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PRESSE, VERANSTALTUNGEN & MESSEN

WIR STECHEN HERVOR

Unsere biodynamische im Alten Fährhaus Hotel (Deutschland)

08 August 2018

Das exklusive Fährhaus Sylt Hotel erlebt dieses Jahr sein 150. Jubiläum. Zu diesem Anlass wurde es am 5. August mit einer Küchenparty gefeiert. Die charismatischsten Chefs seines Restaurants von den letzten 20 Jahren waren dabei und haben die über hundert Gäste bekocht: Juan Amador sowie Alexandro Pape mit Sven Pietschmann – Neben ausgezeichneten Partnern wie OTTO Gourmet... Read more

El Invernadero Restaurant by Rodrigo de la Calle

02 August 2018

We have been to the new Restaurante El Invernadero by Rodrigo de la Calle *, who has brought his proposal to the center of Madrid! For us it is an honor that our Biodynamic EVOO remains in the hands of the genius of gastrobotany, who has also been recognized with a Michelin star. You can enjoy your new restaurant in calle Ponzano, 85, we share some photos of your latest creation with... Read more

Castillo de Canena presents Arbequina&World

19 Juni 2018

A unique collection of Arbequina Extra Virgin Olive Oil, infused with the finest spices from Asia, Europe, Africa and the Americas  Castillo de Canena presents Arbequina&World, a sensory voyage around the world that pays homage to the Spice Route  The four oils that make up the Arbequina&World collection are artisan-crafted following the strictest quality standards to avoid any... Read more

¡Los ganadores del 15 Premio Cocina con AOVE Jaén Paraíso Interior utilizan nuestros AOVE!

09 Mai 2018

¡Enhorabuena a los chefs participantes en el Concurso de Jaén Selección! Especialmente a los tres ganadores que optaron en maridar  sus platos con nuestro AOVE ganador Reserva Familiar Picual. Bruno Coello Martins de Restaurante Marqués de Fiscal en el 3er puesto con su plato Caballa Ahumada entre olivos, helado de AOVE, espárragos blancos y guisantes. Jesús... Read more

Chef Kosei Takakura in our home

03 Mai 2018

This week we share with you the wonderful menu that Chef Kosei Takakura prepared in one of the rooms of our house, the Canena Castle. Kosei made a menu full of nuances, thanks to the fusion of traditional Japanese cuisine with the Mediterranean, where our extra virgin olive oils were a main ingredient. Especially surprising the dessert based on Family Reserve Arbequina EVOO and green... Read more


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