{"id":101507,"date":"2025-05-19T09:06:03","date_gmt":"2025-05-19T07:06:03","guid":{"rendered":"https:\/\/web2025.gastronomicament.cat\/com-son-els-menus-del-cuiner-estrella-michelin-andreu-genestra"},"modified":"2026-04-16T17:47:56","modified_gmt":"2026-04-16T15:47:56","slug":"com-son-els-menus-del-cuiner-estrella-michelin-andreu-genestra","status":"publish","type":"post","link":"https:\/\/web2025.gastronomicament.cat\/de\/com-son-els-menus-del-cuiner-estrella-michelin-andreu-genestra","title":{"rendered":"Com s\u00f3n els men\u00fas del cuiner estrella Michelin Andreu Genestra?"},"content":{"rendered":"\n

El restaurant del xef mallorqu\u00ed Andreu Genestra <\/strong>acaba d’iniciar la que ser\u00e0 la seva tercera temporada a l’hotel de 5 estrelles Zo\u00ebtry Mallorca<\/strong>, que fa part de la Inclusive Collection de Hyatt. Ho fa amb un nou men\u00fa, en qu\u00e8 ell i el seu equip han treballat durant tot l’hivern, i que t\u00e9 com a base la filosofia <\/strong>que ell anomena de metro 0<\/strong>. „Aqu\u00ed no fem quil\u00f2metre 0, aqu\u00ed ens agrada el metro 0: de l\u00b4hort a la cuina en menys d’un minut“, explica Genestra.<\/p>\n\n\n\n

Un hort ecol\u00f2gic que recupera el llegat hist\u00f2ric d’una terra molt f\u00e8rtil
<\/strong>Zo\u00ebtry Mallorca \u00e9s el nom comercial de la possessi\u00f3 sa Torre<\/strong>, una de les finques hist\u00f2riques m\u00e9s emblem\u00e0tiques de l’illa. El restaurant hi t\u00e9 un hort ecol\u00f2gic de dues hect\u00e0rees<\/strong>, situat a pocs metres de la cuina. Aquest espai, desenvolupat juntament amb el pare de Genestra, ha esdevingut un pilar fonamental del projecte, at\u00e8s que proveeix di\u00e0riament part dels ingredients frescos i de temporada que utilitzen a la cuina del restaurant.<\/p>\n\n\n\n

En aquest terreny f\u00e8rtil s’hi conreen verdures, hortalisses, m\u00e9s de 35 varietats d’herbes arom\u00e0tiques  i 23 tipus de flors comestibles<\/strong>, com tamb\u00e9 hi pasturen oques, \u00e0necs i gallines<\/strong>, a m\u00e9s de tenir-hi caseres d’abelles<\/strong>, tota una biodiversitat animal que aporta ous frescos i mel per als plats del xef.<\/p>\n\n\n\n

L’aposta per la sostenibilitat <\/strong>-compartida amb l’hotel Zo\u00ebtry Mallorca, certificat amb els segells BREEAM i Biosphere Sustainable- ha estat reconeguda amb l‘estrella verda Michelin<\/strong>, que s’afegeix als altres guardons gastron\u00f2mics del restaurant.<\/p>\n\n\n\n

Tres men\u00fas de degustaci\u00f3 i una opci\u00f3 a la carta
<\/strong>Aquesta temporada, Genestra presenta tres nous men\u00fas degustaci\u00f3 \u2013 Mediterrani, Verd i Extrem \u2013 i una carta amb plats, que combinen arrels mediterr\u00e0nies, t\u00e8cniques contempor\u00e0nies i creativitat. Algunes de les propostes proposades m\u00e9s destacades s\u00f3n l‘anguila wellington a la mallorquina<\/strong> (al forn), lili\u00e0cies, ous d’oca i pa d’abelle<\/strong>s o les postres xocolata amb pi<\/strong>, que ret homenatge al protagonista de la flora mallorquina: el pi.<\/p>\n\n\n\n

L’horari del restaurant  \u00e9s de dimecres a diumenge, de 19.30 a 21.30 hores.<\/p>\n\n\n\n

MEN\u00da MEDITERRANI<\/strong>
Snacks <\/em><\/strong>(mossegades)<\/strong>Coca de pebres torrats
Infusi\u00f3 de l’hort
Flors cruixents i botifarr\u00f3
Lili\u00e0cies, ou d’oca i pa d’abelles\n

__________<\/strong><\/p>\n

Alberg\u00ednia, anxova i oli piqual
Blat de moro i garrova
Tonyina vermella i faves tendres
Arr\u00f2s mel\u00f3s de vedella i ostres
Anguila wellington al forn
\u00c0nnera i pl\u00e0tan oxidat
(Opcional) Formatge\u00b7 20 \u20ac<\/p>\n

Postres<\/strong>
Boniato fet al carb\u00f3
Dol\u00e7a Roqueta<\/p>\n

Preu: 155 \u20ac<\/strong><\/p>\n<\/div>\n\n\n\n

\n

MEN\u00da VERD<\/strong>Snacks <\/em><\/strong>(mossegades)<\/strong><\/p>\n

Coca de pebres torrats
Infusi\u00f3 de l’hort
Flors cruixents i formatge tendre
Lili\u00e0cies, ou d’oca i pa d’abelles<\/p>\n

