- Posted by plateaweb
- On 18 January, 2018
- 0 Comments
Canalla Bistro Madrid, the best Valentine surprise
Every February 14th, every couple looks for surprising, exciting and elegant plans … Do these adjectives sound familiar to you? Exactly, like the cuisine of Michelin star chef Ricard Camarena.
Have dinner at Canalla Bistro Madrid, its spectacular restaurant located on the 1st floor of Platea Madrid is the most eclectic, cheeky and cosmopolitan option in Madrid, which completely reinvents Valentine’s Day.
An extraordinary dinner based on a selection of surprising dishes where the Valencian chef combines the best raw materials with high quality elaborations, intense and defined flavors accompanied by a genuine show inspired by The Queen of Hearts of Alice in Wonderland.
Because we want love to be the centre of the attention, we will have a Kiss Cam that will record on camera the faces of all those attending to Platea on that special night, spontaneously, you can kiss the person who is in the camera with you at that moment … or even declare your love live!
In addition, all those who book their dinner with us will have the option of making an original request of hand in the most special way possible, in the middle of the stage of the biggest gastronomic leisure centre in Europe. The chosen one will be able to declare their love and everything will run at the expense of Platea.
At Platea, c/Goya, 5-7, Madrid.
The dinner will be at Canalla Bistro, 1st floor.
Wednesday 14th of February.
In the most eclectic, cheeky and cosmopolitan restaurant of Chef Ricard Camarena, honored 3 times with the Michelin star, and revalidated 3 Repsol Suns that brings a gastronomic proposal that goes out of the established for the night of Valentine’s Day.
The best surprise to enjoy with your love!
The Queen of Hearts and her court have turned Platea into Wonderland.
Everything can happen: Alicia can be beheaded, or you can go on stage to ask for your partner’s hand in marriage.
STARTERS TO THE CENTER OF THE TABLE
Confit duck salad with roast cabbage and green apple salad, served with hoisin sauce
Courgette and green mango ribbon salad in a sesame dressing and topped with parmesan cheese shavings
Roast aubergine with Hollandaise sauce, feta cheese, pine nuts and watercress
Crunchy pork loin, cheese, onion and mustard taco
Flame-grilled hake with assorted Mediterranean vegetables and habanero chili and tomato emulsion