sudo apt-get install lsb-core
sudo apt-get install ia32-libs
GoogleEarthLinux.bin
chmod + x. / GoogleEarthLinux.bin - target / tmp / ge
cd / tmp / ge / setup.dat / bin / Linux/x86 /
cd / tmp/ge/setup.data/bin/Linux/x86_64 /
setup.gtk setup.gtk2
mv cd / tmp / ge
sudo. / setup.sh
This Wednesday we're going to find a local who has spent many years in Valencia. China cuisine has brought a higher level than is usual in Chinese restaurants. Good ingredients and good work is what we are looking. It is located in the district of El Pla del Real, in the neighborhood of Mestalla. 
After passing the large metal doors, we find a warm atmosphere with warm lights and all in brown and beige colors. Place us at a table of two and we know that we will take a tasting menu for us to teach her to bird's eye view. We ordered the tasting menu called Turandot, which is the longest. 
letters and leave us some peanuts with a touch of sweetish that open our appetite. 
tasting menu starts with a salad of mixed lettuce and crunchy, shrimp, fruit porridge, and a third that we did not identify. 
follows a steamed scallops covered with black soy chips. It is tasty and soybeans is strong, intense flavor. 
The following is a dish fun and we think the best of the night: crispy duck pancakes strips together to make a kind of burritos and cucumber and leeks into strips. Topped with a delicious sauce. We burritos and we devoured them. A pity that the pancakes are getting cold so quickly. 
main course bring us rice wrapped in lotus leaf, rice together with strips of pork, mushrooms, vegetables and prawns. It is rich though some come a little dried shrimp. And a lobster with a sauce on top. The lobster is already party but the sauce makes it quite unpleasant to drink. Yet we like. 
For dessert, we ordered two different because we no arm twisting: a chocolate cake even though it is good given that dry, would have needed something that bathe (a coffee, a liqueur or a scoop of ice cream. It would have increased the tart taste and enjoyment) and a chocolate ice cream flambé (this is the delight of Quesoy). 
Quesoy ends the dinner with his accustomed ristreto. As details of the house we invite two spirits: a pink liqueur (liqueur tremendous, strong, alcoholic but without losing the scent of roses on the nose and the mouth) and a cowherd of Jack Daniels is rather a big cowboy boots and all. Karoleta enjoys huge and the last drop. 
This Wednesday night and within a week of Cuina Valencia Open, we will meet with the restaurant Cirsa Casino, open since August 2010. 
as appetizers, starters, are several small trays of snacks: cone of fried fish with lemon, another crispy crust and a filling kiko guacamole, almonds and curry, pasta skeins brie with parmesan, tomato and oregano, Viva Italia, ball of mozzarella, foie mousse tart with grape, boletus edulis skewer with soy and sesame. Let's enjoy each other flavors and textures. A festival. 
For dessert, a brownie with almonds covered in berries (blackberries there are huge!, And raspberries, cranberries and black) with a sauce of rice pudding. 
When paying the bill and pass out your business card, the head waiter asks us one for the chef, Rafael Morales, the chef who was between the years 1995-2008 in the kitchen of Ferran Adrià. Comes with all the baggage of this restaurant. And the minutes, the same head waiter informs us that Rafael's out to greet us. With him we have a pleasant conversation we ask for our dinner, we had said we were delighted and our plates clean, clean, betrayed our enjoyment, on our website, your purpose in this restaurant ... 
We go to the district of L'Eixample, the district of El Pla del Remei, to find a family run local : Isabel to the kitchen, John, his son-in bar, William, husband of Elizabeth, around the room and waiting tables Irene. 
is William who puts us in a free table but leaves us free to choose among all. There are a couple of them occupied. 
We sat down and bring the cards. Tell us what you do not have available and what is outside of a letter. 
see a bottle that catches our attention with its aesthetics, all with a striking black and red logo also in red bold letters: Rebellion of 2005, DO Valencia (Chulilla). 
's older and is closed with four locks. The first is that the glasses that make us have a strong smell which prevents smell dishwasher. We ask for the change and promptly seek others who come in without any aroma that contaminate the wine. The first thing that comes is the intensity of alcohol it has. In the mouth the grenache takes hold of your mouth. Over dinner is tamed into a good companion. 
As incoming anchovies ask: tell us they do not become the Bay of Biscay so we bring some good anchovies are something lumpy and intensity of salt. The detail is that the accompanying tomato and Karoleta request, put it in a different bowl and does not compete with the anchovies. 
As we ordered a second incoming titaina. Awesome! With tomato acid properly corrected. Devour us. 
ham croquettes (chicken because they are not). Smooth and creamy. Nothing heavy. A Quesoy would have liked cooked. Must be some other time. 
The last dish is a pork tenderloin in puff pastry stuffed with cheese, ham and crispy vegetable tempura. The steak is coated with crispy ham. To highlight the strips of fresh vegetables with an impressive tempura. 
4. Generous Servings: 8 
This Wednesday night we will enjoy a place that has just opened two months. Upon entering we found a space decorated in a functional and a recall to Mercatbar to these tables, spaces decorated with market products: cans, jars, bottles, jam jars, etc.. Very bright, with two spaces: one with ample tables and other tables with only two people. Since no other tables occupied let us choose the table that we like. When moving from one environment to another we see a cupboard full of champagne bottles. We like. 
We chose a table of four people and leave us the cards. 
The wine list but we do not see many entries that are well chosen and very competitive prices. We are inclined by an unknown Alicante, Mon Triskal 2009. It is a wine from the chef's family (Roman Navarro). It is a blend of Monastrel, Shiraz and Cabernet. Sweet wine, despite its youth and its fruit is very kind to take, very round. We love despite its high alcohol content. 
incoming As we advise us by Ciara, which will serve us throughout the meal. To start with tomato anchovies that come with an original format, in a few cans. Desalted anchovies are impeccably, with a beard but excusable by high spongy and good size. We love. He says that the oil contained in the tables, oil is also home of the family chef. We tested it and indeed, delicious. 
incoming The following are smoked sardines with tartar sauce. Fantastic! Fluffy, soft. A delight. The glass accompanied with tomato bread: a crusty bread that came like a glove sardines. 
main course our preference is for a dam threaded accompanied by chimichurri. Tender, juicy and very tasty. The chinichurri ... awesome! 
Quesoy end dinner with his accustomed Karoleta ristreto while accompanying a cowherd of Macallan. At this point, has been Román to greet us and ask for our dinner. We propose to take a pacharán home (including family) that we accept without thinking. Pacharán is light, sweet nothing, noticing the flavor of the sloes. 
