Ceci n'est pas une pipe at Pastrami Bar
I think it was Henry Miller who wrote that "our destiny is never a place, but a new way of seeing things", and let's be clear: beyond the wanderlust topic, the lover of Anais Nin he was more right than a Saint. From here -we have said it loud and clear- we declare ourselves rather attached to the real kitchen: “ We do not expect music, audiovisual media or sensory experiments that change our lives . Just eat well." But if we're going to play, let's play well. And it is that in the coquineras experiences around the idea of performance they usually sin by leaving the gastronomic aside to put all the chips in the free show and the "gastrosensory" folklore -sic-, what do I know: plasma screens , unnecessary music, lights out and now, I'm afraid, VR headsets (virtual reality) and cables everywhere — as if what was on the plate was not enough to thrill us and dazzle each of our senses. Nevertheless, you can eat well and enjoy a different experience, really yes...
OF COCKTAILS BEHIND A FRIDGE OF A PASTRAMI BAR, IN PARADISO
Like so many other things, they have (we) abused the wonderful concept of speakeasy so much and so badly that at some point it lost its true meaning: the underground . Its origin? The dry law of the 1920s in the United States and those bars 'behind closed doors': nothing to do with the barrage of press releases and specials in the current Sunday with which each new clandestine bar in Chamberí burns us. But We still have jewels like the Paradiso cocktail bar, where Giacomo Giannotti (former bartender of that wonderful Oh La Bar) is behind the bar of this speakeasy in the heart of Born accessed through the refrigerator door of a Rooftop Smokehouse's Pastrami Bar.
Paradiso, a speakeasy in the heart of Born
**FRONT OF A GREEN, IN CAMIRAL (PGA CATALUNYA RESORT) **
Golf and gastronomy, two activities so theoretically well-suited and yet so distant (how is it possible that there aren't more golf courses where the gastronomic offer is remarkable?), if not even in Iron door -which houses the oldest hole in Spain, which "has never stood out for eating phenomenally". Perhaps things will change if more clubs follow in the footsteps of the PGA Catalunya Resort and the Camiral hotel of The Leading Hotels of the World, behind its kitchen (Catalan cuisine and the immense pantry of the Empordà) Ramon Simarro , ex-Alchemist and pastry chef at heart. So yes.
ON A SNOW PLOW (AND AT THE FOOT OF THE SLOPE) IN GRANDVALIRA
So soon the concept scares a bit: Nomad Food Ratrack -a mix of food truck, street food and itinerant cuisine; and yet it works wonderfully well. That because? Because the gastronomic experience revolves around something as basic as it is necessary: a great product. And it is that the bet of Conrad Blanch Y Alex Orue (artificers of the Snow Club Gourmet) has names and surnames: each one of the producers behind the proposal — Carpier's smoked cuisine, Joselito's ham, vegetables from La Catedral de Navarra, Torelló cavas, Don Bocarte's anchovies, Veuve Clicquot, Txogitxu meat or Espinaler vermouth . Live.
Nomad Food Ratrack
IN A CIRCUS!
Heart Ibiza did not start well and Albert Adrià is not exactly one of those who hide: he admitted it at the Gastronomika congress in San Sebastián, where he said that " Heart had been the best and worst thing he had ever done. ". That's nothing. But I have faith, because after the impossible project of the Adrià and the founder of Cirque du Soleil, Guy Lalibertè, there is also Rafa Zafra , that Sevillian who has stolen our hearts with Estimar three steps from the gothic church of Santa María del Mar . Heart will open its doors next Friday May 26th and we will be there to continue believing.
Heart will open its doors next Friday May 26
IN A FLAMENCO TABLAO
Two surprises in Corral of the Moreria (who turns 60, by the way) : the first the incorporation of David García behind the stove. disciple of Martin Berasategui and ** Michelin star ** as head chef of the restaurant Albora , it will be a pleasure to enjoy its essential cuisine —it passed through Nerua— next to the best tablao in the world (selected in the book “1000 places to see before you die” by the New York Times) and a menu with more than two hundred sherries. The second surprise? The usual presence of an exceptional dancer: María Moreno, revelation prize of the Chair of Flamencology of Jerez ; We can also enjoy it at the Suma Flamenca Festival organized by the Community of Madrid the second half of June. Hey.
IN A MUSEUM
do you know what it is TOP 1 of our 25 best restaurants in Spain ? A clue: he hides behind a museum...
Stewed spinach, almond milk and olive oil