Gastrogallo opened its doors on its first day with a wide audience and the presence at its inauguration of the Minister of Development of the Autonomous Community of Murcia, Patricio Valverde, accompanied by the mayor of Mazarrón, Alicia Jiménez.
The mazarronera cook, Mari Cruz García, did not want to miss the opening of the gastronomic fair.
Since noon on Thursday gAstrogAllo 2.3 began its activity registering a greater influx of people around 14:00 hours.
In its opening and coinciding with the celebration of Tomato Day, each local participant dedicated one of its tapas to this typical product of the land.
Until next Sunday 13 establishments will show a selection of the best of local cuisine and the Region of Murcia.
Of the 11 places dedicated to tapas, 9 are from the municipality of Mazarrón: Fizz, La Perra Chica, La Sal, La Meseguera, La Inesperada, D'Tapas, New Bodeguita, Outdated and Time to Eat.
The invited restaurants are Eszencia de Pablo Martínez and El Pollo Rockero.
The premises dedicated to baking will be: La Canela and Amorina Pastry.
The participating establishments will present three tapas a day, one will be presented for evaluation during the fair and the other two may vary.
The tapas will be tasted by the large public that will again visit the facilities of the Market of the Cresta del Gallo.
Pablo Martínez and El Pollo rockero, guest rooms
On this occasion, gAstrogAllo will have two invited venues: Eszencia restaurant by Pablo Martínez from Cartagena and El Pollo Rockero by chef José Alberto del Cerro, from Javalí Nuevo.
Pablo Martínez is a Superior Restoration Technician at the Escuela Superior de Hostelería de Cartagena and has extensive experience in more than a dozen prestigious restaurants and has worked with great masters of cuisine such as Alfonso Ortega.
LIST OF TAPAS GASTROGALLO 2.3
El Pollo Rockero: Orange with smoked sardines, pepper and Swiss chard
Eszencia: Tuna tataki with carrot emulsion, soy vegetables and tikka ice cream massala
The Unexpected: Hake Meatball
La Meseguera: Gratinated cabbage roll
El Descuadre: Iberian secret baked in low temperature
La Nueva Bodeguita: Field and bay
The Bitch Girl: Octopus Salad
La Sal: Surimi on prawn bread with belly, thai sauce and wkame seaweed
D'Tapas: Tosta Rosquera
Fizz: Cooked Grandmother 3.0
Time to Eat: Mackerel steamed red pickled beer and escalivada emulsion
La Canela: Sweet Asian
Amorina Artisan pastry: Ferrero citrus and heart mousse
Source: Ayuntamiento de Mazarrón