Rogelio

Not exactly in Sitges but very close, in Vilanova i la Geltru 5 km away El Peixerot, Paseo Marítimo 56, Ph 93 815 06 25 , offers great seafood dishes, pallea rices, fideua and delicious mariners stews like all cremat.

The Week of July the 24th, 2006 El Mundo's Metropoli Magazine Fernando Point visites Pandelujo this promising restaurant is the new talk of the town. Joan Merlot visites La Hostería del Convento a secret and romantic restaurant in Boadilla del Monte. Alvaro Lerena visites Glass Bar, the coolest bar in Madrid is as good as it looks. Top Metrópoli goes for the best restaurants serving Ox Carpaccio El País Jose Carlos Capel visites El Bulli to see that this year new concept are the flowers on the cooking avant garde. Capel also visites El Rompeolas a seafood tavern in tazones, Asturias where they serve superb seafood and sun matured monkfish. El Correo Rafael García Santos revisites Tristán in Mallorca to prove that is still the best restaurant in the island cooking mallorquian recipes with german touches. RGS also writes about the loss of the high quality product and it's substitutes. Others Caius Apicius writes about the almost unknown in Spain bluefish Bruce Shoenfeld from the Wine Spectator visites Madrid without understanding the real gastronomic spirit of the city.

I remember Ferrán Adrià telling a story about a couple that asked for a vegetarian menu and they left the restaurant kissing every single cook in the kitchen thanking them for the wonderful dinner that they had.

The Weeks of July the 9th and 16th, 2006 El Mundo's Metropoli Magazine Fernando Point discovers Enrich a promising restaurat in the posh suburb of La Moraleja in Madrid. Pedro Espinosa visites Dracula, a surprising romanian restaurant in San Fernando de Henares. Albert Solano takes a trip to the casino o sample the new branch of Tse Yang, the luxury chinese restaurant. Alvaro Lerena visites the new branch of La Paninoteca D'e, the luxury fast food restaurant of Sergi Arola from La Broche fame. Where you can taste the wanderful desserts of Paco Torreblancca. Top Metrópoli goes for the best restaurants serving Conger and Bienmesabe, the traditional marinated and deep fried andalusian shark. El País Jose Carlos Capel visites Yayo Daporta a new and promising restaurant in Cambados, Pontevedra. Capel also visites Sake a japanesse fussion restaurant in Madrid. Luis Cepeda is happily impressed with Baby Beef Rubayat the imported brasileñian-argentinean steak house. El Correo Rafael García Santos takes a trip to Gandía to dine at Arrop to prove that the promising restaurant is now a reality. Others Martín Berasategui gets a negative review at the british newspaper The Guardian.

Now that I no longer live in Spain, I miss pinchos morunos. Can you tell me how to make them at home? !Gracias! ← This should be asked on the cooking forum or in the Middle East & Africa forum, but... Find a moroquian shop, buy the specially mixed spices for pinchos, buy a minced lamb leg and marinate it with the spices, onion and lemon for three days. Roast over a charcoal grill. But if you want the fake version of what they sell as pinchos morunos on the spanish bars. Do it with pork chunks and paprika. Not my cup of tea if you ask.

Most people wear casual, but you can find people in fancy dresses and other in shorts. I tend to think that people go there for the food not to see and be seen.

Hi Andi, You can do whatever you want, wear flip flops and pay with credit card, they try to made your life the easiest for an unique experience. Just enjoy and relax.

A visit to Sacha last week showed the restaurant as good as always or even better. Sacha cooks eclectic recipes with a galician touch but always with a deep gourmet feeling. From the simplest cockles perfectly cooked in Vapoonde (a vapor microwave oven) with olive oil and ground pepper to the absoltely must marbled tuna belly with jabugo fat and miso sauce all the dishes are tasty, perfectly cooked always with a surprising twist. Highlights apart from the above mentioned were a renewed empanada de xoubas now a sardines mille feuilles or a lobster with escalibada (roasted vegetables) essence. And you can try here the delicious and almost impossible to find Emilio Rojo Ribeiro. All i all a delicious experience that is sometimes overlooked here and deserves more than a visit a year. Mainly in the summer when they open the romantic terrace. (this year it's been delayed due to some street works).

