New gastronomic offer

This November we renew our gastronomic offer at Hostal Empúries. Alessandro Pandullo is the new executive chef of our hotel and he runs our cooking teams at both Bistró del Mar and Villa Teresita.

In recent years, Pandullo has worked at prestigious restaurants such as Club Allard, Sergi Arola Gastro and Lluçanès, as well as at recognised hotels such as Hilton, Bronsword in London and The Serras in Barcelona.

From November 9th, you can taste our new seasonal menu at Villa Teresita, which includes fresh local produce and Pandullo’s creativity and innovation. In addition, from November 5th the new daily menu at Villa Teresita will be available as well. For 29.50 € you can enjoy, from Monday to Friday, a starter of your choice among four dishes, a main course of your choice among four of them and a dessert of your choice among three sweet suggestions (besides water, a glass of wine, coffee or tea and bread). The menu will change every week according to the seasonal produce.

Alessandro Pandullo, executive chef at Hostal Empúries, combines both talent and youth as well as a broad and enriching gastronomic experience, that has been built up between Italy and Spain. Trained at one of the world’s most prestigious gastronomic schools, the International School of Italian Cuisine Alma, Pandullo has been growing for more than a decade at the most renowned restaurants.

His beginnings go back to his adolescence, when he started his career at the kitchen of an Italian five-star hotel, and then he joined Le Calandre, a three Michelin stars restaurant. When he moved to Spain to continue his career, he kept working in renowned restaurants with stars. He started his Spanish career at the restaurant Lluçanès and later he moved to Madrid, where he worked at restaurants such as Sergi Arola Gastro and El Club Allard. Before joining Hostal Empúries, his experience along with chef Marc Gascons enriched him professionally.

Pandullo places all this valuable experience at our customers’ disposal, and he bets on the highest quality and the seasonal local produce, with creative and international shades, that he learnt in cities such as London or Amsterdam.

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