Ok To Wax Eyebrows After Tanning?

Visscher, Basque

November 17, I decided to celebrate my birthday in advance.

In the company of some friends we went to test King this restau rant, now entered its legend of Italian restaurants.

parties in the fog of Emilia Romagna, we crossed the valley ico d the Ver ghereto on E45, and we met the sun on a beautiful day of November .

arrived early on the opening hours of the restaurant, we took a ride in Civitella, Wander the streets bordering the artificial lake of Corby.

After requesting any indication then we come to the refreshment ante. The house is a beautiful construction on the lake, well renovated with warm and pleasant. The place is perhaps one of the best I've ever hosted a restaurant.

we are greeted very kindly by the staff and made acco m Odar and a corner table in the windows that overlook the beautiful kitchen. All pots American copper exposed and a brigade that Young and active ivories for us.

After a quick huddle, we decide for the tasting menu for you tto the table. Only one asks the user can adjust a dish that does not raise his appr ezzam ent and is satisfied, perhaps because, after all, just us for lunch and end is not so ta much then more work for the kitchen.

also choose wines that will accompany us: a Annamaria Clementi 1997, Ca 'del Bosco to start a hair outgassing, perhaps to be expected for a wine of nearly 12 years, but a complexity and pleasantness which was to appr Ezzat from all the guests.

for the first we have chosen u n P ur Sa ng Dagueneau, one of my prod man u facturers pref and rites of 2003 and finally a cente ulciano Abruzzo Vale n vats of 2002 , which with its reduced some very obvious like in practice, the only diner who had ordered.

start with a Carello of Burri various tip ologie, accomp agn ati from various kinds of salts and sugar. One thing that I could not find to be re years, b urro in Table ola pa at the beginning to s, m in the news is this variety and these abbinam institutions. I found very nice in especially a bur r or natural salt of Normandy, produced from the milk of cows that feed on lano the sea, remember the ag in pre salé , and one by diz ionato pa nna acid, not really tevoli .

is little the brought to the table a young and dynamic environment enu to the kitchen comp osto by assa GGIO of raw sea bass with ago g IoLine and cucumbers of excellent quality, but especially the abbinam en to fish and ver harsh, consider that the cucumber the is u ne of two or three things in the world I do not like Cioni.

same dish is then present a minit Artari of cr ostacei on a slice of potato, boiled and covered with bean sprouts. This was one of the flavors that most intrigued me, really great balance of flavors and never take precedence over each other. Very intriguing is also the tarte tatin made with tuna belly d ia lumps. Other abbinamen to very apt and balanced. Finally a mini slice of bread with foie gras on crispy caramel.

Start menu with a real Zu ppa Egg with black truffle and pear with a phyllo pastry filled with cannoli tartare scamp the e str agon. begin co l say that, even if were very bu oni, the cannoli, with the dish, IMHO, has nothing to do v no anus.

The dish itself but I really enjoyed it.

The pear tart made with thick slices of black truffle was excellent, but the climax was reached with the soup of eggs. A cream of mushroom noble, warm, mixed with a custard sauce a black truffle. The heat has helped truffle face ndogli enhances the flavor and perfume king. I have always maintained that the black truffles should be heated and I do not like when it is served cold.

Here was the highest level of quality as well as mushrooms, unusual presentations in the form of cream and especially cooked. Indeed there was, at the table, who would have preferred them raw in slices, but I think this presentation was very good or and guessed.

continue with a salt cod marinated in walnut butter ta rt ufo white bowl and g ato g resemblance to the walnut with Aspara already bianch i.

Otti m cooking and what ity asparagus the good Cod, is the one presented in the form of tartare that what cooked something instead fantasc ien tification was terrine of foie gras with walnut liqueur. A combines chin of fantastic flavors, a neo ico, always IMHO, an abundance of walnut overlooking be a hair the flavor of the liver, should not have bbe been sick a thickness thinner of this jelly nocino int ERCA lata liver fat.

First course: Gnocchi coffee and lemon, Bavarian radish and caviar, cocktails ban ana and macadamia nuts.

The gnocchi themselves are not particularly, good hint of lemon, coffee almost imperceptible, just had to go and look.

Very good instead of the Bavarian radishes with caviar ch and gave a fresh touch and had a well-balanced blend of flavors and satisfying. It did not seem relevant but the cocktail of banana and macadamia nuts.

