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The boutique Hotel Riomar, located on the evocative Santa Eulalia beach, is now home to the emblematic Hando restaurant, which will serve from July 4 to September 3 two exclusive menus designed jointly by Adrien Albou -director of Paul & Joe’s men’s collection and creator of Garçons Infidèles- and Chef Le Cheng of Trois Fois Plus de Piment in Paris.
The menus created ad hoc for the hotel, which will be available one at Ocean Brasserie & Bar, and the other at Pool and Beach, will represent all the distinctive elements of the Parisian restaurant’s successful cuisine, among star dishes such as its Toro tuna handroll or Wagyu sirloin tatami.
A SYMBIOSIS BETWEEN JAPAN AND THE MEDITERRANEAN
The chefs’ culinary creations will thus form part of this sensory experience on the island paradise throughout the summer season, displaying on their tables a collision of Mediterranean flavors and ingredients such as Padrón peppers, fish and the prestigious Ibizan salt.
The proposals will include novelties and/or reinterpretations of emblematic dishes such as Toro tuna tartar marinated in soy sauce, accompanied by crispy nori leaves and a yuzu-soy sauce. To put the sweet icing on the gastronomic experience, they will serve a series of delicious Japanese desserts such as a selection of mochis and Enzo et Lily ice creams.
In order to accompany and pair with excellence all these Japanese and Mediterranean-inspired fusion dishes, guests can choose from a carefully selected selection of sake and Japanese whiskey bottles.
