http://www.chow.com/boards/50 Thu, 18 Aug 2011 21:51:24 GMT Keep track of the lastest threads on Chowhound http://chowhound.chow.com/topics/785066#7341928 Oh no, we were just in Valencia, but didn't make it there--I would have made a special effort to go before they closed had I known. We did, however, go to Casa Jomi--mentioned above. This is a really solid, chowhoundish recommendation--thanks! The folks who run it are so accommodating, friendly, and serious about their salazones. Though I thought the sepia (cuttlefish sauteed in olive oil, garlic, and parsley) was the highlight. But really everything was prepared and presented with care and heart. Great neighborhood joint. butterfly Wed, 16 May 2012 03:35:37 GMT http://chowhound.chow.com/topics/785066#7341928 http://chowhound.chow.com/topics/849257#7341895 Hi--I'm the mom of a ten year old, albeit a Spanish-American one who has been tapeando on his feet since age two. I just wanted to point out that kids here eat a snack (merienda) around 5 or 6pm. Usually a little sandwich, tosta, fruit, pastries, churros, etc. You can get this kind of stuff at a cafe/bar (and even get it to go and take it to a plaza or on a paseo). It takes the edge off for the later dinner time (which is even later here in Madrid). Maybe you can make it fun by having him take photos and document of all the crazy stuff his chowhound parents eat. Of all the kids who visit us from the US, I have yet to find one who doesn't recognize the deliciousness of jamón ibérico--I think that's a sure thing. butterfly Wed, 16 May 2012 03:24:37 GMT http://chowhound.chow.com/topics/849257#7341895 http://chowhound.chow.com/topics/849446#7341735 Hi all, I wanted to post a few quick reviews to Chowhound after my April visit to Barcelona. I'll avoid re-posting about places we've all talked up - suffice to say that a quick search on the boards yields a lot of info about where to (and not to) eat. And, least it be missed, a wonderful meal can be had simply by purchasing fresh ingredients (bread, cheese, iberico, sardines, etc) at the Mercado. A picnic fit for a king! Two places off the beaten track might be: Teresa Carles, a vegetarian restaurant very close to Plaza Catalunya. We ate several fantastic meals there - all were a reasonable 15-25 euros, and found the courses to be well prepared with fresh ingredients. All in all, a series of interesting and tasty meals. Address: Jovellanos, 2 Cafe Te Quiero, a cafe outside of Catalunya by a few blocks. A totally charming space, wonderful staff and some nice dishes for breakfast (would have been fun to try for lunch). Wifi, a sofa, and books - a fun space for chilling! Address - Diputacio, 280 And, for the chocolate lovers, don't miss: Chocolatiers Enriq Rovira and Cacao Sampaka continue to impress; the difference between politically liberal and conservative, I suppose. Chocolates at Rovira are incredibly interesting; tea-infused chocolates were especially tasty this year. The tablet of 'chocoate' (pure, with little sugar or refinement) is also brilliant. Cacao Sampaka, on the other hand, produces wonderful single-origin and bar chocolates. Enjoy! --Dave dhcrusoe Wed, 16 May 2012 02:16:36 GMT http://chowhound.chow.com/topics/849446#7341735 http://chowhound.chow.com/topics/849264#7340948 Regarding the shrimp,at least compared to the US, the answer is that they don't so much have a better species of shrimp, just a much better way or catching and delivering to market. Nearly all wild shrimp sold in the US are frozen at sea. Most "fresh" shrimp in US markets is defrosted previously frozen shrimp. Nearly all wild shrimp in Iberian/Mediterranean markets are caught by day boats and delivered to market fresh, often still twitching. That makes all the difference. If you go to South Carolina and find a small shrimper with fresh caught shrimp they'll be much better than you are used to as well. Oh, and A Grade does wonders with baby goat as well. caganer Tue, 15 May 2012 19:56:16 GMT http://chowhound.chow.com/topics/849264#7340948 http://chowhound.chow.com/topics/849340#7340431 hi. I need some help with dinner plans. We are going to bcn in jun and staying at Olivia plaza at placa catalunya. Lunches are easier to plan but dinners are harder as we don't really eat big meals so late. Please feel free to suggest some dinner venues that can cater to reservation bookings. I am traveling with another 9 pax so reservations are preferred to secure tables. Budget around 7 portes and Agua levels or cheaper. And can we reserve table at La Paradeta? Thanks a lot. Sinko Tue, 15 May 2012 16:39:08 GMT