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Daniel Peregrina. Karmela Restaurant: contemporary cuisine with sparkle

by News Room
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Courses and workshops
Tags: cooking

April 6, 2024 | from 11:00 a.m. to 2:00 p.m.

€ Prior registration required

In just two years, the young head chef Daniel Peregrina has established himself as one of the revelations of the new cuisine of Malaga. His sparkling proposal, in which traditional bases come together with contemporary techniques, is as daring as it is serious and as local, in the best sense of the word, as it is cosmopolitan. In it, concepts and ideas rescued from the most traditional Andalusian recipes are fused, without ever giving up the influences of Asian cuisine that are always very present in his gastronomic proposal. A bet that, although very popular in recent years in other establishments, is very well resolved by Daniel with a marked personality, self-confidence and passion that characterizes this incisive chef. Refreshing, casual, creative, light and well-presented dishes – also ideal for sharing – that do not give up well-chosen quality raw materials or the latest cooking techniques.

On this first visit to the Térmica, Daniel Peregrina is going to prepare a menu made up of 4 succulent dishes from his restaurant that summarize his entire culinary philosophy and that will not disappoint any fan of good cuisine, whether classic or modern:

  • Prawn bread with boneless short ribs.
  • Beet truncheon with its garnish.
  • Tuna tataki with sugared white garlic.
  • Tiradito of veal sirloin.

At the end of the event, a tapas tasting of all the prepared dishes will be served.

The young chef from Alhaurín de la Torre Daniel Peregrina trained at the Jacaranda de Churriana Hospitality School, one of the most prestigious in the province of Málaga where many professionals who are now successful in the sector have passed. After passing through several restaurants, he was in charge of the kitchens at Refectorium for 3 years, a benchmark in the classic and traditional cuisine of the Malaga capital, in whose facilities he perfected his technique and acquired the knowledge of a high-class establishment. But after this enriching experience (at the end of 2021), the restless chef decided to launch his own business in an old and charming house with a patio in his hometown. Baptized Karmela, in homage to his grandmother from whom he learned some traditional recipes that he now readapts and modernizes, Daniel has managed to consolidate his own restaurant concept in just over two years, succeeding with a cuisine that mixes traditional recipes, duly updated , with Asian and international influences, thus breaking the saying that no one is a prophet in their own land.

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