dalpescatore

Llavors

2012-01-06T00:01:00.004+01:00

Llavors
http://www.lavinyeta.es/en/wines/llavors/

This is an OUTSTANDING wine from DO Empordà. I strongly recommend it. Plenty of texture and taste. Fortunately this DO has improved a lot in the tast 10 years. They produce a significant amount of high quality wines plenty of personality and at a reasonable price. I paid 7,5 eur at la Vinyeta cellar.

Tickets (3/3)

2012-01-01T00:01:00.009+01:00

Tickets

Avda. Paral·lel 164

http://www.ticketsbar.es/

If you plan to go to tickets and you succeed booking a table, you can study their menu here.

Not too many wines. My suggestion: "camins del priorat"

Tickets (2/3)

2011-12-31T00:00:00.030+01:00

Tickets

Avda. Paral·lel 164

http://www.ticketsbar.es/

Are you ready for a visual journay?

We haven't choosed anything. We decided that it is a better option to ask for their advice, as suggested in the menu. This means that they bring whatever they want...

Very nice musels. They are natual. They are not from a can. Probably they are quite raw (uncook) but I like this style:

amazing olives. This is the dish that surprised me more. The procedure to eat them is to put on the top of the tongue and to press. Then there is a liquid explosion with amazing olive taste. For sure they have been deconstructeed and constructed again (using 4 olives for each one, according to the waiter) OUTSTANDING product! this dish makes me think that certainly Ferran Adrià can improve the nature! (at least you don't have the annoying bones)

this was a fish dish. I couldn't find anything special, apart from the fish taste.I do not recommed it:

This is another dish that I didn't enjoyed. The cheese is so strong that masks the taste of the remaining products. It is not a good combination according to my opinion. I do not recommend it:

This is another "neutral" dish. Nothing special. I do not recommend it. It tastes like ioughourt plus salmon eggs. I have not specially enjoyed the combination:

advocado + crab. I really enjoyed this dish. It is really delicate and OUTSTANDING. Worth to taste it!:

Oyster with eatable pearl + algues. Amazing quality. It's a hughe and nice oyster. I recommed it:

Achoive with bread and tomato. OUTSTANDING quality. I really recommed it!:

Bread with ham. I do not recommed it. It's a really "neutral" dish. Nothing special:

berberechos: very good quality, but nothing special. It's just a correct dish that won't surprise you:

"navajas" are also very nice quality, tender and thik, but they won't surprise you. Even the lemmon foam is not special for me and does not make a specially good combination:

something like a small burger. Surprising quality. I recommed it:

potatoes with lacon: very delicate. I recommed it. OUTSTANDING quality:

something similar like a "fajita". Very very tasty. I strongly recommed it. OUTSTANDING:

octopus with chikpeas. Verey delicate and smooth. It seems that they also contain "pork hands" (manitas de cerdo) OUTSTANDING. I really recommed this dish.

Desserts:

This is an outstanding section.
The mató is the BEST mató I have ever tasted in my live. To be sincere, I cannot find anything special in mató, but this one is really superb, OUTSTANDING! I strongly recommed it:

This is an OUTSTANDING almond dessert. I strongly recommed it too!:

I have not tasted the coffee but the presentation is superb:

The ticket of tickets ;-)

It's slightly more expensive (85 eur per person, don't believe those who say that average price is around 50 eur. It's false!) than "dos palillos" or "Shunka" but I think it's worth to visit, at least one time in your life. However, the long queues and booking service is annoying. In my case, I had to book three months in advance...

To be sincere, I prefer to repeat to shunka. It's easier to book, they also provide some OUTSTANDING dishes, and it is cheaper. Another OUTSTANDING option is "dos palillos".

Tickets (1/3)

2011-12-30T00:01:00.013+01:00

tickets
Avda. Paral·lel 164
http://www.ticketsbar.es/

This is the first post devoted to this place, which seems to belong to Ferran Adrià family.
The service is good, the restaurant is plenty of cookers and waiters, which is nice.
However, I cannot find an english word to define the place. I need one spanish word to define the decoration: "Chabacana". Also the music is really inapropriate, as well as the furniture (uncomfortable chairs and tables).
You can see some photos below.

old style entrance, which remembers a theater/cinema

nice mention to the outstanding tapas place "la estrella de plata", which is unfortunately closed now

some other places around Spain are indicated. Unfortunately they miss outstanding places such as "barrio humedo" in Leon, Valladolid, etc.

You can see the way they cook, which is great.

Open again

2011-12-18T00:01:00.001+01:00

Open again

Some special places deserve a post in the blog.

please, visit soon. New places are comming...

2011-05-04T00:01:00.000+02:00

THIS IS THE END

Los buenos restaurantes de hotel ganan prestigio

2011-05-03T00:01:00.000+02:00

Los buenos restaurantes de hotel ganan prestigio pero la competencia les obliga a reinventarse
La Vanguardia 30/04/2011

Cristina Jolonch

Cuando hace poco más de diez años el cocinero Fermí Puig se puso al frente del lujoso comedor del Drolma, en el hotel Majestic, nadie imaginaba que unos años más tarde la mayoría de estrellas Michelin barcelonesas se concentrarían en establecimientos hoteleros y que muchos de los turistas que visitan la ciudad atraídos por su gastronomía, programarían sus recorridos por los restaurantes de los mejores hoteles. Es una ruta que pasa por prestigiosas casas, algunas con excelentes jefes de cocina dirigidos por superchefs, como Joan Roca (en el Moo del hotel Omm), Martín Berasategui (en el Lasarte del Condes de Barcelona), Carme Ruscalleda (en el Moments del Mandarin Oriental), Paco Pérez y Sergi Arola (en La Enoteca y el Arola, del hotel Arts) o Ramon Freixa en el Ávalon del Grand Hotel Central. En otras ofician cocineros tan reconocidos como Carles Gaig (Cram); Romain Fornell en el Caelis del Palace; los hermanos Torres en el Dos Cielos del Me; Carlos Abellán en el Bravo del W; Jordi Cruz en el Àbac, o Jean Luc Figueras en el Blanc del Mandarin Oriental.

