MERCER HOTELES MERCER HOTELES Casa Torner I Güell

Total Page：16

File Type：pdf, Size：1020Kb

MERCER HOTELES MERCER HOTELES Casa Torner i Güell Casa Torner i Güell In the wine capital The Mercer Casa Torner i Güell is a small four-star hotel in the historic centre of Vilafranca del Penedès in a Catalan Art Nouveau building dating from 1884. An architectural work of eclectic style in which Modernist aspects predominate. It was one of the first houses built with exposed brick, ceramic on the façade and wrought iron on the balconies, three characteristics of local Modernist architecture. Its smart refurbishment has brought out its original splendour while introducing a contemporary touch through the choice of materials, its natural light and interior design. It has 14 rooms and 3 suites, equipped with all the comforts for leisure and work. A blend of tradition and the contemporary, the Mercer Hotel Casa Torner i Güell is right in the heart of Vilafranca del Penedès, a town with a bustling trading and cultural life and in particular a long-standing winemaking tradition. It is an attractive hub for activities very close to Barcelona, where there is always something to see and do, and where rest and relaxation are assured. Each stay a great memory The 14 rooms and 3 suites at the Mercer Casa Torner i Güell are arranged in a magnificent late 19th century modernist building, where historical elements are combined with contemporary design to create unique environments. Rooms are completely renovated, soundproofed and equipped. Elegant and functional, spacious and bright. With all the comforts for a pleasant stay. Welcome to the country of cava. Traditional Catalan cuisine according to chef Carles Gaig Carles Gaig is a model of contemporary Catalan cuisine, deserving of a Michelin star for several decades. At the new ‘Cuina Gaig - Casa Torner i Güell’ restaurant, he suggests some of the best Catalan traditional recipes and some of his classics dishes such as the ‘Gaig’s Cannelloni’, as well as famous ‘knife and fork’ breakfasts (local style brunch) on Saturdays -market day in Vilafranca-. The sophistication of the past, the pragmatism of the present The Mercer Casa Torner i Güell has a pleasant glazed restaurant, an interior courtyard, an adapted elevator as well as a parking near the property. The hotel also offers breakfast service. MERCER HOTELES Casa Torner i Güell Mercer Casa Torner i Güell Rambla de Sant Francesc, 26 08720 Vilafranca del Penedès Tel. +34 93 817 47 55 [email protected] www.casatorneriguell.com www.mercerhoteles.com.

Copy Link

Recommended publications

Barcelona, Catalonia's Capital of Gastronomy Barcelona, Symbol Of
Barcelona, Catalonia’s capital of gastronomy /2 On the street /3 The Literature of Flavours /4 A burst of rhythm, images and aromas /4 Courses and competitions to improve /5 A meeting point for the public and professions /5 Quality Food Tourism on the rise /6 One of the best types of cuisine in the world /7 Project ALÍCIA /8 Barcelona, symbol of mediterranean cooking /9 Fresh and elaborated products /9 Benefits of the Mediterranean Diet /9 A very characteristic lifestyle /10 A great offer and prestige /10 The restaurant business as an economic engine /11 Eating as a leisure activity /11 Trade fair activity /12 Gastronomy as a potential tourism hook /13 Barcelona, 600 years of a gastronomy culture /14 The first successful cuisine: Mediaeval Cooking /14 The fusion of «new» Americas products /15 The first inns /16 Exquisite and bourgeois Cuisine /17 The gastronomic difference: antropology and culture /18 Barcelona, the year of food, cuisine and gastronomy /20 Publish: Turisme de Barcelona Photographs: Turisme de Barcelona (David Armentano, Carmelo Esteban, Bob Masters, Alfons rodríguez, Jordi Trullàs, Jordi Vilà); Imatge i Producció Editorial-Ajuntament de Barcelona (F. Ontañón); Ojo x Ojo. Barcelona, Catalonia’s capital of gastronomy The capital of Catalunya, a benchmark country for gastronomy, is organising the Year of Food, Cuisine and Gastronomy. From March 2005 to March 2006, the city is celebrating 600 years of gastronomy culture with more than 100 events and activities, amongst them trade fairs for the sector, cinema and music festivals, congresses, international symposia, food routes new books with the city’s restaurants, fairs in the streets and markets, wine and Cava tasting, fiestas, cooking competitions, an exhibition of literature on gastronomy and the creation of new, special menus.
