Taberna La Bola Spain 28013 Madrid c/Bola 5 phone: 0

Taberna La Bola Spain 28013 Madrid c/Bola 5 phone: 0

Taberna La Bola Spain 28013 Madrid c/Bola 5
phone: 0-034 915 476 930 mobile: 0-034 915 476 930 fax: 0-034 915 417 164
website: http://labola.es email: [email protected]
En:
This family restaurant located in the center of Madrid, is still cooking
traditional recipes since 1870, in order to serve the best Castillian
cuisine to its customers. LA BOLA tabern is well-know for its top quality
products, its lively ambiance as well as its Start Dish, the Cocido
Madrileño (Madrilian stew), wich is cooked like in the past: on a low
flame over holm oak charcoal
ES: BIENVENIDO A LA BOLA
Un restaurante familiar en el centro de Madrid que sigue cocinando,
desde 1870, recetas tradicionales, para servir a sus clientes lo mejor de
la cocina castellana.
La taberna LA BOLA es conocida por sus productos de primera calidad, su bullicioso ambiente y por su plato
estrella, el cocido Madrileño, cocinando como antaño a fuego lento y carbón de encina.
Lhardy Spain 28014 Madrid Carrera de San Jerónimo 8
phone: 0-034 915 213 385 mobile: 0-034 915 222 207 fax: 0-034 915 231 171
website: http://www.lhardy.com email: [email protected]
The phrase "I saw the king, he was entering Lhardy" was frequent
heard.
Although the name of Lhardy is associated with history, the new
generations will have the opportunity of getting to know a place where
they can cover, via the different offers, a gastronomy that is always
fashionable.
The produce used is chosen every day at the best establishments in
Madrid. This is the only way that a good dish can be elaborated, with
this unbeatable process of selection. Each and every one of the
products offered at Lhardy, be it in the shop, the restaurant or the
catering service, are hand-made in the kitchen; A good example is the
very bread that is served at the tables is elaborated in the restaurant’s own bakery.
Lhardy renews its stock daily, totally handmade, as the rule of the house is that the same product will not
be offered during more than one day to its clients.
As does its confectionary –croissants, Swiss buns, pie and tarts– and its cold meats
–scarlet sole, boar’s head, sweet ham– all are products of Lhardy, as well as the dishes that are prepared
for sale in the shop.
Through Lhardy the European haute cuisine came to Madrid, and the refined international confectionary.
The great pieces of game, the mounted and stuffed fowl, the masterly sauces, the beef relevées or the
baked fish has distinguished its prolonged culinary experience.
The historic recipes of Lhardy, like the stuffed chicken or the veal Prince Orloff, which have been recovered
with all their refinement, while the fish dishes highlights the new creations of the hake filled with seafood
and the Cumberland sauce, the lobster a la rusa, and the splendid symphony of sea
bass with king prawns and sole with cham-pagne, following the tradition of the house.
But Lhardy from its beginnings has also been attentive with the popular dishes of the local cuisine, that of
which at least three typical dishes of Madrid have reached star status on its ranges: the cocido Madrileño
(stew), callos a la madrileña (tripe) and riñones al jerez (kidneys in sherry).
The menu has been updated profiling its agility in the wide design of international cuisine and in the
incorporation of a great variety of soups, creams, salads and vegetables.
At Lhardy great care is taken in every detail, from the table presentation to the final touch of the dishes,
and it uses this diplomatic virtue to foretell the clients taste.
Its wine stock deserves a mention apart, pioneer of the cavas in restaurants in Spain, an assortment of the
great French wines of “château”, together with the eminent reserves of la Rioja or el Duero, without
forgetting to end any meal with their liquors.
Lhardy has three original salons: the Isabelino, with a capacity for 60 people; the Japanese salon for
multiple uses or in private with a capacity for 25 people, and the White salon, a private dining room for 2 to
10 people. And three newer salons; the Sarasate ( up to 24 people); Gayarre (from 2 to 10 people) and the
Tamberlick (from 2 to 8 people).
A restaurant that conserves the ambience of evocation, right in the centre of Madrid and is now entering
into the 21st Century, it is and always has been a work of marked sensibility.
Also, for those who do not wish to travel, an extensive list of exquisite dishes, appetizers, cold meats and
confectionary supply the possibility of having the quality of Lhardy anywhere that one wants. A cocktail
party, a business lunch, a wedding, a family dinner or any other celebration, prepared
with all the care that this establishment has always done. This offer goes from the preparation of the dishes
to the table service and the personnel that attend.
Restaurante. Desde 1839. En La Puerta del Sol.
Carrera de San Jerónimo nº 8.
Madrid. España.
Ahora también en el Mercado de San Miguel
y el puesto nº 64 del Mercado de Torrijos.
Casa Patas Spain 28012 Madrid de los Cañizares 10
phone: +34 913690496 mobile: +34 913690496
website: http://www.casapatas.com/ email: [email protected]
UN PUNTO DE ENCUENTRO ORIGINAL, CON ENCANTO … Y MUY
FLAMENCO. Para disfrutar de un almuerzo o cena diferente Casa Patas
es un establecimiento singular que combina a la perfección la
restauración tradicional y los espectáculos flamencos de calidad.