La complicidad entre los hoteleros, que ponen la infraestructura, y los chef, que aportan talento y prestigio, sigue siendo una buena fórmula. Los últimos en aplicarla han sido el Ohla Hotel y el chef del Saüc, Xavier Franco, que hace poco trasladó su restaurante a la primera planta del nuevo hotel de la via Laietana. El chef, que ha asumido también la dirección de una barra de tapas, la coctelería y el servicio de habitaciones, considera que la valoración es más que positiva. “Creo que la alianza hotel-cocineros irá a más y, aunque nosotros aún nos encontramos enel periodo de adaptación, sólo esperamos cosas positivas”. En su breve rodaje, Xavier Franco ha visto ampliada en el reubicado Saüc la clientela extranjera, mientras ve que la local se decanta más por las tapas.

Algunos de sus colegas, con más años de experiencia aplicando la misma fórmula, están de acuerdo con él en que esta funciona. Pero reconocen que las cosas están cambiando y hay que revisarlas. La mayoría de barceloneses, sobre todoamediodía, eligen establecimientos en los que se puede comer más barato y con mayor rapidez. Eso hace que el trabajo disminuya a la hora de comer, por lo que se están viendo obligados a buscar soluciones: desde abrir sólo por las noches a ofrecer menús más económicos a a mediodía, o incorporar nuevos alicientes a su propuesta gastronómica.

Para evitar las molestias que la actual reforma del Majestic podría ocasionar a los clientes del Drolma, este se mantiene cerrado a mediodía. Su chef, Fermí Puig, opina que tanto la crisis como la tendencia a reducir la duración de las comidas harán que las cosas cambien. “El futuro de los restaurantes gastronómicos pasa por abrir sólo por la noche. Estamos cambiando los horarios y tenderemos a cenar más temprano. Es un fenómeno internacional al que debemos adaptarnos: la comida festiva y reposada será durante la cena. Nosotros ahora mismo estamos ensayando esta fórmula que creo que se acabará imponiendo”.

También este cocinero ha visto incrementada la clientela extranjera que, según él, aumenta cuantas más estrellas tiene el establecimiento. “Sin esa clientela de fuera, las casas con estrellas de toda España se verían obligadas a cerrar”.

En ese sentido existe cierta diferencia entre los buenos restaurantes en hoteles urbanos y aquellos templos gastronómicos a los que los clientes peregrinan, sea a mediodía o por la noche, entre semana o el fin de semana, cuando consiguen una mesa. Eso es lo que ocurre en El Celler de Can Roca, ascendido recientemente a segundo mejor restaurante del mundo en la lista de la publicación británica Restaurant. Su chef, Joan Roca, afirma que “entendemos que somos unos privilegiados por tener tanta demanda, y a la vez reconozco que nos avergüenza decir a los clientes que no hay mesa”. Los Roca dirigen también la cocina del barcelonés Moo, en la que oficia Felip Llufriu. Roca considera que el modelo de buena restauración de hotel sigue vigente. Pero está de acuerdo en que las tendencias están cambiando y eso es algo que él mismo ha detectado en París o en Londres, donde cada vez más esa oferta se concentra por las noches y para el mediodía se buscan soluciones más ágiles.

La ubicación de los restaurantes, dentro mismo de la ciudad, condiciona totalmente la afluencia de clientes a mediodía. Establecimientos como el Moments, que dirige Carme Ruscalleda y cuenta con su hijo Raül Balam al frente de los fogones, o el Blanc, de Jean Luc Figueras, ambos en el Mandarin Oriental, con excelentes cocinas y una magnífica ubicación, funcionan bien. Ocurre lo mismo con el Dos Cielos, del hotel Me. Sergi Arola, en el Arts. comparte la reflexión de Fermí Puig sobre un futuro en que se abrirá sólo para cenar. Pero confiesa que eso es algo que él podría llegar a plantearse en su establecimiento gastronómico de Madrid, pero no en el de Barcelona, donde “contamos con una magnífica terraza que lo hace muy atractivo también durante el día”.

Según este chef, está por ver qué harán en un futuro próximo los empresarios hoteleros que apostaron por una buena cocina cuando todo iba bien. “Quienes somos propietarios de un restaurante lo damos todo por el negocio, pero también hay que valorar la entrega de grandes chefs, como Puig, que sin ser propietarios hacen un gran trabajo”. La última propuesta de Arola en el hotel Arts, que presentará la próxima semana, se basa en la apuesta por productos de proximidad, “algo que ya he empezado a hacer en Madrid y que aquí quiero que sea fundamental en nuestra cocina”.

Unas plantas más abajo de su restaurante se encuentra la Enoteca, cuya cocina está dirigida por Paco Pérez. Su clientela se reparte entre un 60 por ciento de huéspedes del hotel y un 40 por ciento de gente de la ciudad. Según su chef, a mediodía los clientes del hotel prefieren moverse por la ciudad y suelen preferir cenar que comer en La Enoteca. “Creo que para los hoteles es buenísimo tener un restaurante de referencia y en los tiempos que vivimos, aunque no ganen dinero con ellos, obtienen prestigio. Y suerte tenemos de ellos, que son quienes pueden soportar el coste. Nosotros nos beneficiamos de un nivel de servicio y de calidad que fuera no podríamos permitirnos”. Cree Pérez que esa complicidad irá a más, “pero es importante tener bien regulados los espacios dentro del hotel y aprovechar los recursos para adaptarnos a la demanda de los clientes”. En ese sentido él reconoce que no puede tener los mismos productos en el restaurante del hotel que en el de su propiedad, el Miramar de Llançà (dos estrellas Michelin), porque la demanda es distinta. “Lo que tengo claro es que los clientes de la alta cocina buscan experiencias gastronómicas. Y no nos podemos conformar sólo dando buen producto. Hay que ir más allá. Y ese futuro pasa por las grandes casas de cocina creativa”.

