Pullmantur Cruises - the only cruise line in the market that brings the Spanish lifestyle to the way of traveling on a cruise - launches the new gala night dinner menu, based on Mediterranean culture and Spanish gastronomy.
This is the first creation of Gastrolab, its innovative gastronomic platform led by three Michelin-starred chef Jordi Cruz, who works hand in hand with the cruise line's chefs and various guest chefs to achieve culinary excellence on board.
The proposal for the gala evening is characterized by the quality and intensity of the products and ingredients used in its preparation, which allow diners to enjoy the flavors, textures and aromas of traditional recipes without losing sight of authenticity and gastronomic innovation.
As stated by the President & CEO of Pullmantur Cruises, Richard J. Vogel, “we are very pleased with the result of this new menu where we have managed to combine in each of the dishes the roots of Spanish cuisine, one of our main hallmarks, with innovation and creativity.”
“Furthermore,” Vogel adds, “after seeing these first steps of Gastrolab, we are convinced that it will mark a turning point in the onboard dining experience, not only on our ships but throughout the entire category.”
In the words of the three-Michelin-starred chef, this new menu is “a reflection of our commitment to our own gastronomy and one that highlights the quality of our products.” “Of course,” adds Jordi Cruz, “all the dishes that make up this gala menu showcase the expertise of the professionals on this team, creating dishes at sea for around 2,000 people a day.”
Thus, passengers can enjoy a total of seven dishes including a starter, a main course – with the possibility of choosing between meat or fish – and a dessert.
Of course, they also have a vegetarian alternative that replaces animal proteins with plant-based ones - with smoked tofu and sweet potato - giving all diners the opportunity to experience a sublime culinary experience.
The best products
Beyond the great creative work carried out by Gastrolab, in order to have the best gastronomy on board it is necessary to have the best ingredients.
According to Kristoffer Baek-Soerensen , Head of Food & Beverage Operations at the shipping company and a member of this platform, “we use high-quality products in the preparation of our dishes and, for this, it is key to carry out exhaustive planning that allows us to deliver the supply of all these foods wherever our ships are .”
“Furthermore, depending on our routes, we also look for international products so that Gastrolab has maximum creative freedom, but always accompanied by ingredients closely linked to Spanish gastronomy such as Serrano ham, good paprika or, of course, virgin olive oil,” concludes Baek-Soerensen.
Gastrolab's next steps
Gastrolab's next steps, which will maintain Spanish gastronomy as a fundamental pillar of its creation, will be the creation and introduction of new dishes on the menu that will be prepared by the more than 350 crew members who are part of the shipping company's kitchens.
Discover more about the new recipes from #PullmanturGastrolab and its #GastronomicIntensity on the company's YouTube channel