Aquí encontrará los productos más apreciados de nuestra gastronomía
-como el jamón ibérico, los buenos embutidos y quesos del país, el rabo
de toro, así como una cuidada selección de vinos españoles- que
conforman la base de nuestra oferta culinaria. Y para finalizar la velada
podrá asistir a un espectáculo flamenco de primer nivel, de los que no deja indiferentes tanto a entendidos
como a no entendidos en este arte.
También disponemos de El Café Cantante que ponemos a su disposición para la celebración de eventos y
reuniones privadas. Es un conjunto de espacios multifuncionales, dispuestos entorno a un hermoso patio de
estilo andaluz, acondicionado para disfrutar de forma exclusiva de los servicios de comidas y flamenco en
vivo, con la posibilidad añadida de La Sala García Lorca como salón de actos.
Torre del Remei Spain 17539 Girona carrer Camí Reial 03 Bolvir
phone: +34 972 140 182 mobile: +34 972 140 182 fax: +34 972 140 449
website: www.torredelremei.com email: [email protected]
Torre del Remei Restaurant ,
You can't say a lot that hasn't already been said about Josep Maria's
cuisine. In the restaurant of his hotel in Martinet he proved time and
again his mastery of the difficult art of creating original haute cuisine.
His cuisine respects the ingredients, spurning alchemy and chemistry
and striving for ways of accentuating the fundamental taste of each
ingredient.
In our kitchens, Josep Maria uses the finest equipment and even has a
private mountain spring water well which doesn't interfere with the
underlying tastes of his cooking. In addition, he works with the best
specialists in finding unique local seasonal produce, for example wild mushrooms, and the best
international ingredients, such as teas and coffees discovered by Salvador Sans. With all of these
ingredients the Torre del Remei is in the front line of European cuisine.
Fr:
Torre del Remei Restaurant ,
Que dire qui n'ait déjà dit de l'exceptionnelle cuisine de Josep Maria Boix. Aux fourneaux de son
hôtel/restaurant de Martinet, Boix a déjà donné suffisamment de preuves de sa maestria dans cet art, ô
combien difficile, qu'est la création de plats originaux et de qualité.
Fuyant délibérément les élaborations alchimistes, il nous y offrait une cuisine respectueuse des ingrédients,
toujours en quête de procédés propres à mettre en évidence la goût de chaque chose.
Aujourd'hui, dans les cuisines de l'hôtel Torre del Remei, Josep Maria Boix dispose de ce que l'on fait de
mieux en matière d'équipement. Il puise son eau à la source et cultive, dans son propre potager, les
légumes et les fruits non traités qu'il servira à sa table, tout frais cueillis. En outre, il s'est assuré la
collaboration des meilleurs spécialistes pour la recherche des produits: Jordi Marquet pour les vins et les
fromages français et Salvador Sans pour les thés et les cafés. Forte de ces éléments, la cuisine de la Torre
del Remei se situe désormais au tout du premier rang de la restauration européenne.
Es:
Torre del Remei Restaurante ,
Poco se puede decir que no se haya dicho ya de la cocina de Josep Maria Boix. En el restaurante de su hotel
de Martinet ha ofrecido pruebas más que suficientes de su maestría en este arte tan difícil de crear platos
originales y de calidad.
La suya es una cocina respetuosa con los ingredientes, que huye de elaboraciones alquimistas y busca
procedimientos que pongan de manifiesto el gusto de cada cosa.
En la cocina del Hotel Torre del Remei, Josep Maria Boix dispone del mejor equipamiento y de un manantial
de agua. Además, cuenta con la colaboración de los mejores especialistas para la búsqueda de productos,
como por ejemplo: Salvador Sans para los tés y los cafés. Con todos estos ingredientes, la cocina de la
Torre del Remei se sitúa en la primera línea de la restauración europea.
Petit Comitè Spain 08008 Barcelona Passatge de la Concepció 13
phone: +34 935500620 mobile: +34 935500620
website: http://www.petitcomite.cat/ email: [email protected]
Petit Comitè represents a return to the roots of Catalan Cuisine and also
a tribute to our traditions. The atmosphere, - where even the smallest
detail has been taken care of -, is relaxed and modern.
The restaurant has been conceived as a place to recreate those dishes
that form part of the "corpus" of Catalan Cuisine. Our driving spirit is to
recover forgotten dishes and also to reinterpret. - in a personal style -,
the "classics" and most popular recipes of Catalan gastronomy.
Restauracja Tapadaki Spain 29-008 Malaga Carreteria 69
phone: 952 217 966 mobile: 952 217 966
website: http://www.tapadaki.com email: [email protected]
Tapas & Suki Yaki
Una nueva experiencia culinaria surge en Málaga, de nuevo de la mano
de la gente de
Asako y Level bar, esta vez asociados con quién fue su primer jefe de
cocina, Jorge Manfredi.
Siguiendo su estilo, vuelven a fusionar la cocina tradicional
mediterránea con la asiática, sobre todo la cocina japonesa. Si bien en
esta ocasión al contrario que en Asako, los entrantes y las tapas son
más de nuestra tierra y los termines o platos principales están basados
en un plato clásico japonés:
El Suki yaki, fondue al estilo japonés, en la que se sirve, al centro, un caldo y en éste, cada comensal cocina
los ingredientes a su gusto.
Una nueva aventura para nuestros paladares que debemos disfrutar