Abaratar los precios de la carta, como ha hecho Freixa en el Ávalon del Grand Hotel Central, es una de las estrategias en tiempos de crisis. Otros optan por ofrecer menús más asequibles a mediodía, como el Moo, que desde hace varios años cuenta con un menú que cuesta 45 euros. La apuesta de Carlos Abellán en el Bravo va más allá: “A partir de la próxima semana los clientes encontrarán dos restaurantes en uno: el de mediodía, con un menú a la carta, como a mí me gusta llamarlo, por 30 euros, y el de la noche, con una carta y un equipo de personas distinto”. Para Abellán, eso es algo que en otros países se hace y considera que aquí debería ir imponiéndose.

Mejor o peor, es una de las fórmulas con las que la cocina de los hoteles busca reinventarse. Carles Gaig, que en su día decidió apostar por la apertura de la Fonda Gaig, donde sirve cocina tradicional a un precio más asequible que en su restaurante gastronómico del hotel Cram, prefiere no diversificar la oferta en un mismo local. “Pero lo cierto es que los que hacemos cocina urbana de un cierto precio lo tenemos difícil, y sin el paraguas de los hoteles no sé qué pasaría. Debemos reflexionar seriamente para buscar soluciones más allá de un apaño de urgencia”.

Una clientela distinta
Cuenta Romain Fornell, del Caelis, que en el periodo de más de dos años en que cerró el restaurante para la reforma del hotel Palace, donde este se halla ubicado, se encontró con un panorama absolutamente distinto. “Cerré antes de la crisis y al volver a abrir he descubierto una clientela renovada. Si ahora tenemos un ochenta por ciento de extranjeros y un veinte por ciento local, antes ocurría al contrario”. Fornell se ha encontrado también con que las comidas de negocios al mediodía se han reducido de forma drástica, por lo que en su reapertura, el año pasado, ya apostó por abrir sólo por la noche. Hay un nuevo cliente con el que cuentan cada vez más los buenos restaurantes de hotel. Se trata de aquellas personas que acuden con un cheque regalo, preparado de modo que resulte atractivo por los propios establecimientos, con el que muchas personas obsequian a familiares o amigos, a los que pretenden ofrecer una experiencia especial.

Madrid biscuits made in Camprodon

2011-05-02T00:01:00.000+02:00

Madrid biscuits

Strange box for biscuits made by Birba in camprodon...
Nevertheless I have alwasy prefered Galetes Trias, from Sta Coloma de Farners (Girona). Nicer biscuits and nicer boxes.

Menu Tapas #4 Madrid-Barcelona

2011-05-01T00:01:00.001+02:00

Menu Tapas #4 Madrid-Barcelona
C/ Aragó 282, Barcelona

This is the last tapas menu at this restaurant:

Menu Tapas #3 Madrid-Barcelona

2011-04-30T00:01:00.001+02:00

Menu Tapas #3 Madrid-Barcelona
C/ Aragó 282, Barcelona

Same price than the previous menus.

Menu tapas # 2 Madrid Barcelona

2011-04-29T00:01:00.011+02:00

Menu Tapas #2 Madrid-Barcelona

C/ Aragó 282, Barcelona

These are the dishes of the Menu Tapas # 2. I was specially surprised by the "croquetes d'olives negres". Outstanding!
these dishes on the photos were for three people each one.
The quality and the quantity of the dishes is reasonable.

Menu tapas # 2 Madrid Barcelona

2011-04-28T00:01:00.002+02:00

Menu tapas # 2 Madrid Barcelona
C/ Aragó 282, Barcelona

This is another fix price menu at Madrid Barcelona. Next post is devoted to the dishes of this menu.

Menu Tapas # 1 Madrid Barcelona

2011-04-27T00:01:00.001+02:00

Menu Tapas # 1 Madrid-Barcelona

C/ Aragó 282, Barcelona

This is another fix price menu that includes a glass of wine. Its price is 18,85 eur including VAT.

Fix price menu at Madrid-Barcelona

2011-04-26T00:01:00.002+02:00

Fix price menu at Madrid Barcelona

C/ Aragó 282

This is a very nice quality/price ratio fixed price menu at Madrid Barcelona Restaurant. A wide offer of dishes including 0,25l of reasonable quality wine per person. Worth to go there. I think that the only restaurant that beats this outstanding offer is El Carmen (Tamarit de Llitera).

Numanthia 2002

2011-04-25T00:01:00.000+02:00

Numanthia 2002

One more time, I think that the DO Toro wine made by people from La Rioja (in this case, the Eguren family) is a shame. They destroy the good reputation of Toro wines. This is the third time in my life that I taste Numanthia (its price is higher than 30 eur per bottle) and I must say that the quality is a shame. I compared it with San Román 2006, and San Roman is thousands of times better. SAme situation with the outstanding Pintia. It is very clear that people from DO Ribera del Duero can do a much better job than people from Rioja. I cannot find something remarkable in this wine, which is quite acide, bad smell, and extremely expensive. Even the color, when compared with San Román: Numanthia is dead, San Roman is very alive.

P.X. Delgado

2011-04-24T00:01:00.005+02:00

P.X. Delgado

Unfortunately, it is not dense enough. I feel it is quite "aigualit". I do not recommend it.

Alt-Bamberg Dunkel

2011-04-23T00:01:00.004+02:00

Alt-Bamberg Dunkel

This is a nice and really dark dunkel beer. Although it is quite soft according to alcohol, it is really tasteful. Toasted taste. Although I do not like the bitter and toasted taste in wines, I really appreciate this in beers. I paid 1,85 eur at El Corte Inglés.

6 pack Kuchlbauer weisse

2011-04-22T00:01:00.002+02:00

6 pack Kuchlbauer weisse

This is a special offer at El corte Inglés. 6x0,5l for 4,95 eur. Worth to taste it.

