Maymanta means origin in Quechua, where you come from. And chef Omar Malpartida has thus called his first restaurant in Barcelona, located on the 19th floor of the Grand Hayatt hotel, where he fuses the products that brings directly from Peru to process them here and thus guarantee the Maymanta quality (of origin)of all the sauces, techniques and combinations that also fuses the Spanish gastronomic culture.
The restaurant offers traditional cuisine of Peruvian pantry adapted to the Mediterranean culture. Corn pancakes in the north of the Andean country are an example of this fusion with the Andalusian pancakes so that those of Choclo arisethat a red prawn tartar, with acevicked mayonnaise, crunchy shrimp and pepper spheres, all on Peruvian corn blinis.
Peruvians and Spanish we have in good eating one of the most distinctive signs of our identity. Modern culinary techniques have made Peruvian cuisine one of the most thriving in the world And in Maymanta the fusion of its gastronomic tradition with Hispanic cuisine (Tortitas is a sample of this intersection) is shown, in addition to the influences from Chinese, Italian, French and Japanese migrants.
That worldview in tribute to five centuries of history speaks of immigration and coexistence, from indigenous practices to the contributions of the rest of the villages. Part of all of this is ours in the restaurant of more height in Barcelona as a unique, honest and enduring concept that Unite cultures for the same passion: share and enjoy through the kitchen … without forgetting the origin, where are you coming from.
The best way to start
Maymanta’s proposal is Variopinta, because it comes from the coast, as from the Sierra and the Peruvian jungle, with the charm of the cevicherías, spicy and Amazonian roasts, but using the Mediterranean influence as a great gastronomic ally. The best way to start Alejandro Anchante, Chief of the Sala is with a mother or brioche of yellow and huacatay chilifinished to grill of a Josper and smoked with rosemary.
Experience is not just for the palate, since the yellow pepper aromas and Huacatay, a kind of American peppermint, used as a seasoning in some stewswhose leaf seems that of marijuana but that is totally harmless. Served with yellow pepper butter, orange honey and cinnamon, in addition to sobrasada butter, it is an excellent start for the sensory experience that it also accompanies, how can it be otherwise, of a pisco of any of the proposals of The letter.
Gratin to grill, the shells that arrive as entrants next to the Blinis and the brioche of Huacatay are zamburiñas with garlic butter, chalaquita and Parmesano foam. Also The Creamy of Pularda croquette that replaces the Peruvian chickenwith Grana Padano cheese, yellow pepper and onion ash are an excellent introduction to the Maymanta Universe until the arrival of the Ceviche one hundred percent Peru, in this case of Corvina with the traditional northern specialty.
From Ceviches one hundred percent there is a great diversity, some lighter lemon, with less citrus, but the one who tested this chronicler comes from the north of the country, and is served with cassava, Zaranzaja, which is a type of bean -like bean, and a Citrus and Peruvian lemon milk base of Sechura, which is one of the best limoneras in the country. It is accompanied by a garnish based on Moniato al Grill, Frita Chulpi court, which is from the Sierra, and Chifles, which are a banana frying Very popular green male, cut into slices and fried at great intensity.
The traditional spine is the main background, from Chinese influence in Peru and presented with the Wok technique. It is a tender sauteed sirloin, with tatemados tomato, onion, crunchy yellow leg and Asian glace accompanied by rice with corn.
Afternoon with anti -huge trilogy and pisco sour
And another saucer, which is offered as the afternoon lid or “Afterwork”, is The anticuchera trilogy of gambón, fine and octopus loin that has been created especially to celebrate the pisco. These are intense flavors that, in the form of tapas and accompanied by the traditional Peruvian cocktail Pisco Sour, is offered from 6 in the afternoon to 8.30.
Anticuchos are deeply rooted in Peruvian culture. The trilogy is seasoned with Chimichurri of Ajíes and Chimichurri traditional, in addition to Peruvian corn puree with potatoes to the huancaína and fried choclos, which is the special Peruvian roasted corn, totally addictive, especially if it is accompanied by pisco drinks. And of dessert, nothing better than a crispy meringue with a zag.
Maymanta differs with other Peruvian restaurants in Barcelona because The products bring them fresh from Peru and process them here to ensure the quality of inputs. So that the yellow pepper sauce is already bought, but is made in cooking from the periodic arrival of yellow and chili peppers pancra.
One week of Valentine
From Monday 10 to Sunday 16, Maymanta invites lovers to celebrate Valentine’s Day with their proposal “Love on the 19th floor” at a dinner where Peruvian cuisine merges with live music and impressive panoramic views from the city of Barcelona. For the occasion, the chef omar Malpartida has designed a ten -pass tasting menu, combining classic and innovative flavors of Peruvian cuisinewith some of the most emblematic dishes of the new letter of Maymanta.
The menu begins with the brioche of yellow pepper and huacatay commented, accompanied by garlic butter and panel salt. It is followed by three snacks: shell duo, corn tortita and the iconic Lima croquette, also commented. As incoming, diners will be able to taste the iconic grilled ceviche, which joins the smoking of the embers with the essence of the traditional ceviche, the chipco tiradito of Corvina and Wonton crispy, or The Lima Causa de beet with Crab and Citric Mahonesa of hedgehogs.
From the main course, the Valentine’s Menu (not reserve the same day 14 because it is already complete) offers three proposals that stand out for the fusion of cultures: chaufa rice of Chinese and almond mushrooms, which combines Asian sophistication with the Peruvian soul; Potato and Oca ñoquis with a yellow beur beurr, and grilled shock, a reinvented classic, with panca and cumin butter sauce. The final brooch is put by the dessert “sweet in the clouds”a purple mazamorra foam with quinoa and cinnamon ice cream, ideal to share and close the night with a sweet memory. An original way to know the origin (Maymanta) and diversity of Peruvian cuisine.
#Maymanta #Origin #Quechua #love #inhabits #19th #floor #Barcelona
