Marketing & Communications
The Ritz-Carlton, Abama
Carretera General, TF-47, Km 9
38687 Guía de Isora
Phone: +34 922 126 698
Mobile: + 34 618 581 713
Fax: +34 922 126 200 firstname.lastname@example.org
Tenerife – 20 March 2019, Easter for sweet-toothed globetrotters doesn’t get much better than a long sun and chocolate-drenched break at The Ritz-Carlton, Abama in Tenerife. A culinary gem, renowned for its mouth-watering collection of restaurants from a stable of Michelin masters and inspiring world-renowned chefs, indulges guests with more than a drizzling of chocolate, offering a bespoke chocolate treat at each of its celebrated venues this Easter. We ring in the nine to dine!
Chocolate Umami with an Eastern Promise From Kabuki, the Michelin-starred Japanese fusion restaurant hailing from Ricardo Sanz’s flagship in Madrid, guests will be wooed with an Asian-inspired cocoa journey. A signature chocolate tasting presents seven taste sensations including; chocolate and spicy wasabi ganache, a chocolate boudin, chocolate and shichimi sablé, crunchy chocolate and yuzu, chocolate whipped cream, black chocolate cream and white chocolate with cardamom.
A cake of surprises at M.B From eight Michelin star Basque chef Martin Berasategui and M.B’s Executive Chef Erlantz Gorostiza, a mesmerising chocolate cake with curry on a pepper ice cream, thin candied orange and spiced cocoa juice.
20/20 coulant of dreams A comforting and indulgent favourite - who could ever get tired of its soft-centred richness? The chocolate coulant at 20/20 is made with single origin 70% Guanaja chocolate, topped with a delicate hazelnut ice cream.
Txokolate in textures At Martin Berasategui’s second culinary outpost at The Ritz-Carlton, Abama, guests are presented with a chocolate platter to stimulate all senses. A dish of outstanding textures and flavours, the dessert is pure chocolate craftsmanship featuring; a white chocolate and coconut mousse, black chocolate mousse, hazelnut cream, chocolate cake bathed in Champagne, fritters stuffed with ganache and chocolate ice cream.
Afternoon chocolate delight at Los Chozos For a mid-afternoon boost of sweetness, Los Chozos presents its signature chocolate cake with crumbled nuts. A light and mouth-watering cake on a crunchy biscuit base with praline layers, brown sugar and chocolate chips, elegantly crafted by the restaurant’s master pastry chef and served with a light cream of lemon with an Azelia chocolate mousse of cocoa and dried fruits.
Chocolate goes bananas at El Mirador Chef César González, a true home-grown culinary master, works his magic on a chocolate and caramelized banana dish, celebrating endemic island ingredients in his signature style, incorporating product par excellence combining traditional and avant-garde methods. Guests will savour Azélia chocolate semifreddo, passion fruit sorbet and a hazelnut biscuit.
Members-only cocoa perks at club level Served in the tranquil 10th floor club lounge, The Ritz-Carlton Club guests can hide away and savour the venue’s signature double chocolate brownie with vanilla ice cream and lashings of chocolate sauce.
Chocolate clouds at Verona It’s said that these dreamy pastry puffs of indulgence were thanks to a 16th-century Italian chef named Popelini, who served Catherine de Medici, wife of the French king Henri II, so it’s no surprise that ‘Profiteroles di Nutella’ are on the menu at the resort’s elegant Italian restaurant this Easter. A tower of light pastry clouds ooze with Nutella cream and home-made Madagascar vanilla ice cream.
Chocolate on the beach! Beach-side at The Ritz-Carlton, Abama, its resident chefs lighten things up – just a little – with a fruit infused chocolate taster. The Beach Club presents a delicate chocolate mousse with hazelnut praline and refreshing raspberry ice cream.