Kuchlbauer Brewery: Hundertwasser Tower in Lower Bavarian

2011-04-21T00:01:00.000+02:00

San Roman 2006

2011-04-20T00:01:00.006+02:00

San Román 2006

http://www.bodegasanroman.com/

This is, jointly with Pintia, my favourite wine from DO Toro. I paid for it 22 eur at El Corte Inglés. In this case I think that San Roman 2004 is slightly better, but I guess that in the next years this one will develop all its potential.

Kuchlbauer Weisse

2011-04-19T00:01:00.006+02:00

Kuchlbauer weisse

http://www.weissbierbrauer-kuchlbauer.de/

This is a nice wheat beer. Really tasty, smooth, and slightly parfumed. I have enjoyed it. its alcoholic degree is 5,2º

Tilt

2011-04-18T00:01:00.010+02:00

Tilt Vía Sergia, 20 Mataró

This is a nice restaurant in Mataró that offers a fix price menu (lunch time) for 13 eur including wine and coffee.

As you can see in the photos the presentation is really nice, as well as the quality. It offers a nice quality/price ratio.

Primero de Fariña

2011-04-17T00:01:00.000+02:00

Joan d'Anguera Interview

2011-04-16T00:01:00.000+02:00

Franziskaner Weissbier Dunkel

2011-04-15T00:01:00.005+02:00

Franziskaner Weissbier Dunkel

I think that Bischosfhof is better. Probably Franziskaner is more acide and less intense.

ENOTURISMO BODEGAS MONTE LA REINA (TORO, ZAMORA, SPAIN) WINE TOURISM

2011-04-14T00:01:00.000+02:00

UncorkLife.com Wine Tasting: A Delicious Spanish Red

2011-04-13T00:01:00.000+02:00

Sergi Arola destaca la 'potencia y personalidad' de los vinos de Toro

2011-04-12T00:01:00.000+02:00

Tres pasas cobos Pedro Ximenez

2011-04-11T00:01:00.004+02:00

Tres pasas cobos Pedro Ximenez

http://www.navisa.es/catalo8.html

This PX wine has nice taste, quite complex, but it is not very dense, and slightly alcoholic taste. I paid 6,45 eur at El Corte Inglés.

Alizán 6 meses en barrica

2011-04-10T00:01:00.007+02:00

Alizán 6 meses en barrica

http://www.alizan.net/

this wine is not in good conditions. It even produces a kind of scume in the bottle wich is not usual in correct wines. It reminds me another wine from Fermoselle (Arribes del Duero) that also expired quite early. In this case it's surprising because its alcoholic degree is 14º, and normally high alcoholic wines are quite long lasting.

I paid 4,85 eur at El corte Inglés (special offer). Obviously, I do not recommend it.

La sommelier Rosa Vila, Alella i el vi

2011-04-09T00:01:00.000+02:00

La sommelier Rosa Vila, Alella i el vi

http://www.capgros.com/noticies/detall.asp?id_noticia_portal=26911&sec=188&portada=1 Alella és el vi i la Denominació d’Origen (DO). I el vi és també el Maresme, des de les epòques més antigues i amb l’absoluta convicció que en els temps actuals és un dels trets que contribueixen a donar forma a la identitat d’una comarca allargassada i fragmentada en zones socioeconòmiques molt diverses.La lluita de Rosa Vila és la de donar a conèxier els vins d’Alella i una cultura basada en la sensibilitat, en les sensacions. Qui ha pogut assistir a un dels seus tastets, en els quals ensenya a aprofundir en els sentits per trobar els gustos, els sabors, els aromes… sap que un glop de nèctar alellenc pot connectar-te amb la terra, amb les arrels, amb tot allò que ens precedeix i que contiua viu en els saborosos vins que neixen de les veremes cada any.La primera dona sommelier de Catalunya té un ampli currículum en el qual destaquen un màster en viticultura i màrqueting del vi, a The Internacional Social Science Council, activitats com a professora d’enologia i viticultura a l’Escola d’Hostaleria Hofmann i a la Universitat Catalana d’Estiu i ser sommelier a Xangai (Xina), al Regal East Asia Hotel o Manager i sommelier de Tierra de Vinos (Mèxic DF), entre d’altres graons de la seva carrera professional.És també especialista a crear harmonies a través dels vins i assesora dels restaurants per quin maridatge és el més apropiat per a cada plat. A Nosaltres, els maresmencs, Rosa Vila ens recorda la importància de treballar junts per una DO desenvolupada a tota la comarca i com el dia que així sigui s’haurà aconseguit un puntal de vertebració indiscutible de la nostra identitat. El vi fa Maresme i el camí per recórrer en aquesta direcció és tan necessari com indiscutible i demana de l’esforç i el compromís de tots.

Huile vierge de noix

2011-04-08T00:01:00.001+02:00

Huile vierge de noix

Huilerie Lepine

This is oil from nuts. Its taste is quite strong, too burnt for me. However, when mixed with salads/tomatoes, it is nice. Its price is around 12 eur per liter.

Sapporo Beer Commercial - Legendary Biru

2011-04-07T00:01:00.003+02:00

Ruta del Whisky

2011-04-06T00:01:00.006+02:00

Rioja Solar Viejo crianza 2008

2011-04-05T00:01:00.000+02:00

Rioja solar viejo crianza 2008

This is a pleasant to drink Rioja wine. Reasonably nice parfume. It's a cheap wine (below 5 eur).Thus, reasonable quality/price ratio.

Finca La Estacada 12 meses en barrica 2007

2011-04-04T00:01:00.005+02:00

Finca la estacada 12 meses en barrica 2007

This is a wine from Castilla La Mancha. The first taste is quite acide, but if you let it oxigenate, it gets better. I do not recommend this wine.

El Pou

2011-04-03T00:01:00.013+02:00

El Pou

C/ Montnegre 51, Girona

This is a comfortable restaurant that offers a fix price menu for 11,9 eur, including coffee.

