News October, 20th 2012 by

Dani Garcia Award

As Marbella’s 2-Michelin star Calima restaurant, in the Gran Meliá Don Pepe Hotel (but independent of the Hotel), prepares to close its doors for the winter break, Dani Garcia received yet another award to add to his burgeoning collection.
Patxi Giraldo, one of Spain’s top bacalao providers, awarded  his Company’s tenth annual prize to Dani for his inventive dishes made with the cured fish, worth 6,000 euros. Dani cooked a special pipirrana nitro de bacalao for the occasion.
Love it or hate it, bacalao is a pillar of Spanish cuisine, and Giraldo’s fish come exclusively from the Faroe Isles where they are caught using hook and line.
The celebration dinner consisted of 23 dishes and wines from many countries. 

AJ Linn

Andrew Linn left England 40 years ago to relocate to Spain, having been involved in businesses such as wine shipping and publishing. He currently writes regularly and professionally on wine, food, flamenco, and the Spanish way of life for various publications, and has a regular column in a Spanish newspaper. Andrew is involved in charity work relating to abandoned and mistreated animals.

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