Camel Journey in Culinary
Adventures at the Chedi Muscat
The ‘Caravan of Taste’ experience at The Chedi
Muscat starts with a five stop, three-and-a-half-hour
tour of the hotel’s contemporary interpretations of
cuisines developed in Arabia, India and Japan, with a
local dromedary as your guide.
The journey starts with a briefing of the evening’s
routing, glass of Prosecco in hand, before the camel
sets of to the beat of a drum, pausing for Japanese
appetizers at the 103-meter Long Pool’s cabana.
Guests then follow a sandy path to the hotel’s Beach
Restaurant for a seafood extravaganza, touching on
the Seraj Pool at the end of the evening for shisha and
dessert.
Abadía Retuerta LeDomaine Recreates
Organic Vegetable Garden Worked by the
Monks 900 Years Ago
Abadía Retuerta LeDomaine are using
the same sustainable techniques and
methods used by the abbey’s original
monk residents in the 12th century to
provide the property’s restaurants with
locally sourced and organic produce.
This year they are testing more than
90 vegetable varieties, studying how
well the crops do. The outcome will
determine what they will choose to
plant going forward.
“We have resurrected the monastic
model of working the land at Abadía
Retuerta LeDomaine with an organic,
sustainable and biodynamic vegetable
garden that is in tune with the natural
environment of the estate,” said CEO
Enrique Valero. “We already have an
abundant harvest of lettuces, eggplant,
peppers, tomatoes, beets and much
more that our chefs are turning into
delicious dishes for our guests.”
They follow the biodynamic monastic
model, planting in conjunction with
seasonal patterns, traditional crop
calendar principles are applied, and
farming tasks are
aligned with the
phases of the moon
and location of the
stars, all in harmony
with the rhythms of
the universe.
The garden is
organized into six
sections, the first
with aromatic and
medicinal plants, the second grows
flowers for the hotel and help
maintain the balance of the garden
and prevent disease. The next section
has large raised beds with vegetables
and next are four rows of soil where
the crops are planted in greater
density and rotated. Lastly, there is
a mixed area with flowers, fruit trees
and crops that need more space, like
pumpkins and watermelons.
ILHA 23