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Treat yourself to a treat every day

We spoke with Manu Ferron, a musician and writer, a couple of weeks back.

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Treat yourself to a treat every day

We spoke with Manu Ferron, a musician and writer, a couple of weeks back. We agreed that having to book, even for a few beers, has made it very difficult to enjoy the spontaneity and naturalness that were once so simple and festive.

I understand, eye. We have made it through the pandemic and are doing well because of vaccines. It was a time when you could wander aimlessly, follow the instinct of sight or smell to wherever you feel most at ease.

You should make sure you have wine reservations if you plan to go to the movies on Fridays or Saturdays. You might find there isn't enough space in the restaurants and bars you want. This is why I love to invent more. It's a good idea to do it during work hours. We went to Braserito at noon on Monday, for example. Although the outside terrace and bar were busy, there was still plenty of space in the upstairs lounge. It was a joy to be greeted by the one who speaks! They had so many artichokes in full season, which was a great thing!

Braserito's artichoke with Pedro Ximenez sauce, pine nuts, is one of its most beloved delicacies. You must try it. To keep it monothematic, we added artichokes with anchovies and carved meat with potatoes.

Although we hadn't intended to order dessert, when the matriarch of our house tells you that the cheesecake was freshly made, it is hard not to accept such an offer. We also ordered the chocolate with orange. Eye. It's more out of scientific curiosity than any hobby, habit, or vice. You understand me...

We took this opportunity to have a sudden, unplanned, and unexpected culinary adventure a few days back. We went to another house in the area. We made the jump to Curcuma Gastrobar in Palacio de Deportes. They have a great tapas menu as well as many different international dishes.

The tables are high and comfortable, and the terrace overlooks a park. The salmojero and quail egg were served with some portions of gyozas and a lid. We also enjoyed some gyozas and crispy meat balls with barbecue sauce. They were delicious and were eaten like sunflower seeds. One thing to note: Even if you ordered the portion, they still put a cover on it. They are more than just tapas. This little burger invites you to her older sisters at a future event, and without having to go any further.

These times are a treat. It is the parenthesis of daily chores that makes a day unique that otherwise would be an ordinary day. Relaxed conversation around delicious viands, exotic flavors and seasonal products create a feeling of well-being that grows and expands when you sit at the table.

We often talk about special meals or dinners that are memorable and have a unique character. It's been a joy to recall the other, more common snacks that are equally important. The Bodega Merus scrambled eggs, ham, and foie, which are served at the El Orbita festival near the end of Avda. de Cadiz. Enjoy a refreshing break from festival chaos with a cold beer in hand, good tapas and the much-needed snack before continuing in the musical gap.

Fermasa was home to Foodtrucks that operated during the festival. The organization, which was exemplary, made it all flow smoothly and move quickly. We were very smart when we ate Argentinian empanadas on Friday. We are all guilty of being convicted of running taverns. Paco Aguilar is the owner of Belmonte Tavern. He said that we can grow by sitting on a stool and elbows on a pedestal or bar. This essential resting place for the warrior is to travel from one stage to the next, in the spirit of the night.

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