[Show full text]
Paradores De Turismo
Food & Wine Catalonia - Paradores' menus - Spanish cuisine - Spanish stews A Tour of Catalan Cuisine with Paradores Thursday, 9 January, 2014 Paradores Parador de Aiguablava Parador de Artíes Parador de Cardona Parador de La Seu d’Urgell Parador de Tortosa Parador de Vielha Catalonia, which cuts a large, triangular swath of land in Spain’s northeastern corner, is the home of the brilliant architecture of Gaudí, the graceful Romanesque churches of Lleida, the beautiful beaches of the Costa Brava, and, of course, some of Spain's most delicious food! Get to know the flavours of Catalan cuisine with luxury hotel chain Paradores, whose world-class restaurants offer numerous regional delicacies for curious foodies to try during their stay. Mountain stock The northern province of Vielha is made up of deep valleys surrounded by mountains. Much of the cuisine here is based on regional game and the heavy use of sauces and spices. The Arán Valley, for example, used to be isolated from the rest of Spain during much of the winter due to the heavy snowfalls. The construction of a special tunnel remedied the issue, but not before the area developed its own unique mountain cuisine that relied on the ingredients available locally. Wild boar and mountain goat are popular here, as well as hearty stews like olla aranesa, boletus mushrooms, blackberries, and river trout. An influence from France across the Pyrenees has led to the creation of a variety of local pâtés, as well as a Catalan spin on the crêpe, prepared with cognac and vanilla. Book now at Parador de Artíes The kitchens of area Paradores hotels are always cooking up this mountain fare.
[Show full text]
Everything You Never Wanted to Know About Spanish Wines (And a Few Things You Did) John Phillips Wacker University of South Carolina - Columbia, [email protected]
University of South Carolina Scholar Commons Senior Theses Honors College Spring 2019 Everything You Never Wanted to Know About Spanish Wines (and a Few Things You Did) John Phillips Wacker University of South Carolina - Columbia, [email protected] Follow this and additional works at: https://scholarcommons.sc.edu/senior_theses Part of the Basque Studies Commons, European Languages and Societies Commons, Food and Beverage Management Commons, and the Spanish and Portuguese Language and Literature Commons Recommended Citation Wacker, John Phillips, "Everything You Never Wanted to Know About Spanish Wines (and a Few Things You Did)" (2019). Senior Theses. 277. https://scholarcommons.sc.edu/senior_theses/277 This Thesis is brought to you by the Honors College at Scholar Commons. It has been accepted for inclusion in Senior Theses by an authorized administrator of Scholar Commons. For more information, please contact [email protected]. 1 Thesis Summary The Spanish wine scene is incredibly diverse, and an immense number of different wines are made in the country. Likewise, Spain is incredibly rich in culture, with a wide array of languages, histories, cultures, and cuisines found throughout the nation. The sheer number and variety of Spanish wines and the incredible variety of cultures found in Spain may be daunting to the uninitiated. Thus, a guide to Spanish wine and culture, which not only details the two but links them, as well, may prove very helpful to the Spanish wine newcomer or perhaps even a sommelier. This thesis-guide was compiled through the research of the various Denominaciones de Origen of Spain, the history of Spain, the regions of Spain and their individual histories and cultures, and, of course, the many, many wines of Spain.
[Show full text]
Report-CHARTS WS GP Gastronomy Pelion Ju[...]
www.charts-interreg4c.eu Project CHARTS “Culture and Heritage Added value to Regional policies for Tourism Sustainability” Workshop J: Local Products and Gastronomy Event Report 7 June 2013 South Pelion Municipality, Greece June 2013 1 _________________________________________________________________________________________ Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu Table of contents 1. Introductions..................................................................................................................3 2. Summary of Thematic Workshop ................................................................................. 4 “Local Products & Gastronomy as Intangible Heritage” ............................................................ 4 Session 1: Opening ............................................................................................................... 4 Session 2: Local Products and Gastronomy as Intangible Heritage ............................................ 5 Discussions .......................................................................................................................... 8 3. Contacts .................................................................................................................... 10 Annex I Workshop programme ........................................................................................... 11 Annex II List of Participants ..............................................................................................