http://chowhound.chow.com/topics/849340#7340431 http://chowhound.chow.com/topics/848704#7340174 Thank you all for chiming in. I couldn't resist Akelare after all and am very excited about our meal there. Is there an a la carte or just a menu at lunch? And are there any specialties that I should not miss? xigua Tue, 15 May 2012 15:05:42 GMT http://chowhound.chow.com/topics/848704#7340174 http://chowhound.chow.com/topics/806113#7339756 You found the diners pretentious at DiverXo but not at a place that requires a jacket to dine there? avrv1 Tue, 15 May 2012 09:38:30 GMT http://chowhound.chow.com/topics/806113#7339756 http://chowhound.chow.com/topics/840940#7339755 I went to Madrid a couple weeks ago and wanted to go to Allard but couldn't get a table despite calling three weeks in advance. Don't have the luxury of going during the week though, oh well. Nice review. avrv1 Tue, 15 May 2012 09:36:41 GMT http://chowhound.chow.com/topics/840940#7339755 http://chowhound.chow.com/topics/845286#7339753 Ca Sento, after 33 years, has just closed avrv1 Tue, 15 May 2012 09:32:26 GMT http://chowhound.chow.com/topics/845286#7339753 http://chowhound.chow.com/topics/844779#7339665 Just got back from two weeks in Portugal and was seriously craving greens and salads upon returning. There are fast-casual salad restaurants in Lisbon, but I found that most meat/fish dishes at restaurants were accompanied by potatoes, and if you were lucky a tiny heap of overcooked green beans. Not to say we didn't thoroughly enjoy ourselves and our meals throughout the trip – had some of the best seafood and goat (not together) ever in Portugal and Seville. connie15 Tue, 15 May 2012 06:24:14 GMT http://chowhound.chow.com/topics/844779#7339665 http://chowhound.chow.com/topics/849103#7337747 We have set aside one day on Majorca to visit some wineries. I've contacted three, Jose Ferrer, Vins Nadal and Celler Tianna Negre (all in Binissalem), and have heard back from all three. Because of their tour times (either around 11am or 4pm) we can only visit two. Any advice on which two to chose? Also, can anyone recommend a place to go for lunch and a little exploring in between tastings? Thanks! letahaa Mon, 14 May 2012 14:58:30 GMT http://chowhound.chow.com/topics/849103#7337747 http://chowhound.chow.com/topics/848792#7337675 I've never seen anything like Barcelona's La Paradeta in Madrid. You could try Mercado de San Miguel in Madrid. It's a big food market just off the Plaza Mayor. It's neat because you can get your wine, wonder around, and sample dishes from around Spain. The Galician stalls are probably the best. There's a nice oyster stand. It's touristy but last time I was there Spanish was the dominant language I heard. It's a cool, casual night out. Food isn't 'top notch' but it keeps in line with the atmosphere of the place. I just had a look on the map that JuanDoe posted. You'll be staying right near Calle de Las Huertas. If you're after great seafood there's a Galician restaurant called Maceiras. Very casual, very loud, very close to your hotel. Seafood is amazing, octopus and clams in particular. Also, if your not doing the romance thing you can do the macho thing and have a drink at Cervecería Alemana, just off Plaza Santa Ana, just a short walk from your hotel. This is where Hemingway used to hang out with the matadors back in the day. pjammer Mon, 14 May 2012 14:24:20 GMT http://chowhound.chow.com/topics/848792#7337675 http://chowhound.chow.com/topics/782466#7336529 Very well put. A French friend once put it this way: "we work in order to live. [A more businesslike country] lives in order to work. This attitude could be that of Barcelonans too. Parigi Sun, 13 May 2012 17:46:47 GMT http://chowhound.chow.com/topics/782466#7336529 http://chowhound.chow.com/topics/841989#7335604 We were at Can Ravell today, we happen to be in that area and stumbled into their store/restaurant while shopping in that area. It was 4 pm my husband wanted to go in to check the prices for the ham at Can Ravell. I figured, why not, at least I'll have stepped in. I wasn't planning to eat there because we had reservations at Gresca that evening. There were a few customers inside to buy groceries but no customers eating at the 2 long marble white tables. So my husband politely asked the waiter if it was possible to have a quick bite and wine. The young waiter said no problem, I was surprised. Very excited, we sat down and looked at all the wines they were selling, it was an impressive collection. They even had maple syrup from Quebec (where I'm originally from) but sold it for $26 CA for 500 ml, 5 times