Main course, the rack of lamb with white tea dates and crunchy sesame seeds, raw lamb and pomegranate. great raw material, PECC ato was, for my taste, a little 'overcooked. Discreet crisp, cool the raw lamb and pomegranate. The freshness of and the grains of pomegranate perfectly balanced fat of meat Agne llo that believe was marinated , as they had the classes co smell es aporia of raw meat to lamb.

We then added the "Proposal Vissani" a taste of cheese from the beautiful basket we abbinat or a Kra cher Riesling TBA no.7. A big wine, mineral and savory, with a beautiful acidity are combined with cheeses selected by me.

then passed in the living room, they made us sit on comfortable seating in this lounge- veranda overlooking the lake and the beautiful Park where we were served dessert, Gianduia smoked, gratin of pears, ice cream lemon and cinnamon puff pastry filo pastry. A selection of desserts, good but not exciting, except perhaps the gratin of pears that he was really good.

Finally a good coffee "industry" of Illy and a selection of spirits from which I chose a good Demerara Rum, 1974 .

The final bill for € 340.00 head, including a small tip, did not include distilled spirits, on the house.

I state that I have come to cardiff completely " ignorant" on what is Visscher's kitchen, his philosophy and what he wants to do.
Vissani know only what I saw on TV and his "guasconeria" I have never been nice, but people who "know" to forgive all, because the kitchen at Home Visscher eat like to heaven, they say.

Some "fellow snacks" enjoyed the trip, I personally left a little disappointed.

Honestly I expected something more from a kitchen that is considered one of the best in Italy.

If I can not afford a trial, I find this kitchen the "normal". Well done, almost always executed perfectly and flawless, but I have not found those high notes that I would have expected.

From some chat with the staff room, it seems that the dishes are unique, designed directly from Sig.Gianfranco and put on the list, without even trying! And never again repeated. :-O

If this news is true, it makes me reflect on the fact that Sig.Vissani the preparation and has a great taste memory so he can "think" a dish, in all its nuances, in minutes.
Or ...

course with these capabilities is well suited to the role of judge "Trial of the cook!

U.S. raw materials of superior quality to justify some of the costs of a kitchen that, IMHO, is not at the levels of kitchens which would be compared and there I found a few references to that in many call "culinary arts at the highest levels."

In essence, all the proposals, the only things that made me really surprised are

1) The two small portions of the welcome, the tartare of crustaceans and the tarte tatin of bacon.

2) The egg soup, without the cannoli.

3) The terrine of foie gras to walnut, not all of them with the cod.

4) The raw lamb with pomegranate, not the rest of the dish.

For a restaurant of this level, and this expenditure does not seem to me much.

Hello

Nirto Tech Stacked Amplifed Extreme 60

Night Hunting

Last night we received a bunch of hunters who We have asked for a dinner of venison.

The raw material, of course, have offered them!

We have prepared a menu with a main dish, polenta, and three types of wild game cooked differently:

pheasant cacciatore with mushrooms

hare civet of venison goulash

For the pheasant, we have prepared a fried with onion, celery and carrots.

We then added the pheasant, previously put in marinade with water and white wine vinegar, salt and pepper, and we dried its water.

all washed down with a glass of dry white wine, we then added the tomatoes into large pieces. After two hours of cooking, we've made Soak dried mushrooms in water previously.

The whole thing simmer for a further Oretta.

For Hare, we have made in red wine marinate the pieces of rabbit with onion, celery, carrot, bay leaf and garlic for thirty-six hours. When we started cooking, we prepared a fried with celery, carrot and onion, when you are withered, we added the finely chopped liver and kidneys and made them brown. When everything was ready, we added the meat of the hare, cloves, cinnamon and juniper berries and wine from the marinade. all went on a low heat until wine evaporates.

For Roe, the other a long thirty-six hours marinated in red wine, with the usual celery, carrot and onion, more garlic, bay leaves, juniper and rosemary.

begun work, We have prepared a fried with celery, carrot and onion, lots of onion. We then put all the meat with the marinade spices, salt and pepper, without water, we added a lot of strong paprika, a little tomato, and wine from the marinade, added a little at a time. All baked on low heat for almost six hours.

Everything was greatly appreciated.

I just wanted to let you know the recipes.

