luizhorta

I suppose you are talking about Coure, that means Copper in catalan (and also the act of cooking, the catalans correct me please...) and is in Passatge Marimon just in front of another good restaurant called Hisop, both very close to Diagonal Avenue. In fact I've tried to eat there twice 2 weeks ago, but it was always full for lunch and I have no reservation done. In the second attempt the Maitre d' was so unpolite that I've decided not to return, he had the "attitude" as if one person daring to ask for a table without a reservation was something to be punished with a gaol term... but the menu seemed interesting. In the 2 failed attempts at Coure I've eaten at Hisop and Sauc, both very good and with a lunch menu around 30 euros. One day, walking Arribau street found Apat, a place some friends had recommend me (not to be counfonded with Abac, Pellicer's place) and had a very nice meal for 14 euros! The second dish, an artichoke and black sausage rice was pretty good, the place is unfortunately awful, all black and grey in a 70s fashion, you expect Barbarella to enter at any moment, but the food is ok, not a big restaurant, just a place around the corner with a decent lunchtime meal if you happen to be around.

I think Judith that all guides fail all time, but they really help in some sort of way. Apparently Garcia Santos removed Moo from his guide, and downgraded Mugaritz one point at the same time that Michelin gave Andoni one star more. As we both know (and tasted very recently) Mugaritz is at it's zenith, so I do prefer Michelin in this case And of course Michelin, despite all it's mistakes still is much much more influential than the regional Garcia Santos guide. Victor your recollection is inaccurate. Michelin mentioned Etxebarri in the Spain -Portugal 2003 guide. They dismissed Etxebarri as a restaurant worthy of only two spoons in black. In 2004, Michelin wiped Etxebarri off the culinary map.WHY?? Michelin will never address their decisions; they also NEVER address any diner's opinion expressed by letter. Victor your protest about Madrid restaurants denied acknowledgment by Michelin is heeded. I will put your recommendations on file for our next Madrid trip. If it wasn't for eGullet, the international diner would never find his/her way via Michelin. This reality is maddening for those diners entirely dependent on the Michelin guide. Judith Gebhart ←

Just got my reservation confirmed for May the 4th! Started making plans to travel back (I am already in Spain, but have to return to Brazil next 30th and then, I hope, to El Bulli in may next year).

So Mugartiz has a second star...interesting. Just ate there, 2 weeks ago, and it eas superb.

Perhaps due to the fact that english is not my native language I did understand that yes, it was the foie omission that was decisive in your judgement. If it's not the case I thank you now for the explanation. As to the "accusation" of Mugaritz becoming a floating-in-space-anti-gravitational-greenish-vegetarian-place it came from other sources and with other intentions, not so clear to me, but common when we talk about Andoni.

I do agree. Andoni is not a common chef, and losing points in a local guide is inutile, he has a goal, he is going after it, and he will reach there. Sometimes critics overvalue their own power, and since they believe a lot in themselves and their little books they become more powerful, I think that guides are just to check opening hours and location of the restaurants. The most important role internet plays is in foruns like this one, in which the colors are more vivid depicted, no guide can provide such experiences in first hand as we have here and in another places. I use to read opinions in some wine forums too, and it`s a more efficient tool than any Parker system. Vmilor writes exactly what I think, Andoni is not to be taken with a frivoulous approach ("I wanted foie, no foie, not good"), this is childlish, thing that we gourmets tend to be frequently. If we see the description of the meal it`s all there, and as you say, a very judicious use of vegetables and no an quasi-vegetarian trip. But I am far away from Spanish scene, and not allowed to consider Jordi Roca`s desserts as pure kitsch or Andoni as pure genius, you know.

TYhe name of the restaurant is Figueira Rubayat, because you sit under a huge fig tree (I mean huge...) and bife de tira is (more or less I guess) a boneless top loin steak.

By the way: you've talked about Iñigo Lavado's new restaurant. Where is it? Thanks.

Sorry Victor, out of sheer enthusiasm I "over-heated". Correcting my post: He is the best chef in Spain [for me] and after Ferran Adriá, that probably is number one in the Mundo Mundial nowadays. I think Andoni is taking the hard way, perhaps a non-sequitur...what makes him more interesting to me, being coherent with his ideas and not with some numbers he can or cannot get from a guide. Who needs to be an unanimity anyway? I watch him as close as I can, because I learn a lot from him, but as you say, its only my opinion from far away, down deep south.

I understand your point of view. Of course meals are judged by the immediate sensation. I just ask you to try it again in the future, Mugaritz has an "aftertaste" and deserves a second chance, since Andoni is special.

The question with Andoni and Mugaritz is that he is to be understood and not only tasted. I know it's a complicated proposition, but worth the effort. In my opinion he is the best chef in Spain today, the only one able to go ahead beyond Adriá, using the best technology can provide but hidding it in the kitchen and showing only a kind of nature renatured, a concept so precious to Merleau-Ponty. Andoni is a philosopher in the kitchen, and not easy to give pleasure, but when you understand him it's more than a meal, it's sublime.

Last year I've done a "homemade" blind tasting of turrones and orxatas. Planelles Donat was top in all categories. They are the best and they have vacuum packed turrones for taking.

I think you could add Sauc [Passatge Pellicer] and Hisop [Passatge Marimon] that are good value for lunch menues [ 29 euros with wine the first, 45 euros but with a bigger tasting menu the second].

What`s the name of Iñigo Lavado's restaurant? Last year I ate at NH and it was quitew good, it's good news knowing he has his own place now, I am visiting San Sebastian in november, added him to my list (together with Mugaritz, MB and Rekondo, to visit the famous cellar).