Nā hale ʻāina 5 ma Madrid i hiki ʻole iā ʻoe ke nalo

I kēia lā he koho kūikawā loa e pili ana i ka ʻai ʻana maikaʻi, aʻo ia no nā poʻe a pau i loaʻa ka pilikia e koho i kahi hale ʻaina ma Madrid no kahi ʻaina ahiahi kūikawā, i kēia lā nā hale ʻāina ʻoi ʻelima i hiki ʻole iā ʻoe ke haʻalele ma Madrid. Ma waena o lākou ʻokoʻa ʻokoʻa, akā loaʻa iā lākou āpau kahi mea like, kahi e kahaha ai iā ʻoe. ʻAʻole hiki iā ʻoe ke haʻalele iā lākou!

Umikumākolu

Aia ma ka helu 13 o ke alanui San Bernardino o Madrid'O Hale ʻaina Treze He hale ʻaina ʻaʻole hoʻohoka. Pili ia a hale ʻaina liʻiliʻi a mālama pono ʻia e hoʻomaha ai i ka ʻoihana maikaʻi a e ʻimi i kahi huna pilikino. Aia wale nō makahiki no ma kahi o 24 poʻe A ua mahele ʻia i ʻelua papahele. ʻo ka mea kiʻekiʻe me kahi o 12-15 mau kānaka a ʻo ka mea lalo me kahi lumi ʻaina no 12 mau kānaka hou aku. Mai ka manawa mua āu i hōʻea ai, ʻike ʻoe i ka mea nui loa ke hele mai ʻo Saúl, kāna ʻōpio hoʻokumu a me chef, e hoʻolauna iā ia iho a hāʻawi iā ʻoe i nā ipu maikaʻi loa ma ka papa kuhikuhi.. I kēia hihia, a pehea e hiki ai i kahi ʻē aʻe, ʻae wau iaʻu e lawe ʻia, ʻaʻohe mea i ʻoi aku ma mua o ka ukali mau ʻana i nā ʻōlelo aʻoaʻo a ka chef.

ʻO kaʻu ʻike he 10 a ma loko o nā ʻōlelo aʻoaʻo a Saúl i hana ai iaʻu, ua hiki iaʻu ke hoʻāʻo ʻO Wagyu beef jerky me ka aila ʻoliva a me ka terrie foie ma ka berena ʻalani e hoʻomaka me, ua hoʻomau wau me kahi maikaʻi ʻO nā dia fallow me ka chestnuts a me nā fungus, (Pono wau e haʻi aku iā ʻoe e ʻimi holoholona ana kāna loea), a ua pau wau me ka pua, kāna mea hoʻonani kūikawā «Memories o ke kamaliʻi», kahi meaʻono e hoʻomanaʻo iā ʻoe i nā makahiki 80, nā pulupulu a me nā mea momona, kahi mea maikaʻi loa.

ʻO ka ʻai maʻamau ke kumukūʻai iā ʻoe i kekahi 35-40 € no kēlā me kēia kanaka. ʻOi aku ka maikaʻi inā ʻoe e hele puke ma ka helu kelepona aʻe: 915 410 717 a i ʻole 628 55 30 90. Wehe lākou i kēlā me kēia lā koe ka Po Poakahi a me Sabati ka mea i pani ʻia.

LaKasa

ʻO Cesar Martín ke kuleana no kēia wahi hālāwai e ʻoluʻolu ai i ka gastronomy 2.0. Me ka liʻiliʻi o hoʻokahi makahiki o ke ola, ka hale ʻaina Lakasa Ua lilo ia i hoʻokahi o kaʻu mau hale ʻaina punahele e pāʻina ai ma Madrid. Aia ia i kona piko i ka honua o nā pūnaewele kaiaulu, a ʻo kēia ka mea e ʻike ai iā ʻoe mai ka manawa āu e hele ai i loko o ka hale ʻaina. Kēia Aia ma ka helu 26 Raimundo Fernández Villaverde alanui, a ma waena o kāna mau kīʻaha ʻaʻole hiki iā ʻoe ke nalo i ka hōkū o ka hale. ʻO kā lākou mau frz cheese cheese ideazabal.

