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Mediterranean Cuisine

The Mediterranean diet is widely considered one of the best diets in the world. And it is largely thanks to the climate: hot, dry summers and mild winters help the excellent natural produce that is used in Mediterranean cooking to grow in its terrain. Olive oil, wine, oranges and lemons and a huge variety of other fruits and vegetables have always been the basis of Mediterranean gastronomy. Fish became the main source of protein in this diet, along with white poultry meat, lamb and goat.

Wonderful dishes have resulted from this mix, light and rich in freshness and flavor, which contribute to the longevity and excellent health of their people, even in old age.

The Mediterranean Sea

Covering around 2.5 million square kilometers, the Mediterranean Sea is the largest inland body of water in the world. It spreads from the Strait of Gibraltar to the Middle East and the doorstep of Asia, bathing Southern Europe and Northern Africa. Warmed by the Sahara Desert it links the Atlantic to the Red Sea and the Black Sea.

Throughout history the Mediterranean Sea has been a privileged channel of communication between continents and cultures, serving civilizations such as the Phoenicians, Greeks and Romans, who baptized it ‘Mare Nostrum’. Contact and commerce between the various civilizations and cultures developed around its basin, and the exchange of gastronomic experiences grew, based on products that were cultivated throughout the region.

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