While all five dishes were enjoybale, the clear winner was the Pollito a la parrilla con al i oli -- grilled baby hen. The deliciously charred skin encased juicy flesh redolent of garlic and a natural poultry flavor. On the side were some salty french fries and two pools of mayonaisse -- the perfect accompaniment, a very European presentation.
Espinacas a la catalana -- spinach sauteed with pine nuts, garlic and raisans.
Solomillo con Cabrales -- beef tenderloin severed on grilled bread and smothered with cabrales, a strong blue cheese. Most diners will benefit from scraping off some of this powerful cheese, to allow the beef to compete.
Revueltas con gambas -- scrambled eggs wuth shrimp and peppers.
Brandada con pimiento verde asado: -- codfish brandade with garlic, peppers, and lumpy potatoes.
A very satisfying meal.
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