[Show full text]
Catalan Independence Through a Cultural Lens Maren Burling Bucknell University, [email protected]
Bucknell University Bucknell Digital Commons Honors Theses Student Theses Spring 2019 Els Catalans Són Diferents: Catalan Independence through a Cultural Lens Maren Burling Bucknell University, [email protected] Follow this and additional works at: https://digitalcommons.bucknell.edu/honors_theses Part of the Linguistic Anthropology Commons, and the Social and Cultural Anthropology Commons Recommended Citation Burling, Maren, "Els Catalans Són Diferents: Catalan Independence through a Cultural Lens" (2019). Honors Theses. 506. https://digitalcommons.bucknell.edu/honors_theses/506 This Honors Thesis is brought to you for free and open access by the Student Theses at Bucknell Digital Commons. It has been accepted for inclusion in Honors Theses by an authorized administrator of Bucknell Digital Commons. For more information, please contact [email protected]. Els Catalans Són Diferents: Catalan Independence through a Cultural Lens By Maren Burling A Departmental Honors Thesis Presented to the Faculty of Bucknell University For Honors in Anthropology April 1, 2019 Approved: ________________________ Dr. Michelle C. Johnson Associate Professor of Anthropology Thesis Advisor ________________________ Dr. Edmund Q. Searles Associate Professor of Anthropology Chair, Department of Sociology and Anthropology i Acknowledgements First, I would like to thank Professor Michelle C. Johnson from the Department of Sociology and Anthropology, my advisor, my champion, and my friend. As someone I admire for her intelligence, passion, and loyalty, it has been an absolutely pleasure to be her honors thesis student this past year. MJ, you have an enthusiasm that reminds me why I love anthropology. Thank you for your guidance and encouragement, without it this thesis would not have been possible. I would also like to acknowledge my Honors Council Committee, Clare Sammells, and Heidi Lorimor, for participating in this process and supporting undergraduate research and academia.
[Show full text]
World's Top Restaurants
world’s TOP RESTAURANTS In association with: INTRODUCTION GÂTEAU DE PIGNONS DE PIN GRILLE, THE FRENCH LAUNDRY rom molecular gastronomy to the classic coq au vin, elite and dining in style. By gathering your views, we discovered F dining is one of the biggest joys of a private jet lifestyle. It is where high net worth individuals have been eating in the past in this spirit that we present Elite Traveler’s guide to the World’s year, and which places have wowed you. Top Restaurants. We continue to welcome your feedback, whether it’s a nod of Across the globe, the standard of restaurants is ever on the up, approval or table-thumping disgust—your comments will help with big name chefs stealing headlines, fighting for awards and shape future editions of the guide. To submit your views on any changing the way we think about food. It’s an exciting time to of the restaurants featured, or to suggest a venue for inclusion, unfurl a napkin, and our expectations as diners have never please email us at [email protected] and make your been higher. voice heard. Our guide features 100 restaurants loved not just by the critics, We’ve certainly enjoyed compiling the guide, and we hope you but by the wealthy elite who spend their lives traveling the world enjoy reading it. MILK FED VEAL, DANIEL © T.SCHAUER LINEA, USA LINEA, A HEASANT AT AT HEASANT P BANOFEE, PER SE N THE COVER: COVER: THE N O In association with: ELITE TRAveler | world’s top restAURANTS www.elitetraveler.com 2 TOP 100 1 RADISH RAVIOLI OF OYSTER , THE FAT DUCK ALINEA © DOMINIC DAVIES Chef / Owner: Grant Achatz Chef de Cuisine: Dave Beran General Manager and Wine Director: Joseph Catterson Phone: +1 312 867 0110 Email: [email protected] Address: 1723 North Halsted, Chicago, Illinois, 60614, USA Website: www.alinea-restaurant.com Cuisine: Contemporary American The worthy recipient of a host of accolades, Alinea’s reputation speaks for itself.
