Rogelio
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Posts posted by Rogelio
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This is a tough question, Madrid is an expensive city and the few cutting edge restourats are not cheap. We don't have this new bistronomiques or gastrobistrots.
The only place I can suggest is LA CANTAMORA C/ Evaristo San Miguel, 21 Tel 91 542 95 21, halfway between a restaurant and a tapas bar serving creative dishes with moderate prices.
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They have three tasting menus ranging from 50 to 80€ plus VAT, plus wines...
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It's been a few years since I haven't been to Cuenca, but La Ponderosa C/ San Francisco 20 (969 213 214) with their morteruelo, atascaburras (ajoarriero) and pickled patridge are still there. It's just a tapas bar but the best on it's genere.
Mesón Nelia in the neighbour village of Villalba de la Sierra (969 281 021) was highly enjoyable.
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I'd skip Gallery Art and Food and go to Casa Gerardo in Prendes, near Gijón.
Koldo Miranda comes highly recomended from very reliable friends
In a more traditional way Tataguyo in Avilés ia a nice choice, as well as El Molín de Mingo, in a hiden village near Arrriondas where Nacho Manzano's girlfriend prepares a great hearty dishes.
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I think Sudestada will open a newer and bigger place soon, not too far from Diverxo I believe...
In fact, not too far from the old Sudestada.
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The shop hasn't opened yet. There has been some problems with plumbing that hasn't allowed to open the shop. I'll keep you informed.
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Barcelona or San Sebastián would be two good options.
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You're wellcome William, we're looking forward to read your impressions.
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Great work john, well done.
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Guggenheim Museum Restaurant (944239333), runned by Josean Alija a disciple of Berasategui is one of the must visits for allkind of reasons. Also Arbola Gaña on the top floor of the Museo de Bellas Artes runned by Aitor Basabe.
Guría, both, the restaurant and the bistrot are together at C/ Gran Vía, 66. are worth for traditional codfish dishes. And Bola-Viga is another good option if you're looking for classic cooking.
And Etxebarri is not that far away if you've got a car.
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I don't think that there are many differences between Nova cuina catalana and the Nueva cocina española but a part of the whole.
There have been some top catalan cooks leaded by Adrià but also Joan Roca or Carme Ruscalleda who had lead a revolution in the catalan restaurant scene. Being Santi Santamaría on the other side, being more interested in traditions and product than in the pure technic.
These cooks have been creating a school somewhere in the middle of both worlds whose disciples are Abac's Xavier Pellicer, Oriol Ivem and Guilem Pla from Hisop, Nando Jubani from Can Jubani, and then the ones like Gresca, Saüc, Alkimia...
They all have deep catalan roots and perfect technic, creating light but tasty dishes with beatiful presentations many of them inspired from the japanese traditions.
All this could be said from many other cooks from all around Spain, I don't see the differences between them and Quique Dacosta (well this one plays on a higher league), Ca Sento's Raul Aleixandre, Zaranda's Fernando Pérez Arellano, Pepe Solla from Casa Solla... All of them with their own pesonality and different origin but very similar filosophy.
Don't know if I have helped.
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Without mentioning in its name --lost in the editing, probably--, Jeffrey wrote this about it:
At dinner we reverted to the quotidian at an asador just outside of San Sebastián, where we were again served pretty ordinary meat.
The steak was nicely cooked from a technique perspective, but lacked flavor and wasn't well aged, thus coming the greater part of its taste from the grilling rather than from the meat itself.
I thought that he was refering to Julián de Tolosa on that paragraf.
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It's weird that they don't even mention Las Bravas, the bar where the sauce was invented, they even have the patent pictured in the wall, and is still the best place to sample them. There are three or four branches nowadays in the very centre of Madrid.
Also the article writes about the catalan version, including aiolly sauce to the traditional brava sauce. This are called patatas mixtas, not the proper bravas.
Also worth trying the ones at La tierruca, a funky spot in the wall in the Salamanca district in Madrid.
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To Adria´s credit, he refused to get caught up in the fray, instead calling for freedom for all chefs to do what they want in their own kitchens. This received a very enthusiastic response from the adoring audience who hung on his every word.
There is a point of demagogy and need of recognition in Adrià's claim for freedom after last year's attack by Santamaría.
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Explained by Adrià in his particular spanish language.
