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Golden Tapa Tapalma. Photo: AgenciaCom<\/p><\/div>\n
TaPalma 2020 route<\/h2>\n
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The restaurants participating in TaPalma 2020, whose tapas can be tasted by the public from November 25 to 29, are presented on the AgenciaCom website, organizer of the contest.<\/p>\n
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- SHAKA<\/strong>: ‘Shaka lomi lomi’. Cured salmon on a base of plantain and taj\u00edn with pineapple, spring onion, cherry tomato, coriander, ginger and ponzu sauce. ‘OM’. Quely cookie dough with spirulina and codium seaweed stuffed with salmon, tuna, squid, sea bass, quail egg yolk, cucumber, avocado and ponzu sauce.<\/li>\n
- LA BOHEMIA<\/strong>: ‘Rollito Mallorqu\u00edn’. Mini Asian-style roll with phyllo dough, stuffed with cabbage, sweet and sour sauce, spring onion sprouts and edible carnation petals. ‘Quely Sure\u00f1a’. Quely biscuit base with mashed potatoes and beef cheeks in vegetable sauce, with spring onion sprouts and edible carnation petals.<\/li>\n
- LA TRASTIENDA<\/strong>: Toast of pring\u00e1 on Cristal bread and prawn croquette battered in Quely topped with crispy crystal prawn.<\/li>\n
- L\u2019INFORMAL TACOS<\/strong>: Iberian jowl toast, ancho chili sauce and tamarind and apple, celery and pickled cucumber salad. And green chicken tinga taco, glazed with poultry background, flamed jalape\u00f1o mayonnaise and crispy Quely and corn.<\/li>\n
- MALEVA<\/strong>: Grilled octopus omelette.<\/li>\n
- NOLA<\/strong>: Mussel in reduction of white wine sauce, smoked with creole spices and accompanied by corn bread. And gnocchi-style potato battered in Quely sweet with plum and rum sauce with dairy cream.<\/li>\n
- ASSAONA GASTROBEACH CLUB<\/strong>: Black cod marinated in orange miso on smoked celery mousse. And Assaona tuna tartare with dashi mayonnaise and crispy Quely with sesame and seaweed.<\/li>\n
- CATALINA LA FINA<\/strong>: Porcella cut into cubes with reduced bottom, endive, potato chips and its rind. And Quely biscuit base with cheese curd, tomato jelly and marinated mackerel cut on the bias, with vinegar and truffle oil.<\/li>\n
- EL BANDARRA<\/strong>: Panipuri with beef, mango and Kimuchi hummus. And a cover of marinated salmon, coffee, idiazabal cheese and apple.<\/li>\n
- JASMINTHING<\/strong>: Rice, seaweed, salmon, shrimp, fried onion and mayonnaise sauce. And Vietnamese rolls with Thai sauce and crunchy cookie.<\/li>\n
- PROSSECCO SANTA CATALINA<\/strong>: Crispy lasagna bolognese with burrata cheese foam and parmesan cheese crunch. And authentic carbonara croquette on Quely biscuit with creamy pecorino romano cheese and bacon crunch.<\/li>\n
- SES COVES DE G\u00c8NOVA<\/strong>: Coca Cal\u00e7ot.<\/li>\n
- SHAWADELI<\/strong>: Falafel with feta cheese and Shawasauce. And mixed kebab with quely crumbs and fine herb sauce.<\/li>\n
- TASCA ARROCER\u00cdA EL PUENTE<\/strong>: Rustic patty of fried suckling pig with celery emulsion in the Creole style. And cuttlefish ink coca with octopus.<\/li>\n
- VERVIN<\/strong>: Mallorcan cake and Vegetarian Hotdog.<\/li>\n<\/ul>\n
Participating cocktails<\/h2>\n
- LA BOHEMIA<\/strong>: ‘Rollito Mallorqu\u00edn’. Mini Asian-style roll with phyllo dough, stuffed with cabbage, sweet and sour sauce, spring onion sprouts and edible carnation petals. ‘Quely Sure\u00f1a’. Quely biscuit base with mashed potatoes and beef cheeks in vegetable sauce, with spring onion sprouts and edible carnation petals.<\/li>\n