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 Dinner at Azurmendi at Azurmendi
Azurmendi
Chef/ Owner: Eneko Atxa
The Erroak (seasonal) menu.
Once we got seated at our table one imaginative plate followed the other, with flavors and texture combinations would be hard to describe.
Few of our favourites. Lemon grass with foie, roasted lobster, iberian pork with idiazabal cheese bonbon and pickled turnip, fritter of red mullet... More
Azurmendi
Chef/ Owner: Eneko Atxa
The Erroak (seasonal) menu.
Once we got seated at our table one imaginative plate followed the other, with flavors and texture combinations would be hard to describe.
Few of our favourites. Lemon grass with foie, roasted lobster, iberian pork with idiazabal cheese bonbon and pickled turnip, fritter of red mullet and caviar.
This dinner will be long remembered. All dishes simply blew us away. Huge thanks and congratulations for all kitchen and front of house staff members for this impeccable dining experience. Less
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- Tamas Ferencz added a new meal Tapas at A Fuego Negro at A Fuego Negro
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- Tamas Ferencz added a new meal Pintxos at Bare Bare . at Bare Bare .
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- Tamas Ferencz added a new meal Dinner at Kistücsök Restaurant at Kistücsök
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- Tamas Ferencz added a new meal Dinner at Marc Fosh at Marc Fosh
Mark Fosh
His career started at London’s Greenhouse restaurant and the Michelin- starred Chelsea Room at Carlton Tower hotel.
In 1991 he moved to Spain, in 2002 he become the first and only british chef to be awarded a Michelin Star in Spain.
In 2009 he opened his own restaurant in Palma de Mallorca, the Simple Fosh gained his Michelin Star in... More
Mark Fosh
His career started at London’s Greenhouse restaurant and the Michelin- starred Chelsea Room at Carlton Tower hotel.
In 1991 he moved to Spain, in 2002 he become the first and only british chef to be awarded a Michelin Star in Spain.
In 2009 he opened his own restaurant in Palma de Mallorca, the Simple Fosh gained his Michelin Star in 2014.
Head Chef: Toni Martorell
Maitre: Ignacio Riera
Somelier: Gabriel Lucas
They don't have a`la carte menu, two options for tasting menu.
The Marc menu was priced at 89 Euro and the vegetarian Natural menu at 72 Euro. Both menu includes 7 courses, snacks and petit four, wine pairing is available for 48,50 €
The menus are based on fresh seasonal products.
Our amuse bouches and few of the snacks were really nice, things have started to downhill with the mains. The chilled consomme with smoked tomatoes, basil and marinated tuna was exceptionally tasteful. The rest of our dinner was lacking of flavors and seasoning, also without the creativity of what you normally would expect at a Michelin starred restaurant.
The service was distant and condescend, occasionally borderline rude.
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- Tamas Ferencz added a new meal Dinner at Restaurante SUMAQ at Sumaq
Irene Gutierez- Sumaq
Cuisine: Peruvian/Japanese fusion (Nikkei)
Peruvian fusion cuisine has its roots in the late 19th century: the poverty resulting from the first Sino-Japanese War prompted many Japanese people to seek a better life, in Peru.
Irene Gutiérrez, offers a new take on traditional Peruvian dishes with contemporary international touches.... More
Irene Gutierez- Sumaq
Cuisine: Peruvian/Japanese fusion (Nikkei)
Peruvian fusion cuisine has its roots in the late 19th century: the poverty resulting from the first Sino-Japanese War prompted many Japanese people to seek a better life, in Peru.
Irene Gutiérrez, offers a new take on traditional Peruvian dishes with contemporary international touches. She uses authentic ingredients from Peru, Japan, and China, the citric flavour and aromatic grass take on special prominence in each of her dishes.
You can`t really fault this place. Very attentive and happy staff relaxed and pleasant enviroment.
Our dinner has started with the house coctail Pisco sour to be followed by several starters and mains chosen from the a`la carte menu.
The best of: seviche trio, causa with octopus, lamb with quinoa and tenderloin fettuccine. The lime pie is a must. We had a very enjoyable evening.
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- Tamas Ferencz added a new meal Sunday Lunch at Restaurante Magoga at Magoga
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Quique Dacosta is the pioneer of the Spanish nouvelle cuisine. We were fortunate enough to spend an unforgettable evening at his restaurant.
We have opted for the "Evolution y origen" menu
From the arrival it took 4 hours until we have completed our dining experience. The service was smooth and efficient yet very professional. This'll be an evening... More
Quique Dacosta is the pioneer of the Spanish nouvelle cuisine. We were fortunate enough to spend an unforgettable evening at his restaurant.
We have opted for the "Evolution y origen" menu
From the arrival it took 4 hours until we have completed our dining experience. The service was smooth and efficient yet very professional. This'll be an evening long remembered, we can't wait to return and try his other menu in the near future. Less
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