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Demelza @demelzamd and Zoltan @zoltanpolger21 co-owners of Restaurante Salitre in Menorca. I first “met” Demelza online a few years ago when she was working as my friend José Pizarro’s PA in London. At the time Zoltan was also working with José as head chef. Then they moved to Menorca to open their own restaurant. And although they have been in town a few times (Demelza is from a village not far from Sevilla) we have never managed to meet up. UNTIL… yesterday!
I was at Bodeguita Romero, sitting at the bar with two tapas tour clients, and saw this guy kind of eyeballing me from across the room. Then a lovely woman came up and said… are you Shawn? They were just passing through and what luck that we happened to cross paths at the Bodeguita. We had a short chat, since I was working, it really was great to finally meet. Hopefully next time we can go out for a few tapitas and sherry together.
Calçots are basically a type of green onion that are milder than regular onions, with a length of between 15 and 25 cm (white part). The Calçotada is an annual event in Catalonia celebrating the harvest of Calçots. They are grilled over a hot fire, wrapped up in newspaper to steam a bit, served on terra cotta tiles and eaten, after peeling with bare hands, by dipping them one by one in romesco sauce, accompanied by red wine and bread. Typically followed by a course of roasted lamb and sausage and white beans. For dessert, oranges and cava are served…
Don’t ask… 😉