2011-04-02T00:01:00.002+02:00

Tanger Collins
Milano, Ronda Universitat 35, Barcelona

www.camparimilano.com

Gin
Pomelo
Sugar
Soda

Reposteria artesana del valle de Sabero

2011-04-01T00:01:00.000+02:00

Reposteria artesana del valle de sabero

These are expensive biscuits. The quality is Ok, but they do not have anything special.

Cidre Breton brut Le Coëtquen

2011-03-31T00:01:00.002+02:00

Cidre Breton brut Le Coëtquen

This is a nice cider. I am really surprised about the density of this cider, higher than usual. Maybe it is slightly sweet, but it has a wonderful taste and density, and last but not least, it is ridiculously cheap. Worth to taste it.

Zure Etxea

2011-03-30T00:01:00.015+02:00

Zure Etxea

C/ Jordi Girona Salgado 10, Barcelona

http://www.zureetxea.es/

This place offers nice quality, but I feel that the quality/price ratio is quite bad. Main courses, desserts, wines,... are extremely expensive.
The price of Emilio Moro finca resalso is 18 eur + VAT, which means three times more expensive than in a shop.
the price for a dessert is around 9 eur, and it is a very small portion, allthough it's true that the tray is really large...
They offer a fix price menu for lunch and dinner. I think that maybe it will be a nice option with good quality/price ratio, but if you choose the menu option, you pay around 60 eur per person. For this amount you can go to Shunka, which is much better.

a nice surprise: if you order coffee with ice, the ice is made from coffee:

Viña Blanca Vallformosa

2011-03-29T00:01:00.003+02:00

Viña blanca Vallformosa

This is a drinkable and cheap white wine. Pleasant to drink.
It's price is below three eur in a shop.

Cambados

2011-03-28T00:01:00.016+02:00

Cambados

Passeig del Callao 14, Mataró (Barcelona)

This place offers a nice variety of starters. However, there is nothing special. Thus, it is only a good option if you are nearby.

Cotes du Rhone Primeur 2010

2011-03-27T00:01:00.004+01:00

Cotes du Rhone Primeur 2010

If had to choose one word to define this wine, it would be "aigualit". Although it is drinkable, and it is better than classic wines you will find in a fix price menus, it has nothing special.

Bru de verdú 2008

2011-03-26T00:01:00.000+01:00

Bru de Verdú
http://web.cercavins.net/

This wine has a nice personality. Good texture and density. Nevertheless, its taste is slightly burnt (just in the limit of my acceptability) and slightly acide (also in the limit), as well as bitter. I prefer other cellars from the same DO. The classic ones (Raimat, Castell del Remei, Costers del Sió, etc.)

Fariña primero 2010

2011-03-25T00:01:00.004+01:00

Fariña primero 2010

Finally I could taste the fariña primero 2010. It is surprising similar to 2009 although I think that 2009 is sliglthly better. I guess that in the next months it will reach the exact same taste of Fariña 2009.
I am a little bit dissapointed because in the past, there was a lot of variability on the taste of different fariña primero's years (vertical taste). Now, I feel that they have homogeinezed the taste.
I paid 5,7 eur per bottle at colmado quilez. This is a nice quality/price ratio.

Fariña primero 2010: best wine with less than 9 months in oak

2011-03-24T00:01:00.004+01:00

Fariña primero 2010

http://www.bodegasfarina.com/

PRIMERO 2010 has reached the final of the best wines of Spain in the XX edition of the "Golden Nose" or "Nariz de Oro" competition. This prestigious competition aims to find the best Sommelier in the country in addition to recognising Spain´s best wines every year. In this third leg of the competition, 57 sommeliers tasted 40 wines blind. With the points given by the sommeliers Fariña´s EL PRIMERO 2010 was chosen as the BEST WINE WITH LESS THAN 9 MONTHS IN OAK and will pass through to the final which takes place in June in Madrid. Primero is Fariña´s youngest wine and is released every year at the beginning of November. Each vintage displays a different piece of art, the winning painting from Fariña´s national art competition.

Koy shunka

2011-03-23T00:01:00.000+01:00

Koy Shunka, excelente cocina japo-mediterránea

Miquel Espinet, Sergi Ferrer-Salat, Miguel Gay, Josep Maria Sanclimens y Josep Vilella
La Vanguardia 11/3/2011

