{"id":15650,"date":"2016-03-09T19:12:46","date_gmt":"2016-03-10T03:12:46","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=15650"},"modified":"2016-03-16T08:25:32","modified_gmt":"2016-03-16T15:25:32","slug":"getting-restaurants-to-add-vegan-menu-items","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/getting-restaurants-to-add-vegan-menu-items\/","title":{"rendered":"Getting Restaurants To Add Vegan Menu Items"},"content":{"rendered":"
<\/div>

By Kathryn Hayward, M.D. <\/span><\/em><\/p>\n

\"Photo<\/a>On Thursday night last week, we enjoyed a wonderful dinner at the first restaurant on Mallorca to embrace the 4 COS4S<\/i> project.\u00a0 <\/span>From prior posts<\/span><\/a>, you will recall that 4 COS4S<\/i> invites restaurants to add to their menus four whole food, plant-based items.<\/span><\/p>\n

The restaurant is Can Amer<\/span><\/a>, one of Mallorca\u2019s finest dining establishments located in the small city of Inca. <\/span><\/p>\n

A few weeks ago, Caty Genestra Villalonga, the leader of the 4 COS4S<\/i> initiative, met with Can Amer\u2019s owner, Tomeu Torrens, to discuss the project. Tomeu, who owns several restaurants on the island, embraced it with enthusiasm. Caty gave him a list of foods, inviting him to regard the list as a palette of paints from which an artist might work. He and his team of chefs could create whatever they wished with those ingredients, minimizing processed foods like oil, salt and sugar, which are staples of modern-day Spanish cuisine. <\/span><\/p>\n

HappyCow<\/a> followers are now able to count Can Amer among the \u201cvegetarian and vegan friendly\u201d restaurants on Mallorca. <\/span><\/p>\n

Tomeu and his staff created an exquisite experience which started when we entered the restaurant two days prior to make our reservation. Waiter Eugenio Rocha engaged us with a friendly smile.\u00a0<\/span><\/p>\n

\"Photo<\/a><\/p>\n

He had a twinkle in his eye as he bent over the reservation book and asked how many of us would be eating estilo vegano<\/i> (vegan style).\u00a0<\/span><\/p>\n

When we arrived on Thursday, our table was set with all of the elegance we associate with this restaurant: white table cloths and napkins, beautiful stemware and dinnerware, and gleaming silver.\u00a0<\/span><\/span><\/p>\n

\"Photo<\/a><\/p>\n

The kitchen and wait staff greeted us warmly. The air was permeated with excitement, with the anticipation of doing something new. <\/span><\/p>\n

\u201cHow many would be eating the \u2018menu especial\u2019 (special menu)?\u201d <\/span><\/p>\n

\u201cFour out of five of us. Our friend Pedro wants fish as his entr\u00e9e.\u201d <\/span><\/p>\n

\u201cVery good.\u201d <\/span><\/p>\n

One of our motives for creating 4 COS4S<\/i> is inclusion. We want to enjoy restaurant meals with friends who have a variety of eating styles. Like people in many cultures, Spaniards enjoy one another\u2019s company while sharing food in restaurants. We have learned that we are not the only ones living in Spain who want to enjoy this custom, and<\/i> want to be able to eat in a style that we find palatable and healthy. We love Pedro\u2019s company. He, like many of our friends, feels that a proper meal involves meat or seafood, and 4 COS4S <\/i>addresses this social consideration by creating an ambience in which Pedro can eat what he likes and those who want to eat whole food, plant-based may eat what they like. <\/span><\/p>\n

\"Photo<\/a>Can Amer is a restaurant that is known as a \u201cceller\u201d (pronounced \u201ccey-yay\u201d in Mallorqu\u00edn, the Catal\u00e1n dialect spoken on the island). A century ago, the space was a wine cellar for an aristocratic family. When Caty and Pedro were children, it was a place where wine was made and stored in huge casks, and the venue offered tables and wine, but not food. Their families would come with their own food, often pa amb oli<\/i> (bread with olive oil), cheese and ham, and would buy the wine and enjoy the company of neighbors while sharing food together. <\/span><\/p>\n

In recent decades, the c<\/span>eller <\/i>restaurants have generally specialized in traditional Mallorcan food, and are a popular feature in the small cities, towns and villages in the interior of the island<\/span>. Mallorca is known for foods made from the autumn ritual matanzas<\/i> (pig slaughters) like sobrasada<\/i> (sausage made with special spices) and ensa\u00efmada<\/i> (pastry made with lard) and for more vegetarian dishes like tumbet<\/i> (vegetables saut\u00e9ed in olive oil and salt) and tramp\u00f3<\/i> (finely chopped vegetable salad). <\/span><\/p>\n

\"4<\/a>Project 4 COS4S <\/i>started by inviting restaurants on Mallorca to add to their menus \u201c4 things\u201d whose ingredients are whole food, plant-based and do not include any animal products and at most a small amount of refined products such as oil, sugar and salt.\u00a0\u00a04 COS4S<\/i>\u00a0now includes a\u00a0Restaurant Project<\/i>, an Education Project<\/i>\u00a0and a\u00a0Medical Project<\/i>.<\/span><\/p>\n

The expression \u201ccuatro cosas\u201d (\u201cfour things\u201d) is used frequently in Spain. For instance, I might ask you to take a trip with me \u201cto see four things in this place that I have never visited.\u201d The number of things usually is not four, but the literal translation of the expression is \u201cfour things\u201d. <\/span><\/p>\n

On Thursday, our 4 COS4S<\/i> meal began with Mallorcan olives and bread. The olives are known for their exquisite taste that has a tinge of bitterness from herbs like fennel, thyme, bay leaves and paprika.<\/span><\/p>\n

