Everything changes so that everything can remain the same. Paradores restaurants will have a new menu that alternates current trends, the preferences of its customers, and the best interpretations of tradition. The result is a success that lives up to the excellence of these establishments.
To this end, the company will launch a special campaign from November 4th with a 30% discount on the menu in all Parador restaurants every day of the week.
Paradores’ cuisine has always upheld tradition and proximity, in many cases trying to recover recipes and giving them a twist, updating them and offering a simple yet modern cuisine. In the kitchen, as in war, one’s weapons must be sharp. That’s the reason why the network has renewed its menu while maintaining the values of the past. Everything changes, but everything remains the same.
Julio Cirujano, Member of the Gastronomic Technical Direction, remembers that Parador restaurants have been pioneers in promoting local dishes since 1928.
This is not a new trend. Precisely, “the change intends to highlight that task, which is part of the company’s mission.”
And it’s not an easy task when what you already have is unbeatable. In fact, it has been a very collaborative work in which chefs, canteen managers, Parador directors… together with the Restoration Management team have taken part.
Paradores is passionate about its clients and aware of the changes in their preferences. Tendencies evolve towards “healthier menus, for example, with updated presentations. Guests look for dishes to share and half portions to try a greater number of recipes from the menu in each area,” says Cirujano.
In a country where the cuisine is on a par with its artistic heritage, the only thing left to do is to promote the Mediterranean diet. A duty that Paradores assumes with pleasure. Spanish olive oil, the best of its kind, plays a leading role along the rest of the typical products.
Of course, there is no shortage of light and available products. And this is in line with the preferences of the public, who have elevated the chain to the place of privilege it deserves.
The structure of the menu will be similar for every Parador, so that the client can associate the menus with the brand, without ever losing the personality of each establishment.
On the one hand, there will be dishes made with local ingredients, in the section “local cuisine and tradition,” such as cheeses, sausages or starters from the area. The crux is to standardize and create a brand identity. This does not mean that the differences between regional cuisines are denied, that would be nonsense in a country with such gastronomic diversity.
On the other hand, the seasonal menu will offer several dishes that vary according to the season and availability of products and others that will remain fixed, such as croquettes or acorn-fed, knife-cut Iberian ham.
For Paradores, offering seasonal and local products of the highest quality is not a trivial matter. The network supports the economy of the areas where its establishments are located by buying from local suppliers. Paradores has started to work with 100% native breeds, which helps preserve the genetic heritage, give life to the countryside and fix population in depopulated Spain.
Each Parador will offer closed menus taking into account the seasonality of the product, festivities, and traditions… These will not be set menus, of course. They will be the foundation, and a great excuse, to carry out culinary workshops, wine-pairing menus and other formats in which to accommodate these proposals.
Paradores didn’t leave a single loose end. Therefore, it aims to adapt to all types of diets and specific dietary requirements.
In every establishment, you will find at least one vegetarian dish. And since every customer is unique, Paradores monitors in detail the presence of allergens in their dishes.
The room staff is precisely informed about the existence of gluten on the menu so that they can advise anyone who requires it. The procedures are stringent and monitored in detail.
This is how Paradores has been from day one and how it will continue to be in the future.
