Rogelio

This was the original thread where the quote comes from. The fish that we were talking about was a John Dory, the Zeus Faber above mentined.

The Week of March the 27th, 2006 Fernando Point pays a visit to the traditional Ansorena to prove that the traditional asador is as good as ever or even beter serving superb rumpsteaks. Alvaro Lerena discovers "N" Martina a creative pintxos and tapas bar at reasonable prices. Top Metrópoli goes for the best restaurants serving Oriental tallarines El País Jose Carlos Capel discovers El Rodat a new and promising restaurant in Javea (Alicante) where Sergio Torres serves innovative recipes with local fishes and vegetables. La vanguardia 5 a taula writes about Vinigar. El Correo Rafael García Santos revisites Bens D'Avall in a mallorquian pleasant location where Benito Vicens is creating the maximun balearic high gastronomy. Others Caius Apicius writes about a fake and easy pil-pil

Don't know if they send overseas, but Cuenllas is the best source that I can think of.

It depends on what you're looking for. Viridiana, Antojo, Goizeko Wellington, Aldaba, Arce, Kabuki, El patio de Leo... Are among my personal favourites. There have been well reviewed here, try a search for this names on the search engine that apears at the top of the page.

The Week of March the 20th, 2006 Fernando Point prises the renewed La Camarilla, a traditional tasca turned into a tapas bar and restaurant. Alvaro Lerena discovers De Partida the ideal place to start a tapas route. Top Metrópoli goes for the best restaurants serving Meat fajitas. El País Jose Carlos Capel discovers the new Fishhh, a barcelonian teple for... Fish and seafood. Ferrán Adrià and Juan Mari Arzak spent a day together at La Boquería Market as seen in the article Two Genius at the Market La vanguardia 5 a taula visites Cal Jet a relatively new restaurant in Cerdanya whith a sensible offer. El Correo Rafael García Santos revisites Saüc to prove that Xavier Franco is on the right track. RGS also lists the more relevant Valencian restaurants Others Caius Apicius writes about the Mediatic cuisinne and the lack of real cooking.

Thanks for the additions, La Caragola sounds good, I'll give it a try. I'm not that enthusiastic about Joaquin Schmidt, my experiences there haven't been very exciting. By the way, wellcome to eGullet, we're looking forward for your comments about La Broche.

Because the restlessness of Ricardo Sanz who have learned all from chef Masao Kikuchi, in the now closed Tokio Taro, but also has a formal occidental cooking training this has lead him to mix the best of both worlds, the sensitive and respect for the product and japanese technique and the tradition and ingredients of the place where he cooks,ie Spain.

Prices are on the expensive side, 60-100€ always depending on the wine. The wine list is not big but well selected by Juancho Asenjo and has some interesting champagnes and white burgundies.

The Week of March the 13th, 2006 Metrópoli includes this week a very useful Guide of the best 50 hotel restaurants in Spain. Fernando Point criticizes the doubtful debut of two new restaurants: Almazara and Tierra Linda. Alvaro Lerena discovers Santa Gula a quality tapas bar in the very old centre of Madrid. Top Metrópoli goes for the best restaurants serving Partridge El País Jose Carlos Capel visites the new and expensive Adoc where Étienne Bastaits cooks mediterranean and french styled dishes not all of them satisfactory. La vanguardia 5 a taula visites the young and promising Toc in Barcelona. Lo Mejor de la Gastronomía Rafael García Santos visites the young Oscar García, chef of the sorian Alvargonzález in the beatiful village of Vinuesa. Others Caius Apicius critizises the bad habit of decorating dishes with herbs.

For those of you interested in the program of this food and beverages exhibition, Here it is.

The Week of March the 6th, 2006 Fernando Point revisites classic restaurants like Lucio and El Pescador that are still alive and kicking and others not so well aged like Las Cumbres and La Panocha. Alvaro Lerena visites the renewed La Camarilla, a classic in the now hip Cava Baja. Top Metrópoli goes for the best restaurants serving winter vegetables El País Jose Carlos Capel discovers the new Mini Lounge, a BMW thematic restaurant. Casual food for young and fashion costumers. La vanguardia 5 a taula visites the traditional l'Odisea de l'Empordà in Orriols, a little villa ge in tha Ampurdán region, North of Gerona. El Correo Rafael García Santos visites Les Pyrénées in Saint-Jean-Pied-de-Port (France) where Phillippe Arrambide, son of The legendary Firmi keeps the restaurant as a classic RGS also writes about gastronomic rip-offs detailing his bads experiences with bad cooks restaurant owners. Others Caius Apicius writes about the king of the carnival, the pig's head.

Ther's a place called Kulixka in Santa Engracia from the same owners of the next door La Casa de las Angulas shop where you can eat or buy them. Time ago they use to serve them at Marisquería El Cantábrico that you already know.

Wellcome to eGullet. Here's a thread about the restaurants that you mention and a few others.

There are lots of discussions and reviews about this restaurants on the Spain and Portugal forum.

