High level.
This is the summary of BCN-Tast celebrated at Barcelona between september 14th and 17th at Museu Marítim de Barcelona.
Diferent restaurants proposed a tapa to make company to a San Miguel. There were tapas with origins in different parts of the world and assorted, so taste could not be bored.
Amognst the proposals, I enjoyed:
México en la boca
This proposal, coming from Coolinary Market, after a contest to choose a tapa, and cooked by Corazón de Agave was a delicious cochinita pibil on a crunchy corn tortilla.
Ceviche Lavietnamita
Lavietnamita restaurant offered a tasty perch ceviche, with a delicious coconut foam.
Venezuela Pabellón
The Bistró 58 condensed in a tapa, with a masterful result, the Pabellón, the most well-known recipe from Venezuela.
This is the summary of BCN-Tast celebrated at Barcelona between september 14th and 17th at Museu Marítim de Barcelona.
Diferent restaurants proposed a tapa to make company to a San Miguel. There were tapas with origins in different parts of the world and assorted, so taste could not be bored.
Amognst the proposals, I enjoyed:
México en la boca
This proposal, coming from Coolinary Market, after a contest to choose a tapa, and cooked by Corazón de Agave was a delicious cochinita pibil on a crunchy corn tortilla.
Ceviche Lavietnamita
Venezuela Pabellón
The Bistró 58 condensed in a tapa, with a masterful result, the Pabellón, the most well-known recipe from Venezuela.
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