The Week of July the 3rd, 2006 El Mundo's Metropoli Magazine Fernando Point visites Rat Pack a Sinatra devoted restaurant in Torrelodones. Albert Solano takes a visit to El Rabazo in Majadahonda. Alvaro Lerena discovers El Tablero in aravaca. Top Metrópoli goes for the best restaurants serving Creative Maki Sushi Joan Merlot makes a revealing interview to Alain Ducasse El País Jose Carlos Capel visites La Penela tha new branch of this traditional galician restaurant in Madrid where they cook the infamous Tortilla de Betanzos and a delicious meat stew. El Correo Rafael García Santos revisites El Llar de la Campana where Manuel Bobes and Nacho Manzano (from Casa Marcial) are growing as a team in Asturias. Others Caius Apicius takes a laugh about the wine tastings and it's peculiar acolites. Pepe Barrena a gastronomic critic is interviewed in A Fuego Lento

The Week of June the 26th, 2006 El Mundo's Metropoli Magazine Fernando Point visites Loft 39 a Posh canteen where Roberto Limas is growing as a chef. Pedro Espinosa visites El Álamo de Iñaki Ongay a basque asador in Torrelodones, a village in Northern Madrid. Alvaro Lerena discovers Ma Tutti! a traditional italian trattoría in the renewed barrio de las letras. Top Metrópoli goes for the best restaurants serving Japanese Maki El País Jose Carlos Capel visites Pandelujo the new venue opened by Alberto Chicote in the Chic Jorge Juan st that is going to be the most talked new opening because... ...Luis Cepeda also visites Pandelujo the same place as his colegue but with a better impression than Capel El Correo Rafael García Santos revisites Fagollaga where Isaak Salaberria is cooking as good as ever. Others Caius Apicius writes about the new trend of great wine lists but the owners tend to forget caring so much about the food.

The Week of June the 19th, 2006 El Mundo's Metropoli Magazine Fernando Point discovers The Grill Club a New Yorkian style grill restaurant in the centre of Madrid. Pedro Espinosa visites El Chirón where the Muñoz Bargueño brothers are innovating in this traditional restaurant in Valdemoro. Alvaro Lerena discovers Pulpería Miudiño a tapas bar with great octopus arrived straight from Galicia. Top Metrópoli goes for the best restaurants serving John Dory El País Jose Carlos Capel visites El Lago in Marbella where Celia Jiménez has won a Michelin Star. Luis Cepeda visites the renewed Balzac El Correo Rafael García Santos discovers La Bolera, a gastronomia oasis in Belalcazar in the cordobian Valle de Los Pedroches. Others Caius Apicius writes about stoves, from the wood to the modern induction kitchens.

The Week of June the 12th, 2006 El Mundo's Metropoli Magazine Pedro Espinosa, our forum host starts his critic career writing about restaurants in the outskirts of Madrid, starting with the new era at Amets in El Escorial. Fernando Point visites Pelotari the typical basque asador has a wider offer and the meat is as good as ever. Alvaro Lerena discovers La Gloria a promising tapas bar in the posh Goya street. Top Metrópoli goes for the best restaurants serving Clams El País Jose Carlos Capel visites the menestra's paradise at restaurant El Trentaytres in Tudela de Ebro, Navarra. Luis Cepeda visites the fashion Arola at the Reina Sofía Museum in Madrid. La Vanguardia 5 a Taula discover El Rus a promising fussion restaurant in the Barcelona Estadium surroundings. El Correo Rafael García Santos discovers Boroa where Mariasun Ibarrondo has created one of the most promising restaurants in a farm house in Amorebieta, Vizcaya. RGS also writes about the non turistic restaurants in Mallorca. Others Caius Apicius writes about the authentic history of the Carpaccio

