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  1. I'm glad to announce that Cinc Sentits has just been awarded with their second Michelin Star. Congrats Chef Jordi Artal!
  2. The chef from Can Fabes, Santceloni, Evoo and Many other restaurants has died in Singapore today. He was a great and highly opinionated cook. I can not find it right now, but Pedro Espinosa published here on eG a great interview a few years ago. Rest in peace.
  3. Tickets will be open in February. But 41º (next door to tickets) opens today. This is the new snac-bar by Ferrán Adrià serving some of El Bulli's signature dishes. No reservations allowed so you'd better go early.
  4. And on the last episode of Anthony Bourdain's No Reservations in Madrid tehre are a lot of the usual suspects: DiverXO, Sacha, El Bohio and many remarkable others like Casa Salvador, San Mames... Check it for many other choices.
  5. For the record, I have just had another great meal at Sacha. They are serving now a roasted bone marrow which is to die for.
  6. The Dress code at allmost all Spanish restaurant is casual. Only La Terraza del Casino or zalacaín are still asking to wear a jacquet. I haven't been to La Terraza del casino but it seems to be in a very good shape, the first part of the meal are the usual El Bulli's gimmicks and the main dishes are more traditional cooking. If you're going to La Alquería you'll have similar dishes to La Terraza del Casino. Then if you're going to be in sanlúcar la Mayor, I'd try to go to Alhucemas, one of the temples of andalusian style fried fish. Then in Madrid, Sacha is one our favourite bistrots, El Bohio is a superb crross between the modernity and the tradition and casa Jose or R. de la Calle in Aranjuez are serving superb menus based on the local vegetables. Maybe a fish and seafood feast at Combarro, La Máquina or O Pazo could be a very good alternative to the ultra sofisticated cooking. I'm also very found of Illunbe a basque grill in the outskirts of madrid, serving great grilled fishes and superb steaks.
  7. Diverxo is the hardes restaurant to get a reservation nowadays in Madrid. They serve a chinese/oriental approach to spanish cooking. As a friend defined it: "The food is neither Spanish nor Asian, but a creative interplay of different idioms in a very personal statement" I wrote something here when they opened on their former location.
  8. Rice is only eaten at lunch on the Mediterranean coast. A meal at Paco Gandía would be about 50€ each.
  9. It will always depend on the quality of the ham. A top Notch brand like Joselito, Carrasco, Sanchez romero Carvajal... are about 40-50€ per Kg. Then there are second brands like COVAP, Maximiliano Jabugo... I'd try to find a reliable supplier in order to guaratee the best quality. One of the best shops in Madrid is http://cuenllas.es/ the're not cheap but they serve worldwide.
  10. Then Lizarran is a basque pintxos (tapas) chain, good if you're a budget traveller but not very interesting gastronomically speaking. Nou Manolín or it's cousin Piripi are compulsory visits inAlicante to understand why Robuchon started the La Table restaurant concept after visiting these places. Also Maria José San Román, from Monastrell fame, has created la taberna del Gourmet serving very good tapas and stews at affordable prices. And for a Paella, and if you have a car, make the short trip to Pinoso where Paco Gandía takes this traditional dish to an upper stage. Dársena is OK as they have a wide selection of dufferent rices price is around 30-40€ pp.
  11. If you're looking for an Etxebarry lookalike cuisine Askua, in Valencia is your place.
  12. I wouldn't calify any of these restaurants in the "Molecular Gastronomy" section, only Hacienda Benazuza and being very careful, could be categorized as MG. Sergi Arola Gastro serves classic cooking with a modern approach. Then DiverXO is IMHO the most exciting restaurant in Madrid nowadays, if you manage to get a reservation it is well worth the effort. I don't know how are the things going at La Broche since Sergi Arola left. Maybe you could consider Club Allard, Freixa or if you can get a car El Bohio as other interesting alternatives.
  13. Benito Gomez, the former cook at Tragabuches has created his own tapas restaurant in Ronda, called Tragatapas
  14. Josep Pla's "el que hem menjat" (what we have eaten) would be a great literary/gastronomic starting point, i don't know if it is available in english. Then "El Cuaderno Gris" (the grey notebook) the signature book from the same author should be a compulsory read to understand the people, landscape and leaving from this area. IMHO La Xicra in Palafrugell would be the best terroir restaurant in the area and Pere Bahí, it's owner and cook, has a book "sabor ampurdanes" that would be the milestone cookbook for the region products and technicques. Els Tinars, also would be another fine spot.
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