Atzaró Agroturismo Hotel and Spa has opened for the 2022 season with some exciting new food news for global gourmands. This year they have teamed up with British chef and food consultant James Adams to create a new concept for the hotel’s restaurants.
James Adams has been a chef and food consultant for over 16 years in some of London’s top restaurant kitchens and is famous for his work with Skye Gyngell at Spring within Somerset House, devising the menus and farm planting at celebrated country hotel Heckfield Place, chef at River Cafe, and menu and planting direction at Petersham Nurseries.
Adams said, “I’m thrilled to be collaborating with Atzaró Group on the new food concepts—the new food is all about abundance, organic ingredients, Atzaró farm-grown fresh produce, simplicity and taste—delicious farm-to-fork Mediterranean dishes made with healthy and natural ingredients grown right here in the estate’s vegetable garden–Atzaró on a plate.”
Popular with island residents, visitors and hotel guests, Atzaro‘s garden-farmed terrace and finca restaurant, ‘La Veranda’, is situated at the heart of the hotel, with an outdoor terrace beneath a vine-strewn pergola. Fragrant jasmine, olive trees, bougainvillea and nearby pomegranate trees frame views to manicured lawns, pools, the valley, and mountains beyond. You may also see the occasional friendly peacock making an appearance. Atzaró‘s second restaurant, ‘The Orange Tree’, opens between July and September, and can be found in a beautiful grand courtyard beneath palm trees and a pergola twinkling with lights, the perfect setting for a romantic al fresco dinner under the stars.
On the new menu
For starters and salads try a creamy mozzarella salad with sweet Atzaró oranges and black olives, fried ricotta stuffed courgette flowers from the vegetable garden with local honey or a tangy tomato salad with anchovies and capers. For a seafood option, diners can enjoy locally caught clams with slow-cooked fennel and saffron alioli or for a bit of heat go for the grilled squid with chili and rocket salad. Vegans will love the simplicity of the plant-based avocado salad with butterleaf lettuce and honey mustard dressing.
For mains try the spinach and ricotta gnocchi with tomato and green olive tapenade or the monkfish on rosemary skewers with courgette and pine nut salad with chili mint dressing. Meat options on the menu include slow-cooked lamb leg with apricots, saffron potatoes and leeks or the grilled beef filet with Harissa, Chimichurri, and slow-cooked cabbage.
Desserts this year have a whole new homemade appeal and include a delicious burnt lemon tart with pistachio ice-cream, warm almond and pear tart with Zabaglione ice cream, a very special champagne jelly with strawberries and cream or the hotel’s signature sweet Atzaró orange cake made with fresh clementines, saville, and navel oranges grown in the farm with creme fraiche and Atzaró’s own home-made marmalade.
Food trends for 2022 are more than ever about seasonal, local produce grown on the land using sustainable methods. Guests want to be at one with nature during their stay and to see where the food on the menu comes from. Atzaró is one of the new-generation of five star rural garden hotels who embrace this philosophy as part of their natural heritage as a former working orange farm. Take a wander along the walkways in the vast Atzaró Vegetable Garden and see 3 hectares beds bursting with herbs, vegetables and fruit trees grown with bio-dynamic farming methods. The land is farmed organically, watered by the estate’s natural well and harvested daily by the garden’s team to ensure the produce is as fresh as it possibly can be.
Atzaro is 13-hectare estate of orange groves, tropical palms, manicured Mediterranean gardens, and an abundant three-hectare organic vegetable garden. The site of a 300-year-old finca (originally a working orange farm), the hotel launched in 2004 to rapturous acclaim and since then has become a firm favourite of visitors including Kate Hudson, Rihanna, Shakira, Chiara Ferragni and the Fendi family amongst others. In recent years, the hotel has completely redefined the luxury Agroturismo heritage hotel category with its high level of service, quality, signature pared-back style, and lavish gardens so that guests can immerse themselves in a 360-degree nature-connected sustainable hotel stay.