{"id":2425,"date":"2021-09-30T13:05:00","date_gmt":"2021-09-30T13:05:00","guid":{"rendered":"https:\/\/fincayantar.com\/?p=2425"},"modified":"2021-09-17T13:12:07","modified_gmt":"2021-09-17T13:12:07","slug":"the-basis-of-the-gastronomy-of-our-private-chef-in-granada","status":"publish","type":"post","link":"https:\/\/fincayantar.com\/en\/the-basis-of-the-gastronomy-of-our-private-chef-in-granada\/","title":{"rendered":"INGREDIENTS AND QUALITY: THE BASIS OF OUR PRIVATE CHEF’S CUISINE IN GRANADA"},"content":{"rendered":"\n

A cuisine that brings together the experience, knowledge and passion of our private chef in Granada. The creation of unforgettable experiences is the key to Clara Fern\u00e1ndez cuisine, creating a relaxed atmosphere, the connection between the guests and the chef and, of course, the elaboration of dishes with unique flavours and with different and avant-garde dishes.<\/p>\n\n\n\n

We will now take a look at the keys to Finca Yantar’s gastronomy.<\/p>\n\n\n\n

The quality of the raw materials in the kitchen of our private chef in Granada<\/h1>\n\n\n\n

Organic crops, products purchased at the local market and seasonal fruit and vegetables are the basic ingredients that cannot be missing in the Finca’s cuisine.<\/p>\n\n\n\n

These are qualities that cannot go unnoticed, such as smell, taste, texture, flavour, smell, colour, texture, shape and appearance, as well as hygienic and chemical qualities. Aspects that are key to achieving the best culinary results.<\/p>\n\n\n\n

Local tropical crops<\/h2>\n\n\n\n

The Finca is surrounded by a multitude of tropical plants, in fact, Motril is known for the presence of mango, custard apple, avocado, or loquats and other more exotic ones such as guavas, litchis, pitahaya and carambola. <\/p>\n\n\n\n

These are local products that put the Costa Tropical on the map and give us extra reasons to visit the area, as well as its beautiful beaches.<\/p>\n\n\n\n

Pescaito, a tradition that takes avant-garde form<\/strong><\/h2>\n\n\n\n

The gastronomy of Andalusia is mainly known for its use of fish. Almadraba tuna in Cadiz, anchovies in Malaga or prawns in Huelva.<\/p>\n\n\n\n

In the kitchen of the Finca, Clara is in charge of giving a different and novel touch to classic dishes such as “Huevos fritos con Espich\u00e1 Motrile\u00f1a”, a dish that has been passed down from generation to generation in the Motrilian culture. Boquerones or sardines are two of the proteins usually used in this dish.<\/p>\n\n\n\n

Undoubtedly, fish will continue to be one of the main products in the gastronomy of Finca Yantar, as the gastronomic concept<\/a> revolves around maintaining culinary traditions and fusing them with some more avant-garde techniques, thus creating dishes with a lot of personality.<\/p>\n\n\n\n