The Week of June the 5th, 2006 El Mundo's Metropoli Magazine Fernando Point visites the new and imported from Brasil Baby Beef Rubayat where Belarmino Fernández teacchs how to cook a beef. Alvaro Lerena visites the renewed Iciar. The old restaurant is now a colorful tapas barr. Top Metrópoli goes for the best Terrace Restaurants in Madrid. Take a look to the best ten newcomers, the Top 50 and 15 for the outskirts El País EPS includes a superartivle about Miguel Sánchez Romera the cooking neurologist at L'Esguard. Jose Carlos Capel writes about the new era at Jota 5 in Madrid. Luis Cepeda starts a new Madrid suplement called on Madrid writing about La Gastroteca de Santiago. El Correo Rafael García Santos visites Epeleta a product oasis in Lekunberri at the Navarrian countryside where Paco Ansorena serves some of the best roasted meats in Spain. Others Caius Apicius writes about the renewed old tradition of eating at Hotels

The Weeks of May the 13th, 20th and 27th, 2006 El Mundo's Metropoli Magazine Fernando Point visites Urumea an asturian tasca in the foodie Cochababma street and Point also claims for a recognition of the traditional tavern streets. Point also discovers Chilango a humild but honest mexican restaurant in the hip Malasaña street. And the renewed Balzac with the new arrival of chef Cesar Martín. Alvaro Lerena visites Don Oscar in Jose Abascal street, La Montadería in Lagasca and La Musa in Espronceda. Top Metrópoli goes for the best restaurants serving Chantarelles, springtime Bluefish and Pantxineta the typical basque dessert. El País, El Viajero Jose Carlos Capel writes about the Anchoive feast at Santoña in Cantabria. Capel also discovers Skina in Marbella, a four table restaurant in Marbella serving delicious mediterranian dishes. La vanguardia 5 a taula visites and enjoys Nuba a traditional and promising restaurant in Manresa. Elena Castells also writes about the open kitchen trend in the modern restaurats. El Correo Rafael García Santos visites the ever changing El Serbal in Santander, El Bohio in Illescas (Toledo) and Casa Marcial in Arriondas(Asturias) to prove that all of them are as good as ever. Others Caius Apicius writes about the forgotten River fishes. And Elena Arzak goes for Pintxos at The Observer and this is in english. And one tapas addition for this NYT Tapas trip to Seville

This recipe is also known as Chipirones a la Pelayo in the basque country. I happened to cook it on the mediterranean coast so I used the local baby squids. The squids just bought at the local Castellón market were so fresh that they had their a nice brilliant dinish and a slightly gray color on so I tried to clean it very carefully to save it and add a fresher taste to the dish. and then chop them in small slices. Manwhile at the pan the juliane choped onions, the garlic and the bay leaf, were cooking slowly until the onions are light brown. The recipe says to cook it for about 10 minutes. Then reduce the heat to low and cook, stirring occasionally, until the onions are soft and tender (caramelized), about 20 minutes. But at this time this is how it looked: An hour and a half later we got what we were looking for:This is the effect of slow heat cooking in three big onions after all this time. On a different pan some of the squid where added, making sure not to overcrowd the pan--you need to leave plenty of space between them so the heat remains high and the squid is sauteed, not boiled. Saute for 15 to 20 seconds on each side. Remove the squid from the pan and repeat the process with the remaining squid. Once all the squid were sauteed we returned all the squid to the pan with the caramelized onions and stir together. Pour in the wine (in this case it was a fino sherry) and boil for around 20 seconds. . I should have sprinkled them with the parsley and serve, but I haven't got any: This dish tastes even better the following day. Or you can leave it get cold and reheat it again.