Greetings

Cunky Discharge At 37 Weeks Pregnant

The Clare Menton

New visit at the restaurant Le jars of Montenuovo Montiano.

with fellow snacks renew this visit restaurant for several years now is in our hearts.

were missing for a year now and we note with pleasure that Claudio Amador never ceases to put its resources and its enthusiasm in his work is also his passion.

upgrade the kitchen with a major investment, despite the crisis, the plates continue to be always a pleasant surprise or an inevitable certainty. Behind the kitchen is still the steel Omar Claudio Casali he shares with his passion for cooking class.

also renewed his passion for raw materials, all selected for their quality, which should be superb, but also with an eye to producers Km.0.

We are two couples, we men, seasoned patrons of dinner tables, we have entrusted to the hands of Omar to sample its proposals, the girls, however, wanting to feel lighter, have ordered the card.

start with an aperitif, a Rosé of Pinot Noir from Villa Rinaldi, discreet, not so much body, but good flavors and a fine perlage.

A table is served an appetizer of warm water on a delicate gazpacho, given the high quality of the raw material used by Omar, needless to say the dish is very pleasant, great pairing with the light Gazpacho that enhances the taste of shellfish .

continue with a bottle of Riesling of Dr.Loosen Trocken 2004, great minerality and aromas of hydrocarbons that after a while 'fade and become a very balanced and pleasant wine.

Following a squid stuffed up pave leaf vegetables and crusty bread. Another dish tasty and balanced, both the filling and the vegetables go well with the calamari which reveals the flavor all its freshness.

The girls ordered a foie gras with figs and made of pumpkin, which is nothing short of meteoric, and a taste of raw fish, great for variety, freshness and quality of the fish. Shrimp, amberjack, cod, shrimp, etc ... all combined to plants of various shapes, colors and flavors that made the scale, as well as important, enjoyable. Almost with regret there was found to have to destroy these works of art.

He then continued with mashed salt cod on a soft potato with tomato confit, truffle oil and, well here it is detected himself in terms of raw materials and a great balance of flavors, maybe a hair sweet confit. Puree, however, was an unusual softness without removing the body and flavor to the potato really tasty.

continue with a risotto of sea and mountains, with a good pesto and unobtrusive, with mushrooms, prawns and cover Santa. Very satisfying dish, we would have eaten the encore, if we did not know Omar. In fact, the course and many have been then we would have struggled to reach the end.

fact follows a classic fisherman's soup with the inevitable red mullet, stratospheric, and broth from soup!

continue with a fried mussel tempura with pumpkin soup and a taste of wet tufts of sublime quality. Great mussels, which combines fantastically with the cream of pumpkin.

then arrives at the table a set of samples of cod in various cooking: boiled on a bed of herbs, soy sauce and fried up in damp, all very good and made a perfect.

continue to drink a very good because of 1999. The color is a bit 'dark garnet, the nose will notice the scent of cherry jam and plum, a pinch of licorice. The mouth is a great body, there is still the jam with some hints of carob and a pinch of tar. We then

the latter, for girls on a cod and truffle mashed soft, as our starter and a three-wing free-range cooking. Coscia low temperature Filled breast in bread and herbs and fins on broiler buttered spinach. In words seems like a simple thing to do chicken, but even here we see the real quality of the raw material that makes a dish a very simple dish.

For us boys, instead of an intercostal beef crusted with black pepper and mushrooms. On this course we discussed at length with Claudio, who praised him for meat quality, race Fassone, but produced the spot, but I think that the kind of dish, very spicy without being unbalanced, however, does not render justice to the type of meat that the research method of quality products Claudio was able to find.

To finish the bottle Thus, there is food served in a cake of cheese, Blue Montefeltro aged in marc, selected by the Brancaleoni Roncofreddo, a real lust.

end with a dessert made of chocolate. A cream with chocolate on a shortlist of rum, a Catalan cream with chocolate, a chocolate-scented cigar and rum with a chocolate praline crisp. I want to say a few words to the cigar, beautiful presentation under glass, full of "smoke" that evaporates to remove the cover. The outer leaf is a very thin pastry with chocolate, crunchy, the filling is a chocolate semifuso smoked and feels fine that veins the scent of rum sprinkled over the time of service.

water, we drank a little, abundant amount of coffee to deal with the return of two calicini Rhum XO to finish, all for one hundred euros a head. Claudio

there was surely a favorable price, but honestly, between all the people I know who have moved from the jars, the few who have told me that is expensive, it is people who eat them for food, not emotions.

