What awaits the restaurant business in 2020
Problems of the restaurant business in 2019 As in any other business, there are key points due to which institutions are most often closed, and no matter, this is a…

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FAMILY RESTAURANT - FORMAT COMPLICATIONS
Abroad, the situation is the same. In some, even pritelnyh, restaurants there is a note that you can have dinner with young children until a certain time, for example, until…

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Restaurant Tilda
November is a transitional period of adaptation to subzero temperatures: you can no longer walk with the thought: “Now something will come across along the way.” The time has come…

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Carles Abellán

Disguised as an ordinary “tapas” gourmet restaurant from the famous chef Carles Abellán – a student of Ferran Adrius, who is involved in many projects of the great master, including El Bulli (Roses) and Hacienda Benanuza (Seville). The cornerstone of Spanish cuisine, the culture of tapas, takes the strangest forms here, creatively interpreting the gastronomy of Asia, Latin America and America. Only here you can try unusual dishes such as a salad of sardines with orange and wasabi, tuna tartar, lollipop quail, piglet burrito with guacamole and green sauce, or salad salad of orchids, ice grass and mushrooms. The maestro himself characterizes the kitchen of Comerç 24 as “with roots, but without borders.” The institution is located in an old canning factory building, in the heart of the bohemian Bourne and has a fashionable design with an “open” kitchen, a bar and a restaurant in one space.Its intimate atmosphere, created by dark tones in the interior and subdued light, is perfect for romantic meetings and meals with friends. Small portions typical of the author’s cuisine, truly first-class service and unexpected combinations of tastes are the perfect choice for thrill-seekers. Do not miss the lobster with guacamole, entrecote with roses and strawberries, consom with truffle and parmesan and chablis with pineapple, meringue and lime. An extensive wine list, you can order one glass each.
The hidden treasure of the modern ME Hotel, offering creative Mediterranean cuisine with panoramic views across Barcelona. The modest design with snow-white tables urges you not to be distracted from the main thing – the culinary delights of the restaurant chefs, twins Sergio and Javier Torres, owners of six Michelin stars. The combination of simplicity and avant-garde in their dishes at reasonable prices and a democratic atmosphere made the restaurant a fashionable meeting place for Barcelonaers. A separate “attraction” can be called “open” hi-tech cuisine, where before your eyes a well-coordinated team of eight gourmet experts is concentrated on creating such masterpieces of gastronomy as black rice with sea cucumbers, fish baked in leaves, a royal hare or a consommé with ravioli foie gras and chestnut sauce. Bio-vegetables for dishes are grown under the close supervision of the brothers on a special mini-farm right there, on the 30th floor of the hotel. After dinner, you can enjoy a cocktail on the terrace, visit a disco in the hotel lobby or at the Angel’s & King’s night club on the sixth floor of the hotel.

Michelin-starred restaurant for the young, gifted chef Jordi Artal in the heart of the Eixample, 5 minutes from Paseo de Gracia. At the heart of the Cinc Sentits cuisine are bold experiments with all five senses of visitors exclusively using the freshest products of Catalonia: fish and seafood from the Costa Brava, excellent foie gras from the Basque Empurde region, selected rice from the Delta D’Ebro, the famous caviar from Val D’Arana, meat and dairy products from the Pyrenees meadows and delicate homemade cheeses from all over the region … Do not try to get here without prior reservation: this is a favorite place for fans of gastronomic discoveries at reasonable prices, restaurant cree ticks and specialized press. On the Cinc Sentits menu, you can see such masterpieces as the Iberian crispy pig with apples and almond liquor, quail eggs with cream of manchego cheese and glazed lemon, a layer cake of coca with foie gras, lamb with figs, hazelnuts and coffee sauce, a flan of violet or mandarin with cardamom cramble and passion fruit cream. Fast and pleasant service in almost all languages ​​of the world and a cozy atmosphere, emphasized by the design in warm colors and intimate lighting. The wine list is small and includes 150 wines, mostly rare and limited edition with a predominance of local D.O. wines. Catalunya.

Demanding Spaniards as customers
So, we continue our notes on a hyper-relevant topic during the summer holidays: it is impossible to be in Spain and not go to a restaurant, but how to choose…

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How to get a job as a bartender in an elite club
Work as a bartender in our country is not very popular, but it has advantages that most professions cannot boast of. What are the advantages? Let's try to list them.…

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Carles Abellán
Disguised as an ordinary “tapas” gourmet restaurant from the famous chef Carles Abellán - a student of Ferran Adrius, who is involved in many projects of the great master, including…

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How to name a restaurant to make a profit
To make a restaurant profitable, you need to consider everything: from the interior to the design of the menu. An important place in the process of creating a business is…

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