Obrazy Olejnewenecjauliczkiarchitektura

Ouh ... babbo! (Madrid)

Squarcia

Bruno, actor and singer (now I would like to be involved in a musical with songs from the Dynamic Duo), gained fame for his role in The Exit Class. Been 11 years since it opened Luna Rossa in the capital, and some time ago embarked on this new adventure called Ouh ... babbo! Located in castiza Peral Street (just opposite the great Mexican is Between sigh and sigh), this pizzeria is a huge leap in quality compared to what we were used in the capital.

Yesterday we had a little contact, but again, regularly, even, and I'll keep updated. The menu is fairly large, with an interesting selection to choose from. Variety of pizzas, many pastas, and antipasti selected. We started with a burratta. How cool! He says Carlos, the waiter who served it Tuesday, and it rarely reaches the end of week. Showing. It is not easy to find this burratta in Madrid. The piece, of considerable size, is served on a bed of rucola, dried tomatoes and Parma ham. Exquisite!

continue with a white fetuccinni e nero. Pardon me tell you that was the best pasta I've tasted in my life. No hassle, al dente (but not really what they intend to sell in many places in Madrid), with black truffle and pine nuts. Very intense in flavor, can not be richer.

We could not sample the pizza. Many consider them the best of Madrid, and he may be (although you know that I also love Pulcinella ...). The secret is a stone oven to cook Campania. Previously pizzaiolo was Iranian. Now is filipino. Curious, no? But even more curious when you see the result. Very very thin dough and top quality raw materials. We tested the theoretically simple, the DOP is a pizza margherita with protected designation of origin made under the strict rules of that denomination. Undoubtedly highly recommended. Roasted and crunchy, but that can be bent without breaking. Real mozzarella, tomato with intense flavor. A delight!

ask for a tiramisu for dessert. In my opinion the only downside. It was not bad, but the cream is too dense, it was heavy rather than light and fluffy as it should be a good tiramisu.

service deserves a special mention and attention. Carlos, who has since opened, with his fellow room, under the masterful direction of Bruno, always attentive, make a visit to the restaurant in a delightful experience. Thanks also to have parking every night. As said earlier, again!

Basic information:

ouh ... Babb!

frowns del Peral, 2 (next to pc. Opera)

28013 Madrid Tel: 91 547 65 81

Average price: € 40

Open daily.

Valet Parking.

Wheelchair accessible.

Sample Church Donation Receipt Letter

How to make the best gin and tonic, and Jose (Ca Sento)

ago For some time I recounted a recent visit to that great house that is Ca Sento. Those who know me and my readers know that I am a great admirer of his, and especially Jose, the sommelier. Unfortunately in recent times I get too many rumors that Raúl Aleixandre, chef, has a bit left the kitchen, and you are noticing. Hopefully this is only temporary.

In any case, the goal today was very different. Let me share with you a video that contains, in the words of Jose, the guide to prepare an authentic gin and tonic.

Hope you enjoy!

How Long Before My Trip Should I Tan

The Tasquita in front (Madrid)

Yesterday, the efforts of a good friend, Pipe Gaztelu, restaurants for teaching me that I do not know, took me back to the Tasquita in front. Good attempt on their part, but unfortunately I already knew this house that had for years but no go (to his credit, and teach for years, Benign House). Here, Juan Jose Lopez takes on the work of his father, and brings his good work as the owner and chef. Of course, its location in an increasingly decadent area of \u200b\u200bMadrid, forcing people to go only with great confidence. The quiet is that the dining experience is always good (price range) and therefore worth the effort. So yesterday, nice dinner for both the intrepid Pipe, my girlfriend and a couple great gourmets as well. As we shall see, good food, better drink, and unbeatable company.

started yesterday with a mild crumbled sausage, onion, spread on some strips of toasted focaccia bread. We continue with a salad of burrata (slightly truffle), very rich and on the basis of well-selected and aderazadas lettuce with aceto balsamico. Advised by the recommendation of the maitre, splendid steamed cockles and salicornia sake. Outstanding!

Two other starters completed the first section of dishes. Fresh sautéed mushrooms with parmesan (perfect combination) and a grilled squid on a bed of onions in the oven. The squid, lightly salted, was the weakest of all the starters we tried.

Yesterday, being lively, and treated this in a market restaurant, offering entrees was not very big. Mainly game (pigeon, woodcock), grouper, barbels and steak were the only options. We tried everything but the pigeon. The scholarship, in its own reduction, with beak and all, on a slice of bread soaked in the juice was perfect. It is not easy to find scholarship these days, and less well cooked. The barbels also very rich. The steak, though the meat was good, we have tasted better. Was accompanied by some chips in large slices, which were poorly made and we are not convinced.

To finish, a cheese board, all truffles. Let's review. Jacquy Tartuffete Congo (filled with white truffle cream, very creamy but too soft), a truffled Gouda conquered us all, a cure trifulin the truffle (very rich) and Brillat-Savarin Truffe already made our delight in our last visit to Gary Danko (see review in this Blog). Finally, as a note of color, a delicate des Bois, also Jacquy Congo, berries, we are not convinced but it was fun.