the normal price but that's another story. A few minutes later, a beautiful plate of ham + bread came out along with some wine from a decanter. And they played Tchaikovsky's 1812 Overture and my husband, (a big classical musical fan) and I felt really special. The waiter explained to us that the meat was cured for 6 years! This type of ham is unlike anything i've tasked, it's not salty, it's oily in a nice way and we learned it comes from the ham's natural oil and there's very little fat. There's no strange smell like the ham you see hanging at Carrefour. The wine was just perfect, rich and fruity. We were surprised nobody else came to eat at this time but I think the staff was extremely nice and courteous to serve us since we asked. We felt like we were in heaven chewing on every bite. We paid the bill and looked around one last time. To our surprise, the elder waiter gave us a book written by Josep M. Bastista. We kept saying thank you and we left very happy. I am not sure when will be the next time I try this delicatessen and big thanks to everyone on the boards who highly recommended this place. orlenalee Sat, 12 May 2012 23:35:10 GMT http://chowhound.chow.com/topics/841989#7335604 http://chowhound.chow.com/topics/830965#7335103 Vinya del Senyor does occupy a great spot and has a somewhat elitist wine selection, although I would not call it snooty. The other café by the square is quite nice too and has a good wine cellar. Parigi Sat, 12 May 2012 16:44:39 GMT http://chowhound.chow.com/topics/830965#7335103 http://chowhound.chow.com/topics/848750#7333931 O no, you must get out of Palma Nova, yikes. yes rent a car and go to Andraitx or Palma de Mallorca. In Palma de Mallorca: Digui Restauracio In Andraitx: Es Moli. Parigi Fri, 11 May 2012 20:27:40 GMT http://chowhound.chow.com/topics/848750#7333931 http://chowhound.chow.com/topics/848633#7333442 Thank you! Vindicated! So yes, this is weird!! shekamoo Fri, 11 May 2012 16:46:54 GMT http://chowhound.chow.com/topics/848633#7333442 http://chowhound.chow.com/topics/848729#7333385 I don't know Roig Robi, but I liked Passadis del Pep very much, I love Pep, love the location, love the feel of coming out of the rstaurant to be greeted by the flickering lights of the waterfront. Parigi Fri, 11 May 2012 16:09:27 GMT http://chowhound.chow.com/topics/848729#7333385 http://chowhound.chow.com/topics/842807#7332346 We went to Sauc for lunch today. We happen to walk by the Ohla hotel one night and went inside to have a look. It's on the second floor, inside a narrow corridor.. They have a tasting menu for lunch so we made reservations. Very easy to get reservations for lunch in my opinion. We were the only customers today, excellent service (2 people waiting on us) and great food. We had 5 courses: entree, 2 appetizers, cod or sausage as the main), dessert and bottled all for 74 euros for 2 people. A real bargain and we were very full. Lunch begins only at 2 pm. Excellent presentation for all dishes. Thank you to all who recommended we go for tasting menu at high end restaurants. orlenalee Thu, 10 May 2012 22:56:41 GMT http://chowhound.chow.com/topics/842807#7332346 http://chowhound.chow.com/topics/848638#7332140 Hi, I am travelling alone and will be spending four nights in Cascais and one night in Lisbon in a few weeks time (first night is a Sunday in Cascais). I am looking for recommendations for restaurants that are good, authentic, reasonably priced predominantly fish and seafood would be ideal....any ideas would be hugely appreciated. I quite like the idea of trying Ramiros in Lisbon for a late lunch on my last day before heading to the airport. I have had recommendations for Dom Pedro in Cascais but would love to hear any other suggestions. I do quite like southern Indian food so a goan meal might not be out of place. Thank you very much for your help. LotsC LotsC Thu, 10 May 2012 20:54:00 GMT http://chowhound.chow.com/topics/848638#7332140 http://chowhound.chow.com/topics/845013#7332111 The one way you could go wrong with Maceiras is if you are looking for a quiet, romantic meal... It can be an insanely loud, boisterous place (I say this as someone who has lived in the center of Madrid for a decent chunk of my life now and is used to the noise that accompanies life here). One quiet, low-key Galician marisquería in the central part of town that comes to mind is Xentes (Calle Humilladero 13). butterfly Thu, 10 May 2012 20:39:37 GMT http://chowhound.chow.com/topics/845013#7332111 http://chowhound.chow.com/topics/848446#7331021 La Cesta de Recoletos on Calle (not the Paseo) Recoletos 10 