ʻO ka mea aʻoaʻo nui loa ʻo ia ʻoe e puke a hele pū ʻoe makemake e ola i kahi ʻike gastronomic maoli. Puka mau ʻo Cesar e aloha iā ʻoe a ʻoluʻolu, mai nānā i ka leka. E lawe iā ʻoe iho e kā lākou mau ʻōlelo aʻoaʻo, ʻaʻole ia e holo! E pīhoihoi ʻo ia iā ʻoe me nā kīʻaha e like me nā fritters i ke kiʻi, nā croquette calçots, nā mea ʻono, nā kīʻaha mushroom kūikawā, ka tartuna tuna, ka ʻiʻo maikaʻi, a waiho mau ia i kahi no ka mea ʻono, no ka mea ʻaʻole hiki iā ʻoe ke haʻalele iā LaKasa me ka hoʻāʻo ʻole ʻana i kā lākou Lakasito. ʻO kahi ikaikaito i piha me ka ʻiole kokoleka.

Me ke kanalua ʻole, kahi koho paipai ʻia e hoʻolilo i ke ahiahi ʻoluʻolu i ka ʻoihana maikaʻi me a lawelawe kupaianaha. Kōkua ʻo Cesar a me kāna alter-ego Marina iā ʻoe i nā mea āpau āu e pono ai i Lakasa ʻaʻole ʻoe e nele i ka ʻole. Hiki iā ʻoe ke puke ma ke kāhea ʻana i kā lākou helu helu: 91 533 87 15 a me 626 933 081. ʻO ke kumukūʻai no kēlā me kēia kanaka, ma kahi o 40 euro.

ʻO Asgaya

He ʻO ka hale ʻaina nani Asturian hou aia ma ka puʻuwai o ka Plaza de Cuzco, ma ke Alanui Kauka Fleming, helu 52. ʻO Asgaya, kuhi ʻia e ka hoʻohana ʻana i nā huahana kiʻekiʻe loa i kāna mau kīʻaha āpau, e kāhāhā nei iā ʻolua ma muli o kā lāua ʻala a me ka ʻono.

Mahanahana loa ka hale ʻaina, hoʻolālā ʻia i nā ʻano lāʻau like ʻole ma nā papahele, nā paia a me nā kaupaku. Hoʻohālikelike ʻia kāna meaʻai me ka kuʻuna akā me kahi kiko avant-garde kahi e hiki ai iā ʻoe ke mahalo i nā mea ʻono hou.

Ke hōʻea ʻoe i kou nānā ʻana i kāu leka, ʻo ka mea maikaʻi loa e ʻae ʻoe iā ʻoe e ʻōlelo aʻo ʻia e kāu sommelier, ka mea, ma muli o kāu makemake, hoʻomākaukau i ka papa kuhikuhi kūpono no ʻoe. Ma waena o nā mea hoʻomaka ʻaʻole hiki iā ʻoe ke nalo i ka Iberian ham, nā sardine boneless i puhi ʻia me nā mea kanu ʻāhiu ma kahi berena, ka lasagna crider spab lasagna me nā mea kanu i maikaʻi maikaʻi loa, nā hua haʻihaʻi me nā cabrales me nā leek.

Hana i ke ala no kekona me kahi ipu iʻa maikaʻi. ʻO kaʻu punahele ka pūnana tuna me ka ʻoma kōmato maoli a me ka saute Iberia, me ka hake i kāna mau mana ʻelua. Ma ka lima hoʻokahi, cider me nā pāpaʻi, a i ʻole ka kaila Roman i hele pū ʻia me nā apo txipis.

A mai poina e hoʻāʻo i kā lākou mau mea ʻono. ʻO ka su i paipai ʻia ʻāpala tatin e noi ʻoe no ia ke hoʻomaka ʻoe e ʻai no ka mea koi ma kahi o 25 mau minuke o ka hoʻomākaukau a i ʻole ka i hoʻokomo ʻia me ka hau hau.

No ka mālama ʻana, kāhea i nā helu aʻe: 91 353 05 87 a i ʻole 648 897 842. Ppaʻakikī i kēlā me kēia kanaka ma kahi o 40 euro.

ʻO Sagardi

Inā ʻoe e ʻimi nei i kahi hale ʻaina Basque ma Madrid, ʻaʻole hiki iā ʻoe ke haʻalele i ka hale ʻaina ʻO Sagardi. A gastronomic ka hoao ana me ka hoʻokumu, a hana kūikawā ma ka kuʻuna Basque gastronomy. I loko o laila hiki iā ʻoe ke ʻike i nā kīʻaha āpau i kuke ʻia me nā kuʻuna he nui. Akā makemake nui wau e haʻi i kā lākou mau lā gastronomic kūikawā o ka bipi. ʻO kēia ka makahiki 9 a lākou e hana ai ia mau mea a ʻoi aku ka nui o ka makahiki.

