Genestra and Costa Elevate Grandvalira Snow Club Gourmet with Balearic-Pyrenees Fusion

Restaurant L’Abarset in El Tarter hosted the third event of Grandvalira’s Snow Club Gourmet series this weekend, themed “Quatre mans i un destí”. Chefs Andreu Genestra and Joan Costa collaborated on a tasting menu that brought Mediterranean flavours from the Balearic Islands to the Pyrenees, blending creativity with respect for local ingredients.

Genestra, who leads his eponymous one-Michelin-star restaurant with two Repsol Suns in Mallorca, joined forces with Costa from Sol Post, which holds one Repsol Sun. Their menu opened on the terrace with Poget oysters and Joselito Gran Reserva 2020 ham, paired with Matusalem Aix rosé from Côtes de Provence AOP and Veuve Clicquot Yellow Label Champagne.

Highlights included a sobrassada-stuffed bunyol, a crispy flower with botifarra, and potato with prawns. Main courses featured olive oil with aubergine and scorpion fish, tuna toast with confit peppers, Maresme tear peas with sea urchin, partridge royal with king crab, squid in anticuchera style, lobster caldereta, and beef with fried eggs and sweetbreads. These were accompanied by Marimar Estate La Masia Pinot Noir 2021 from California and Milmanda Chardonnay 2022 from Conca de Barberà DO.

Dessert brought a lemon cake paired with Oremus Tokaji 3 puttonyos 2016 from Hungary, followed by a closing toast with Dom Pérignon Vintage Champagne.

Genestra trained under masters including Juan Mari Arzak, Ferran Adrià, and Andoni Aduriz before establishing his Mallorcan venture. Costa, a Hofmann school alumnus in Barcelona, has worked with chefs like Ángel León, focusing on sustainable cooking rooted in local produce.

Actors Gorka Otxoa and Ivan Massagué attended, adding a social dimension to the high-mountain gastronomic gathering.