Wedding Ceremony Wording/lutheran

Mirazur

On the way back, for all the holidays end, I managed to put us another step, a little 'to do a whole tirade San Celoni - Bologna, a little' because I had already heard of the Mirazùr Mauro Colagreco.
book the restaurant on time, was on Saturday night and was otherwise risky, I looked for a hotel in Menton, the web always gave me a hand, we booked the Orangerie, just near the center of Menton. Unfortunately it proved to be a bluff. The hotel has experienced good times, remember the past, now truly past, the Riviera. The only thing the park is really nice, big, lush plant in the center, a rarity. Another positive note, the possibility for a paltry 6.00 euros to park the car in a parking lot for private Menton is a great comfort. Anyway back to
Busillis. Led by

voyage will follow the promenade until you are instructed to rise to a small road on the left, direction ITALY. After about five hundred yards we are advised to have reached the goal, but before us there is only the old customs between France and Italy. We look a bit 'preplessi until an oleander from behind the last house before the customs, we see the sign and found the restaurant.
A tip, if you are driving, arrive early because parking there are very few. The road is narrow and in front of the Mirazùr there is another restaurant (which we all evening HAMMERS ears and dance music at full volume!) And so it is difficult to find. Another good solution is by taxi.
However, entering the room through a bridge that separates the building from the street, we are in a room that looks like a bar, but it is desert!
The restaurant is built on three floors. On the first floor, the lowest, there is a summer house, garden and many plants, on the second floor is the bar in winter and on the third floor there is a real restaurant.
We did not know anything, we just presented in the winter bar from entering what later turns out to be an open door by chance!
After a while 'waiting, walking in the desert bar, I felt like it was also to serve me a drink alone, but things are not done! We therefore direct the stairs leading to the restaurant and at that moment we were joined by the maitre d 'that rose from the garden in which a near-perfect Italian apologized and explained the mistake. We were brought into the room with a beautiful bay window overlooking the harbor of Menton, and made us sit at our table, right in front of the window.
There is a drink that I proposed I do not miss, not always found a Billecart Salmon Rosé available.
aperitif Together we bring the card and between sips of wine we make our choice.
Manuela did not really hungry because it is still full of the dinner the previous day at Can Fabes, so instead of the menu Carte Blanche, 11-course tasting menu we opt for the course by only 9, it is better to keep leggerini, the day after we expect the return on the highway and Sunday afternoon in Liguria is known, is a drama.
begin with a welcome, four small "tapas" with vegetables: boiled, fried, baked or raw. Original idea and appetizing with my champagnino. We follow with
Oeuf à la coque, et Citron confit Cresson. Served in the shell of the egg, an egg warm flavored with lemon confit and watercress in her mouth that gave the taste of that homemade mayonnaise as it once was, who was by Heraclius to the Shack Codicote, know what I mean. Then
Salade d'haricots, et Cerises pistaches grillées. Variant of the most famous and local, salad nicoise, Colagreco offers this salad of green beans with cherries, pitted, just pan-fried grit and a roasted pistachios seasoned with a vinaigrette of olive oil and lemon. We begin to know the chef, is an experience that approaches that we have done Bras. A great and wise use of the plant world especially in the kitchen. We are told that the chef likes to wander among the orchards, gardens and fields in search of spices, perfumes and flavors to be included in her kitchen and, for the moment, it seems that his wanderings to produce good fruit.
continue with Ravioles de tourteaux, Dashi aromatisé végétal à l'immortelle. Another result of the combination of the wandering chef, crab ravioli in broth flavored with a grass field in France called immortelle, which in italy called "white grass" (grass Giancarlo), with yellow flowers and the scent penetrating and persistent. Still
Champignons sauvages, Quinoa Rouge, lard et de Colonnata Achilles millefeuille. An alternating layers of puff pastry with bacon, red quinoa, mushrooms, decorated by flowers of yarrow, edible. A good implementation of a dish is very tasty and satisfying.
Here is a typical dish of French Cuisses de Grenouilles, Nos nos tomates et herbes. Frog legs fried in butter clarified with herbs of Provence and tomatoes sautéed with the same herbs. What can I say, I live in an area where the frogs are in every way, but as good as those I've eaten very few, and only in France.
we go again with the pêche of lamp, espuma d'haricots coco, ail nouveau et differents basilics. Another example of a beautiful fusion of world fisheries and plant life. The fish was filleted and passed a scorpion on the plate, lightly cooked, flavorful, combine with beans and garlic mousse, dusted with chopped several types of basil, was both tasty and fresh and served to enhance the flavor of fish.
Bavette de boeuf, de pomme de Ecrassée lands, Poivron pimement et à la fleur d'Origan. A cut of meat, very good, surrounded by mashed potatoes with a fork just stew seasoned with different kinds of pepper and oregano flowers. A very simple dish, perhaps not glamorous, but the raw material and the excellent balance of seasoning the potatoes makes a delightful dish.
To finish the dessert.
Suope glacée de Verveine, Péchés et sorbet au yaourt. A species of verbena sorbet with chunks of nectarine yogurt and craftsmanship. Enjoy the freshness of the whole balance of flavors. Excellent craftsmanship yogurt, reminded me eaten in Greece, looking very hard and very tasty.
Légère Meringues au café, Mousse coco et au cacao sorbet. Great meringue, mousse and a well-supported by the cocoa sorbet as not eating for a lifetime, even better than it is authorized to Ferrara. It would be like to Teo Favaro!

