fry the scallops in
olive oil, add vanilla salt, place them on the salad, drizzle
with the celeriac vinaigrette and – enjoy!
26
27