The hotel business proposes a route for tapas tasting

The hotel business proposes a route for tapas tasting

Fourteen hotel establishments, four of them in the province (Marugán, Real Sitio de San Ildefonso, El Espinar and El Arenal de Orejana), are part of the Route of Tapas, Peketapas and Cocktails in Segovia. The Industrial Association of Segovian Hoteliers (AIHS), which organizes this initiative, with the main sponsorship of Mahou and the collaboration, among others, of the Department of Culture and Tourism of the Segovian City Council and Prodestur from the Provincial Council, has set aside this year the competitive nature or contest to propose a tasting of elaborate gastronomic proposals around the figure of San Frutos.

The president and vice president of AIHS, Enrique Cañada and Jesús Castellanos, respectively, accompanied by Gina Aguiar, councilor for Culture and Tourism of Segovia, by Magdalena Rodríguez, provincial deputy delegate of Prodestur and Marco Antonio Figueroa, from Coca Cola, have presented this route gastronomic that will take place from tomorrow, Friday, the 16th until Monday, October 26, a public holiday in the capital.

The tapas proposals are very varied: some traditional, such as 'Lomo de la sierra with potatoes from the garden' to others that reinvent a traditional dish such as HRP 2020 (a crunchy cylinder of parmentier and minced meat on Valseca hummus and fried egg cream, an innovation from the fried egg with mincemeat), or the most sophisticated, of the type 'Boletus marmalade toast with balsamic reduction of dark chocolate'

Those responsible for the hospitality sector, who have been joined by the managing director of the group, Javier García Crespo, have insisted that this tasting route with a menu consisting of 18 tapas, 4 peketapas and 6 cocktails also included in Route II Royal Bliss, promoted by Coca Cola, is an invitation to Segovians and visitors "to go out and visit the hospitality establishments, also creating synergies between those in the capital and those in the province."
One of the objectives is to remove the fear of tasting tapas inside bars and restaurants, in a bar or dining room, in order to energize the city, the province and ultimately the local economy.

Castellanos, who from AIHS leads the delegation of bars and restaurants, has insisted that the hotel industry in Segovia is among those that in the whole of Spain is better facing the pandemic situation in terms of security. In this sense, he affirmed that the statistical information from the health authorities indicates that in the province "I do not know if I dare to say that no outbreak but practically none is linked to the hotel industry."

Small tapas

STRICT PROTOCOL
Those responsible for the Association of Hoteliers affirm that the sector scrupulously complies with one of the protocols, established by the health authorities, more stringent in Europe. They remember, for example, compliance with the gauges and the safety distance inside establishments, in addition to cleaning and disinfection measures, use of masks, hydroalcoholic gels, special mats, cleaning tables in each use with approved products, etc.

They also point out that the hospitality industry "is being the paganini" of the pandemic, "the one that pays for the broken dishes, when in places where very restrictive measures have been established - Catalonia yesterday - there are still outbreaks."

Source: Segovia Advance