Tribute to cod in Can Pota

The prestigious chef from Gipuzkoa, Juan Mari Humada, will participate from November 14 to 17 in a gastronomic conference that will revolve around this precious product

The cod will be the protagonist of the gastronomic days that the Can Pota food house has prepared and that on this occasion, they will revolve around one of the most traditional and versatile fish in the popular recipe, which has marked a surprising culinary evolution from which is humble and popular, to be treated by the most expert and creative hands.

To lead this tablecloth event that will take place from Thursday 14 November to Sunday 17, Can Pota wanted to invite one of the great chefs of Gipuzkoa cuisine such as Juan Mari Humada, owner of the legendary Bar Hidalgo in San Sebastian, awarded with a Michelin star. His career together with great teachers such as Fernando Bárcena, head chef of Arzak or Ferran Adrià, in the courses he offered at El Bulli, was key to channeling all the curiosity and talent of this great chef who in 2012 was awarded by Diario Vasco for having the best Pintxos Bar.

Humada has been in charge of creating a gourmet menu with different hot and cold preparations to be able to savor the different textures offered by the cod, which he will prepare and cook alongside the Can Pota kitchen team and which will be served at noon and night for four days.

Can Pota
Carrer Portal del Mar, 11
07701 Maó, Balearic Islands
Telephone reservations: 971 36 23 63