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Elegant Traveller

A Little Taste of Europe

schedule3 Minute Read

03-Jun-2023 Lou Fox

A Little Taste of Europe

"Food is our common ground, a universal experience." - James Beard

Nobu Hotel Marbella

Refined yet playful, indulgent yet refreshing; this is Nobu Hotel Marbella. And the world-renowned gastronomy created by Nobu Matsuhisa served here follows suit. The resorts recipe for King Crab Leg Tempura offers a burst of flavour in a light bite, perfectly complementing Nobu Hotel Marbella's beachside luxury with a contemporary edge.
Alfresco dining at Nobu Hotel Marbella
Alfresco dining at Nobu Hotel Marbella
Nobu Hotel Marbella
NOBU interiors and entrance

Florida Ponzu Dressing

  • 50ml rice vinegar
  • 25g white castor sugar
  • 60g fresh orange juice
  • Salt to taste

Tempura Batter

  • 150g tempura flour (plus extra for coating)
  • 50ml water
  • Half an egg yolk

King Crab Leg Tempura

  • 180g king crab leg, clean and out of the shell
  • 10g coriander leaves
  • 5pcs cubed watermelon
  • 15g sliced red onion
  • 4g thinly sliced jalapeño
  • Sprinkle of white sesame seeds

Tempura Batter Method:

  1. Mix all the ingredients for the Tempura Batter together with a chopstick
  2. To avoid the batter becoming thick, keep the bowl on ice
King Crab Leg Tempura
King Crab Leg Tempura

King Crab Leg Tempura Method:

  1. Cut the king crab leg into eight pieces, then coat in tempura flour first before dipping into the tempura batter
  2. Fry the pieces in oil at 180 degrees
  3. Once cooked, place the watermelon cubes on a plate next to each other, topped with sesame seeds and jalapeño slices. The cooked tempura crab sits on top of the watermelon, then the plate is garnished with red onion slices and coriander
  4. Combine all the ingredients for the Florida Ponzu Dressing together until the sugar is dissolved and set aside and drizzle before serving

Elounda Mare Relais & Châteaux Hotel

Elounda Mare Relais & Châteaux Hotel promises a serene escape into Grecian luxury with views across Mirabello Bay. Taking inspiration from a traditional Cretan mansion, the resort offers an authentic experience of Crete - which even translates into the cuisine that showcases local flavours.
The Yacht Club
Deluxe Bungalow


  • 200g graviera cheese
  • 5g plain flour
  • 200ml extra virgin olive oil
  • 10g Aegina pistachios
  • 1 lemon
  • Green salad

Saganaki Method:

  1. Cut a slice of the graviera cheese around an inch thick, then wet it with water
  2. Coat the cheese in flour and repeat this process once more
  3. Once fully coated in flour, fry the cheese in a pan with hot oil
  4. To serve, plate your salad and slices of lemon, topped with the cheese and garnish with Aegina pistachios

Reid's Palace, A Belmond Hotel, Madeira

Poncha, the fruity sugarcane-based spirit, has been a cornerstone of Madeiran culture for centuries. Luís Sousa, Head Bartender of Reid's Palace, created an elegant and refined homage to Poncha, pairing the original recipe with the romance and delicacy of Reid's Palace, A Belmond Hotel, Madeira.
Fine Dining

Fine Poncha

  • 4cl Tanqueray Sevilla gin
  • 2cl Galliano
  • 2cl Bols strawberry liqueur
  • 8cl orange juice
  • 1 tangerine

Fine Poncha Cocktail Method:

  1. Cut the tangerine into small pieces without removing the peel and place in a highball glass
  2. Add some sugar into the glass and muddle, crushing the tangerine as you go (you can use the end of a rolling pin should you not have a muddler)
  3. Next, pour the orange juice into the glass, stirring with a long-handled spoon
  4. Strain the mix into a cocktail shaker, along with the gin, Galliano and strawberry liqueur, and shake well
  5. Lastly, add some ice cubes into a glass and serve
Fine Poncha Cocktail
Fine Poncha Cocktail
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Lou   Fox

Lou Fox

Content Executive

Ready with a guidebook and my camera, I've been lucky enough to travel all over the world. From learning to dive in Egypt to traversing the theatres and museums in NYC, I'm passionate about exploring the planet and writing about what the world has to offer.

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