1. ʻOysters 'Cadoret' a me 'champagne'
ʻOysters 'Cadoret' ma Estado Puro, ka hale ʻaina ʻole o Paco Roncero ma Madrid
ʻO Estado Puro ka manaʻo ʻike ʻole o Paco Roncero, ʻelua mau hōkū Michelin. I kēia mau lā, hāʻawi kēia hale ʻaina i ka ʻode Cdoret, i kapa ʻia ʻo ka 'momi ʻeleʻele' o nā ʻoy a me kahi meaʻai haute honua. I loko o ka papa kuhikuhi Roncero e hiki ai i ka poʻe makemake ke hoʻolauleʻa i kēia lā Valentine, loaʻa nā ʻano like ʻole. No ka la'ana, 'o ka 'oyster maoli me kona Delamotte 'champagne' aniani harmoni no 10 euros; ka oyster me ka ponzu sauce a me ka soy caviar i hui pū me ka Terras Gauda no 9 euros. Aia kahi koho o ka oyster me ka wai tōmato a me ka aila basil me kahi aniani o ka chamomile mai Bodegas Lustau, ma ke kumu kūʻai like. ʻOi aku ka exotic ʻo ka oyster acevichado me ka leche de tigre a me ka pepa melemele, e inu me ke aniani o Joseph Drouhin Chardonnay, a ma 9 euros.
Ua hana ʻia kēia ʻoyster mai ka hopena o ke kenekulia 5 ma ka muliwai Le Belon, ma ka ʻaoʻao hema o French Brittany, ma kahi o nā fjords kūikawā e lele ana i ka Moana ʻAkelanika. Ke hana nei ka ʻohana Cadoret i kāna mau mahiʻai oyster no XNUMX mau hanauna, e hoʻohana ana i nā pono āpau o ka hui ʻana o ka wai hou a me ka wai paʻakai. ʻO ka hopena, he ʻoyster me kahi ʻono nani a palupalu loa a me kahi ʻano ʻoluʻolu loa i ka palale.
Plaza Cánovas del Castillo, 4. Madrid
2. ʻO ka ʻaina ahiahi ma ka home, me ka kuke ʻole
ʻO ka papalina puaʻa momona me ka ʻuala barbecue a me ka chili 'ono' a me ka yuzu mai Delizielou
Inā makemake ʻoe e hoʻolauleʻa i ka lā Valentine me ka pāʻina aloha a i ʻole ka ʻaina ahiahi ma ka home, akā me ka ʻole o ka kuke ʻana, e hana kēia mau hale ʻaina i ka hana no ʻoe - kokoke i nā mea āpau. No ka laʻana, hāʻawi ʻo Delizielou, ka ʻāpana hou o ka hale ʻaina Zielou, i kahi papa hoʻāʻo me kahi ʻano o nā meaʻai i hoʻolālā ʻia e hoʻopau ma ka home. Ke ʻimi nei kēia manaʻo mai chef Kiko Solis e hoʻopau hou i kāna mau kīʻaha, i ka mahana kūpono a kūpono hoʻi no ka leʻaleʻa i loko o ka lumi hoʻokipa. Loaʻa i ka ʻai ʻo ka carabineros suquet a me ka ʻōpae paipu; hoʻopaʻa i nā dumplings choy; heura me ka mojo ʻulaʻula me ka Cantonese tartare a me ka wok-glazed mushrooms me ka foie, truffle a me ka fig sauce a me 65-degree hua manu, ma ke ʻano he hoʻomaka. No ke koho ʻana, hāʻawi ia i kahi papalina veal ʻalani me ka ʻuala barbecue a me ka chili 'ono' a me ka yuzu a i ʻole ka salmon i hoʻopaʻa ʻia me Pedro Ximénez a hoʻopaʻa ʻia me ka josper me ka salakeke limu 'hijiki' a me ka celeri creamy. A laila, he ʻano o ka 'cheesecake' me ka paʻakai kao, ka hua ʻulaʻula, ka lime a me ka praline crunchy.