A few more suggestions: CUENCA: La Ponderosa C/ San Francisco 20 is a bar specialized in game escabeches (pickles) that they comercialize as well as traditional dishes like morteruelo, pig's ears and mushrooms. ZARAGOZA: Symbol (Illueca, 5), and the fried tapas at Marly (Gran Vía, 50). LOGROÑO: Again on the poular Laurel st, Soriano, Lorenzo, Sebas and Blanco y Negro are among the best for tapas. MANZANARES EL REAL: Parra on Panaderos st. POZUELO: Los pescaitos, La Montanera and El Legado de Castilla y León JAEN: Casa Antonio (953270262; Fermín Palma, 3) is a very good restaurant but they have a bar at the entrance. TOLEDO: El Trebol C/Santa Fe, 5. is a classic for tapas, Bar Ludeña. Plaza de la Magdalena, 10 is anothe classic for traditional dishes and the famous Adolfo has a tapas bar besides the cathedral. And that's all I can add.

I rather have the simplest version: - Olive oil - Fresh and raw peeled prawns (This makes the difference) - Thinly sliced garlic - 1 or 2 Cayenne peppers - Chopped parsley - Salt Heat (high fire) the olive oil with the garlic slices and cayenne on a clay pan, once the garlic are brown (but not burned) add the (already salted) prawns, remove a few seconds and retire from the stove. Add the chopped parsley and eat straight away from the pan.

The Week of Februry the 27th, 2006 Fernando Point visites the best Madrid wine bars with a considerable food offer. Asturianos, Taberneros and La Taberna de Laredo are reviewed. Alvaro Lerena discovers the new Dolce Piazzeta, the new italian tapas bar from the boccondivino empire located in the joyful Chueca Square Top Metrópoli goes for the best restaurants serving Iberian pork chin El País Jose Carlos discovers the new Almazara, where they serve andalusian-madrileñian modernity in Madrid. La vanguardia 5 a taula visites the renewed La Xarxa a classic marisquería (seafood restaurant)in Barcelona. El Correo Rafael García Santos pays a visit Casa Fermín in Oviedo, the classic asturian restaurant is as good as ever. RGS also writes about the importance of changing the dishes Others Caius Apicius cries the passing away of Peio Martikorena, the man who teached the spainish to eat duck.

yes, they are.

Usual opening times for bars in Spain are: From 13 to 17 for luncha and from 20 to 0.30 for diner. Not all but most of them will be open on Sunday, at least for lunch time.

There are lots of threads on the subject here. Please use the search engine an you will find: Pintxos bars in San Sebastián San Sebastián, tapas and more Four days in the Basque Country And so on...

The Week of Februry the 20th, 2006 Fernando Point discovers Adoc a promising restaurant whith a belgian born chef formed at La Broche. Point also visites the new restaurant at the Hotel Santo Mauro that finally has achived it's deserved level with Carlos Posadas, formerly at El Amparo. Alvaro Lerena visites the classic basque tapas at Zubia. Top Metrópoli goes for the best restaurants serving castillian Soup El País Jose Carlos discovers Az Zait an innovative restaurant in Seville La vanguardia 5 a taula visites the traditional comfort food house Alastruey in Barcelona. El Correo Rafael García Santos pays a visit to the Bilbao's branch of Goizeko Kabi. To see that the first restaurant of the chain is as good as ever. RGS also writes about the 23 points of Farrán Adriá's manifesto Others Rafael García Santos revisites Martín Berasategui rating it with the higest score to date. Caius Apicius writes about the humild Lentilles

The five mentioned above could be the top five. Another adition are any of the Oter Group seafood restaurants like El Telégrafo, La Taberna del Puerto and El Gran Barril.

There is a very good seafood restaurant in Madrid called Casa Rafa. Nothing to do with it's eponymous at Roses but the quality of the seafood and simple preparations. And is one of the few good restaurants opened on Sundays in Madrid.

Casa da Troya is a very good product driven galician restaurant that I have always enjoyed, but I've heard mixed opinions lately.

Last week Silly Disciple was in town and we choose to visit Kabuki as one of his must visit restaurants in Madrid. I know that most of you won't think that a visit to Madrid must include a Japanese restaurant, but maybe you will consider after taking a look at the pictures. Kabuki has moved from being the best traditional japanese restaurant to an innovative japo-spanish fussion restaurant with dishes that combines classic japanese sushi techniques with traditional-regional spanish dishes. We told Ricardo Sánz, chef and owner to send us what he wanted until we said, that's enough. Here's part of the menu: -Sashimi John Dory with truffle Urta (local rock fish from the Cadiz Bay) with adobo (andalusian marinade) Lemonfish with papa arrugá (local canarian potato) and mojo verde (canarian green sauce) Tuna with pa amb tomaquet (bread and tomato) Catalonian signature dish. Spicy Maguro (no spanish influence in this) Toro -Sushi Espardeñas (Mediterranean sea cucumbers) Concha Fina (fine clam from Galicia) Meat stew filled Zuccini Flowers. This was the weakest dish of the night. Red Prawn from Denia (raw body and fried head) Butterfish with truflle paté Fried quail egg with truffle paté Eel and cucumber maki - Main Dishes Ortiguillas (deep fried sea anemones) and Guernika Peppers Tempura. Esla Valley veal (From the Vega Sicilia winery cattle) Bone Marrow niguiri with cabbage leaf (Hommage to the madrileñian cocido) And ended with an oyster, sea urchin and dessert that I failed to picture. Would you consider Madrid as a japanese dinning destination?