Last weekend, at Rambla de Santa Mònica from Barcelona there was another "Tast a la Rambla" edition.
As always, big restaurants of the city came down to the port level and carried to the streets some proposals, to allow people to experience what they cook in a fast and more economic way than they use to.
And it did not dissapoint.
Personally, I tasted some recipes:
As always, big restaurants of the city came down to the port level and carried to the streets some proposals, to allow people to experience what they cook in a fast and more economic way than they use to.
And it did not dissapoint.
Personally, I tasted some recipes:
Curry chicken - Tandoor (c. Aragó, 8 - Barcelona)
Ivan Surinder cooks delicious curries. So, this chicken was a delight.
Granny Nicolasa's truffled canneloni - Restaurant Amaya (La Rambla, 20 - Barcelona)
I was positively surprised for eating something with so traditional flavours in a restaurant from La Rambla, an area I do not associate with good food.
Simbad - Bubó (c. Caputxes, 10 - Barcelona)
Bubó always has a jewel to show. And this piece is a jewel because of its wonderful look and its delicate taste.
Iced lemon pie - Espai Sucre (c. Sant Pere més Alt,72 - Barcelona)
Espai Sucre is a certain bet when they offer a particular vision of a classical recipe. And this year they made a glass version of a lemon pie, very refreshing and light.
Duck and truffle bomb - El Chigre 1769 (c. Sombrerers, 7 - Barcelona)
Refined version of Barceloneta bomb.Duck and truffle are noticed and well ensembled.
Taco al pastor - Oaxaca (Pla de Palau, 19 - Barcelona)
About mexican food, Oaxaca has a huge level. Meat was at the correct point and was well dressed.
Ox tail, prawn and ginger - Quillo (c. Rec Comtal, 2 - Barcelona)
So delicious meat and fish combination, with so good products and very well treated.
Cod fritter and pork feet stew - Fonda Espanya (c. Sant Pau, 9 - 11 - Barcelona)
A delicious "mar i muntanya" (the way in Catalonia recipes combining seafood and meat are called) with two traditional recipes in one. Excellent combination respecting each one the other's flavour.
Ivan Surinder cooks delicious curries. So, this chicken was a delight.
Granny Nicolasa's truffled canneloni - Restaurant Amaya (La Rambla, 20 - Barcelona)
I was positively surprised for eating something with so traditional flavours in a restaurant from La Rambla, an area I do not associate with good food.
Simbad - Bubó (c. Caputxes, 10 - Barcelona)
Bubó always has a jewel to show. And this piece is a jewel because of its wonderful look and its delicate taste.
Iced lemon pie - Espai Sucre (c. Sant Pere més Alt,72 - Barcelona)
Espai Sucre is a certain bet when they offer a particular vision of a classical recipe. And this year they made a glass version of a lemon pie, very refreshing and light.
Duck and truffle bomb - El Chigre 1769 (c. Sombrerers, 7 - Barcelona)
Refined version of Barceloneta bomb.Duck and truffle are noticed and well ensembled.
Taco al pastor - Oaxaca (Pla de Palau, 19 - Barcelona)
About mexican food, Oaxaca has a huge level. Meat was at the correct point and was well dressed.
Ox tail, prawn and ginger - Quillo (c. Rec Comtal, 2 - Barcelona)
So delicious meat and fish combination, with so good products and very well treated.
Cod fritter and pork feet stew - Fonda Espanya (c. Sant Pau, 9 - 11 - Barcelona)
A delicious "mar i muntanya" (the way in Catalonia recipes combining seafood and meat are called) with two traditional recipes in one. Excellent combination respecting each one the other's flavour.
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