A Spanish Twist On East And West

Forbes

5 days ago

Directional Road Signs Pointing East and West, Vector Illustration of Guideposts in Black and White ... More for Navigation and Travel.
Trendy resorts are often both timeless and cutting edge. Palma de Majorca, off the coast of southeast Spain, has winding old streets and a 14th-Century castle that can be seen for miles off shore. While the island's buzzy downtown restaurants may be more focused on local paella and seafood, the Kimpton Asyla is rolling out a menu of Asian-inspired rolls, soups and dumplings.
The dining room at Saba.
Saba, which means mackerel in Japanese, focuses on a dueling menu of Asian versus Spanish specialties. In some ways that culinary choice is not too surprising for a chain like Kimpton, which has long been based in San Francisco. Several of the hotel's restaurants in California also feature Asian restaurants, such as the elaborate Thai food at HED11 in the Kimpton Enso, in Japantown; and Filipino food at ABACÁ at the Kimpton Alton in Fisherman's Wharf.
Spanish tomato toast pan tomaca or tostadas con tomate closeup on the wooden board on the table. ... More Horizontal top view from above
Some of the Asian options at Saba include Korean Bulgogi, sushi, sashimi and nigiri. Some Spanish options include classics such as pan con tomate, Jamon Iberico and fried Calamari. Zayt, the poolside bar, is producing some of the best fish- and vegetable-forward dishes, including tuna tacos, gazpacho and some really great pizzas.
So, I was curious to speak to Aysla's director of food and beverage, Damiano Curro. All responses have been edited and condensed for clarity.
Liza B. Zimmerman (L.B.Z.): Why have a Western and Asian menu?
Gazpacho at Zayt.
Damiano Curro (D.C.): Because we want to offer two types of cuisines in order to provide different experiences for our guests in house.
L.B.Z.: How are the island's primarily ingredients involved in both menus?
Dim sum at Saba.
D.C.: In our Asian and Mediterranean menus, primary ingredients play a key role by showcasing the freshness and quality of locally sourced produce. We focus on using seasonal vegetables, herbs and proteins that reflect our region, while still honoring the traditional flavors of both cuisines.
L.B.Z.: How is local seafood wrapped up in the menus?
D.C.: Local seafood plays a central role in both our Asian and Mediterranean menus, highlighting the freshness and quality of the ingredients from our nearby coasts. We feature seasonal catch such as tuna, octopus, prawns, and local white fish, which are prepared using techniques and flavor profiles from both culinary traditions.
L.B.Z.: What culinary synergies are involved in preparing them both?
D.C.: There are several natural synergies involved in preparing both the Asian and Mediterranean menus as they feature many of the same ingredients but with different cooking techniques applied.
L.B.Z.: How is the Asian menu linked to Spain or Kimpton's other properties (many of which are located in places like SF with great Asian food)?:
Raw fresh Seafood Cocktail close up with Mussels, Clams, Vongole, Prawns and Shrimps
D.C.: We create the connection through the seafood found in our local Spanish waters, which serves as a perfect base for many Asian-inspired dishes.
L.B.Z.: How do locals and visitors order? Do they choose more Asian or local dishes?
D.C.: Both concepts are highly appreciated by our in-house guests, especially because they have the opportunity to switch things up during their stay.
L.B.Z.: Is this the first Kimpton property to do an East versus West menu?
D.C.: We are the first European property to have an Asian restaurant concept in our hotel.