http://www.esmadrid.com/en/cargarAplicacionRestaurante.do?identificador=1160 Taberneros on Calle Santiago 9 (between the Palacio Real and Plaza Mayor) http://www.esmadrid.com/en/cargarAplicacionRestaurante.do?identificador=653 Cuenllas on Calle Ferraz 5, near Plaza de España http://www.esmadrid.com/en/cargarAplicacionRestaurante.do?identificador=556 L'Obrador on Calle Segovia 17, La Latina. L'Obrador is one of those restaurants where just the atmosphere makes it worth the visit. Located in the La Latina quarter, it is housed in an old building, typical of the area. It has maintained the charm and simplicity of this type of property, offering different atmospheres inviting to enjoy a nice soiree. Added to this is calle Segovia's very own charm, where they set up their terrace in the warm summer nights. Mediterranean-inspired fusion cuisine. Open: 1.30 pm - 5pm and 9 pm - 2.30 am (on Fri & Sat). http://tabernalobrador.es/en/ Casa González on Calle de León 12, near Plaza de Santa Ana. Wine & cheeses. http://www.tapasenhuertas.es/ JuanDoe Thu, 10 May 2012 09:29:05 GMT http://chowhound.chow.com/topics/848446#7331021 http://chowhound.chow.com/topics/847088#7331013 I go to San Sé every year. last time my faves in the old town were: Astelena (always our fave year in year out), Zeruko, A Fuego Negro. In the past I have also liked La Cuchara de San Telmo? Parigi Thu, 10 May 2012 09:11:45 GMT http://chowhound.chow.com/topics/847088#7331013 http://chowhound.chow.com/topics/848202#7330994 Assinatura is a good choice. G-Spot is a great small restaurant. The better otpion in Sintra, by far. bimbog Thu, 10 May 2012 08:22:35 GMT http://chowhound.chow.com/topics/848202#7330994 http://chowhound.chow.com/topics/848511#7330955 Sant Pau - an hour by train. Fantastic estnet Thu, 10 May 2012 07:17:23 GMT http://chowhound.chow.com/topics/848511#7330955 http://chowhound.chow.com/topics/770922#7330203 Fried artichoke and cod @ Sant Joan orlenalee Wed, 09 May 2012 22:37:38 GMT http://chowhound.chow.com/topics/770922#7330203 http://chowhound.chow.com/topics/737466#7329321 @vinhotinto75 I've been recommended Cantinho da Maria Do you know the place? tedesign Wed, 09 May 2012 16:37:59 GMT http://chowhound.chow.com/topics/737466#7329321 http://chowhound.chow.com/topics/848311#7329245 I think you will be ok; at 7pm you should be at your hotel; anyway, at 9pm, you will probably the first in the restaurant !! :-) As for how long does a meal lasts ? well, it depends on you; I assume at least 2hours depending on what you eat (which menu you take). M. Maximilien Wed, 09 May 2012 16:04:33 GMT http://chowhound.chow.com/topics/848311#7329245 http://chowhound.chow.com/topics/846996#7328007 Yes, I meant Zensa. There are many videos of Zensa on YouTube so you can see what sort of crowd goes there. Having said that most places in Denia have a good mix of different age groups. DougieWoogie Tue, 08 May 2012 22:57:00 GMT http://chowhound.chow.com/topics/846996#7328007 http://chowhound.chow.com/topics/836133#7326277 I just tried to see if there was any availability towards the end of September and was told for dinner you now have to reserve 10-11 months in advance. Does anybody have experience how likely it is to actually get a table if you're on their waiting list? Any tips or tricks how to try to score a reservation, better by phone or email? Luna2308 Tue, 08 May 2012 09:29:01 GMT http://chowhound.chow.com/topics/836133#7326277 http://chowhound.chow.com/topics/831799#7325684 We had dinner at Cafe de l'Accademia near Jaume 1 (Carrer dels Lledó, 1). It's fabulous Catalan food, and not expensive. They have 1/2 portions and bring 2 plates for sharing. We called on a Monday night at 9:30 and they told us to come at 10:30. We arrived at 10:20, waited less than 10 minutes and got a table outside. We had bouillabaisse (amazing soup with praws), cod with tomato and olives (so fresh), rack of lamb and squid (looks like spaghetti), all in half portions. I shared catalan creme brulee with my husband. And we had a bottle of white wine. Total came to 90 euros. They gave us a variety of bread and a dish of tiny olives. It's delicious and really fresh, the sauces are out of this world, it tastes like you were in a top notch restaurant. I am from Toronto and have to been to the best restaurants over there but haven't had dishes that tasted this good. Must be because of the freshness. Service was very good, and we chatted with the French couple next to us. Restaurant is not far from La Rambla (we stayed between Placa Catalunya and Liceu). By 11 PM there was no more lineup and the place started closing at 