The Servigroup Pueblo Hotel hosted the 15th Edition of the Gastronomic Days of the hotel chain from February 20th to 23rd. To carry out this event, the hotel chain provided a large number of chefs, waiters, and maîtres with access to various experts and professionals in different fields, all with the aim of continuing to strive for excellence as a daily goal.
As stated by the Director of Advertising and Communication of Servigroup Hotels, gastronomy within Servigroup Hotels is a highly relevant aspect for customers. For this reason, the central purchasing and gastronomy hub is located in Benidorm, and the finest products are sourced from their own agricultural farm located in Villajoyosa. This approach avoids mass production and, consequently, reduces waste, leading to a much more sustainable way of working.
In terms of sustainability, Sustainable Gastronomy has been highlighted, aiming to achieve zero waste without compromising the quality of products and recipes. This is achieved through on-demand cooking and individual plating, among other methods.
Another significant aspect addressed in these sessions has been the implementation of a variety of regional dishes, allowing guests to experience the typical cuisine of each area. Additionally, new proposals for international cuisine, such as the preparation of Japanese ramen or Hawaiian poke, were also highlighted, receiving a very positive reception at Madrid Fusión.
