Post by account_disabled on Feb 25, 2024 0:22:49 GMT -5
In this place with a dual personality, one part restaurant and one part bar, you can breathe the atmosphere of the northwest Galician broth Galician-style octopus Galician-style mussels Galician beef tartare Cambados oysters Galician stew Betanzos-style potato omelette They even have lamprey. And the sardines are prepared with Padrón peppers. But they also deviate from these traditional recipes and include smoked sardine canapes with avocado cream. . Sacha. Juan Hurtado de Mendoza. Tlf Sardines with ajoblanco, a classic from Sacha.Sardines with ajoblanco, a classic from Sacha. Another place with many years behind it.
specifically those of Sacha Hormaechea, a character whose many skills include obtaining good products and Special Database preparing them in a very original way. The place is also very peculiar if the walls speak with an atmosphere between bohemian and gourmet and in summer it is enjoyed on its terrace. Here it is not worth offering grilled sardines so they smoke them and serve them with ajoblanco. A classic by the author that is very pleasant to remember. . Kabuki. Av. Presidente Carmona. Tlf In Kabuki they manage to make haute cuisine working with raw fish.In Kabuki they manage to make . Ricardo Sanz opened this place the first in and since then it has not stopped growing. Now he has Kabuki restaurants in several Spanish cities.
Overall he is one of the chefs with the most Michelin stars in the country. Eating at any of them is entering into a fascinating culinary adventure that strives to create a fusion of Japanese and Mediterranean cuisine. Here he manages to resolve what seems like a contradictory idea of making haute cuisine with raw fish. And since everything in life is not tuna, they also work with many other fish. The migas with sardines will surprise more than one. Nobody leaves disappointed here, especially if they are invited. . Gaztelupe Tavern. C Commander Zorita.
specifically those of Sacha Hormaechea, a character whose many skills include obtaining good products and Special Database preparing them in a very original way. The place is also very peculiar if the walls speak with an atmosphere between bohemian and gourmet and in summer it is enjoyed on its terrace. Here it is not worth offering grilled sardines so they smoke them and serve them with ajoblanco. A classic by the author that is very pleasant to remember. . Kabuki. Av. Presidente Carmona. Tlf In Kabuki they manage to make haute cuisine working with raw fish.In Kabuki they manage to make . Ricardo Sanz opened this place the first in and since then it has not stopped growing. Now he has Kabuki restaurants in several Spanish cities.
Overall he is one of the chefs with the most Michelin stars in the country. Eating at any of them is entering into a fascinating culinary adventure that strives to create a fusion of Japanese and Mediterranean cuisine. Here he manages to resolve what seems like a contradictory idea of making haute cuisine with raw fish. And since everything in life is not tuna, they also work with many other fish. The migas with sardines will surprise more than one. Nobody leaves disappointed here, especially if they are invited. . Gaztelupe Tavern. C Commander Zorita.