Este restaurante, cuyo nombre significa 'intenso aroma de temporada', ofrece cocina de alto nivel La carta de este establecimiento ofrece diez tipos de makis, 25 de nigiris y siete de sashimis Actualmente los restaurantes japoneses están muy de moda, especialmente entre las jóvenes generaciones. En lugares como Holanda, el Reino Unido o Nueva York ocupan un lugar destacado. En Barcelona, el Yashima fue la primera gran referencia, a la que siguieron muchos otros locales: Ken, Kuo, Nomo, Shunka, Teppan Yaki, Yamadori... El gran público occidental descubrió la cocina japonesa hacia los años ochenta y desde entonces su expansión ha sido impresionante. Buena parte de dicho éxito deberíamos atribuirlo a lo saludable y exótico de su propuesta. La refinada cocina japonesa se basa en pocos elementos (verduras, productos del mar, arroz y soja), que se realzan con una poesía y delicadeza incomparables, y descansa tanto en el sabor de sus alimentos, casi siempre sutilmente combinados, como en su presentación y en los, para nosotros singulares y exóticos, utensilios de la mesa. Se ha visto influida por aportaciones occidentales como son la técnica de la fritura (tempura), importada por los jesuitas, y por el aumento del consumo de carne (especialmente pollo y cerdo), condenado en otros tiempos por preceptos budistas. El sukiyaki (salteado de lonchas de buey, aveo caza, verduras cortadas finas, fideos y tofu) proviene de dicha época y lo cocinaban los campesinos de manera clandestina. Una de las guías gastronómicas de referencia es la Michelin,de la cual 5 a Taula ha diferido en diversas ocasiones, especialmente por su poca consideración con ciertos restaurantes catalanes. La última edición de la guía neumática ha encumbrado a Tokio como la ciudad con más restaurantes con tres estrellas del mundo (once) por delante incluso de París (diez), además de otorgar también tres macarrones a seis establecimientos de Kioto. Con ello se constata la importancia que dan a los restaurantes japoneses y su interés en vender neumáticos en el continente asiático. Uno de los principios de la cocina japonesa es que los productos deben servirse en la estación propicia, pero algunos ingrediente son una constante, entre ellos la soja, en forma también de tofu, miso y salsas, y el arroz, con innumerables preparaciones. Hace nueve años, en estas mismas páginas, hacíamos referencia el restaurante Shunka y a sus impulsores, los cuñados Sam Zhang Chao y Hideki Matsuhisa, y escribíamos que se trataba de un establecimiento en el que cada plato además de tener un gusto tenía una historia. Dicha historia hace dos años que la ampliaron abriendo un nuevo y cercano local, el Koy Shunka, que significa intenso aroma de temporada.El Koy Shunka, a diferencia del Shunka, prepara platos más elaborados, sirve menús degustación, dispone de mejores instalaciones y su bodega tiene muchas más referencias. En ambos su principal objetivo es ofrecer cocina japonesa de alto nivel con productos mediterráneos. Por lo tanto, podemos disfrutar de excelentes sushis, makis, nigiris y sashimis. Hideki está al frente de la cocina del Koy mientras Sam sigue cuidando del Shunka. Comúnmente denominamos sushi a los platos basados en arroz cocido adobado combinado con pescado crudo, aunque también puede ir acompañado de otros ingredientes. Se presentan como makis cuando el arroz yel pescado crudo vienen enrollados con alga nori, o como nigiris cuando una loncha de pescado cubre una bola de arroz. El sashimi, en cambio, consiste en pescado y marisco crudo laminado, sin arroz. La carta del Koy Shunka ofrece diez alternativas de makis, 25 de nigiris y siete de sashimis. Otras sugerencias pueden ser la ensalada de algas japonesas, las berenjenas fritas con pasta de soja y magret de pato, el toro tataki, que es la parte grasa del atún, asado con germinado de nabo y bonito seco, el toro con erizo de mar o la ternera japonesa wagyu en cazuela o en tataki. Sus clientes suelen acompañar estos platos con sake, cerveza japonesa o vino blanco. Dirige la sala Chihiro, y Mary y Rumiko cuidan de la intendencia del restaurante. Si quieren disfrutar de una de las mejores cocinas japonesas en Barcelona reserven con cierta antelación en el Koy Shunka y si quieren contemplar la cuidada elaboración de sus platos pidan una de las quince plazas de su barra. Su intenso aroma y sensacional sabor les cautivarán.

Becherovka

2011-03-22T00:01:00.000+01:00

Becherovka

I realized that Becherovka is quite popular in eastern germany...

San Valentín 2010

2011-03-21T00:01:00.006+01:00

San Valentín 2010

http://www.torres.es/

This is a nice semi-sweet wine. I think that it is better than semidolç from Sarral. This one is more delicate, complex and balanced. I paid 4,85 for it al El corte inglés, including a free bombon package (100 gr).

Winzergenossenschaft meissen

2011-03-20T00:01:00.005+01:00

Winzergenossenschaft meissen

This is a nice white wine. I was really surprised with this wine, which is really tasty and I think that quite balanced, although it is slightly sweet. I think that it is not too much expensive. worth to taste it.

Technical university of Dresden

2011-03-19T00:01:00.004+01:00

Technical university of Dresden

Surprisingly inside the technical university of dresden there is a very large restaurant that offers a very nice sushi meal for a ridiculous price. Outstanding quality/price ratio.

Luisenhof (2/2)

2011-03-18T00:01:00.006+01:00

Luisenhof (2/2)
Dresden

http://www.luisenhof.org/

I tasted a couple of beers. The second one, Duckstein white beer on tap matured over wood beech was superb. Probably the most tasty white beer that I have ever tasted. And it was not too much alcoholic.
Another curiosity is the large amount of information provided for the dishes (click the second photo to enlarge and read the footers).

Luisenhof (1/2)

2011-03-17T00:01:00.009+01:00

Luisenhof
Dresden
http://www.luisenhof.org/

This is a nice restaurant with nice sightseeing to Dresden. However, I must say that, while one dish is a lot in "normal" restaurants, here you will need more dishes.

I choose one of the most expensive desserts (8,5 eur) and I must say that it was smaller than the cheapest ones (a pice of pie for 2,5 eur). However, the final price was reasonable and I was able to eat wild board.

Las Tapas

2011-03-16T00:01:00.000+01:00

Las Tapas

Altmarkt, Dresden

Inside the commercial mall you will find this tapas place. Surprisingly, the price of each tapa is below 1 eur, while in spain you will pay about 50% more for the same...

dark beer waldschlösschen

2011-03-15T00:01:00.004+01:00

dark beer waldschlösschen

I have not enjoyed this dark beer. It's quite tasteless

Brauhaus waldschlösschen (2/2)

2011-03-14T00:01:00.000+01:00

Brauhaus waldschlösschen (2/2)

Am Brauhaus 8b, 01099 Dresden
http://www.waldschloesschen.de/

This is a nice microbrewery. Although the building looks extremely elegant, in fact it offers reasonable prices. However, the beer is not too much good. Watzke is much better.

some merchandising:

the restrooms:

Brauhaus waldschlösschen (1/2)

2011-03-13T00:01:00.005+01:00

Brauhaus waldschlösschen (1/2)
Am Brauhaus 8b, 01099 Dresden
http://www.waldschloesschen.de/

Although the building is nice and the quality of the meals is reasonable, the beer is not good. I prefer Watzke (according to meal and beer). However, it is nice to visit the building of this hughe bauhaus (see next post).