12:30 AM. People eat late here. orlenalee Tue, 08 May 2012 00:02:38 GMT http://chowhound.chow.com/topics/831799#7325684 http://chowhound.chow.com/topics/801084#7324755 I'll look forward to reading about your eating adventures! erica Mon, 07 May 2012 16:50:57 GMT http://chowhound.chow.com/topics/801084#7324755 http://chowhound.chow.com/topics/847905#7322955 Mummy’s nerves were as highly strung as a 2010 Chevalier-Montrachet after Patrick had upended a bottle of Cousin Lucy’s nail polish just prior to us having to head to Akelaŕe for lunch. It’s called nail polish, not hand polish and Heidi was worried she was going to arrive at a 3 starred Michelin restaurant with hot pink hands. All it took was a glass of 2007 Raveneau Chablis ‘Butteaux’ 1er Cru to unfray said rattled nerves and soaking in the splendid view at this fabulous restaurant. The Raveneau had some notes of preserved lemon and seaspray and was full and textured in the mouth with great rocky detail. It finished with precision and left the mouth feeling clean and invigorated. ‘Sea garden’ was the starting plate of our ‘Bekari Menu’ degustation and a rectangular tray with edible prawn sand housed some interesting morsels. Oyster leaf tasted like oysters and had two drops of intense chicken stock on it. Mussel with shell was a weird deconstructed/ re-constructed thing that looked like a mussel whose shell had the texture of chocolate and flavours were briny and full of oceany goodness. Sea urchin sponge was savoury and very good and beach pebbles were made from shallot and corn and tasted a little like intense barbecue shapes. The final artistic piece of this coastal puzzle was termed codium seaweed coral, it was a tempura of goose barnacles and was texturally challenging but very good. A crab dish saw pristine, sweet crab meat sitting atop some of the roe that had been built into some sort of custard ‘blini’ and served with a salad of samphire and pasta that looked like rice. It was a dish of great elegance and the brininess of the crab worked remarkably well with the Chablis. I’ve had a big year on the trendy ‘surf ‘n’ turf’ dishes but this one is leading the race for ‘best surf ‘n’ turf dish of 2012’. Fresh razor clam lay alongside veal tendon and cauliflower mushroom. The dish has a gelatinous and savoury feel that one finds in great Chinese cooking and has that delicious savouriness the Japanese would term umami. As our waitress presented the most magnificent looking lobe of foie gras straight off the grill and then started sprinkling what seemed a ridiculous amount of salt flakes and black peppercorns on top I had to catch myself from saying ‘what the fuck are you doing?’. Salt flakes were sweet nougat that looked like salt, pepper was black rice puffed up and the foie was on a calvados reduction, the whole dish was splendid. The waitress that I did not swear at then began to tell us a story about the regional speciality cheek of hake fish, and that Turbot did not have a cheek so chef constructed such cheeks to go with perfectly cooked Turbot fillet. Having had hake cheek the day before I can attest that the fabricated cheek did indeed have the same gelatinous feel and the flavour was fishy yet elegant. It was served on a Pil Pil sauce and was delicious. There was a story about the next dish as well, fresh fillets of cod. I think it was trying to go back to times when the fishermen would salt the cod and pack it in straw as this is how the dish presented visually. The perfectly cooked fish was sprinkled in some sort of grain that looked like salt and lay on edible straw made from filo pastry infused with olive oil, paprika and garlic. It was a strange dish but very good. For our meat course we had ordered in advance a 1952 C.V.N.E Rioja Vina Real Reserva, which had been opened with much theatre with Port tongs. The wine had only been released from the cellars in February this year to the restaurant and was remarkably fresh. It was one of the greatest wines I have had this year, showing no oxidation or volatility. The nose had some notes of moss, pine needles, sweet raisins, leather, beef stock and tar. In the mouth it was silky, even and beautifully balanced. It was ethereal and lacy with a fruit sweet heart and all sorts of complex, tertiary flavours building towards the finish. It had fresh acidity and tremendous freshness and energy. The accompanying dish was every bit as good as the wine. Roast suckling pig is cooked in an Iberian broth and finished in the oven. It was served with pieces of intense tomato and broth and a sweet meringue thing that complimented the