__________<\/strong><\/p>\n

Alberg\u00ednia i oli piqual
Blat de moro i garrova
Coulant de p\u00e8sols i p\u00e8tals de temporada
Arr\u00f2s mel\u00f3s de bolets silvestres
Wellington  de pastanag\u00f3 al forn<\/p>\n

Carabass\u00ed 2025<\/p>\n

(Opcional) Formatge\u00b7 20 \u20ac<\/p>\n

Postres<\/strong>
Boniato fet al carb\u00f3
Dol\u00e7a Roqueta<\/p>\n

Preu: 155 \u20ac<\/strong><\/p>\n<\/div>\n\n\n\n

\n

MEDITERRANI EXTREM<\/strong>Snacks <\/em><\/strong>(mossegades)<\/strong><\/p>\n

Coca de pebres torrats
Infusi\u00f3 de l’hort
Flors cruixents i botifarr\u00f3
Lili\u00e0cies, ou d’oca i pa d’abelles<\/p>\n

__________<\/p>\n

Alberg\u00ednia, anxova i oli piqual
Blat de moro i garrova
Tonyina vermella i faves tendres
Arr\u00f2s mel\u00f3s de vedella i ostres
Escaldum de perdiu i escamarl\u00e0 reial
Bacall\u00e0 estopeta
Porc negre de temporada<\/p>\n

(Opcional) Formatge\u00b7 20 \u20ac<\/p>\n

Postres<\/strong><\/p>\n

Maduixes, remolatxa i hibiscus
Boniato fet al carb\u00f3
Dol\u00e7a Roqueta<\/p>\n

Preu: 185 euros<\/strong><\/p>\n<\/div>\n\n\n\n

\n

A LA CARTA<\/strong>Aquest men\u00fa nom\u00e9s est\u00e0 disponible a taules de m\u00e0xim 4 comensals.<\/p>\n

Entrants<\/strong>
Blat de moro i garrova
Tonyina vermella i faves tendres<\/p>\n

Couland de p\u00e8sols amb perdiu
Arr\u00f2s mel\u00f3s de vedella i ostres<\/p>\n

Principales<\/strong>
Anguila wellington al forn (a la mallorquina)
Bacall\u00e0 estopeta
Guatlera farcida de llegum de temporada
Porc negre de temporada
\u00c0nnera i pl\u00e0tan oxidat<\/p>\n

Postres<\/strong>
Maduixes, remolatxa i hibiscus
Boniato fet al carb\u00f3
Dol\u00e7a Roqueta<\/p>\n

– Els snacks <\/em>i petit fours<\/em> s\u00f3n inclosos en aquesta opci\u00f3-<\/p>\n

Dues eleccions: 100 \u20ac
Tres eleccions: 120 \u20ac<\/p>\n<\/div>\n\n\n\n

 <\/p>\n\n\n\n

Un celler amb m\u00e9s de 600 refer\u00e8ncies i un reservat Krug
<\/strong>A m\u00e9s de la seva excepcional proposta gastron\u00f2mica, l’espai destaca per combinar una sala elegant amb una terrassa empedrada preciosa, situada al pati de la finca hist\u00f2rica, un lloc \u00fanic per gaudir de la cuina d’autor en un entorn tranquil i amb car\u00e0cter.<\/p>\n\n\n\n

D’altra banda cal esmentar un altre element diferencial: el seu celler imponent, un aut\u00e8ntic parad\u00eds per als amants del vi, amb m\u00e9s de 600 refer\u00e8ncies d’etiquetes estatals i internacionals. Aquesta extensa selecci\u00f3 est\u00e0 curosament seleccionada pel seu sommelier, Stephanie Kippes<\/strong>, l’experi\u00e8ncia i el coneixement del m\u00f3n vin\u00edcola del qual asseguren una harmonia perfecta entre els plats i els vins.<\/p>\n\n\n\n

Entre les joies del celler hi ha etiquetes de renom com Vega Sic\u00edlia, Juv\u00e9 i Camps <\/strong>i xampany Krug<\/strong>,de la qual Andreu Genestra \u00e9s ambaixador a les Illes Balears. A m\u00e9s, per als que cerquen una experi\u00e8ncia encara m\u00e9s exclusiva, el restaurant disposa d’un reservat privat<\/strong> dedicat a la maison<\/em> Krug, que ofereix una experi\u00e8ncia vin\u00edcola excepcional i completament personalitzada.<\/p>\n\n\n\n

Escapades gastron\u00f2miques
<\/strong>Com en anys anteriors, l’hotel Zo\u00ebtry Mallorca i el restaurant d’Andreu Genestra han creat promocions que permeten als amants de la gastronomia gaudir d’escapades tem\u00e0tiques. Es tracta de paquets d’un vespre, que inclouen allotjament, activitats de benestar i un rom\u00e0ntic sopar al local local del xef mallorqu\u00ed. L’allotjament en habitaci\u00f3 doble amb berenar del mat\u00ed des de 221 euros el vespre.<\/p>\n\n\n\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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