Mai Nowemapa 1 a 17, i nā hale ʻaina Sagard a pau ma Madrid, Barcelona a me Valencia, e lawelawe ʻia lākou Txuletones o ka pipi o kahi kūlana kupaianaha, mai nā hiʻohiʻona Galician ʻelua nona ka ʻono e hoʻomanaʻo ai i ka mea i lawelawe ʻia ma ka hale kuahiwi Basque.

sagardi_ox

Ua hiki iaʻu ke hoʻāʻo i kēia ʻike mua, me kahi papa kuhikuhi maikaʻi loa. Hoʻomaka ia me ka "txistorra" palai mai Orio, hoʻomau ʻia me kekahi mau pī "potxas" mai Tolosa me kā lākou kāhiko, a hoʻomau ʻia me ke aliʻi a me ka protagonist maoli: ʻO ka bipi Galician "Txuletón" i hui pū ʻia me kekahi mau pepa piquillo hou i hoʻomoʻa ʻia i ka waiū a ʻili ʻia e ka lima. Ua holoi ʻia kēia mau mea āpau e kahi waina ʻulaʻula ʻo Uco Acero mai Mendoza, Argentina.

Ma Madrid aia lākou ma c / Jovellanos, helu 3 a hiki iā ʻoe ke hoʻopaʻa i ke kaʻina ma ke kāhea ʻana iā 91 531 25 64.

ʻO Dassabassa

Aia ma nā bunkers lanahu kahiko mai ke kenekulia XNUMX, i piha puʻuwai o Madrid, ma Calle de Villalar helu 7, ʻo Darío Barrio ke kuleana ʻO Dassabassa. ʻO kahi hale ʻaina e nani loa i ke kapitala. Hōʻike ʻo Darío a leka maʻalahi loa, kahi e hoʻohui ai i ka avant-garde a me ka ea maʻamau i ka manawa like, kahi i haku ʻia ʻelima mau mea hoʻomaka, ʻehā mau iʻa, ʻehā mau meaʻai a me nā mea ʻai ʻehā. Inā makemake ʻoe e loaʻa nā koho ʻē aʻe, loaʻa iā ʻoe ʻelua: ʻO ka dassa a me ka bassa o 65 a me 80 euro.

Maloko o ko lakou poʻe mākaukau ʻike mākou i ka puaʻa hānai me ka ʻalani a me ka bipi i loko o ka waina ʻulaʻula a me ke kokoleka me nā ʻōpala palaoa, kahi ʻike āpau o nā ʻono, me nā hua i ka pua me nā ʻalalā a me nā hua ʻuala, nā truffles a me ka meli slush me ka muscovado jelly a me ka yogurt sorbet no ka mea ʻono. .

Inā ʻoe makemake "Tapas" Ma Dassabassa hiki iā ʻoe ke hana, no ka mea, ma ka piko o ka hale ʻaina, loaʻa iā ia ʻO Dassa barr kahi e hiki ai iā ʻoe ke ʻono i nā laʻana liʻiliʻi o kā lākou mau papa kuhikuhi i ukali ʻia e kahi kīʻaha waina maikaʻi.

Hiki iā ʻoe ke puke i loko o ka kelepona 91 576 73 97, aʻo ke kumukūʻai o kēlā me kēia kanaka ma kahi o 50 euro.


Hoʻopili ka ʻike o ka ʻatikala i kā mākou kumumanaʻo o ka hoʻoponopono hoʻoponopono. E hōʻike i kahi kaomi hemahema ʻaneʻi.

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  1. He kuleana no ka ʻikepili: Miguel Ángel Gatón
  2. Ke kumu o ka ʻikepili: kaohi SPAM, hoʻokele ʻōlelo.
  3. Legitimation: Kou ʻae
  4. Ka kamaʻilio ʻana o ka ʻikepili: ʻaʻole e hōʻike ʻia ka ʻikepili i nā ʻaoʻao ʻekolu koe ka mana o ke kānāwai.
  5. Pūnaewele mālama: Pūnaewele i mālama ʻia e Occentus Networks (EU)
  6. Nā Kuleana: I kēlā me kēia manawa hiki iā ʻoe ke palena, hoʻōla a kāpae i kāu ʻike.