Paludrine Avloclor Reviews

May 11, 2011. * The Delicate * c / Conde Almodovar No. 4963923357

local Specialty: fusion cuisine Asian and Mediterranean
Atmosphere: Relaxed
Plato not miss : Tataki with algae
Url: http://elmiercolestoca.blogspot.com/2011/05/11-de-mayo-de-2011-delicat-c-conde.html

served us everything we ask of the letter: If in to food, although the wine list (and very small) had at least two absences.


EMT Score: 67 out of 80

1. Recognizable Ingredients: 7

2. Healthy: 9

3. Shopping To serve: 8

4. Generous portions: 8

5. Regional Cuisine: not

6. Tech: no

7. Tasty: 10

8. Balance: 9

9. Vajilla and glass: 8

10. Value for money: 8

La Cena: We go to the district of Old Town, the neighborhood of La Seu, find us a place with a kitchen with Fusion: East and Mediterranean, a mixture of flavors and good products.

entered a local transparent, functional and well lit as it is empty (only accompany us other diners in this Wednesday night ) allow us to choose the table that we like. We chose a well-lit to facilitate the taking of pictures of our plates and we have to read the cards. While we do taste some chips of potatoes home.

From the wine list two of those who choose, Balaguer and Aastic are not flaws in the distribution, but after asking for those who are not in the letter, we report one that interests us. A for him. It's a red in the Utiel Requena, an experimental wine named Judgement, with a very limited production (1200 bottles, which touches us 766) we love the name, especially quesoy and we like the label, although concise information.
know that good experimental wines (in our case has been made by a pharmacist) must try, enjoy and learn from them: barrels, hard work, all done. Not wrong. Color is intense, a very showy purple, unique aromas and taste delicious, well integrated, friendly, elegant and unfiltered. We love it.

Good dinner, very suitable for lovers of spices, of difference and surprise.

The commands: In the absence of a tasting menu (there is, but only at noon), we decided on some starters and an entree (all the dishes are designed for sharing). When we were deciding a third starter, indicate that we are asking too much (do not know the extent of the dishes) and decided to leave in two the number of entrants. With all these calculations we chose:

tuna tataki on algae with wasabi and ginger, rich slices of tuna, tender and tasty, on algae with tremendous flavor next to wasabi makes impressive bite. We love it.

Mini burgers chicken and shrimp (very spicy and a souvenir coconut milk and sesame oil) with seaweed, curry, kefir and a flaky bread. Incoming well-integrated flavors. Highly recommended for who likes spices.

main course we decided on a cheek with parsnip puree. The meat tender and juicy, immersed in a sauce that did not detect the taste of all the spices as it is an aggregate of fennel, star anise, cinnamon, Sichuan pepper and ginger add a touch of anise joint. Above, a handful of sesame. Delicious.

parsnip puree is creamy, flavorful and perfectly combines with the meat. The dish we love spices, juicy and tender meat, creamy mashed potatoes and tasty. A delight. Quesoy trying to figure out the spices in the sauce (detected the taste of cinnamon ...) ends with a spoon all the sauce.

For dessert we decided on a crisp duces Cous cous with coffee cream and chocolate: cous cous surprisingly sweet, very crunchy with coffee with cream and chocolate resounding print mounted a dessert. Devour us.

Quesoy ends the dinner with his accustomed ristreto that is executed to perfection as you Karoleta accompanied by a cowherd of Jack Daniels, both of which are detailed in the house.
Thank .