1000 posts

2011-03-12T00:01:00.002+01:00

This is the post number 1,000 in this blog!!!!
Thanks to those of you that read my blog.

midchild

Freiberger

2011-03-11T00:01:00.002+01:00

Freiberger

This beer was below my expentancy. The previous one, Radeberger, is more tasty.

Radeberger

2011-03-10T00:01:00.002+01:00

Radeberger

Although it is a nice beer, I think that warsteiner is better.

Vitis vinifera 2011

2011-03-09T00:01:00.004+01:00

Unfortunately I cannot go this year, but you can attend if you print the ticket from this link

Watzke double fermentation

2011-03-08T00:01:00.002+01:00

Watzke double fermentation

This is an outstanding double fermentation beer. Quite strong in alcohol, density and taste, and slightly sweet. worth to taste it.
This is the second best watzke beer after the dark (black) one.

Watzke unfiltered altpieschner spezial

2011-03-07T00:01:00.004+01:00

Watzke unfiltered altpieschner spezial

This is a very tasty and not too much alcoholic beer. Worth to taste it.

Watzke

2011-03-06T00:01:00.000+01:00

Watzke

Hausbräu im Ballhaus Watzke GmbH
Kötzschenbroder Straße 1
01139 Dresden
http://www.watzke.de/brauausschank.html

This is a very good place in Dresden that offers very nice beer and good quality meals. the quality/price ratio is really good. the unique annoying think is that they do not have a permanent offer for the beer selection, and even worse, a same beer receives different names each day. the first day the dark beer was a black beer only produced in january. The second day the dark beer was a double fermentation beer. The third day, it was an unfiltered one...

Watzke dark beer

2011-03-05T00:01:00.003+01:00

Watzke dark beer

This is an outstanding beer. One of the best dark beers that I hava ever tasted. Much more tasty and dense than guiness. It has a lot of taste to liquorizza.
Unfortunately, it is only produced in january and it is not available during the whole year.
its price is below three eur for a half liter.

Scheune

2011-03-04T00:01:00.000+01:00

Scheune

Neustadt, Dresden, Germany
http://www.scheune.org/

This is a large building that contains a pub, disco, etc. It offers reasonable prices, although they do not offer a wide beer selection.

Warsteiner

2011-03-03T00:01:00.003+01:00

Warsteiner

This is a nice german beer. Really tasty. Much better than classic "normal" beers.

Munich airport

2011-03-02T00:01:00.003+01:00

Munich airport

Surprisingly the Munich airport is plenty of free coffee machines that offer you tea, coffee, capucino, tea, hot chocolate, etc. I must say that the quality is quite good. In addition, you also have free access to newspapers. Al least there are 30 of these coffee machines.
it's surprising because this is against the business of the coffee shops and newspaper points...

2011-03-01T00:01:00.002+01:00

Blanc tranquil

This is a pleasant to drink white wine from Penedès. It offers a nice quality/price ratio.

La sal del varador xiringuito

2011-02-28T00:01:00.012+01:00

La sal del varador xiringuito

Passeig marítim 190, Mataró

http://www.lasal.com/

This is a place with nice sightseeing in Mataró. They offer a fix price menu for 14 eur at lunch time. The quality is nice, but we were 5, we drank two bottles of white wine and they charged 9,5 eur for one of the bottles. I think that they should inform in advance about the extra charge.

Moritz, 150 anys fent cervesa a Barcelona

2011-02-27T00:01:00.000+01:00

Señorío de guisado Moscatel 2007

2011-02-26T00:01:00.002+01:00

Señorío de Guisado Moscatel 2007

This is a nice muscat wine. Complex in taste, parfume, and density. Worth to taste it.

Weltenburger Kloster Barock Dunkel

2011-02-25T00:01:00.002+01:00

Weltengurger Kloster Barock Dunkel

This is a nice german beer. Slightly burnt taste, but pleasant to drink. Nevertheless, I prefer Bischofhof...
Its price is around 1,2 eur at El Corte Inglés.

Fidel

2011-02-24T00:01:00.008+01:00

Fidel

C/ Ferlandina 24

This is not an elegant place, but I love the atmosphere of the place, specially now that smoking is not allowed. In addition they prepare the BEST sandwiches of the city, and probably of the world.
They have a very large selection (click the photos to enlarge them).

Sinfonia Tempranillo 2009

2011-02-23T00:01:00.003+01:00

Sinfonia Tempranillo 2009

This is a quite flat wine. However, it has some density and it is pleasant to drink.

Les Sorts 2010 jove

2011-02-22T00:01:00.000+01:00

Les Sorts 2010 jove

I have tasted the first 2010 wine. I think that it is slightly alcoholic. Probably in the next months it will lost this feature. At this moment, I think that Les Sorts 2009 is in optimal conditions.

Restaurant Mundial

2011-02-21T00:01:00.006+01:00

Restaurant Mundial

www.restaurantemundial.es

Cami Ral 548, Mataró (Barcelona)

This is a fix price menu for 10 eur. The restaurant is modern and comfortable, and the quality of the meal, although not outstanding, it is reasonable.

Mint Cyprus delights

2011-02-20T00:01:00.003+01:00

Mint Cyprus Delights

i tasted something similar in Constantinopla, and I must say again that I do not like this product.

Bischofshof dunkel 6 pack

2011-02-19T00:01:00.002+01:00

Bischofshof

Special packs at El corte inglés:
6 bottles (0,5l each one) for 5,35 eur
5 bottles + glass for 5,25 eur

The little fete

2011-02-18T00:01:00.002+01:00

Vangelis, the little fete (China)

"I take a bottle of wine and I go drink it among the flowers.
We are allways three ... counting my shadow and my friend the shimmering moon
Happily the moon knows nothing of drinking, and my shadow is never thirsty
When I sing, the moon listens to me in silence. When I dance, my shadow dances too.
After all festivities the guests must depart. This sadness I do not know.
When I go home, the moon goes with me and my shadow follows me"
("The Little Fete" is a poem by the 8th century chinese poet Li Po)

Juan Rojo 2005

2011-02-17T00:01:00.004+01:00

Juan Rojo 2005
http://www.vinolibranza.com

I have really enjoyed this DO Toro wine. altough it is not too much dense, it has a nice texture and specially a wonderful and long lasting parfume and post-taste. I paid 8,5 eur at el corte inglés.