If we ate well, drank better. The wine list very good and reasonably priced. Gin and tonics after the appetizer (with Tanqueray and very well prepared), followed by a magnum of Vega Sicilia - Valvuena 1999, exceptional. This wine is always a safe bet. For cheeses, a white 2001 Coteaux du Layon Loire Valley, too sweet for cheese, but rich.

was as a good dining experience in every way. I was glad to see that this house is still eating very well (in fact, for food, come into my Top 10). However, I believe that neither the location nor local, justify the exorbitant prices. Without making reference to yesterday's dinner (which as I said, we drank a lot and a lot of quality), the average price, with a first, second, dessert and a plain little bottle of wine for two, not be less than € 75 per diner. In my opinion, overkill for a roadside stand Ballesta.

Basic information:

Tasquita ACROSS THE

c / Ballesta, 6

28004 Madrid Tel: 91 532 54 49

Price medium: € 75

Closed Saturdays at noon.

not wheelchair accessible.

Covering Letter In A Beauty

Kabuki (Madrid)

Fashion Japanese restaurants is relatively recent in Madrid. Au remember that time, not so long ago, when almost the only Japanese quality in the capital was Suntory. But that's not the case, and there are several Japanese restaurants that deserve our attention. Of these, Kabuki is uniquely placed, having become one of the best places to eat around the capital, from the restaurants of any cuisine. And we just now reviewed the situation of Kabuki after the opening of its new premises in the Wellington Hotel on Calle Velázquez. Ricardo Sanz, alma mater of Kabuki, has left the leadership of the eldest house, moving to address the new location, leaving his pupil, Mario Payan, in front of the premises, with the invaluable support of Chelsea running flawlessly the room.

best in the house is placed in the hands of the sushi man. Something that now Mario can do, but not before Ricardo, as this meant a final score layer. But Mario is one of those professionals who are not. Serious, focused on his work, very regular, and also lovely.

On Wednesday we enjoyed a great party. We started with a bull tartar eels, exquisite. We continue with another treat, this time of spicy tuna. Exceptional. Then usuzukuri truffle.

Very rich nigiri kobe burger, and also the Hedgehog (although a bit strong for those who do not like too much the hedgehog). The cones, specialty of the house, were represented with some tuna temaki exceptional.

Another delicacy is the butterfish, in the form of nigiri with truffles. What a pity it is so difficult to find fish. The quail egg nigiri, with truffles, are another mark of the house that we should not try. Exquisite red shrimp, very tasty.

also tested two different futomakis, a fungus, and other crunchy eel that we never tire of eating. What a delight! The eel is again present in the form of nigiri, also very tasty, but much more surprising as futomaki.

The star arrived with four quail egg maki topped with Beluga caviar 000. The caviar in abundance, very cool. The combination unbeatable!

Finally, a kobe beef tenderloin fillet and little Indeed, it was delicious.

desserts just renewed, and for lovers of chocolate worth checking out the new chocolate (citrus, hazelnut, green tea, etc.).

room service, the best of Madrid. The final bill will depend largely on what is ordered. The maki of caviar and Kobe almost doubled the account, so you depend on consumer tastes.

In any case, we emphasize, one of the best addresses in Madrid. Always gets happy. Do not want to end without thanking Mario effort. Not only has he managed to Kabuki change is not affected by Ricardo Sanz the new location, but in my humble opinion, now eat even better. Congratulations Mario!

One final note, yesterday I repeat, on the occasion of Puente, Mario was on vacation. I would say the opposite, but unfortunately missed his presence. The dishes arrived worst of temperature, rice (the great secret of Kabuki) was not as perfect as we are accustomed, and quail eggs something greasy. Thankfully, Mario did not usually leave too ...

Basic information:

KABUKI

Avenida Presidente Carmona 2 28020 Madrid

Tel: · 91 417 64 15

Average price: € 70

Closed Sunday. Prepared sushi to go.

Wheelchair accessible

Models Without Underwere

Teitu (Madrid)

Teitu Asturian cider is the financial heart of Madrid. Belongs to the Otero, who not long ago was synonymous with quality and craftsmanship, but has now fallen to the temptation of business versus quality. Epicure oter, Il Gusto, Gerardo, El Gran Barril, are all homes that we take very much other times when he ate a lot better. Teitu is no exception. A restaurant is crowded, impersonal, which leaves no room for any complications. But judging by how full it is, the formula in purely commercial terms, it works.

croquettes countrywomen, a little Mazacote, piquillo pepper confit, too greasy, or tortilla in the village, are some of the incoming recommended. Iberian ham, pretty good, and accompanied by toasted bread with tomato. The best practice.

The latter, as expected. Steak, grilled fish, stews Asturian cooking on the grill, etc.. Tenderloin, right. The grilled sole, a pretty cool piece, but came to the table greasy (which I can not understand a grilled fish ...).