beverage: An Evian water, the aforesaid Champagne, a bottle of Manoir de Fuissé Poully Capucins of 2002 (could be better), a glass of red wine, Grenache, Italian coffee, very good.

Total spending for two people 279.50 euros. I did not leave a tip because there was a mistake on the account, I was very tired and did not want to make a scene.
They made us pay the menu Carte Blanche, 11 courses, but that the tasting, from 9 courses, we had ordered, and that got us!
may have been a mistake, given the late hour that we had done, but since I already was paying more, I just do not leave a tip. I'm sorry for the waiters. Hello


Stefano

Corvette Pop Up Light Open

Restaurant Can Fabes Sant Celoni


from the Atlantic coast to the Mediterranean through the beautiful English Pyrenees between Canyon, waterfalls, forests and meadows.
A brief stop in Sitges, a beautiful mountain village attached to the sea. Touristicization but at the moment still very livable. They say that on Saturday and Sunday is much more chaotic, but we we've come on Thursday and by the way on a bad day!

The next day we had booked at Can Fabes in Sant Celoni, forty miles north of Barcelona.
In truth it was a last resort because, in chronological order, we have not taken or El Bulli, or El Cellar de Can Roca, nor the Sant Pau, nor Esguard.
In the area of \u200b\u200bpluristellati, remained just that.
Honestly I was not too sure why the idea that I am made of Santamaria following items of cuisine is a bit 'cook the same as that field (which most do not even remember the name) who said horns against the plague and only Bottura to make itself heard. Santamaria gave me the same feeling for the controversy that has aroused against Adrià, in fact I think that the stone in the pond throughout the Ambaradan, it has thrown himself.
Because while I have a huge respect for Adrià, at whose table I sat a long, long, long ago, annoyed me to bring "dinero" to denigrate those who want to advertise who I consider a true genius.

Then, talking to Manuel, we decided to try the same, because, first of all, the three stars had been given, then, to be able to speak, for better or worse, I think first we must try.

Since there was a possibility, we booked a table in the kitchen.
Since the trade, we thought we could better appreciate the dishes if we follow the way of preparation. But I will talk about this later.

The table is located at the entrance of the kitchen but a bit limited by the walls forming the corners and therefore do not give full view of the kitchen, you see only the finish of the bench and part of the kitchen.
is a table big enough for four person, is two, however, would give back to the kitchen, they also sell it for 6, but in my view, would be close.
The seat is a bench fastened to the wall and therefore a bit 'awkward, especially if you wanted to approach the table. The table is also quite breadth of the problems that led to the service officer as a waitress at our table was not exactly high-kicks and we had quite a bit.

For the kitchen table is a drop set for all guests.

