The chef Miguel Sánchez Romera is the new incentive (another one) to approach the Alàbriga Hotel
A neurologist before being a chef, Sánchez Romera has returned to the forefront of haute cuisine to take charge of all the hotel’s gastronomic areas, from its restaurant (with terraces on various levels, cocktail bar, swimming pool and privatizable chill-out spaces) to the haute cuisine of the gastronomic restaurant L’Esguard Alàbriga that opened the first week of June.
Lovers of haute cuisine perfectly remember the kitchen of this daring and fun chef who knows how to play like no other with textures and colours. So they remember his L’Esguard, the restaurant that he set up in 1966 in an old farmhouse in Sant Andreu de Llavaneres with his partner and professional partner, Cristina Biosca. His cooking seduced here and abroad.
Diners from all over the planet traveled to his restaurant in Maresme to savor his very personal dishes (and also with international contributions since Sánchez Romera has lived in the United States, China and Japan) as they now do to the Costa Brava to learn about his proposal at the Alabriga Hotel
Continue with your full kitchen. Of metamorphosis. Staff. With spark. And with those colors and textures that fall in love. He continues with his good hand to surprise with his cooking but also with his good conversation (of the traveled scientist that he is and always will be).
And with its extraordinary and radically different dishes such as beluga lentils, beluga caviar with wakame paste and cream, vegetable broth and marrow with poached quail egg, such as oyster tartare with vanilla and leek and onion cream or rice with seafood, beurre blanc and spices.
