This Wednesday night and within a week of Cuina Valencia Open, we will meet with the restaurant Cirsa Casino, open since August 2010. you enter, tell us that we can use the free parking and we also have access to the casino. We left our coats and we have to find the restaurant. To do this we must cross the room slot machines "slot" and the background is a bright restaurant decorated with gentle and well-dressed tables. Surrounded by the tracks on a piano.
We bring the wine and leave us with it. There are interesting references but decided to talk to the head waiter to tell us which is the menu presented this week to better choose the wine. Thus we decided on an old acquaintance, Dido, 2008, DO Montsant, bright cherry red color, clean, with aromas of ripe fruit and minerals. On the palate, creamy and very sweet, well-integrated. We like. And we like to have ENVIN glasses.
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. As incoming salad is a tasty salad of miniature bittersweet seafood, spherical olives, fresh cockles and a half quail egg:, masterful blend of flavors, textures and aromas. Devour us.
The fish dish is a fish of the day (in our case sea bass) with an emulsion of pil-pil and crunchy vegetables. The fish, in point, with crispy skin and inside ready. The pil-pil exciting. Makes us silent for awhile and while.
main course is an Iberian pork with strawberries, orange reduction and cumin foam. Fun dish with all possible textures: foam, crispy, creamy ... and an incredible experience to blend the various elements of the dish. We do enjoy great entertainment.
For dessert, a brownie with almonds covered in berries (blackberries there are huge!, And raspberries, cranberries and black) with a sauce of rice pudding. is delicious but at this stage the appetite for a while that we have left. Karoleta give up and leave on your plate a chunk of brownie. Quesoy fulfills the obligation sending the clean plate to the kitchen.
Quesoy ends the dinner with his accustomed ristreto that is impeccably prepared and only, not crisp.
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 ... A surprising and pleasant to dinner.
1. Recognizable Ingredients: 9
Total points: 74 for 80
Avd In Valencia Valencian Parliament, 59 Tel 902 101 505
1. Recognizable Ingredients: 9
2. Healthy: 9
3. Shopping To serve: 10
4. Generous portions: 10
5. Regional Cuisine: not
6. Tech: if
7. Tasty: 9
8. Balance: 9
9. Dishes and glassware: 9
10. Value for money: 9
11 . It is advertised on the Internet: If
12. They served us everything we ask of the letter: do not ask, was the tasting menu cuina oberta Valencia, although lacking the advertised crispy golden chocolate and nuts to coffee.
Avd In Valencia Valencian Parliament, 59 Tel 902 101 505
0 comments:
Post a Comment