Mesón David

2011-02-16T00:01:00.006+01:00

Meson David

www.mesondavid.com

C/ Carretes 63, Barcelona

this is a classic place in Barcelona (since 1920) that offers nice quality/price ratios. The specialities are ternasco and octopus. In the past I also had a nice lacón but this time it was below my expectancy. However, I do recommend the place, if you are not looking for an elegant and sophisticated place. Worth to visit also the romanesque church of Sant Pau del Camp, nearby.

lacón:

octopus:

Señorío de Uñuela

2011-02-15T00:01:00.003+01:00

Señorío de Uñuela Crianza 2006

This is a pleasant to drink wine. I paid less than 10 eur at the restaurant. Thus, I think that it's a correct option. It has a pleasant parfume.

Cyan 12 meses 2004

2011-02-14T00:01:00.000+01:00

Cyan 12 meses 2004

This is an outstanding toro wine, with a very good quality/price ratio. In fact there is a special offer at El Corte Inglés for 5,95 eur, while its normal price is near 10 eur.
This wine is plenty of texture and taste. It really fills up all your mouth. You only need to oxigenate it before drinking, in order to develop all its potential.

Cyan 12 meses 2003 was also commented in this blog here.

Restaurante la Marinera

2011-02-13T00:01:00.000+01:00

Restaurante la Marinera

paseo de las Canteras, Las Palmas de Gran Canaria

This is a correct restaurant that offers reasonable quality. Worth to mention the small icecreams produced in the area.

Aniuska Vodka Caramelo

2011-02-12T00:01:00.003+01:00

Aniuska Vodka Caramelo

This is an interesting drink produced in Canary Island (¿!?) made with Vodka and burnt sugar. I must say that it has a very nice taste. Worth to taste it.

Zuazo Gaston Crianza 2007

2011-02-11T00:01:00.000+01:00

Zuazo Gaston Crianza 2007

This is a quite flat rioja wine. Although it has slightly higher density than usual rioja wines, it is quite tasteless. I have not enjoyed this wine.

La Masía de Canarias (2/2)

2011-02-10T00:01:00.004+01:00

La Masía de Canarias

C/ Murillo 36, Tafira Alta, Las Palmas de Gran Canaria

This is the second post devoted to this place. The restaurant itself is really comfortable. You will really feel relaxed. The service is also great. Worth to go if you are in Las Palmas de Gran Canaria.

La Masía de Canarias (1/2)

2011-02-09T00:01:00.008+01:00

La Masía de Canarias

C/Murillo 36, Tafira Alta, Gran Canaria

This is a very nice restaurant that offers high quality meals. This is not a place for tourist. Thus, it is highly recommended. The starters where nice, as well as the cod and the outstanding dessert.

Viña Herminia Crianza 2006

2011-02-08T00:01:00.004+01:00

Viña Herminia Crianza 2006

This is a pleasant to drink wine, with nice postaste. I was really surprised by this wine, because Rioja is not in my favourite regions...Rioja wines tend to be acid and without texture/density. This one is not too much acide, and the great postaste compensates the lack of texture/density.

BCNegra 2011

2011-02-07T00:01:00.011+01:00

BCNegra 2011

Certainly Milano looks like a classic cocktail place, underground and clandestine. I like this place :-)

chupicán sin alcohol melocotón

2011-02-06T00:01:00.002+01:00

Chupicán sin alcohol melocotón

Considering that it is nonalcoholic I must say that it is acceptable. This would be a nice drink if it were alcoholic...

La Geria Malvasía seco 2009

2011-02-05T00:01:00.004+01:00

La Geria Malvasia seco 2009

This is a classic wine from Lanzarote Island. pleasant to drink, but I think that Stratus, from the same Island, is more innovative.

Ron Miel la Indiana

2011-02-04T00:01:00.001+01:00

Ron Miel la Indiana

This is Rum with honey. In my opinion the amount of rum should be increased and the amount of honey should be reduced. Nevertheless, it is pleasant-to-drink.

Restaurante patio canario

2011-02-03T00:01:00.006+01:00

Restaurante Patio Canario

Urb. Puerto de Mogán L-141, Gran Canaria

This is a correct restaurant in a wonderful village, with nice sightseeing. Worth to mention that they have the outstanding Pintia wine in the list. However, its price is 50 eur ...

the big beer ad

2011-02-02T00:01:00.000+01:00

Condado de Haza 2006

2011-02-01T00:01:00.000+01:00

Condado de Haza 2006

This is a classic Ribera del Duero wine. Pleasant to drink, but it is slightly sweet. I compared it with Martí Fabra vinyes velles 2006 DO Empordà and I must say that the Catalan one is much more complex and better.

Marti Fabra selecció vinyes velles 2006

2011-01-31T00:01:00.006+01:00

Martí Fabra selecció vinyes velles 2006
http://www.cellermartifabra.com/

This is a nice and powerful wine. The best discovering of these last months. An OUTSTANDING wine, plenty of texture, taste, and postaste. Worth to taste it.

Escola Universitària Hostaleria Sant Pol de Mar

2011-01-30T00:01:00.004+01:00

Escola Universitària Hostaleria Sant Pol de Mar

This is the second post devoted to Sant Pol. They have a cooking school in a nice location. Worth to go if you are there...

Specially interesting is the wine tasting room. It even includes different illumination colors, and a special device for studying the combination of wines and meals. :-)

worth to mention that most of the bottles are from the Somontano DO because the expert comes from this area.