Rogelio
-
Posts
641 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Rogelio
-
-
The two best places for paella style rices in Madrid are El Ventorrillo Murciano and Samm, both are great, but none of them cook a proper paella valenciana, in fact I don't think that anybody does in Madrid.
-
Victor, thank you very much for the translation. And Indeed, Chiron has improved a lot since my last visit a couple of years ago. It's worth a visit now.
Rodrigo de la Calle is one of my gaps in Southern Madrid, we should go sooner than later.
-
Fortaleza do Guincho, Joao Padeiro and O Buzio are three good choices in the area in different prices range.
-
Chirón in Veldemoro a neighbour village, between Aranjuez and Madrid, where the young and promising Muñoz brothers -Ivan, the cook is still 24- are starting to develop a personal approach to traditional dishes with modern touches, great technique and superb product (the vegetables and fruits like the ones at casa Jose come from the best plots of Aranjuez). As in every young cook there are a lot of influences from other great chefs, but the talent is there.
This is the menu that they are serving right now which at 50€ is a bargain.
Oyster with gin and tonic
Marinated sardines with mujol caviar
and strawberry gazpacho
A walk in the garden
this was a great dish an iberic fat canneloni containing st georges mushroom, asparagus, peas, criadillas de tierra (?) and an a low teperature cooked egg. Outstanding.
Pan fried paella with scallop
Mero (Koon?) with thai soup and cappers
Roasted lamb with honey
Strawberries and cream
A restaurant to follow.
-
Madrileños seem to be reluctant to go dining out of the city limits, especially at night. Last weekend I made the short trip to Aranjuez and Valdemoro, two neighbour villages in southern Madrid, no more than 45minutes drive to visit two of the best restaurants not only in the outskirts but in the whole province including the City.
Last Friday we made the short trip down to Casa José in Aranjuez to sample the new dishes that Fernando del Cerro has just added to the menu. Fernando is very committed with local vegetable producers in the area trying to save the, in other time, very famous products from the Aranjuez orchard so he deals with it as if it were Grand Crus from Burgundy, pointing every single plot and naming the producer of every vegetable. The results are stunning making this a truly destination restaurant for vegetable lovers.
Due to the short and changing season Casa José changes its menu seven times a year depending on the vegetables available.
So, this is what we had:
Asparagus
Softly pan fried so powerful that they were like exploding in your mouth.
Sliced raw asparagus with pine nut cream
Beet in different textures with its leaves and ice-cream
Raw artichokes with curry and pig's ear
Faba beans with cuttlefish cheese and spring onion
Braised lettuce with morels and ...
http://forums.egullet.org/uploads/12409508..._6633_31905.jpg
Peas with pig's trotters
Red snapper with bone marrow
White veal with spring onion
And finally the desserts with the wonderful local cherries and strawberries:
Cherries with almond milk
Strawberries
Strawberries and cream
In the end, a wonderful meal with top products barely cooked just to enhance their natural flavours. Truly revealing.
-
Very easy, just call ahead a couple days in advance.
-
Wellcome Carlos
-
Del Diego has been my all times favourite, but nowadays, Sergi Arola's Cocktail Bar, below the Gastro restaurant serves the best cocktails in Madrid.
-
He is usually there during the open season, but not every day.
-
Let me advise you beforehand that Galicia is the paradise of seafood but not of the high end restauranmts or cooks and irregulartity is the usual norm.
Galicia is encompases four provices: La Coruña, Orense, Lugo and Pontevedra, being the most interesting gastronomically La Coruña and Pontevedra.
My reccos are in orther, being the best options the two or three first options of each province.
Note: The town names are in spanish, they can vary in the galician language translation.
La Coruña:
- El Refugio Plaza de Galicia, 11. 15173 in the village of Oleiros, La Coruña.Tel: 981 610 803.: Has got an impressive product, seafood at its best: Langoustines, centollos (spider crabs), Nécoras (small crabs), lobster... including a very good tourbot derved oven baked (better) or "a la gallega" (I would avoid this last recipe as it means boiled and served with garlic and paprika)
- El Manjar Calle Alfredo Vicenti, 29, La Coruña, Tel: 981918591: Very good seafood, huge scallops, spider crab and lobsters and the best spanish ommelette in the world.
- Casa Pardo Novoa Santos, 15. 15006 A Coruña. Tel: 981287178.It is not what it used to be but still very good product.
- Casa Marcelo Calle Huertas, 1 Tel: 981 558580 (Santiago de Compostela) is an idiosincratic restaurant only serving a settled menu of creative food with very good ingredients. Good if you're looking for something else, but not a product restaurant.
- Camilo Rua Raiña 24 (Santiago De Compostela) 981 584 593 is where the locals go to sample seafood in Santiago.
