Digest: 2006 Spanish Newspaper Gastronomic Section

[Rogelio]

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.

[Rogelio]

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.

[TGullet]

Any cuurent info?