More than 150 gastronomic experiences
It is an innovative flat rate of 360º communication and marketing services for restaurants and gastronomic businesses that enjoy an exceptional relationship This product is exclusive and very affordable. class="font-weight-bold">limited. It has a minimum permanence of 6 months.
We take your HR, generate experiential content and give you visibility in exclusive media online and offline so increase your sales.
Personalized advice, consultations and continuous support. We put your We have a multidisciplinary team to help you to make your business is more profitable and attractive.
Web CG, digital magazine Mallorca a la carte, own RRSS channels gastronomic supplement in the Última Hora press and Brisas magazine. Maximum diffusion, at the best price!
We will contact you within 48 hours (working days) from the confirmation of discharge, at which time you will be assigned a personal advisor.
Several working sessions will be set up to get to know your product, define the objectives and develop your personalised plan.
Once the roadmap has been agreed and validated, the first strategic and operational materials: photo sessions, videos, texts.
You will be assigned a food coach, who will be at your willingness for consultations aimed at increasing the sales and profitability of your business.
The action plan will be activated:You will be contacted weekly in order to:
| CG Annual PASS | Basic | Premium | Premium plus -limited- | |
|---|---|---|---|---|
| WEB & SOCIAL MEDIA CALLEGASTRONOMÍA.COM | Complete guide, agile, adapted to mobile devices. Personalized management of reservations. | |||
| Digital magazine Mallorca a la carta: publication of contents exclusive. | ||||
| RRSS CalleGastronomía: Facebook, Instagram y YouTube. | ||||
| Publication of experiences and events. | ||||
| Own database management. | ||||
| Initial photo session. | ||||
| Monthly content: news, video, experience... | ||||
| PRESS UH AND BRISAS MAGAZINE | 1/4 page color monthly. Includes content development and layout. It is possible to insert advertising piece or article. | |||
| GASTRONOMIC MARKETING AND COMMUNICATION | CMonthly experiential content: text, image, audiovisual. | |||
| Event coverage & Community Manager. | ||||
| Management of 2 social networks: 3 publications per week | ||||
| Personal advisor. | ||||
| CONSULTING | Consultations and advice. | Includes consultations and advice online (1h month) | Includes consultations and advice online (2h month) | Includes personalized service. Assignment of a personal coach. |
| MONTHLY INSTALMENTS | 299€* | 450€* | 650€* | |
| *Prices do not include VAT | HIGH BASIC CG ANNUAL PASS |
HIGH PREMIUM CG ANNUAL PASS |
HIGH PREMIUM PLUS CG ANNUAL PASS |
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Chefs Esther and Nacho Manzano along with Sandra Manzano as maitre celebrate the opening of Asturias' perimeter closure welcoming the new summer season of their restaurant Casa Marcial, awarded two Michelin stars, three Repsol Suns and 50 Best Discovery.
“And we hope to make it to the century” says Jaume Aguiló, owner and one of the great meat experts in Mallorca...
Jaume Aguiló is the fourth generation of Can Jaume Artesans, mercat de l'Olivar, member of the Union of Users for twenty-five years, and president of Mercat for about a decade. All this time he has seen the market change and adapt. Now, like all its small merchants and craftsmen, he fears that the end of this iconic place will be near.
Rodrigo Vallejo is a young professional that we must include in the list of chefs who cook with a lot of foundation and contribute to make Mallorca a gastronomic paradise, not in vain, as he explains in the interview, his training has taken place together with several great of cookers.
By popular request, this month we will take a look at one of the most contradictory ingredients that exist regarding its quality and aphrodisiac quality: common in Spanish cuisine (and even distinctive of it on many occasions), garlic is a plant that has been as praised as it is vilified when it comes to favoring (or blocking) the passions of Venus ... and without all that glitters being gold, it is true that there are many who ponder its qualities in this and in other fields, with greater or less foundation.
Why not call the act of combining food and wine a conwinetion? Are we not a little tired of so much pairing, of so much culinary marriage, of so much wordiness and fatuousness?
The red shrimp is Mother Nature's spoiled child, this is the only way to explain that today it has not become extinct, after suffering overexploitation since the 1950s.
Located in the central and floral Palma promenade, RAMblaBAR is one of the culinary jewels with which Ramón Andreu, owner of the Tast group, delights patrons and occasional visitors.
We share for the occasion the recipe for "Escaldums de Nadal", from Binissalem, collected from page 198 of the book by A. Tugores.
The chef starts the recipe by advising to store the desired vegetables in the pantry or refrigerator, without cleaning, with roots and stems. If they had any dirt, remove it with a soft paper. This way they will be preserved for much longer.
