We’ve got good news for our customers in Marrakech. If you love the delicious tastes of Moroccan food and you want to replicate them at home. Now you can!
We’ve got two daily classes of Moroccan Cuisine –at 12 and 14 hours- at Equity Point Marrakech. Our chef Rachida will explain some of the secrets of the millenarian Moroccan dishes. We will mainly cook any kind of Tajins, but you can ask for whatever Moroccan dish you want.
You will have a great time learning about Moroccan Cuisine, cooking your recipe and eating what you’ve just cooked!
For more details take a look at our Moroccan Cooking Class page.
This year’s WYSTIC annual conference is taking place in Barcelona, our home land. So we decided to host a huge party at Equity Point Centric terrace. Later we took some busses and went to Shoko, a club close to the beach.
We had a great time eating, drinking and hanging out with everybody, so here you’ve got some pictures. It’s nice to meet year after year the same people and have fun with them at the same time we’re doing business.
Today it’s WYSTIC last day, but we’re already willing to go to San Diego next year. Will you meet us there?
When you visit Lisbon you shouldn’t miss its rich gastronomy. There are some traditional dishes that have a spectacular taste such as Bacalhau –cod fish- but there’s also a cake that will blow your mind: the Pastéis de Nata, or Pastéis de Belem –custard tarts-.
The original recipe of Pastéis de Nata was created before the XVIII century by the monks at Lisbons Jerónimos Monastery. At first it was only for monastery residents. But soon, after a liberal revolution, all the Monasteries where shut down. Someone from Jerónimos Monastery started making Pastéis de Nata at Casa Pastéis de Belem –a bakery in Belem– in order to survive.
Quickly the Pastéis de Nata became really popular at Lisbon and nowadays it’s the most popular cake in Portugal. A tart you should eat at least once when you go to Lisbon.
And remember you’ll feel like home at Equity Point Lisboa our youth hostel in Lisbon.
Photo | Jpatokal