Portal de Cartagena
www.portaldecartagena.com
This season the gastronomic reference of Cartagena (Murcia) incorporates new dishes with seasonal products - such as boletus, winter truffles, Negret del Campo de Cartagena peas and Mediterranean whitebait - in which the cook continues to vindicate and extol the pantry and the local cuisine
In the winery, Adrián de Marcos, recently elected Best Sommelier of Murcia, bets on local wines, the generous ones (with special attention to the people of Jerez) and the white Germans
The Campo de Cartagena and the Mediterranean Sea are the leitmotiv and the source of inspiration for the Magoga restaurant, located in the historic square where the vegetable market of Cartagena was once located and erected as one of the top gastronomic references in the area.
In the kitchen, the young chef María Gómez, one of the candidates to obtain the next Revelation Chef Award from the Madrid Fusión gastronomic congress, feeds on the local recipe book and pantry to create a proposal that stands out for its freshness, its contemporaneity and the just balance between vanguard and tradition, between technique and product and between the garden and the sea that draw the landscape of Murcia.
While the room stands out the professionalism of Adrián de Marcos, who acts as maître d 'and treasures a careful winery of 330 references that has earned him the title of Best Sommelier of the Region of Murcia in the III Gastronomy Awards of the newspaper La Verdad, failed at the end of November.
María and Adrián form a perfect personal tandem (they are husband and wife and they have just been released as parents) and professionally.
Both are hoteliers of vocation.
She studied at the Basque Culinary Center and the AIALA School of Karlos Arguiñano and forged her style under the likes of Juan Mari Arzak and Ferran Adrià .
Adrián, meanwhile, worked as a chef in some of the best restaurants in Madrid and northern Spain (among them, Zuberoa).
A path that, he says, "has helped me a lot when it comes to choosing and harmonizing wines".
Two years after opening Magoga, he began to direct the room.
CARTAGENA IN THE PLATE
The obsession of Maria, who was born in Fuente Álamo (Murcia), is that "everyone who enters Magoga knows that it is in Cartagena."
Thus, in its dishes, full of flavor, aesthetic beauty and sensibility, the typical Murcian recipes (which reinvent in a vanguard key) are the protagonists, the fruits and vegetables that grow on the banks of the Segura river, the typical meats of the region (pork , lamb and game), the freshest fish and shellfish from the Mediterranean and the Mar Menor, the Calasparra rice (the first rice from Spain with designation of origin), the sobrasada from Murcia or the Monastrell grape vinegar.
Ingredients that he always chooses at his best moment of consumption.
Among the season proposals you can find now boletus with potato and paprika of ñora, honeyed rice with black truffle and marrow;
Grilled Mediterranean swordfish belly with roasted garlic, citrus and coconut milk and a new version of the classic egg with truffle: farmyard egg yolk with truffle on hot potato foam and butter.
For a very limited time, the autumn menu of Magoga also offers pilquetes with pickles (very typical of Cartagena and only available from mid-December to mid-January) and Negret peas, an autochthonous variety of the Murcian field that is highly valued in haute cuisine and whose optimal season lasts barely a month.
In Magoga they are selected one by one to choose the smallest ones (because they are the sweetest and tender) and they are served with slices of double chin (the autochthonous pig of Cartagena) and winter truffle.
MARIDAR LA FRESCURA
María's kitchen is fresh, delicate and rich in nuances.
That is why in the wine list Adrián bet especially for whites (among which a selection of 25 German targets), generous wines (with 50 labels, especially from Jerez but also from Oporto, Setúbal and Italy) and reds with little wood, Burgundy style.
As in the culinary proposal, in the winery of Magoga the sommelier seeks above all the balance (between acidity and freshness and between the wine and the dish) and, although it includes references of almost all the countries producing world and denominations of Spanish origin, the product of proximity is specially taken care of through an ample collection of references of Jumilla, Bullas and Yecla.
The quality and uniqueness of the winery that Adrián treasures have been recently recognized with the Best Sommelier of Murcia Award given by a demanding jury made up of professionals from the field of cooking, oenology, teaching and gastronomic journalism.
Source: Agencias
Privacy policy
- Legal notice
- Cookies