Albero, the Spanish restaurant at the Grand Kempinski Hotel Shanghai, held a series of media dinners to usher in the arrival of new Chef Alvaro Bonache Utiel, and his authentic brand of Spanish cuisine.
Chef Alvaro hails from lively Barcelona and has worked in top restaurants across Spain, including Tickets restaurant in Barcelona in Barcelona and HEART Ibiza – the much-touted creative collaboration between the renowned Adrià brothers and Cirque du Soleil. Prior to his appointment at the Grand Kempinski Hotel Shanghai, Chef Alvaro worked at Restaurant Origen at the five-star Sports Hotel Hermitage & Spa in the ski resort of Soldeu, Andorra.
At Albero, Chef Alvaro leads the kitchen team with a menu that showcases fresh, seasonal ingredients in authentic Spanish dishes that come with a twist. Juicy watermelon cubes soaked in sangria, crunchy croquets, melt-in-your-mouth halibut on a creamy bed of green pea and asparagus purée, perfectly roasted Spanish suckling pig with crispy, crackling skin and tender meat, and of course, Spain’s famous seafood paellas with langoustine and clam, or squid, prawn, and mussels. Save some room for the chef’s creative desserts such as yoghurt foam infused with pepper, beetroot biscuit, and red fruits.
The menu is designed with sharing in mind (tapas and paella), as well as individual portions. Chef Alvaro has taken care to select and present flavors from all over Spain to give diners a full overview of the country’s rich culinary heritage.