The Weeks of May the 1st and 8th, 2006 El Mundo's Metropoli Magazine El Mundo's weekend magazine includes a wide article about Jose Andrés, the prodigal son. Fernando Point revisites the ethnics 'CHILE VERDE', 'DON LAY' and 'TUKILIBELA' but also writes about the Oriental wave of new openings in Madrid:The japanese Nipon Taro and thai Thaid are the newest openings. Alvaro Lerena visites the quiet El Bokoi in the very centre of madrid and Cervecería 106 in the village of Velilla de San Antonio. Top Metrópoli goes for the best restaurants serving Screambled eggs and Soufflé El País, El Viajero Jose Carlos Capel tastes the new menus of Quique D'acosta at El Poblet with his new mineralization technique and the chinese haute cuissine at Yuan La vanguardia 5 a taula visites and enjoys the ultratradidionalCataluña-Casa Pérez in Vilarasa Others caius Apicius praises the delicious and now in season Saint Georges mushroom aka Perretxikos

For those of you interested in the obscure arcanes of PX here is the ultimate article writen by Jesus Barquín, an eG society member. It is in spanish but is worth using an on line translator.

The Week of April the 24th, 2006 El Mundo's Metropoli Magazine Fernando Point visites Delirium a modern and centrical italian restaurant with argentinian touches with afordable prices. Alvaro Lerena visites the charming Taberna El Almirez more than a simple tapas tavern. Top Metrópoli goes for the best restaurants serving Jarrete, the cow's stewed fore leg. El País, El Viajero Jose Carlos Capel visites Aizian a traditional basque restaurant with modern touches in Bilbao's Sheraton Hotel. La vanguardia 5 a taula visites Granja Elena the best bar de comidas in Barcelona that has been well praised here on eGullet. Others caius Apicius praises the Fish Skins

5 a Taula, the gastronomic critic group at La Vanguardia praises Granja Elena today on their weekly critic calling it the best bar de comidas (bar meals) in Barcelona.

Here are the regulations for foods and veberages DOs in Spain.

The Week of April the 17th, 2006 El Mundo's Metropoli Magazine Fernando Point discovers Ragoni Il-Fedino a nice italian trattoria in a growing restaurant area in the South of Madrid. Alvaro Lerena visites the renewed tapasMajaderitos Café. Top Metrópoli goes for the best restaurants serving the traditional basque Cod Tortilla La vanguardia 5 a taula visites Cal Torru, a terroir restaurant in the remote city of Llivia, a catalan city island in France. El Correo Rafael García Santos revisites Rodero in Pamplona to prove that the restaurant is through an excellent monment.

The Week of April the 10th, 2006 El Mundo's Metropoli Magazine Fernando Point visites La Gastroteca de Santiago, the new and most ambitious branch of the Tabernero's people. With two interesting settled menus. Alvaro Lerena discovers El Paseante, a tapas bar located in a corner of the Retiro Park. Top Metrópoli goes for the best restaurants serving Tiramisu El País Jose Carlos Capel discovers Actual an interesting settled menu restaurant where you can sammple the innovative creations of Ramón Freixa. La vanguardia 5 a taula visites Taktika Berri in Barcelona to sample great female comfort food in the tradition of the old lionese meres. Others Caius Apicius seems to read eGullet and writes about the many names of John Dory

The Barcelonian restaurant is called Lasarte at the Condes de Barcelona Hotel. If you take a look at the Website with all his basque restaurants. Here is a Gastronomic Biography (in spanish I'm afraid) where some of your questions are answered. And also this article and his books, specially La Joven Cocina Vasca.

The Week of April the 3rd, 2006 El Mundo's Metropoli Magazine Fernando Point pays a visit to the footballer Real Madrid Café where the lost and found chef Ange García is back with a promising offer. Alvaro Lerena discovers Depintxos a modern and fashion tapas bar. Top Metrópoli goes for the best restaurants serving Game dishes El País Jose Carlos Capel visites 19 Sushi Bar the creative japanese restaurant in central Madrid. La vanguardia 5 a taula visites the charming Miramar in the gironian beach of Llançà. El Correo Rafael García Santos revisites El Campero the temple of Tuna in Barbate (Cádiz). Others Lo Mejor de la Gastronomía includes an interesting Interview with Ferrán Adrià (and this can be read in english) Caius Apicius writes about the controversial Chicken Flu

There is also an spanish Gallo fish, the Lepidorhombus whiffiagonis.