To complement this exceptional gastronomic experience, the Grand Marina is pleased to host a unique exhibition “Impossible Labels” by Vicente García Plana; a collection of wine bottles as sculptures. This collection is part of a campaign commissioned by Enate to create distinctive label designs for each of its products, as they have done in the past with several renowned artists, such as Tàpies, Saura and Chillida. This collaboration between Eurostars Hotels and Enate is the first of many future contributions to be presented at different properties belonging to the Eurostars Hotels chain, and will include cultural and artistic events, as well as several more additions to the gastronomic sessions.

“The Art of Wine” features an exciting menu that includes a Marinated fresh Salmon with Hibiscus, citrus refresher, in-season herb Salad and real Guacamole, served with an Enate Rosé Cabernet Sauvignon. A wine chosen for its aromatic potency, this rosé wine blends the spirit of Enate’s sultry white wines with the full bodied red wine. The menu continues with Our Saffron-flavoured Risotto, artichokes and foie poêle with a bitter caress of Radiccio, accompanied by a 2006 Enate Chardonnay-234; a truly delightful fruity bouquet that has received Gold Medal awards at the “Concours Mondiale de Bruxelles (2001) and the “Concours Chardonnay du Monde” (2006).

For the second course the chef has chosen a Grilled Lemon-Sole on a bed of simmered Spring onions with young Leeks and an Oyster-and-Curry sauce, partnered with a young crisp white 2005 Enate Chardonnay in Oak-Cask. The tantalizing sensations of this dish are enhanced by the carefully selected combination of the spices of the fish with the freshness of the wine. The meats are represented by a Shank of Lamb marinated in Virgin Oil with Parmentier of Maljorcan Sobrasada, and Ragout of wild mushrooms and boletus. The mingling of the aromas and flavours of the lamb is encouraged with the 2002 Enate Varietales; a seductive combination of Merlot, Tempranillo and Cabernet Sauvignon.

The crowning touch to the menu is shared between two wonderful deserts. The first couples a Coulant of Traditional Chocolate with Passion Fruit Sorbet and a light Cream of 2007 Matured Rum, served with a Sparkling Red 01-Reserve Enate (60% Cabernet Sauvignon and 40% Merlot). This wine has been catalogued as the Second Best Wine of the 2007 “Taste of the World”. The second is Fresh Pineapple & Cocoanut Ravioli and refreshing Lychee & Water Melon Soup, served with an Enate Chardonnay-234 that overflows with the aromas of exotic fruits.