We start with an appetizer, small pieces of different tapas, including very good memory, covered with a black olive fried grain, a master's Pimiento fried, and a Cantabrian Anchovies served with an emulsion of oil and herbs, really impressive.
Then, Crema de judias with escalunas y chick. A bean cream, cold, with chopped scallions and a morsel of "chick", just like the one in Viareggio. Pleasant enough, but little intriguing. Following
Ravioli de gambas al aceite de ceps. Shrimp and mushrooms, is not a new combination, I remember eating them in 1979 by Gennaro at Livorno. However, the dish is well done, shrimp cut in half and stuffed with mushrooms sauteed in olive oil. Excellent raw material.
Ensalada de melon, Almendras tiernas y Sardinas. Large dish, the sweetness of white melon, bitter almonds, the fat of sardines, marinated in olive oil and lemon. A succession of sensations on the palate, very charming and persistent.
Tartare de pescado, mariscos y Citricos. A tartare in the form of multi-layer pudding. Under the Fish, unidentified, in the middle of the seafood and citrus above ground. Good dish, balanced and clear the contrast between the flavors. Both separately and in "ensemble" gives full satisfaction to the palate. Pan de
steamed vegetables, tuetano Trufa y de verano. Flat strange: the "bread" made with chopped vegetables and then "mixed" with some thickener (as its proponents, I think of a natural thickener) and then steamed, was unsatisfactory, the flavors of the vegetables incomprehensible and therefore not identified . The predominant flavor with "fat" was more "Grease" from the bone and the summer truffle, I'm sorry, but ....
"Puagra llora" al horno, baked Russola, that is, good, but it is a dish from the restaurant!
Cigalas with polenta, as above, with regard to the pairing. For the polenta, it is better that the "Nordic" is not the test. Nothing to do with what goes on in their heads. A creamy sauce with corn flour blanched and tasteless.
"Espardenyes de Blanes y tocino, in Italian are the sea cucumbers, served with roasted bacon Fiam. Bell'abbinamento, sea and land in two different textures and temperatures.
Escorpora with calabacines tiernos, the combination seafood and vegetables back to recur, as things now that you've seen before. Raw material, redfish and zucchini, excellent as always, but .... Foie gras
cocido in the braze with chutney de Plata. I like the foie gras in every way, it goes without saying that I liked a lot. The remarkable cooking technique, for the foie gras the grill is very difficult to use. Excellent pairing with the banana. Instead of looking for the contrast effect followed the sweet without becoming cloying.
Cordero Montseny, y berenjenas zanahorias caraway. Carrots and eggplant in the pan and flavored work, the right, with cumin, acted as a background to a really great lamb, fat and well cooked, I ate at the Caveau stratospheric reminiscent of the theater of Pontremoli, the origin of Zeri.
Quesos fabes, a selection of cheeses from home. Presented as one of the best choices of Spain, for me it lacked some gems, like the goat Lazos and "Bleu" Cabrales Asturias. But they tasted great.
Panacotta with granizado de miel, a panna cotta covered with honey baked the "Catalan". Too simple.
Sopa de coco y pina Melocoton with. A fruit salad, very good, but always a salad.

Petit fours. This still remember this because I will talk about the next episode.
A plate of black glass on which there were four samples of pastries, very good except for one which seemed polystyrene. It reminded me of that white bow in the U.S. are stuck in a toothpick and then set fire. Bho!

beverage: a bottle of mineral water, tap water (supply), a glass of Cava Can Fabes Especial (offered), a bottle of Cuvée Santamaria white. Wine produced by the chef who has bought a vineyard in Penedes, really impressive, went to all meals, two glasses of red Cuvée Santamaria (offered). From the same plot, good too. The Penedes is giving more and more good fruit. Two glasses of Victoria Ordonez Moscatel (offered).

Before this: The kitchen table, apart from the broader menu, there's no choice. The most uncomfortable chairs, service and nothing more awkward than engaging in almost all preparations are made in areas that are not seen from the table.

Second Consideration: The kitchen is traditional, well-executed, but nothing really extraordinary, that plate is missing the "good return", the one that would trigger the spring to return to visit the restaurant.

Third Consideration: about the dispute with Adrià, if you visit his site, you will notice that he also used products "chemical", the only difference is that indicators on the site, but not on the menu!

Fourth Consideration: The service, apart from the Maitre d 'and sommelier, really good, prepared and available, I do not think the level of a three-star Michelin Man.

Finally, I do not think we'll be back! Hello


Stefano

Is Cheaptickets Safe?

