Chefs with stars gather in Tulum
From July 18 to August 26, the Superbia Summer 2019 gastronomic festival will take place in Tulum, Riviera Maya. Here you can taste the best dishes of Roberto Ruiz de Punto MX, María José San Román of Monastrell Restaurant, J. Antonio Medina of the A'Barra Restaurant and Jesús Sánchez of the Amós Arbor, all of them with a common bond, to have the maximum recognition in gastronomy: Michelin stars. In addition to Mexico, chef Abel Hernández de Eloise, who has five diamonds by the AAA, will be present.
The program will be as follows:
From July 17 to 21: Roberto Ruiz de Punto MX from Madrid, Spain, which has a Michelin star.
From July 24 to 28: María José San Román of Monastrell Restaurant in Alicante, Spain, awarded with a Michelin star, and specialized in rice dishes.
From July 31 to August 4: J. Antonio Medina of the A'Barra Restaurant in Madrid, Spain, which has two Michelin stars.
From August 7 to 11: Abel Hernández de Eloise in Mexico City, who has five Diamond stars for the AAA.
From August 18 to 26: Jesús Sánchez from the Amós Cenador in Málaga, Spain, awarded with two Michelin stars.
The festival will gather specialists of Mexican cuisine who succeed in Europe, in this case, Roberto Ruiz de Punto Mx, will show which are the Mexican dishes that cause the most fury in the Spanish market and how they manage to transport distinctly Mexican flavors, very linked to local ingredients, without ever losing the loyalty that configures the cuisine of our country.
For lovers of rice, and more specifically of the Valencian flavors, María José San Román, chef of Monastrell, will bring all the novelties that in this small, but award-winning restaurant are presented. And because there is life after the paella, the chef will show the rich world of rice, from the creamy to the sweet, as well as her revolutionary techniques in the treatment of delicate foods with rice in its different versions and saffron.
Lovers of the Spanish culinary tradition will also have a new opportunity to savor the delicate, purely Spanish proposals of chef J. Antonio Medin de A'Barra, has a proposal of Spanish cuisine that goes through a ham as the Joselito until the garden products such as asparagus, foie gras, and a balanced proposal of seafood dishes and land (or mountain), without neglecting the rice.
Skewered hake, lobster, and other daily catch from the markets of Cedeira in the north of the peninsula to Sanlúcar de Barrameda, the cradle of chamomile and the maritime races of the Andalusian thoroughbreds. Its handling of the national meats like the lamb and the equally unmissable res of a kitchen of author faithfully ligature to the terroir.
The gastronomic offer of Abel Hernández de Eloise will also be present in the CDMX, in this case, more of a Frenchified style, where the presence of the truffle and the offer of top quality products prevail.
Finally, the kitchen of chef Jesús Sánchez del Cenador de Amós, from the seafaring and Andalusian capital of Málaga. Refined cuisine in the avant-garde kitchens of the north, but with a proposal linked to the Andalusian land, where the tapa, the sea products are clearly present flavored by the Mediterranean and African airs that make their cuisine a kitchen of influences and tradition.
The festival will be held exclusively for clients of the UNICO 20º87º hotel complex, located in Tulum, Riviera Maya.
The most important haute cuisine event in the Riviera Maya
From July 17 to August 25, you will be able to live in the unique Superbia Summer, 20 ° 87 Hotel Rivera Maya, a multisensory culinary experience with great exponents of worldwide cuisine, added to the best of mixology and entertainment.
Unico 20 ° 87 Hotel Riviera Maya, the all-inclusive for adults only located south of Playa del Carmen, will receive for the second year in a row the great gastronomic event "Superbia Summer". For 6 weeks, a different chef will convert the hotel's rotating restaurant, Cueva Siete, into its own culinary sanctuary.
This unique experience will once again invite guests to embark on a journey full of authentic flavors, proposed by world cuisine talents, winners of awards such as 5 Star Diamond Award and Michelin Stars.
"With the success of last year's event, we wanted to bring this incredible gastronomic event to UNICO 20 ° 87˚, making it even bigger and better than the year before," said Frank Maduro, Vice President of Marketing at AIC Hotel Group. In turn, the VP added that this type of unique experiences demonstrate the commitment and care that the hotel has for the public.
This event will take place from July 17 to August 25 and will be presented for each week:
From July 17 to 21: chef Roberto Ruiz de Punto MX in Madrid, Spain, awarded with 1 Michelin star.
From 24 to 28 July: Chef Maria Jose San Roman de Monastrell will be present in Alicante, Spain, awarded with 1 Michelin star.
From July 31 to August 4: Chef J. Antonio Medina of A'BARRA Restaurant in Madrid, Spain, awarded 2 Michelin stars.
From 7 to 11 August: the chef Abel Hernández de Eloise Restaurant in Mexico City, Mexico, was awarded the 5 Star Diamond Award.
From August 14 to 18: chef Mike Bagale, former executive chef of the restaurant Alinea with 3 Michelin stars. He is currently the culinary advisor of Super Foods Concepts LLC.
August 21-25: chef Ángel León de Aponiente Restaurant in Malaga, Spain, awarded 3 Michelin stars.