About
THE ONLY TIME TO EAT A DIET FOOD IS WHILE YOU ARE WAITING FOR THE STEAK TO COOK
-Julia Child
From
Spain
Born
December 30
Restaurants
- Tamas Ferencz added a new meal Lunch at Restaurante L'Escaleta at L'Escaleta
L’Escaleta
Chef: Kiko Moya (1976)
Cocentaina is a small village in Alicante Province, about half an hour drive from Alicante and 1 hour from Valencia. The L’Escaleta was founded in 1980 by two cousins Ramiro Redrado and Paco Moya.
Paco's son Kiko trained in Alicante (Técnico Superior en Restauración) where the greatest Chefs came the teach... More
L’Escaleta
Chef: Kiko Moya (1976)
Cocentaina is a small village in Alicante Province, about half an hour drive from Alicante and 1 hour from Valencia. The L’Escaleta was founded in 1980 by two cousins Ramiro Redrado and Paco Moya.
Paco's son Kiko trained in Alicante (Técnico Superior en Restauración) where the greatest Chefs came the teach the top gastronomy. He worked with Ferrán Adriá at El Bulli, with Joan Roca at El Celler de Can Roca, and at Talaia.
2000- The first Michelin star
2009, 2010- The best sommelier (Alberto Redrado the part owner))
2010- The best restaurant of the Valencian Community
2016- The second Michelin star
They serve a`la carte menu and two different tasting menu. The shorter is with 13 courses for 95 Euro plus wine pairing for 65 Euro and an extended menu with 17 courses for 125 Euro plus 80 Euro for the wine pairing.
The restaurant has an extensive wine list and a limited but very high quality artisan cheese selection. They serve a selection of 7 spanish artisan cheeses among them a Puig Pedro (Cataluna) cow's cheese and a sheep cheese from the village Luis (Palencia). Less
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- Tamas Ferencz added a new meal Lunch at BonAmb Restaurant at BonAmb
The restaurant situated in a restored old farmhouse in the Marina Alta, 60km north of Alicante
Chef: Alberto Ferruz (1984)
Before he moved on to Bonamb (2011) his skills were developed alongside Martin Beratasegui (3 years), the prestigious Taillevent in Paris (2years) and with Quique Dacosta in the Marriott hotel in Denia.
His commitment to high... More
The restaurant situated in a restored old farmhouse in the Marina Alta, 60km north of Alicante
Chef: Alberto Ferruz (1984)
Before he moved on to Bonamb (2011) his skills were developed alongside Martin Beratasegui (3 years), the prestigious Taillevent in Paris (2years) and with Quique Dacosta in the Marriott hotel in Denia.
His commitment to high quality local products and the creativity in his kitchen has awarded him two Michelin stars, one in 2013 and the second in 2016.
They have three menu option: Sal, Sol and Tiempo.
We chose the Sol menu with 4 appetisers, 2 Starters, 13 Main Dishes and 4 Desserts.
The dining time was 2 hours and 45 minutes.
Staff is helpful and enthusiastic, some speaks english.
Well worth the visit! Less
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- Tamas Ferencz added a new top list Tamas 's Top Meals of 2017
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Faultless lunch. Unlike most other establishments of the area, their opening hours are limited, serving lunch and dinner from 1.30 PM. Casual place where nothing is too much trouble, very customer centred, with short, seasonal menu. The quality of food is superb, traditional mexican dishes with a twist. While we were having lunch there, mostly locals... More
Faultless lunch. Unlike most other establishments of the area, their opening hours are limited, serving lunch and dinner from 1.30 PM. Casual place where nothing is too much trouble, very customer centred, with short, seasonal menu. The quality of food is superb, traditional mexican dishes with a twist. While we were having lunch there, mostly locals came to eat so this is not a typical tourist spot. Very much worth a visit. Less
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- Tamas Ferencz added a new meal Dinner at Pujol at Pujol
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- Tamas Ferencz added a new meal Lunch at Guzina Oaxaca at Guzina Oaxaca
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- Tamas Ferencz added a new meal Lunch at Beszálló at Beszálló
Had lunch here the day they have reopened after their winter holiday. We have heard so many good things about this place, were really looking forward sampling the menu. What a let down. Most of the dishes came lukewarm, under seasoned, boring. Roasted mackerel was overcooked, therefor dry, trout sushi was a joke, pork sausage was just about okay. The... More
Had lunch here the day they have reopened after their winter holiday. We have heard so many good things about this place, were really looking forward sampling the menu. What a let down. Most of the dishes came lukewarm, under seasoned, boring. Roasted mackerel was overcooked, therefor dry, trout sushi was a joke, pork sausage was just about okay. The homemade bread is really good. We understood some of the dishes were new on the menu, they really should spend more time in the kitchen to rethink the seasoning and some of the textures.... Less
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- Tamas Ferencz added a new meal Dinner at Bock Bisztró at Bock Bisztró
Came by without reservation on a Sunday evening. Got seated without any problem. We chose from the daily specials as well as from the regular menu. Everything came nicely presented and piping hot. Decent homemade food, we could have been at grandma´s kitchen. Service was exceptionally efficient yet very friendly. Will be back if next time in the city.... More
Came by without reservation on a Sunday evening. Got seated without any problem. We chose from the daily specials as well as from the regular menu. Everything came nicely presented and piping hot. Decent homemade food, we could have been at grandma´s kitchen. Service was exceptionally efficient yet very friendly. Will be back if next time in the city. Less
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- Tamas Ferencz added a new meal Lunch at Stand25 Bistro at Stand25 Bisztró
Wanted to try this place since it has opened and it was meeting our expectations. Well organised front of house staff, nice decoration with attention to details. Goulash soup reloaded was fantastic full of flavours, so was the layered potato with sausage and beetroot on the side. Pork with lentils and vegetables was to die for. Somloi sponge cake to... More
Wanted to try this place since it has opened and it was meeting our expectations. Well organised front of house staff, nice decoration with attention to details. Goulash soup reloaded was fantastic full of flavours, so was the layered potato with sausage and beetroot on the side. Pork with lentils and vegetables was to die for. Somloi sponge cake to finish our divine lunch. Food was served prompt piping hot. Short wine list but perfectly balanced to the menu they offer. We will definitely return on our next visit to Budapest. Less
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