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You're right Pablo, and that's what we did, we took some cooks there: Ramón Ramirez, Sacha, Chicote... Who teached him different ways to cook the meat ten thousand times better that the way he uses. He agreed that this new techniques were much better, but you know how stubborn an old castillian can be, so he keeps serving his superb meat the same awful way than before.
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El Capricho is a very idiosyncratic restaurant located in Jimenez de Jamuz, a little village in the middle of nowhere in León. They search working animals from all around the iberian peninsule, mainly Galicia and Portugal. They do sacrifice oxen twice a year, the rest of the year they have old cows from different ages and origins.
This said, the worst part at El Capricho is their cooking technique, they roast the ox ribs over a charcoal grill for a few minutes and then they serve them with an oven heated clay dish so you can finish the cooking on the table. A technicke that doresn't satisfy me at all.
At El Capricho they do have the best product, but the worst technique. One can only imagine what Matías Gorrochategui, Antonio Zaldúa or Bittor Arguinzoniz would have donme with these animals.
Lydia Itoi has also written about this restaurant on Time Magazine, special mention for the pictures illustratig the article.
Similar to El Capricho, with real oxen, though not as older as the ones from León is El Riscal in Carbonero El Mayor another little village in Segovia.
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In the area where you're staying you can try Viridiana and Europa Decó, and both are fine for dining alone.
Reserve the lunch times for cocido: Taberna de Buenaventura and la daniela are two nice options.
Eating tapas alone is not the best way to taste them, but you can try to head yourself to Cava Baja St and do some convivial at any bar with the other patrons around.
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With the program looking to be particularly outstanding, I am giving serious thought to heading to Madrid for Madrid Fusión 2008, but will need to do so on a serious budget. Food, of course is the first priority, but good inexpensive lodging will go a long way to allowing for more to spend on food. I have a few questions, answers to which may be helpful to myself as well as others attending this event or simply traveling to Madrid.
1. What are the current can't miss restaurants in Madrid?
An all across the board seletion could be: DiverXo, Viridiana, Sacha, Arce, kabuki, la Broche, Santceloni, La Tasquita de Enfrente, Asturianos, Combarro...
2. Recommendations for good, inexpensive hotels with reasonable access to the conference as well as places I would want to go in Madrid. Metro is probably the desired mode of transportation. Any do's and dont's regarding the metro? Economical access options for the metro?Check www.atrapalo.com where there are usually good offers.
Metro is the cheapest and fastest way to move in Madrid, it is very safe and the best tip is to buy a 10 travel ticket and avoid line commutations.
3. Strategy for attending the conference. Can anyone relay a good strategy for getting the most out of the conference? Is food available there? Can one actually get to everything or will difficult choices need to be made? I will be interested in people's experiences navigating past conferences.It is very easy to attend almost all of them but for some special events you have to book a seat in advance.
Regarding food, there are a lot of stands where you can sample their products for free, so you can get a cheap meal. Some stalls like Joselito's are usually packed.
4. Post Conference. I am thinking of extending my trip for a few days after the conference. Possibilities include San Sebastien, Sevilla, Galicia or simply staying in and around Madrid. My first choice would probably be to head up to San Sebastien to score a couple of specific meals. Does anyone have any suggestions as to how to do that most economically? I will be traveling solo.Bus will be the cheapest option but is taugh. Train is comfortable and not that expensive.
What about a lechazo and cochinillo trip around Old Castilla?
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You have leaved me salivating. I'm going to pay them a visit today.
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You're right Pablo, we are very much needed of good bread in Madrid, and all around Spain. Maybe Galicia is one of the last refuges for good artisanal breads.
I'm very fond though of Delipanific in Hotaleza 75.
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There are a few nice michelin starred restaurants around Gijón. Take a look to Casa Gerardo, La Alezna and a bit further away Casa Marcial or El Corral del Indianu. All of them doing very interesting modern cooking with deep asturian roots.
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The truffles from Teruel are quite good, though this year I'm finding them lacking some flavour. Let's wait for the ones from Soria in February.
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I'm very found of El Tossal and their great meloso rices in El Carmen quarter C/ Quart 5.
Also the talk of the town nowadays is Fudd (http://www.fuddmenu.com) in Carrer de Joaquín Costa 7, 46005 Valencia, with an umbeatable settled creative menu for 21€.
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