"the spectacular environment, the food, anchovies of L’Escala with crunchy algae bread, very good and Iberian chrome of “spectacular” acorn, of second perellated rice, very improved."
First of all, say that the masia is beautiful, very well maintained and maintained. In the food section, we have to say that it was quite well although some of the so-called preparations are improved, the tasting menu that is the one we choose has a good value for money. Some of the dishes are unstoppable, it was noted that they were prepared well in advance and were dry and without drip any, case of the carpaccio of pork feet, which was noticed that it was of the packs that are bought already cut and only the personal grace of each chef is to be put. the obultato of iberic was frankly good, but against the bread of algae with anchovy is a desatin because the dry anchovy that put us was so s...
Abbiamo deciso di mangiare nel ristorante dell’hotel senza grandi aspettative ed invece è stata una rivelazione. Una cucina di alto livello, il menù farner” superlativo con un rapporto qualità prezzo ottimo € 55,00 a persona compreso acqua e vini in abbinamento. Complimenti allo chef per l’amore nel trattare le materie prime, al Maitre che ci ha accolto e al cameriere che ci ha servito, carinissimo, gentilissimo è sempre con un sorriso
Entorno, local y sobretodo la comida y el servicio excelente Estábamos de paso y decidimos provarlo Personal súper atento y agradecemos el detalle de intentar hacernos sentir como en casa aún estando a muchos kilómetros En nuestra próxima visita por la zona, repetiremos Muchas gracias
El lugar y servicio espectacular... pero la comida no nos gusto. La calidad del producto era buena pero...el Magret de pato duro la manera de filetear no es adecuada, el steak tártar aguado y salado...
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the spectacular environment, the food, anchovies of L’Escala with crunchy algae bread, very good and Iberian chrome of “spectacular” acorn, of second perellated rice, very improved.
Carpaccio De Manitas De Cerdo Con Pulpo A La Parrilla Y Vinagreta De Frutos Secos
Ensalada Tibia De Vieiras Salteadas Con Virutas De Parmesano Y Alcachofas
Solomillo De Ternera De Gerona Con Hígado De Oca A La Salsa Périgueux
Tronco De Merluza A La Salsa Verde Con Almejas Y Cocochas
Cazuelitas De Arroz De Pals Caldoso Con Bogavante
Cigalas De Blanes Abiertos Al Estilo La Selva