Restaurant

sprinting between San Sebastian and Bilbao.
The goal is the Guggenheim Museum in Bilbao, but we're at it, aprofittiamo lunch at the gourmet restaurant run by the Guggenheim Josean Martínez Alija.
When, at around 14.00, right on time English present ourselves to the restaurant, I'm a bit puzzled. When I arrived I went straight into the museum and I had not bothered to look at the restaurant, partly because it was raining and then we would see later.
Coming from the outside, there is the cafeteria, then in smbra the local bistro, modern, suited to a museum for a quick lunch for not wasting time as quisquiglie lunch. As I said, somewhat perplexed, I introduce myself and ask for my reservation at the restaurant. The
cordial hostess stationed inside, greets us and escort us back to a wooden screens.
Here is a small room, small, 4 / 5 tables, with a magnificent stained glass window on the square below the museum. The decor is modern, with lots of wood to make heat, but the colors, very bright red steel and make the environment a bit chilly, especially because we're just across the room, which then will change the arrival of other diners, obviously our time was still too Italian.
The menu includes a map and a tasting menu, as the paper plates cost an additional amount that the tasting and rightly wanting to try the cuisine of Josean, order both the tasting.
Here are willing to offer us a few glasses of wine paired with food.
The menu includes:
-Pepino melon with mint, kefir perfume y de pomelo. A dish fresh, summery, cucumber-melon flavored with mint is "wet" pouring kefir scented with grapefruit. Great balance and "Aperitivolissimo.
Hebras Berenjena de Asada with "Makila goxo" yogur y de aceite de Olivos milenarios (variedad de oliva Fargo). A fantastically baked eggplant, cut into thin slices and rebuilt on a plate topped with a yogurt varieties of olive oil Farga, Slow Food, flavored with licorice. An intense and persistent flavor. Wonderful dish. Foie
plants (Aguacate), jugo de chipirones, acidulado y cilantro. A foie gras avocado, worked to give the density of a cream soda, "wet" by a hot broth poured on the plate of calamari. A technique that The chef uses for most dishes, soup melts the raw material without overwhelming the dish, but thus changing its structure and giving a taste in the mouth that enhances it.
Merluza vapor, caldo de AJOS alcaparras silvestres y de hierba Ballobar with lemon. A traditional dish, but again uses the technique of "baganre" the raw material with a broth, this time of wild garlic and capers, principals always SF. As mentioned earlier, the stock is ammalgamare hake and enhances its high quality and perfectly cooked.
Hebras Iberico de cerdo, y Fondo de Toulouse alubia matices picantes. Pork cooked at low temperature and then weakened as if they were julienne, accompanied by just a little flavored beans pimientos de padron from a hair that made them hot. Great technique for the realization of the pot, the good raw material and the good combination of flavors. A bit banal idea. Perhaps because we were getting used to pounce on food high peaks. Hojas de Frescas
Melocoton wine stained, with a note cìtricas y avainilladas. Puff nectarine salad with red wine reduction. A simple dessert and traditional, but very pleasant.
aceituna Cenizas de negro, sobre a small house aromàticas de hierbas y de helado "Makila goxo. A scoop of ice cream placed on a licorice black olives lifilizzate spraying with a side fresh cheese type raviggiolo for those who know him. Great combination tastes so different as to seem impossible, but which together take on a flavor espolosione endless.
Bevereaggi: 1 +1 / 2 water, Cocktails, Cava + wine offered blanco, 2 glasses of wine biancoo Verdejo, good, but not at the level of that of Subijana and therefore do not remember, a glass of white wine barrels in the past Chardonnay, anonymously, a glass of red wine, Grenache, discrete, offered two ewspresso coffee, very good. Total count
Euri 171.74 7% VAT included. Lunch

excellent, especially for that price, and light, two steps to digest and then we came back to finish the visit to the museum.

Dishwasher Leaking From Bottom Of Door

Akela Guggenheim Bilbao, San Sebastian

I find some time and I am going to continue the story, if someone interested.

Arrived in Perigord Noir, beautiful area, including castles and forests, we visited Domme, La Roque Gageac , Sarlat and the caves of Lascaux II (I think you write well) with its prehistoric . The first truly beautiful, the last for a touch of culture that never totally abandons.

Then after the purchase of a certain batch of foie gras, I could not dispense with a fast descent to Lourdes, Manuel was curious to see the shrine and the cave . Skip the commentary on the business behind it, I do not think the place, and it flashes to San Sebastian.

We booked the Hotel Codina, at the end of La Concha, the signal for a 3 star hotel with five finishes and services, value for Q / P. A walk along La Concha
to come to night, and appetite, and then we head to the restaurant by Pedro Subjana Akela , the only place that had room for the Saturday evening.