succulence of the pig. At this stage you could say the shoe was on the other foot. An American at a nearby table was overheard to say ‘gee there’s a lot of Aussies in this restaurant’, there indeed were with Australians filling four of the tables, well we do like sun, surf and bloody good food! I’m not sure I’ve ever encountered a more intellectually challenging cheese course. The first offering on the plate was a piece looking like a cross section of a dice with 6 dots on it and was made from curded sheep’s milk and walnut, it was elegant and restrained. Intensity gained as we went down the line and powdered fresh cream with chive and grapes was kind of cheese and onion dip of life! Quark cheese with nutmeg, pink pepper and must of tapioca and tomato was complex and ignited the senses. Semi-matured Idiazabal was layered with quince jelly and wine dust and was excellent and brandy syrup with Gorgonzola ice cream reads none too well on paper but was sublime. To finish Torta of Casar’s grape with soaked raisins in Pedro Ximénez was confronting in a smelly sock kind of way. Dessert was stunning. Some tempered chocolate in the shape of a large strawberry had mint as its leaf and housed intense strawberry jam. Some smaller strawberry shapes made from tapioca lay on the plate. Columbian espresso was so good I had to have two and as I type this report I have eyes as wide as dinner plates and a nervous energy coursing through my veins similar to when Heidi first saw what Patrick had done to the nail polish. Akelaŕe is a restaurant that screws with your mind a bit. You wonder how they do certain things but never question why. Service is professional, well drilled and friendly and the wine list has some out and out bargains on it. The view is one of the best in the world. Cheers Jeremy jeremyholmes Sun, 06 May 2012 15:53:22 GMT http://chowhound.chow.com/topics/847905#7322955 http://chowhound.chow.com/topics/847397#7322681 That's interesting Estnet - I'm intrigued why Alkimia was poor and what it was about Cinq Sentits that you really enjoyed? I'm trying to decide between the two. ManInTransit Sun, 06 May 2012 11:05:38 GMT http://chowhound.chow.com/topics/847397#7322681 http://chowhound.chow.com/topics/847798#7321665 For a cutting edge restaurant the ‘get up’ that the waitresses are required to wear at Arzak is quite backwards, in fact so ‘amish’ in style I thought each course was going to be delivered by horse and cart. The staff however must like the way the said uniforms feel as there are many loyal staff that have been here for at least the 8 years that we have been coming here, and it shows in the maturity of the service. The wine list has some good international selections and there is value to be had. I tend to think the way to go is old Rioja (at most generous pricing) and ordered the 1981 Lopez de Heredia Gran Reserva Bianco to kick off with. It was really very good, behaving a little like an aged Hunter Semillon with plenty of toast to aroma along with some mushroom and grilled nut development. There were notes of honeycomb and apricot as well as plenty of lemon that has waxiness about it. In the mouth it was very much fresh and alive with bright acidity and excellent poise. It was a terrific all-rounder with many of the courses from the degustation menu. Our red selection, the 1961 Riojanas Vina Albina Rioja Reserva started off with some volatile acidity punching up into the nostrils and plenty of antique furniture smells. It had some tar and leather notes along with something sweet and vinous in the mouth. It was lacy of texture with good vibrancy and breathed to show some floral traits. The finish was like sucking on a salty plum. The degustation starts with much colour and movement, with all sorts of tasty morsels placed on the table. A small cup of liquid sweet corn, figs and black pudding had incredible intensity and was the essence of sweet corn. A gooseberry with shredded coconut and a potato chip ignited the senses and goats cheese with turmeric had been melted down and reconstituted in some sort of rubber formation but was extremely tasty. I have absolutely no idea what ‘ kabraroka pudding with kataifi’ was but if I spot it on the menu at my local pub I’m all over it and marinated white anchovy served with a fresh strawberry was succulent and sweet. The first course proper was a delicious warm oyster for Heidi on some local ham with a citrus and champagne sauce. It was fine, elegant and beautifully balanced. I had a weird tuber called ‘Cromlech’ that was filled with caramelised onion, foie gras and coffee and tea, which you