Teitu is a brasserie with a claim, where the premium plus the amount of quality. If you're in the area, we can give it a try. But little more ...

Basic information:

TEITU

Capitán Haya, 20

28020 MADRID

• Tel: 91 556 21 14

Average price: € 60

not close

wheelchair accessible wheels

Websphere Application Server Disadvantages

The Committee (Madrid)

Photos like this on the left decorate the walls of this cozy restaurant located in the vicinity of Orense, in particular in the Plaza de San Amaro. Restaurant French court marking, has already become a classic in the capital, where the booking is essential, and not even the lack of space or tables are tight deter the faithful. The owner, French of course, welcomes its guests with a smile, and advised those who asked, with great wisdom and kindness.

A homemade chips, as before, we expect the table. The bread, warm and cuddly. At the suggestion of the day, a jumble of delicious mushrooms with poached egg. Perfect mushrooms. We still have a foie from the moors, together with raspberry jam. The foie exquisite, the best of Madrid. Jam seems like an unnecessary action that would at best ignore. We continue with a fried camembert wedges accompanied by currant coulis, if you paste here. Delicious too. Finally, one of the specialties of the case, the steak tartare accompanied by toast. What steak tartare richer!

As second, we also tested a little of everything, the result being roughly as good as the starters. A beef carpaccio with parmesan, correct (this is not the place to ask for a carpaccio, but hey ...); the classic duck, exquisite. A real success. Another recommended dish is the fresh pasta (fettuccine) with lobster. Very rich, but most prefer the pasta al dente, a very common failure in Madrid. Another suggestion of the day, a steak accompanied by mushrooms, pretty good too. Worse, a grilled hake, accompanied by fresh pasta and lobster sauce. Hake overcooked and dry. The pasta was rich but I am not convinced that a long stick with this dish ... Hake with lobster sauce? I do not know ...

know that I'm not really a dessert, but my obsession with chocolate known, but tried a crème brûlée that was quite rich. The wine has very good prices.

Good restaurant with a very pleasant, and which always looks good, although they have gone out of hand with prices lately.

Basic information:

COMMITTEE

Plaza de San Amaro, 8

Madrid Tel: 91 571 87 11

Average price: € 70

wheelchair accessible

wheels

Speech On Birthday Of Father

Astrid y Gaston (Madrid) BALBOA

sweet Madrid went through a period in terms of food is concerned. There are many novelties in the capital, and also the feeling that everything is full. No doubt that is the case of this restaurant, which has Nearly a year between us. Full house every day, which probably contributes to the exotic food, location and occupies a wonderful local restaurant. For those who do not know yet, it is Peruvian cuisine under the careful direction of Gaston Acurio, the genius of the cuisine, which now takes up positions in the competitive restaurant scene in Madrid, and makes it one of the best places we've seen recently.

The letter, incomprehensible, full of descriptions LF dishes that do not serve to clarify anything. So if we are not experts on Peruvian cuisine, we'll have to put in the hands of the maître. It is curious that it discourages other tasting menu immediately. What do you have then?

offer us an appetizer of warm bread (which, despite the announcement, was cool) and spicy cheese dip. We still have a number tartare with purple potato chip. The cake was very rich, very fresh and simply delicious. The ceviche and tiraditos are the star of the restaurant. We recommend a classic ceviche of sea bass with roasted corn and roasted sweet potatoes. Exquisite! I recommend eating with a spoon to taste good accompanying sauce, with hints of coriander and citrus.

As a second We strongly emphasized incoming call and potato croquettes. Yucca croquettes with cheese sauce and boiled potatoes Huancayo. Tremendous. But we could not prove it. The frost and bad boiled potatoes. The croquettes, chewy, formed a ball that no one could swallow.

Among the latter, we recommend re-let, and test a bird and a fish. The bird, a chicken chili with roasted potatoes, quail eggs and olive sauce. Rich flavor, but too heavy. Fish, a seared tuna with sweet potato pie. The tuna, after cooking, was very dry. Mix with sweet potato pie does nothing, on the contrary, it kills the taste of tuna and offers a sweet result that has nothing to do with what is expected of the plate.

not ventured to drink the wine and pisco we focus on the traditional pisco (€ 12) and a highly recommended maricucha pisco, much softer and fruity (also € 12). The correct and attentive service, but too cold.

Much of this restaurant I have heard in recent times. Now it seems that Peruvian cuisine is one of the great cuisines of the world. I beg to differ, although I have nothing against that wonderful country is Peru. For me personally I was disappointed Astrid y Gaston, and is not a place I fancy back. Less, having paid almost € 80 per person for dinner I describe here. But as I always say, for taste, colors ...

Basic information:

ASTRIS AND GASTON

Pso. de la Castellana, 13 Madrid

Tel: 91 702 62 62

Closed Sunday

Average price: € 80

has two rooms, one on the top floor for smokers, and No smoking in the ground floor, accessed by a pair of small steps.