21restaurante.com
21 Restaurante | Zahara de los Atunes21 Restaurante is a contemporary cuisine restaurant in Zahara de los Atunas, Spain, serving the creations of Ali Palmieri.
http://www.21restaurante.com/
21 Restaurante is a contemporary cuisine restaurant in Zahara de los Atunas, Spain, serving the creations of Ali Palmieri.
http://www.21restaurante.com/
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21 Restaurante | Zahara de los Atunes | 21restaurante.com Reviews
https://21restaurante.com
21 Restaurante is a contemporary cuisine restaurant in Zahara de los Atunas, Spain, serving the creations of Ali Palmieri.
Cenar en Villa Mathesis lo mejor de Zahara de los Atunes
http://www.villamathesis.com/cenas-en-villa-mathesis
CENAR EN VILLA MATHESIS. Laquo; Buscando una nueva forma de vivir. En Septiembre: Cenar con vistas en Villa Mathesis. 11 Agosto, 2014. Cenar en Villa Mathesis, lo mejor de Zahara de los Atunes 21 Restaurante y Villa Mathesis, juntos para ofrecerte momentos únicos. By José Ignacio Labiano. Las cenas en Villa Mathesis se servirán únicamente los días 2, 9, 16, 23 y 30 de Septiembre, es decir, cada Martes de Septiembre y de forma excepcional. Decir de Ali Palmieri. Deja un comentario Cancelar respuesta.
Hotels in Tarifa- Hotels Costa de la Luz- Zahara de los Atunes beach
http://www.villamathesis.com/en/surroundings
CENAR EN VILLA MATHESIS. On the Strait of Gibraltar. Nestled between the National Park of the Strait and the Atlantic Ocean. Overlooking the African continent. A coast bathed by light and history. The best of the Atlantic and Mediterranean in the residential quarters of Atlanterra. On the Alemanes beach and right by the Zahara de los Atunes beach in Cádiz. Wild paradise, impresive, unique. Crystal clear waters, abundant fish, migratory birds look out, mosaic of cultures. Windsurfing and kite surfing.
Bacon on the beech: Tattu, Manchester
http://www.bacononthebeech.com/2015/05/tattu-manchester.html
Thursday, 14 May 2015. I rarely go to opening nights, they're just not for me but I was tempted to visit Tattu last week as I thought it'd be a good place to photograph; it was. The glamorous interior is very well realised and has clearly been done at some expense. Here's a sneak preview of what's on offer. Chicken and Truffle Shumai. Fresh shaved truffle and truffle soya. Beef and Foie Gras Gyoza. Teriyaki and soya beans. Black Angus Fillet. Shitake, asparagus and caramel soy. See the photos larger here.
Bacon on the beech: Asador Etxebarri, Axpe, Achondo, Spain.
http://www.bacononthebeech.com/2015/05/asador-etxebarri-axpe-achondo-spain.html
Monday, 11 May 2015. Asador Etxebarri, Axpe, Achondo, Spain. Going to Asador Etxebarri is all about the journey. Travelling down narrow winding roads in our hire car from Bilbao on the road to San Sebastián and though verdant grassy mountainous countryside. It's also about a wider culinary quest for the finest food to be found in this fantastic country. A journey that we started seriously over a decade ago in Cala Montjoi near Roses and now leads us here. At exactly 1 PM we go up to the restaurant but ar...
Bacon on the beech: March 2014
http://www.bacononthebeech.com/2014_03_01_archive.html
Thursday, 27 March 2014. The Horse and Jockey, Chorlton. I love living in Chorlton Green. I remember when I first came here 20 odd years ago, I can recall thinking then, that it was like going somewhere on holiday, pretty, quaint and leafy, yet only 20 minutes to the city centre. I've been living in the same little house since 1999, and still feel lucky to be here. Right on the green itself in the prime spot is the old Horse and Jockey. Then in 2008, the Hoi Polloi. In 2012, Holts. I didn't hear of any m...
Bacon on the beech: Mina, Bilbao, Spain.
http://www.bacononthebeech.com/2015/05/mina-bilbao-spain.html
Monday, 18 May 2015. Mina, Bilbao, Spain. We begin with a light taste of Crunchy cod skin. Something like this sets the scene and gives you a feeling you're on for a good one. Panna cotta of black garlic. I love everything that is put in front of me here but this. Mussels in lemon grass and coconut soup and spice tomato. Sticks in the memory, such vivid flavours. Oyster Gillardeau, gin and citric. Cod and grapefruit soufflé. Season asparagus served with 'bearnaise' sauce and blood orange. I am glad he is...
Bacon on the beech: April 2014
http://www.bacononthebeech.com/2014_04_01_archive.html
Wednesday, 30 April 2014. Parlour Dogs, Chorlton. I know what you're thinking, yet more. Bloody hot dogs, I felt the same. We can't move right now for new hot dog/sausage restaurants, they're this year's burgers. However a few things make Parlour Dogs. Different. Firstly, the locally sourced meat is from nearby butcher's Frosts, and as everyone knows, Frosty makes the fabulous Almost Famous. Burgers. Secondly, they've been put together by ever reliable Parlour. So I was duty bound to try them out. We ask...
Bacon on the beech: March 2015
http://www.bacononthebeech.com/2015_03_01_archive.html
Monday, 23 March 2015. In recent years there's been an explosion of quality Spanish restaurants opening in London; Brindisa, Barrafina, Moro, and Ibérica etc. So to say the arrival of Ibérica to Manchester has been highly anticipated would be an understatement. It's been a long time coming. We went twice last week and I'll nail my colours to the mast early on; it was excellent. We kick off with Fried Chorizo Lollipops. With pear alioli sauce (£5). What's not to love about these? Incidentally it's hard to...
Bacon on the beech: August 2014
http://www.bacononthebeech.com/2014_08_01_archive.html
Saturday, 30 August 2014. Good pizza should be made with love, with care and attention with the very best ingredients. Some people think, it's just pizza. It doesn't matter. It does matter. And can be such a real joy when done properly. It'll never be those things at Croma. Croma is not that bad, it's just not a proper restaurant. It's a chain run by accountants in restaurant form. It wasn't our choice to go there. Our conversation went something like this;. For starters I got a Mushroom Bruschetta (...
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21 Restaurant
21 a magyar vendéglő, magyar étterem, magyar bistro - Budapest, Magyarország - magyar konyha, magyar borok
Szerettünk volna egy olyan Magyar éttermet létrehozni, mely visszaadja a rég elfeledett és hiányzó "Szindbádos" gasztronómiai élményt, de mindezt originálisan és újszerűen, a tipikus "magyaros étterem" kliséket mellőzve mind a konyhában, mind a vendéglő kialakításában is. Tovább. Új Magyarország fejlesztési terv. Asztalfoglalás : 36 1 202 21 13 /. Nyitvatartás / minden nap : 12-24h. H-1014 Budapest, Fortuna utca 21. Tel/Fax: 36 1 202 21 13 /.
21 Restaurante | Zahara de los Atunes
A new culinary experience in Zahara de los Atunes. Airbag of Iberian cured ham from (Guijuelo) Salamanca, Finca. Cured sheep cheese from Trujillo (Extremadura). Wood chip smoked sardines. Fresh Foie from Saint Pierre du Mont (France). Wild Atlantic salmon cooked at 40º for 30 minutes. Roast pumpkin with burrata. Kangaroo cooked sous vide. 8-9 month spring lamb from New Zealand. Monkfish stuffed with prawns. Confit cod from Iceland. Home-made bread with spiced butter 2,60 p/p. 34 956 457 443. Catering req...
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