inverted and ate like an ice cream cone, very decadent, rich and delicious. Next was delicious lobster tail with mustard and a tapioca salad and a local fish served warm with a salad of fresh mixed leaves. There was an edible clothes peg with the lobster that seemed to serve no purpose other than to remind us that there were clothes in the washing machine back at our apartment that needed hanging out after lunch. Elena Arzak came out from the stoves and had a brief chat with us just as the egg course came out. I’m not sure I know of other famous restaurants that constantly have a brilliant egg course but they do here. The egg is poached at some temperature that ‘molecular gastronomists’ deem the perfect heat to poach such protein and then served with mushrooms and a perfectly cooked mussel (I suspect done sous vide). The whole dish was incredibly good. Dish of the day for me was perfectly cooked sole with a piquant fruit sauce and marinated beef tongue. There were little croutons of what were termed wine bread and a cute little accompanying salad. It was a dish of great freshness and vibrancy. The final savoury course was the silkiest breasts of pigeon served with duck leg confit in a hibiscus sauce. It had a strange root vegetable called yucca served with it that tasted like gnocchi. We had a very good language conduit between us, the sommelier and waiting staff via an extremely good bilingual front of house, and we decided to push the friendship a little. I had earlier in the day tried to book at restaurant in Bilbao that spoke no English or French or Italian (heck, we’re going to need somewhere to eat there if we’re doing a day trip to visit the Guggenheim). My Spanish doesn’t venture much further than saying ‘I am from Barcelona’ in an accent like Manuel’s from ‘faulty towers’ and saying such a silly thing will not secure a table for 5 people for lunch at 1.30pm. Our most excellent language conduit first checked with the kitchen that the restaurant that we had in mind was indeed fit for our visit and then booked us in with the minimum of fuss. I nearly asked him if he could get my suit dry cleaned as well (I didn’t really as that would just be silly). Desserts were a selection of weird and wonderful things. Playing marbles with chocolate exploded in one’s mouth, coating the gums with sensual liqueur. Mead and fractal fluid covered the palate in sweet and savoury strangeness and pistachio and beetroot stone had candied pistachios that made Heidi go weak at the knees. Various ice creams were fresh, balanced and sublime. The petit fours were a selection of strange looking shapes including keys, nuts and bolts but were complex and diverse in their flavours with plenty of sweet chocolate intensity as well as salty savouriness and fruity freshness. Coffee was exceptional. Elena Arzak’s cooking is as self assured as ever, relying less on the theatre of various foams, explosions and mists (perhaps we are less sensitive to these as there was some dry ice action) and letting the remarkable complexity and balance of her flavours do the talking. She has a great imagination and flavours are vivid, bright and bold. The service team is mature, well drilled and friendly and the whole experience is comfortable and engaging. Cheers Jeremy jeremyholmes Sat, 05 May 2012 17:39:53 GMT http://chowhound.chow.com/topics/847798#7321665 http://chowhound.chow.com/topics/838738#7319949 Another thumbs up here! trvlcrzy Fri, 04 May 2012 17:35:54 GMT http://chowhound.chow.com/topics/838738#7319949 http://chowhound.chow.com/topics/786352#7319744 Do you recall the name of the cider house? I'm hoping to visit one on my trip to San Se in a few weeks. I realize it's out of season, but seems too fun to miss if there is are a few still open. Thanks! JEANNEMC Fri, 04 May 2012 16:17:51 GMT http://chowhound.chow.com/topics/786352#7319744 http://chowhound.chow.com/topics/847285#7319204 Yes Pintxos as Parigi says. There is some confusion when you Google it but the place on the corner of the Plaza de la Constitution is definitely pintxos. Wonderful place. ManInTransit Fri, 04 May 2012 08:38:28 GMT http://chowhound.chow.com/topics/847285#7319204 http://chowhound.chow.com/topics/847148#7313785 Hi Maureen, just do a search on Barcelona, you'll find a plethora of information of fantastic places to eat. sockster Wed, 02 May 2012 02:01:52 GMT http://chowhound.chow.com/topics/847148#7313785 http://chowhound.chow.com/topics/845057#7311876 Yes that is a really rather unpleasant way of doing things. I see no reason to deviate from credit card for reservation/cancellation