-Tira do Cordel: San Roque s/n. (Finisterre, lands end), A Coruña. Tel: 981 74 06 97 http://www.tiradocordel.com/cordel/web/info.php?idc=1 Serves superb rosted over charcoal sea bass a la brasa and razor clams
Pontevedra:
- D'Berto av. Teniente Dominguez 84 - (O Grove) Pontevedra
Tel: 986733447: He buys the best product from the market, probably the best seafood in Galicia
- La Taberna de Rotilio (Sangenjo): Superb seafood the caldeirada de rape (monkfish stew) is superb. Avoid any dish looking modern and stick to the product and classic dishes.
- Casa Solla Av. Sineiro, 7. San Salvador de Poyo (Pontevedra). 986 87 28 84. www.restaurantesolla.com Probably the most talentd young chef in Galicia, very good product and superb technic. If you're visiting one haute cuisinne restaurant in Galicia, this is the one.
- Bitadorna Paseo Del Puerto 30 (La Guardia) 986 611 970 http://www.bitadorna.com/ . Superb product from local fishermen, great lobster, but avoid the rice with lobster
- Casa Romaña ¡n Avenida Augusto García Sánchez 12(Pontevedra) 986 843 560
- Alameda C/ Alameda 10,(Pontevedra) 986 857 412 Very good product in the two best restaurants in Pontevedra city where you can taste the city life of a provincial town.
-La Casa de las 5 puertas Avda Santa Maríaa 8 (Pontevedra) 986 851 948 http://www.5puertas.com/ : Very good Tortilla, jabugo ham and fishes on the plancha.
- Chef Rivera Travesia Enlace Al Parque 7 (Padrón) 981 810 413 http://www.chefrivera.com/ : If you happen to be in the area he cooks a superb lamprey.
-Casa Esperanza Rua Luis Taboada 28 (Vigo) 986 228 615: Good fishes and great seafood stews.
Orense:
- Posada Do Cuco, Vilar-Mondariz, 986/65 66 04/609 80 31 25 This hiden place serves a 7 courses lampray tasting menu that they say it's even harder to get a table than in El Bulli. Worth the exopperience if you're a lamprey geek
-O'Barazal C/ Barandillas, (O Carballiño) Tel: 988288317: Irregular execution, but the best seafood in inland Galicia.In the Ribeiro wine country
-
I usually melt it and use to confit fat fishes like tuna or salmon.
Also, once diced, you can stir vegetables like peas, broad beans, artichokes ...
-
If memory doesn't fail Da Renzo closes on wednesdays, at leat last summer. Check it before organizing your trip.
Another good recco is Villa D'Amelia where Damiano Nigro is taking a new approach to classic piedmont dishes.
-
Indeed, two very good addresses.
-
Thanks to everybody for the help so far. Here's what I'm currently thinking for Madrid (critiques welcome).
Monday Dinner: Rafa's
Tuesday Lunch: Something low key around Roses
Tuesday Dinner: El Bulli
Wednesday Lunch: Something low key in Cadaques?
Wednesday Dinner: Can Roca
Thursday Lunch: Something from the Boqueria/Pintoxo Bar
Thursday Dinner: Quimet y Quimet
Friday Lunch: Hisop
Friday Dinner: Fonda Gaig
Saturday Lunch: Inopia
Any suggestions? I'm thinking maybe it makes sense in terms of distributing the food load to switch Quimet y Quimet and Hisop, but I'm also trying to manage the geography of this whole thing and align with some sightseeing (it gets to be rather complicated!). I'd also really like to get Gresca in there, if possible.
Madrid? These sounds like Cataluña to me
I'd have rafa's as an open option as it only opens according to the availability of seafood in the market and Monday's are not the best days. Check Cal Campaner too.
-
Thank you Rogelio. With the exception of Txirimiri, do any of the places mentioned take reservations (or are they even necessary)?
All the restaurants accept reservations, but the tapas bars don't, even if they have tables you have to ask for one when you arrive there, so be early (which means 13,30 for lunch or 20,30 for dinner)
-
If you're staying in the very center, El Cucurucho del mar at Postigo de San Martín 6 can be a good option for affordable seafood.
La Giralda II in Hartzenbush or Alborán in Ponzano are two good choices for andalusiean style deep fried fishes.
Norte y Sur in Bravo Murillo 95 is a new and very popular haunt to sample good fishes simply prepared a la plancha
And if you're looking for a splurge galician style Naveira do Mar, La Castañal or Casa Adriano are three good directions in the popular Tetuan district.
Also, if you're going for tapas in the old madrid, the only not to miss dish at Txirimiri is the ultra sweet version of the spanish tortilla. The beef cheeks are great too. Also think in adding Casa Lucas to your tapas crawl.
-
And I do believe there actually is an Asador Tierra de Aranda in Palma, just of Jaume III.
You're right, this seems to be a very common name among castillian asadores.
My mistake.
-
Mallorca
Tristán
Asador Tierra Aranda
Bens D'avall (A bit of a trek to Soller)
Es Raco des Taix (likewise)
Tristán might be the most expensive restaurant in Spain. I guess that you'd better know that in advance.