ʻO ka manaʻo Horches a me kāna lawelawe ma ka home. Ua koho ka hui o Elisabeth Horcher i ʻekolu mau koho gastronomic e hoʻolauleʻa ai i ka lā Valentine ma ka ʻoluʻolu o ka mea nona ka hale. ʻO Madrid, Berlin a me Palika ka papa kuhikuhi o nā menus kūʻokoʻa no ka lā Valentine, i ʻae ʻia me nā kūlanakauhale ʻo ia ka protagonists o ka mōʻaukala o kēia hale i hoʻokumu ʻia ma kahi o 80 mau makahiki i hala. Aia i loko o nā pahu he ʻelua papa mua, ʻelua papa nui (hoʻokahi ʻiʻo a me hoʻokahi iʻa), kahi mea ʻai a me ka paʻa i koho ʻia no kēlā me kēia.
ʻO ka mua o nā manaʻo, ʻo ka Menu Madrid, hāʻawi i ka terrine ate kuisa me nā mea ʻala kiʻekiʻe a me ka salakeke a me ka asparagus. Ma ke ʻano nui, aia ka papa ʻaina curry prawns a me ka moa palaoa a la bonne femme me ka ʻuala mashed truffle ʻeleʻele. Hōʻike ʻia ka ʻono ʻono e ka cheesecake kaulana ʻo Horcher. Kūʻai ʻia kēia papa inoa ma 150 euros no ʻelua mau kānaka, i hui pū ʻia me ka waina ʻulaʻula Emilio Moro. Loaʻa mau ka paʻi kiʻi o Kelemania i ka papa kuhikuhi a Horcher, a ʻo ka Berlin Menu (180 euros, ʻelua mau kānaka) loaʻa nā ʻano ʻano maʻamau e like me ke ʻano ʻo Rūsia i hoʻopaʻa ʻia i ka salmon a me ka mea kanu i loko o ka velouté ʻuala. Ua hoʻomau ʻo ia me ka ragout sole a me ka ʻōpae a me ka goulash ʻano Hungarian ma ke ʻano nui. ʻO ka pōkole, ʻo ka 'baumkuchen' kiʻi ʻoniʻoni a Horcher me ka ʻuala kokoleka a me ka ʻaila huikau. ʻO Taittinger Brut e hele pū me ia. Hāʻawi ka Paris Menu (360 euros, ʻelua poʻe) i ʻekolu caviar Iranian 000 a me ka salakeke artichoke me ka truffle ʻeleʻele e like me nā papa mua. Lobster ragout a me Pommery mustard stroganoff, mai Principales. A, no ka mea ʻai, ka keke kokoleka. ʻO ka male ʻana me Perrier Jouët Grand Brut.
Ma dNorte, ka hale ʻaina ʻo Villoldo, hāʻawi i nā kīʻaha ʻono e ʻono i ka home e komo pū ana me kahi ʻekolu o nā mea hoʻomaka o ka ʻōmato i hoʻomaʻamaʻa ʻia me ka ventsca a me ka ʻono ʻono, nā pua artichoke me ka majada a me nā mea kanu ʻai me nā hua manu manuahi a me ka pecorino cheese. Aia kekahi ʻekolu i hana ʻia me ka pēpē heʻe me ka pepeiao ʻokiʻoki o nā chili, ʻiʻo ʻiʻo pipi i loko o ka sauce boletus a me nā ʻēheu moa i ka sauce hoisin. ʻO nā mea ʻē aʻe o kēia mau pairings ʻo ka patatas bravas, ka salakeke a me ka ham homemade a me nā croquettes parmesan. Mai ka pou: 'tiramisu-co'. Hiki iā ʻoe ke kauoha e hoʻokō ma ka home ma o kāna pūnaewele.
3. He huakaʻi i Mekiko a me kahi kīʻaha lōʻihi
ʻO ka avocado wela a me ka wai, chilaquiles a me ka ʻōmaʻomaʻo tomatillo stew me nā yolks hua manu, roe a me nā ʻiʻo puaʻa pipi puhi.