policies. ManInTransit Tue, 01 May 2012 11:45:08 GMT http://chowhound.chow.com/topics/845057#7311876 http://chowhound.chow.com/topics/844489#7306096 That gives you plenty of time! There are no hotels at Lisbon airport; So it does not really matter where you stay, you will have to taxi in any case. I generally use the Hotel Mercure near the Zoo (v. good value for money... ask for a room with a view of the aqueduct). One great dinner, tricky answer. I would suggest the restaurant Panorama at the Sheraton (no, I am not being sarcastic...): Top class food (modern portuguese) and a fantastic view over Lisbon and the river. Ok, it's not the little typical Portuguese tasca. For these, this post is still accurate http://chowhound.chow.com/topics/652075 In between, Assinatura & 100 Maneiras stick out. The new hotel Altis in Belem has a Michelin starred restaurant (very good) and might be an option, but it's really the other side of town from the airport... Tavares and Gambrinus, both in the centre have this old Lisbon traditional feelin, and very good food. Well, hope that helps you, enjoy your night in Lisbon! monchique Sat, 28 Apr 2012 12:12:52 GMT http://chowhound.chow.com/topics/844489#7306096 http://chowhound.chow.com/topics/845188#7304644 Wine is produced in the Canaries although it's relatively small scale in comparision with the mainland growing areas. Tenerife sees most of the production - I'm not sure if there is anything really like commercial production on Fuerteventura. You'll be aware that the island's main industry is tourism, as is the case on most of the Canaries - catering mainly to we north Euroopeans. I see you are looking for a city to stay in - that'd probably mean the island's capital - Puerto del Rosario - the biggest place but with a population of only 25,000 it's more small town than city. . Harters Fri, 27 Apr 2012 17:04:23 GMT http://chowhound.chow.com/topics/845188#7304644 http://chowhound.chow.com/topics/843920#7303925 Dantxari, Basque cuisine at Madrid http://www.dantxari.com/ JuanDoe Fri, 27 Apr 2012 05:58:11 GMT http://chowhound.chow.com/topics/843920#7303925 http://chowhound.chow.com/topics/813911#7303141 2 sockster Thu, 26 Apr 2012 21:38:07 GMT http://chowhound.chow.com/topics/813911#7303141 http://chowhound.chow.com/topics/835774#7301417 41grados.es (restaurant website) has online availability on 5/2-5/7, most timeslots. Maybe their tinkering with the booking software created availability? pokeable Thu, 26 Apr 2012 02:59:17 GMT http://chowhound.chow.com/topics/835774#7301417 http://chowhound.chow.com/topics/838430#7299526 hi ar0010! would you be kind to give away your reservations on the 12th of may? this might be our only chance to go to barcelona and to experience tickets would definitely be awesome. thanks in advance and i hope you could make your way there too. cheers! psyche27 Wed, 25 Apr 2012 10:07:26 GMT http://chowhound.chow.com/topics/838430#7299526 http://chowhound.chow.com/topics/835939#7299511 hi erica - no need (and often not possible) to book seats at the bar at any of the places mentioned. And if you're there early (by Spanish standards), i.e. around 1.30/2 for lunch or any time between 8 and 9 in the evening, you'll find space. Not sure about which ones are open Sun/Mon, the only oneI know is closed Monday is Abantal - we walked round there from our great hotel (mercifully close), Hospes something de Baeza, to find all shutters down - check on the various websites and on azahar.sevilla's site, which is an excellent resource. Sue Style Wed, 25 Apr 2012 08:54:55 GMT http://chowhound.chow.com/topics/835939#7299511 http://chowhound.chow.com/topics/845701#7296115 Hi, Thank you to all of you who have been helping my put my trip ideas in motion as they relate to food, drink and restaurants. My wife and I are very excited to head to Spain in three weeks. I have one more question. We are going to be in Toledo for our last night before taking a flight home the next morning. I would like to go to a special place for our final dinner in Spain. Two restaurants have been brought to my attention and I need to make a reservation for one of them. Locum Le Ermita In your opinions which one would be a better food experience from a gastronomical perspective. Although different, I like the atmosphere at both, so that is not an issue. Thank you in advance, girdev Mon, 23 Apr 2012 19:45:21 GMT http://chowhound.chow.com/topics/845701#7296115 http://chowhound.chow.com/topics/836017#7294006 Glad you enjoyed it! and thank you for posting. monchique Sun, 22 Apr 2012 20:09:12 GMT http://chowhound.chow.com/topics/836017#7294006