Asador Tierra Aranda is not in Mallorca but in Madrid.
Other highlights in Mallorca -but you'll need a car, as Pedro points- are:
-Es Racó dés Teix. 07179 Deià. Sa Vinya Vella, 6. 971639501.
-Celler Ca'n Amer 07300 Inca. Pau, 39. 971501261.
-Celler Sa Sinia 07200 Felanitx. Puerto Colón, a 12 kms. de Felanitx. Pescadores, s/n. 971824323.
- Club Naútico Cala Gamba. P°- Cala Gamba s/n. Palma de Mallorca. Tel. 971 261 045.
- Ses Rotges. Rafael Blanes 21. Cala Ratjada. Tel. 971 563 108.
- Xoriguer. Fábrica 60. Palma de Mallorca. Tel. 971 288 332
- El Raco de Randa in Randa.
-
You can do a search on http://www.viamichelin.es
-
Okay! If the missus continues to feel better, we will go to Donostiarra, an asador. What do you recommend?
Jamón (ham), Lomo (loin), Gambas al ajillo (prowns in a garlic hot oil), pimientos (red peppers), Chuletón (rumpsteak), Besugo (red snapper)....
-
I know that these Spanish seafood restaurants specialize in incredible delicacies but I do not know what they are or what they should taste like. We both enjoyed the fish, but I could see that an expert would need to have several meals with several items to compare "freshness.' Suffice to say the fish was very good though we were not wowed. There was a ovely bar I would not hesitate to return to and there were people eating tapas style there, which is something we do in Philadelphia.
You have to appreciate this is my first time in Spain and we speak no Spanish. Also, I know there is "grand cuisine" in Madrid, but this is not generally to our taste, we prefer "casa de productos" as one poster put it.
Why don't you tell us where your going to eat and we'll tell you what to order in every place.
-
You must try to find stuffed piquillo peppers -- I had some fantastic ones at Los Cien Vinos, near Cava Baja, actually:
C/ Nuncio 17
28005 Madrid, Spain
Sadly La Taberna de los Cien Vinos closed about a year ago.
-
Some near-final questions before we leave:
MADRID:
- Casa Lucio and Zalacain have been recommended to me in Madrid. Casa Lucio seems one of those "venerable institution" type places. How's the food? Zalacain?
- Any further insights on Tasquita de Enfrente?
Lucio is a comfort food traditional place, scrambled eggs are a must and then whatever you fancy, good meats, seafood or stews.
Zalacain serves formal and traditional old style haute cuisinne.
La Tasquita de Enfrete serves great product dishes in a not very fashionable area, just be carefull with the prices.
-
Traditionally vserna writes this post, but this year i have been faster...
...according to the jury of food writers for Metrópoli, El Mundo's entertainment and leisure supplement, are:
- Restaurant of the year: DiverXO. Finalists: Sergi Arola Gastro and La Tasquita de Enfrente.
- Newcomer of the year: Viavélez. Finalists: La Cantamora and La Montería.
- Traditional restaurant of the year: Príncipe de Viana. Finalists: Naveira do Mar and La Máquina de La Moraleja.
- Foreign restaurant of the year (ex aequo): Don Giovanni and Tepic. Finalists: Da Alfredo, 99 Sushi Bar and Sicilia in Bocca.
- Restaurant outside the city limits: R de la calle (Aranjuez. Finalists: 27 (Galapagar) and Almadraba (Alcalá de Henares)
- Up-and-coming chef: Paco Morales (Senzone). Finalists: Mario Payán (Kabuki) and Rita Sánchez (Taquería del Alamillo).
- Maître d' of the year (ex aequo): Jose María Marrón (Balzac) and Mª José Monterrubio (Chantarella). Finalists: Jorge Dávila (Piñera) and Antonio Roales(Viridiana).
- Sommelier of the year: Mario García (Piñera). Finalists: fernando Rubio (La Carta de Rast) and carmelo Simón (La Camarilla).
- 'More than a restaurant': Sergi Arola Gastro. Finalists: Shokko and Marcellino Pasta e Vino.
- Best interior decoration: Thaï Gardens. Finalists: Estado Puro and Flash Flash Tortillería.
- Tapas and wine bars of the year: Kulto Al Plato. Finalists: Puerto de Lagasca and Taberna Buen Suceso.
- Food and wine shops: Oriol Balaguer Boutique. Finalists: Cosmen & Keyles and and pan & Cake.
Special awards for a whole live dedicated to gastronomy:
- Madrid: Lucio Blazquez (Casa Lucio)
- Spain: Marisa Sánchez (Echaurren in Ezcaray, La Rioja)
- World: Gualterio Marchesi
elBulli opened for 2009
in Spain & Portugal: Dining
Posted · Edited by Rogelio (log)
Very good report indeed, it is a very accurate resembling of a meal at El Bulli.
I don't find the less mindblowing dishes as transition courses sometimes they are more interesting than the other though they need a different approach. A meal like thgis is a challange for the senses.