[Show full text]
Barcelona Restaurant List
Barcelona Restaurant List € 20 to 40 EUR per person approx. €€ 40 to 60 EUR per person approx. €€€ 60 to 80 EUR per person approx. €€€€ 80 EUR per person approx. * Refers to the numbers of Michelin Stars awarded to the restaurants EL CANGREJO LOCO Mediterranean, Seafood In 1992, during the Olympic Games, ¨El Cangrejo Loco¨ opened its doors in the Olympic port of Barcelona. Today this restaurant, which disposes of several dining rooms and terraces, is known for its high quality gastronomy composed of fish, seafood and paella but also meat dishes. These can be enjoyed in a nice ambience and with great views on the sea and port. Capacity: up to 550 pax. Private rooms available upon request Cuisine: Seafood, Mediterranean | Price: € | Address: Moll de Gregal 29-30- Vila Olimpica | Opening hours: 13:00 - 01:00 ABOU – KHALIL Lebanese, Halal Abou-Khalil was founded over 33 years ago by Miguel Katib as the first Lebanese restaurant of Barcelona. Besides its numerous dishes and appetizers, the restaurant is also known for its friendly service and the unique atmosphere created by the Oriental music played in the background. To complete your cultural experience, it is also possible to enjoy a belly-dance show on Friday and Saturday night. Capacity: 110 pax. Private room for 30 pax. Cuisine: Halal, Lebanese | Price: € | Address: Santaló 88 – Sarrià | Opening hours: 13:00-16:00 // 19:30-00:00 You can contact Ovation by email if you need help with your restaurant booking: [email protected] SINDUR Indian Sindur reveals the most refined side of India through a symphony of colors and aromas, heritage of an ancient gastronomy.
[Show full text]
5-1 Exploring Ingredients and Recipes Welcome to Part 5: Cooking and Preservation, and Task 5-1
Smithsonian Science for Global Goals 5-1 Exploring Ingredients and Recipes Welcome to Part 5: Cooking and Preservation, and Task 5-1. In Part 4 you learned more about how food is accessed and stored in your community. In Part 5, the team will look closer at what different people do with food after they have accessed it. The team will begin by learning more about how various ingredients are used and eaten in many different ways across the world. Objective In this task, the team will examine, compare, and contrast dishes that include five ingredients from different food groups that are found around the globe: cheese, coconut, egg, tomato, and rice. Then the team will collect recipes in your community that use some or all of these ingredients. In this task, the team will be focusing on the following questions from the Task 5 - 1 Task question map: • What are different local and global cooking tools and techniques? • How do local and global ingredients and recipes compare to meet dietary needs? 1. Go to the Task 5-1 folder and get the Matching/Sorting Recipe Book, Matching/Sorting Activity instructions, and Recipe Organizer. 2. Play the Matching/Sorting Activity according to the instructions in the task folder. If students would like a larger view of the food images display the Exploring Ingredients and Recipes Matching Game Pictures file. Part Five. Cooking + Preservation Cooking Part Five. 3. Use the Recipe Organizer to collect information on local dishes in your community that use one or more of the five ingredients: tomato, coconut, rice, cheese, and egg.
[Show full text]
Nobu Knows Barcelona
N O B U K N O W S Barcelona DISCOVER BARCELONA THROUGH THE EYES OF NOBU Hola Barcelona Barcelona, the capital of Catalonia and the most vibrant city on the Mediterranean, has it all; beaches, mountains, rich culture and traditions, stunning architecture and dare we say it - one of the best gastronomic scenes in the world. Whether it's your first or twenty-first time in the city, Nobu Hotel Barcelona offers you our own unique take on the must sees and must dos during your stay. From exploring Gaudí's first house to sipping your first 'vermut'. From watching in awe at the locals creating 'castells' -human towers, to lazy beachside lunches. Barcelona is a city rooted in its history yet constantly evolving. Let's explore it together. Benvinguts Benvinguts a Barcelona - welcome to Barcelona. There are two official languages in Barcelona: Spanish and Catalan. Many public signs and announcements will be in both languages and at times also in English. Many people also speak some English, but why not try your hand at the local language and wish someone a bon dia! The local currency is the euro and credit and debit cards, as well as Apple Pay, are widely accepted. Banks open from 8am - 2pm Monday to Friday. Life in Catalonia starts early and ends late Most shops and supermarkets are closed with bars and cafés open for breakfast from on Sundays so use this as the locals do 7am or earlier and clubs don't shut until to enjoy vermuts and long lunches in the 6am.
