EL MAÏTRE
The Montauk

By Mafalda Ortiz, Photograph by Óscar Munar June 2014 ÏUMAG TV Read in PDF format N1/2014
EL MAÏTRE PAUL SCAPEROTTO IS THE MAÎTRE’D AT THE MONTAUK STEAKHOUSE, A REAL HEAVEN FOR MEAT LOVERS

Paul Scaperotto walks through the tables of Montauk Steakhouse with the ease and confidence of someone who really knows their business. He is the maître´d at this restaurant in Ibiza, where they cook some of the best meat in the world. High quality produce that travels to the island from remote places of America, England and the northern Spain is served to clients in seven different cuts. “It is important for the meat to mature well. The meat has to rest between 30 and 35 days depending on the cut,” says Paul. And of course the way it is cooked. Later after the grill they place the meat in a Joper coal oven and then in a thermodyne in order to spread the juices to the whole piece. There is a also a smoker for ribs, duck breasts...where the meat is kept for seven hours until it acquires a special flavour. The head chef Marcus Hall – with experience from all over the world - has expanded the menú to include wild fish and vegetarian dishes. The wine list is endless, as well as the cognac, brandy, whisky and Havana cigar menu. A great way to finish your dinner. This year there´s also a magical surprise - Dynamo will visit four times this summer performing tricks at every table. Not to be missed.

MUSIC & VIDEO

CHECK OUT OUR TOP VIDEOS AND MUSIC DOWNLOADS. VIDEOS OF THE BEST PARTIES, MUSIC DOWNLOADS AND EXCLUSIVE IU MAG MIXES

WHAT'S ON CALENDAR

MOST POPULAR

Download MEDIA KIT

MEDIA KIT
This web uses cookies. If you continue navigation through the site it means you accept them. Read here more about our cookies.
Cookies policy +