Spain

Restaurante Sobrino de BotinCuisine

Castilian cuisine

Tried
Lettuce and Tomato Salad ……………….  6,95 €
Grilled Filet Mignon Botin ……………….. 26,45 €
Roast Baby Lamb ……………………….. 24,40 €
Chocolate cake ……………………………  6,45 €
Palacio de Menade Sauvignon Blanc …. 20,00 €

Experience

Restaurante Sobrino de Botín is strategically located near the Plaza Mayor, which is the central plaza in the city of Madrid. The restaurant is established in 1725 by a French man, Jean Botín and his spouse and was originally named as Casa Botín. Unluckily, the Botín’s were not bestowed any descendants and the establishment was taken over by a nephew of theirs, Candido Remis, thus explaning the change in name to “Sobrino de Botín” meaning, Botín’s nephew.

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Meson de Jose Maria 01Cuisine

Castilian-Leonese cuisine (Spanish cuisine)

Tried
Esparragos Trigueros …………………… 14,09 €
Cochinillo Asado …………………………. 22,73 €
Ensalada del Tiempo …………………….   5,45 €
Tinto “Autor” Jose Maria ………………… 16,63 €
Cafes e Infusiones ……………………….   1,81 €

Experience

Meson de Jose Maria 02Restaurante José Maria is located near the Plaza Mayor of Segovia, a city which was declared World Heritage Site by UNESCO in 1985 and is situated 50 miles from Madrid. The restaurant is owned by Jose Maria Ruiz Benito, one of the pioneer in Segovian cuisine that ensures a balance between tradition and innovations to the taste today’s dishes.

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Segovia_01Segovia, located in the Castilla and León region in the northwest of Madrid is one of Spain’s most famous historic cities. The old town Segovia along with its Roman aqueduct were declared a UNESCO World Heritage Site in 1985.

Segovia had been a trading center and became the court residence of the Trastamaras during the Roman Empire. Continue Reading

Restaurant Abat CisnerosCuisine:

Traditional Catalan cuisine (Spanish cuisine)

Tried:
Triangles de Formatge (Goat cheese with garlic and balsamic)
Coca Oli (Bread with tomato and olive oil)
Calamari Grillés (Grilled Squid)
Paella Marisco (Seafood Paella)
Filet de veau sauce à la truffe (Beef fillet with truffle cream)
Espaule d’agneau cuit (shoulder of lamb cooked)
Raimat Chardonnay

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