The creative fare by brothers Sergio and Javier Torres at Dos Cielos of Meliá Barcelona Sky, and Angel León’s cuisine at Meliá Sancti Petri, have each received Michelin stars.
Restaurants at two Spanish Meliá Hotels International properties have been awarded Michelin stars for 2018. The stars highlight Meliá’s commitment to providing exceptional gastronomic experiences at their properties.
Dos Cielos’s kitchen is helmed by brothers Javier and Sergio Torres. Working in an open-kitchen, they serve market-inspired dishes such as foie-gras ravioli with dried tomatoes, black olives and chestnuts; salad with red egg, truffle and wild mushroom sand; and cellar-cured beef. The room seats 24, and has a private terrace that offers exceptional views of the city’s skyline and the Mediterranean Sea.
Alevante’s kitchen is headed by chef Ángel León, who, along with his team, delivers a culinary experience focused on fresh, local seafood that obeys the zero-kilometer principle. The menu at the two-year old restaurant features dishes such as salad of cockles, iodine, cucumber and jalapeno; red prawn sponge cake, cannelloni of red tuna; and baby squid and gnocchi stew.
Aponiente Restaurant, León’s first restaurant in Cadiz, obtained its third Michelin star, marking the first time a chef has received two stars for his restaurants in the same year.
The 261-room Meliá Barcelona Sky is located in the Poble Nou district on Avenida Diagonal. It has 29 storeys, making it one of the tallest buildings in Barcelona.
The Meliá Sancti Petri is the only five-star grand luxe hotel in the province of Cadiz. It is housed in an authentic Nasrid Andalusian palace located opposite the historic Sancti Petri Castle. It has more than 6,600 square feet of meeting and event space.