\"Photo<\/a>Our first appetizer was strawberry gazpacho, a cold soup made of blended raw tomato, onion, green pepper, cucumber and garlic. Tomeu added strawberries which gave the dish a beautiful color and added a hint of sweetness to the taste. We learned that other fruits that are also delicious to add include cherries and watermelon. <\/span><\/p>\n

The wine that we chose was a Rueda, a crisp white wine served very chilled. <\/span><\/p>\n

Next came the second appetizer: artichokes stuffed with couscous, vegetables and spices, and topped with roasted red onions.\u00a0 <\/span>A fruit reduction sauce was drizzled over the artichokes, and the plate was garnished with chopped scallions. <\/span><\/p>\n

The entrees included a rice and vegetable dish and a traditional tumbet<\/i>, a vegetable dish saut\u00e9ed in olive oil, as well as a side dish of saut\u00e9ed artichokes and local mushrooms. For dessert, we enjoyed a plate of fruit with a homemade pastry shell filled with mandarin sorbet. We toasted the ending of the first 4 COS4S<\/i> meal with cava<\/i>, a dry and delicious Spanish champagne.<\/span><\/p>\n

When you plan your next trip to Mallorca, we hope you will stop in and enjoy a meal with Tomeu and his team at Can Amer<\/span><\/a>. Whether you want to partake in traditional Mallorcan fare or indulge in the 4 COS4S<\/i> menu, you will undoubtedly enjoy your experience.<\/span><\/p>\n

\"Photo<\/a>

Tony Navarro, Naima Eoluicl, Tomeu Torrens, Adrian Adamsici, Lluc Torrens and Eugenio Rocha<\/p><\/div>\n

Kathryn Hayward, M.D.\u00a0<\/i><\/b><\/span>was a primary care internal medicine specialist at the Massachusetts General Hospital and Harvard Medical School for 20 years. She now lives in Mallorca, Spain, where she practices Integrative Health in the United States and elsewhere through\u00a0<\/i>Odyssey Journey: A Collaborative Approach to Wellness<\/i><\/b><\/span><\/a>, and is co-founder of\u00a0<\/i>International Integrators<\/i><\/b><\/span><\/a>, a community devoted to the global promotion of Integrative Health.<\/i><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

By Kathryn Hayward, M.D. On Thursday night last week, we enjoyed a wonderful dinner at the first restaurant on Mallorca to embrace the 4 COS4S project.\u00a0 From prior posts, you will recall that 4 COS4S invites restaurants to add to their menus four whole food, plant-based items. The restaurant is Can Amer, one of Mallorca\u2019s finest dining establishments located in the small city of Inca. A few weeks ago, Caty Genestra Villalonga, the leader of the 4 COS4S initiative, met with Can Amer\u2019s owner, Tomeu Torrens, to discuss the project. Tomeu, who owns several restaurants on the island, embraced it with enthusiasm. Caty gave him a list of foods, inviting him to regard the list as a palette of paints from which an artist might work. He and his team of chefs could create whatever they wished with those ingredients, minimizing processed foods like oil, salt and sugar, which are staples of modern-day Spanish cuisine. HappyCow followers are now able to count Can Amer among the \u201cvegetarian and vegan friendly\u201d restaurants on Mallorca. Tomeu and his staff created an exquisite experience which started when we entered the restaurant two days prior to make our reservation. Waiter Eugenio Rocha engaged us […]<\/p>\n","protected":false},"author":109954,"featured_media":15661,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,3],"tags":[2562,2338,16],"class_list":["post-15650","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dining","category-vegan","tag-4-cosas","tag-dining","tag-veganism"],"yoast_head":"\nGetting Restaurants To Add Vegan Menu Items - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/getting-restaurants-to-add-vegan-menu-items\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Getting Restaurants To Add Vegan Menu Items - HappyCow\" \/>\n<meta property=\"og:description\" content=\"By Kathryn Hayward, M.D. On Thursday night last week, we enjoyed a wonderful dinner at the first restaurant on Mallorca to embrace the 4 COS4S project.\u00a0 From prior posts, you will recall that 4 COS4S invites restaurants to add to their menus four whole food, plant-based items. The restaurant is Can Amer, one of Mallorca\u2019s finest dining establishments located in the small city of Inca. A few weeks ago, Caty Genestra Villalonga, the leader of the 4 COS4S initiative, met with Can Amer\u2019s owner, Tomeu Torrens, to discuss the project. Tomeu, who owns several restaurants on the island, embraced it with enthusiasm. Caty gave him a list of foods, inviting him to regard the list as a palette of paints from which an artist might work. He and his team of chefs could create whatever they wished with those ingredients, minimizing processed foods like oil, salt and sugar, which are staples of modern-day Spanish cuisine. HappyCow followers are now able to count Can Amer among the \u201cvegetarian and vegan friendly\u201d restaurants on Mallorca. Tomeu and his staff created an exquisite experience which started when we entered the restaurant two days prior to make our reservation. 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The restaurant is Can Amer, one of Mallorca\u2019s finest dining establishments located in the small city of Inca. A few weeks ago, Caty Genestra Villalonga, the leader of the 4 COS4S initiative, met with Can Amer\u2019s owner, Tomeu Torrens, to discuss the project. Tomeu, who owns several restaurants on the island, embraced it with enthusiasm. Caty gave him a list of foods, inviting him to regard the list as a palette of paints from which an artist might work. He and his team of chefs could create whatever they wished with those ingredients, minimizing processed foods like oil, salt and sugar, which are staples of modern-day Spanish cuisine. HappyCow followers are now able to count Can Amer among the \u201cvegetarian and vegan friendly\u201d restaurants on Mallorca. Tomeu and his staff created an exquisite experience which started when we entered the restaurant two days prior to make our reservation. 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