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The best flamenco dishes in Granada

Enjoy a top-quality flamenco show while you eat better than good.

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The best flamenco dishes in Granada

Enjoy a top-quality flamenco show while you eat better than good. Two renowned restaurants that offer music and gastronomy are Pena La Plateria and Jardines De Zoraya.

The Iglesia Del Salvador is located at the Calle Panaderos turn. This idyllic spot features a long bar, a dining room with tablao, and a terrace. Dinners are served on the terrace whenever it isn't raining. At the end of the meal, diners can watch as the flamenco dancers take place in the Jardines de Zoraya. It has wooden chairs and paintings of artists representing the flamingos of all times.

Silvia Fernandez, one of the dancers who performs regularly at Zoraya, has no hesitation in calling it "the best tablao" in Grana. Wood, "which is in us favour, which plays for our benefit", on the one hand. Respect on the part the staff of the dining room when they serve meals or drinks. "The waiters are rarely seen. They wait patiently for the right time and work at maximum speed. The public expects them to be attentive and focused. Silvia explains, "There is no micro," so we must be more attentive. "We need to be quieter." Actually, there is a sign around the room with the word "Silence", for whatever it may be. It doesn't seem to have appeared. This speaks volumes about the atmosphere created in the room.

PEPE MARIN

Silvia usually eats before she dances. >. She recommends Jardines De Zoraya because of the pasta. The flamenquins are also delicious! It is true that there is a lot to love here. She also dances in other tablaos and caves. She explains that there is also a high level of gastronomic skills. After exchanging impressions and taking photos, the performers were able to enjoy "a beer and home" at the end.

Alejandro Moreno is the room manager and insists that it is important to be prompt and precise in providing service. People can eat on the terrace for about an hour before heading to the tablao. You can either calmly finish your drink there, or you can have a drink.

There are two types of passes. There are two passes. The first is dinner at 6:30 p.m. with a show at 8:30 p.m. Jose Abril (the chef at Jardines De Zoraya) explains that this is the most common. Another pass is dinner at 9 p.m. with a show at 10:30. This is "more Spanish". Jose Abril recommends some summer-inspired dishes, including the stuffed ravioli and the artisan pasta. It does not contain gluten. We make it with almonds only, and without any bread or flour.

The gazpacho is a simple tomato salad with macerated strawberries. The salmorejo with olive oil. Coeliac-friendly cold soups are a popular part of the menu. "Avoiding the pasta and croquettes, almost everything can be made suitable for people with celiac and food intolerances." Because outside customers may not be as familiar with garlic and onions, they are careful about what they use.

Jose Abril is a fan of flamenco music. >. Luis de Luis and Raquel la Repompa are some of the regulars. Silvia Maya is another. Fermin Fernandez, Ruben Campos and La Fita on guitar.

Aurelio Garcia Castillo is a formidable challenge in a space that is so iconic. La Plateria, the oldest flamenco club worldwide, is not an easy task. "In every hospitality business there are customers who come back time and again, but here they are more frequent because partners often visit almost every week." Surprises are a must in any menu. Granada's traditional cuisine is based on the product. Stocks, sauces, and broths that get the most out of the raw materials are essential. Some homemade oxtail croquettes are one of the specialties. >. The octopus is served with sweet potato puree, lime on top, and traditional scrambled eggs of Granada with vegetables, poor potatoes and straw potatoes. The oxtail and, now with heat, "a tapa with fresh guacamole, cilantro, and lime, which is accompanied by a sardine, or a little smoked Salmon."

PEPE MARIN

Aurelio uses the fact that Raul is from Sanlucar de Barrameda, to make some delicious seafood stews and shrimp omelettes. They can also make snails and extraordinary broth rice. Raul brought some prawns, which were grilled with a little salt and tasted delicious.

La Plateria's artists also love its gastronomy. Aurelio says, "Traditional Tavern food, which we are," Good ham and cheese. Tomato dressing, sirloin, sirloin, and, depending on the season, fried artichokes and broad beans with ham. Young people will also enjoy some culinary delights.

Aurelio Garcia has analyzed a lot of documentation regarding the Cante Jondo Contest but found very little information about what was eaten that day. Jesus Plaza, the president of Pena La Plateria, says that a special menu has been prepared to celebrate the centennial. The price is in pesetas but you can also pay in euros. You can order prior to the event by calling 958 210650. This will allow you to enjoy dishes from Granada gastronomy, which were popular in sales 100 years ago. It is a popular place to enjoy a variety of snacks such as cod, maimones soup and broad beans with ham. Plaza says that the bravest of us will be able, as is customary, to enjoy wine in porrons.

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