ʻO Mexico City ka papa inoa capsule i hāʻawi ʻia e chef Aurelio Morales ma ka hale ʻaina CEBO ma Madrid. ʻO kahi huakaʻi ma waena o nā mea ʻono Mekiko a me nā ʻenehana hiki ke ʻono ʻia i ke awakea a i ka pō ma ka hale ʻaina o ka hōkele Urban ma Madrid. Hoʻokomo ka mea kuke i nā ʻanuʻu mua ʻo 'antojitos' a me 'botanas' -ka mea ʻai Mekiko kaulana - a i ʻole ka iwi avocado wela a wai, ka ʻuala chilaquiles a me ka tomatillo ʻōmaʻomaʻo me nā yolks, roe a me nā ʻili bipi puhi. Hoʻomau ia me nā kīʻaha e like me ka mango aguachile, ka pineapple grilled a me ka nopal, me nā molluscs, shellfish, iʻa a me ka limu mai kahakai. Ma ke ʻano he kumu nui, ʻōlelo ʻo ia i ka turbot hihiu, kona ʻili coriander crispy a me ka puaʻa hānai gelatinous me ka avocado i kālua ʻia a me ka sauce macha; ʻO ka piko o ka pipi gizzard me ka tortilla i loko o ka ʻai pozole a me ka manu nūnū koko i ʻelua kuke. E hoʻopau i ka 'Aztec cocoa, corn and gold nuggets'. Me ka hui CEBO, hāʻawi ʻo sommelier Jacinto Domenech i kahi lokahi e pili ana i kahi koho o nā tequilas homemade a me kahi kaʻa mezcal, me ka hoʻohui ʻana i nā kuhikuhi ʻē aʻe i hoʻolālā ʻia no kēlā me kēia kīʻaha. Ma o kēia mākaʻikaʻi ʻana i ka ʻāina ʻo Aztec, ua hoʻokumu ʻo Aurelio Morales i kahi ʻano o nā menus kūikawā e ulu ana i ka manawa, i kapa ʻia ʻo 'Cápsula Cebo', no 130 euros - kahi male nui, 75 euros, a me 7 mea inu, 59 euros–.
Ma hope o ka ʻahaʻaina, ʻo ka papa ʻeono o ka hōkele - me nā hiʻohiʻona o ke kaiāulu ʻo Austrias, nā aʻa nui o Madrid e like me Calle Alcalá, Gran Vía a me ka Retiro ma hope - hāʻawi i kāna ʻoihana hoʻoilo Urban. Hōʻike ʻia kāna papa ʻaina cocktail i kēia mau lā i ka manaʻo hou i hana ʻia e Óscar Durán, ke poʻo o ka cocktails o ka hōkele. A hiki i ka lā 14 o Pepeluali, hāʻawi ʻo ia i ka 'Pasión Mezcal', kahi cocktail exotic e pili ana i ka mezcal, lychee, nā hua makemake, nā blueberries a me ka champagne.
4. Hikina nani
Aia ka meaʻai maoli i nā hale ʻaina e like me El Bund – Matías Nieto
Hoʻomau ka hoʻolauleʻa ʻana no ka Makahiki Hou o ka Tiga Wai i ka mahina o Pepeluali ma nā hale ʻaina Pākē. Inā makemake ʻoe i kēia meaʻai a makemake ʻoe e hoʻohana pono i kēia kūlanakauhale e ʻike iā ia, ma ABC ua koho mākou i nā wahi e hiki ai iā ʻoe ke ʻike i ka meaʻai Kina maoli. ʻO nā hale ʻaina e like me ke Kököchin hou, The Bund, China Crown, Don Lay a i ʻole Royal Mandarin.
E ʻike i kēia mau manaʻo a me nā ʻōlelo i loko o kēia papa inoa i paʻi ʻia ma ABC.es
5. ʻO nā bar cocktail kahi e hoʻolauleʻa ai i ke aloha
LOVO cocktail, kahi o Frank Lola ma ke kaiāulu o Las Letras – Guillermo Navarro
Ke ʻike nei ka hale ʻaina cocktail i kahi manawa hoihoi ma Madrid, me nā wehe a me nā papa mele kūloko e kau ana i ka mixology ma ka palapala ʻāina leʻaleʻa o ke kūlanakauhale. ʻO ka lā Valentine he manawa kūpono e ʻike hou aku ai i nā wahi kikoʻī kūloko e like me Chicote a i ʻole ka Bar Cock, kahi i hoʻopau i hoʻokahi kenekulia i ke ola o ka poʻe o Madrid. E ʻike pū i nā wahi lima mua e like me ISA, ma nā Kau ʻEhā, a i ʻole nā manaʻo o nā bartenders e like me Diego Cabrera - ka mea nāna i hana i nā wahi e like me Salmón Gurú– a me Frank Lola, ka mea i pae i ke kaiāulu o Las Letras me LOVO .
Ma kēia papa inoa o nā bar cocktail i hoʻopuka hou ʻia nei e ʻike ʻoe i nā wahi hou aʻe a me kā lākou mau ʻōlelo.