[Show full text]
Eating Spain: National Cuisine Since 1900
University of Kentucky UKnowledge Theses and Dissertations--Hispanic Studies Hispanic Studies 2015 Eating Spain: National Cuisine Since 1900 Matthew J. Wild University of Kentucky, [email protected] Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation Wild, Matthew J., "Eating Spain: National Cuisine Since 1900" (2015). Theses and Dissertations--Hispanic Studies. 24. https://uknowledge.uky.edu/hisp_etds/24 This Doctoral Dissertation is brought to you for free and open access by the Hispanic Studies at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Hispanic Studies by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known. I agree that the document mentioned above may be made available immediately for worldwide access unless an embargo applies.
[Show full text]
Catalonia Is Gastronomy
Catalonia is gastronomy Gastronomic Tourism Club Catalogue 2010 «A country’s cuisine is its landscape in a pot» Josep Pla © Agència Catalana de Turisme 2010 © Generalitat de Catalunya 2010 Catalonia is a country with traditions going back more than a thousand years, a land with its own culture and language that enjoys a mild Mediterranean climate and an unrivalled natural diversity. It is a country built on a wealth of contrasts that make the customs, traditions and people of Catalonia absolutely unique. To enter Catalan territory is to immerse oneself in an unimaginable sea of possibilities: to discover charming villages; to commune with nature; to discover the country’s architectural heritage, music and deeply rooted traditions; to do business; or, simply, to relax by the sea. The features that differentiate Catalonia, making our country stand out from the rest, are also evident in the region's culinary culture: sea and mountain; tradition and innovation; and a wealth of quality local products. On the following pages you will find information about food and drink in Catalonia as well as the Catalan Tourist Board’s Gastronomic Tourism Club. The members of this club are out- standing chefs and a network of businesses that promote Catalan cuisine in general by organising cookery classes, brunches, wine tastings, wine and food routes and a host of other activities guaranteed to both enrich your culture and stimulate all your senses. To sample Catalonia’s gastronomic delights is such an extraordinary experience that it will leave you speechless. Give it a try! Catalonia’s gastronomic culture: unique and truly different.
[Show full text]
Review Essay: Melitta Weiss Adamson, Ed. Regional Cuisines of Medieval Europe: a Book of Essays
Quidditas Volume 23 2002 Article 11 2002 Review Essay: Melitta Weiss Adamson, ed. Regional Cuisines of Medieval Europe: a Book of Essays Debby Banham Cambridge University Follow this and additional works at: https://scholarsarchive.byu.edu/rmmra Part of the Comparative Literature Commons, History Commons, Philosophy Commons, and the Renaissance Studies Commons Recommended Citation Banham, Debby (2002) "Review Essay: Melitta Weiss Adamson, ed. Regional Cuisines of Medieval Europe: a Book of Essays," Quidditas: Vol. 23 , Article 11. Available at: https://scholarsarchive.byu.edu/rmmra/vol23/iss1/11 This Review is brought to you for free and open access by the Journals at BYU ScholarsArchive. It has been accepted for inclusion in Quidditas by an authorized editor of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. Book Reviews 121 Melitta Weiss Adamson, ed. Regional Cuisines of Medieval Europe: a Book of Essays. London and New York: Routledge, 2002. This is a very welcome publication. Despite medieval food being something of a growth industry recently, its regional dimension has not received much attention. Books and articles either concentrate on a single country or do little to discourage the inference that western Europe shared a single cuisine. Beyond western Europe, publication has been sparse (the most important exception being the recent publication of Maria Debi´nska’s Food and Drink in Medieval Poland in English). There remain some gaps in the Europe presented by this collection: nothing on Scandinavia, and a big gap between Italy and Constantinople. Neverthe- less, to have brought so many regions together in a single volume is an achievement for which we owe Dr.
[Show full text]