Nice place with a bay window on the top of the mountain Igueldo, the modern decor, but a lot of wood that gives warmth. We are sitting at a nice table near the window, unfortunate that the view in the evening enjoying it, but we did not come to the view
It includes two tasting menus, with no restrictions for the entire table, therefore, they we choose both!
We start with the appetizer, we served a box of silver. It looked like a box of chocolates, but inside there is the tapas of open: Rula de Morcilla (Pasta and cream pudding, a kind of mini baba mushrooms, warm, appetizing), as if to Ostra que Cascara (A frozen oyster, wrapped in seaweed. You eat and you feel whole without crushing blow in the mouth Taste of the Sea), Polvoron de Alcachofa (a kind of spumino crunchy flavor of artichokes, discrete), Zurrukutuna en Buñuel (a croquette with the taste of a hot soup of Bacalar to 'garlic, really delicious).
the start menu, which will list separately to avoid confusion: The first is called
ARANORI menu and is a more traditional kitchen bath revisit the second BEKARKI a menu is a little more experimental, which follows the direction Adrià's kitchen, so to speak.
A: Xangurro frio y caliente en Ensalada with on coral. (The crab meat served cold in salads, but my legs were cooked on the plate, served with vegetables and mushrooms "Fabrication" of its own, great raw material).
B: Porous Perlitas y de Foie de Pan Tostado cacahuete. (A ball with Foie Gras served with a vegetable that I looked like boiled chicory dressed with a vinaigrette and a reduction of hibiscus acidified with crispy bread with peanut, a great pairing sweet-sour).
A: Gambas with the vainas Orujo de Fuego. (Atlantic Prawns cooked in the dining room maitre by using the aguardiente that flamed into a pot of pig iron on its table, a kind of fiammeggiagura. In the same there were some julienne of "passenger compartment," the quotation marks because that is how we call it, I do not know how to call it in Italian, are green leafy vegetables, bean dishes that look like with all the pod, but who eats everything Unlike the beans that are blanched. Simple dish, but tasty, delicious shrimp.)
B: Moluscos en la Red del Pescador. (A plate of shellfish on the open charcoal, then quite dry and without dressing, served on a cream of rice and borage, all covered by a network made of foam with a tempura of algae. Pleasant view, the least interesting dish, clams were a bit too dry and in opening up: there the picture an oyster without water? )
A: Setas with "Pasta Huevo" (a dish of mushrooms, excellent inter alia, chanterelles, porcini and others I can not remember number 4 spaghetti served with a diameter of about 5 cm. Two events with only the red egg and two with just the clear facts, Alternatives to eat to enjoy the different combination).
B: Ravioli de Verdura. (Made ravioli without the pasta but using thin slices of vegetables filled with the same vegetable with a vegetable stock, over all, like parmesan cheese, thin slices of Iberian ham toasted. A plate of hard work but very rewarding, the vegetable broth was too tasty and covered a little taste of each vegetable).
A: Atun with HIlos de Cebolla y Pimiento asado. (A touch of golden outside and red inside tuna served with roasted peppers of various types, all one of my favorite, the master Pimiento, surrounded by chives. Once again we see the high quality of raw material).
B: Salmon with Integral "Fusil de Salsa. (A grilled fillet of red mullet with pralines and "fusilli" made with scraps of fish heads, bones and liver mixed with a sauce made with parsley, garlic, soy and white. Truly a great dish, fusilli bilanciatissimi and pralines, agiiungevano the quid to make a dish to remember).
A: cochinillo Asado with "bola de Tomate y Emulsion de Iberico. (A pork tender, cooked with the broth first and then bake. To be enjoyed with either a ball of tomato and then with the reduction of ham and finally together. Excellent dish even if fairly traditional flavors, excellent construction).
B: Lomo de Cordero Asado en los de la Tisones brazing. (a full rack of lamb fat and cooked to pink, are served a meal of tempura roasted malt which gives the impression of coal ashes and give a toasted flavor to the meat, snakes in a "candy" tomato sgioglie you in the mouth. this too, really good).
A: Leche y Uva, Vino y Queso en Evolucion parallel. (various types of cheese, made with grapes, spices, tomato and various wines. Classico ending with the cheese, and tasty Original Proposal).
B: "Xaxu" with Espumoso Helado de coco. (A classic sweet pastry Tolosana ricteato everyday language with a frothy ice cream made with eggs and almonds, really delicious).
A: Otra Tarta de Manzana. (An apple pie on which see no apple, but who knows more than any apple I've ever eaten).
B: Melocoton "en almibar. (Is served in a transparent jar. (Looks like a fish in alcohol, it is actually a ball of chocolate filled with a cherry sauce and then the syrup-based vebe water sugar and aguardiente. Cute, but not at the level of the other sweets).
whole meal was served with wine by the glass.
Besides water, little, drank 2 glasses of Verdejo Goticos Campos (remember, really impressive), a glass of Rielo Heredad Bodega de San Andrés, some barrels, but excellent, 2 glasses of Ferrer Bobet 2005, Priory , Carignan and Grenache, with the lamb was amazing, a glass of Caligula, Chardonnay botrytizzato, remarkable.

An excellent experience.