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Taken at Barça Tapas and Cava bar in Princes Square Glasgow. Barça specialise in serving authentic Spanish cuisine accompanied by quality Spanish Cava, wines and beers.
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croquetas de pollo (NF)
traditional creamy chicken fritters
Cúrate
Katie Button
11 Biltmore Ave, Asheville, NC 28801
(828) 239-2946
Port Lincoln SA Kingfish with nasturtiums
Main - Restaurant Express 2011 AUD35
A decent sized serve of raw fish topped with the colourful and peppery leaves and flowers of the nasturtium, with a drizzle of olive oil. Slightly underseasoned, the kingfish really sang to my tastebuds with a sprinkle of black salt and pepper. The emulsion of the olive oil and a tart wine vinegar was delicious to the last drop.
www.melbournefoodandwine.com.au/
Añada
(03) 9415 6101
197 Gertrude St, Fitzroy VIC 3065, Australia
Reviews:
- Anada - by John Lethlean, The Age, April 8, 2008 14.5/20
- Anada - Urbanspoon 88%
- Anada - Angela Costanzo, CitySearch Melbourne, May 2008 4.5 stars
@ terry selection gourmet
from wikipedia:
Jamón serrano (literally mountain ham) is a type of jamón (dry-cured Spanish ham), which is generally served raw in thin slices, similar to the Italian prosciutto. A foreleg prepared (and eaten) in the same manner is called paleta.
The fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called mountain ham.
The large majority of Serrano hams are made from black Iberian pigs and the ham is so delicious that the Romans imported the animal to Italy and that's the origin of Prosciutto.
Añada
(03) 9415 6101
197 Gertrude St, Fitzroy VIC 3065, Australia
Reviews:
- Anada - by John Lethlean, The Age, April 8, 2008 14.5/20
- Anada - Urbanspoon 88%
- Anada - Angela Costanzo, CitySearch Melbourne, May 2008 4.5 stars
Back to Edmund Street for a pair of late Victorian buildings I've walked past many times but not taken in full like this before.
Pinchos Tapas Bar - noticed this Spanish place on one of my previous walks past the building. Better off taking it from the other side of the road.
121 Edmund Street.
Grade II Listed Building
Listing Text
EDMUND STREET
1.
5104
(south-east side)
City Centre B3
Nos 125 to 131 (odd)
SP 0687 SE 29/23 21.1.70
II GV
2.
Circa 1900 and formerly doctors' chambers. Stone ground floor; red brick
with stone dressings. Four storeys; 4 bays in the rhythm 2:2, each pair of
bays gabled. Ground floor articulated in the rhythm entrance: shop front: entrance:
shop front. First floor with 4 oriel windows rising through 2 storeys and
joined in pairs across the top. Third floor with two 7-light transomed windows.
In the gables ironwork characteristic of the period.
Listing NGR: SP0684287126
This text is from the original listing, and may not necessarily reflect the current setting of the building.
berenjenas la taberna (NF)
fried eggplant drizzled in wild mountain
honey, garnished w/ rosemary
Cúrate
Katie Button
11 Biltmore Ave, Asheville, NC 28801
(828) 239-2946
almejas a la sidra (GF, NF)
our version of a spanish classic, clams from clammer
dave in sc cooked in asturian cider, with chorizo
and compressed granny smith apples
Cúrate
Katie Button
11 Biltmore Ave, Asheville, NC 28801
(828) 239-2946
A restaurant but also a wine bar. Since renamed as Moto, a restaurant and sake bar.
Address: 7 Maiden Lane.
A reasonable and, for the area, long-running tapas restaurant. Not really a tapas bar as we were greeted with some scepticism wanting only a few dishes. (View of downstairs interior.) (Photos of mushrooms, croquettes and octopus.)
Address: 67 Charlotte Street.
Owner: (website).
Links:
tortilla española (LF, NF)
spanish potato and onion omelet
Cúrate
Katie Button
11 Biltmore Ave, Asheville, NC 28801
(828) 239-2946
almejas a la sidra (GF, NF)
our version of a spanish classic, clams from clammer
dave in sc cooked in asturian cider, with chorizo
and compressed granny smith apples
Cúrate
Katie Button
11 Biltmore Ave, Asheville, NC 28801
(828) 239-2946
CLICK HERE TO WATCH my 1 minute video about my dinner at Mi Cocina Paella, Scout Tobias Street, Quezon City, Philippines
almejas a la sidra (GF, NF)
our version of a spanish classic, clams from clammer
dave in sc cooked in asturian cider, with chorizo
and compressed granny smith apples
Cúrate
Katie Button
11 Biltmore Ave, Asheville, NC 28801
(828) 239-2946
Dine in our seductive damask walled dining room, El Comedor, or in the sophisticated and social atmosphere of the white marble Communal Table.
Tapas Adela Restaurant
814 S. Broadway
Baltimore, MD 21231
Phone: 410.534.6262
Esqueixada de montaña
a local version of this classic catalan dish,
sunburst farms trout served raw w/ tomato fresco,
black olive, sweet onion, lemon vinaigrette
Cúrate
Katie Button
11 Biltmore Ave, Asheville, NC 28801
(828) 239-2946
A restaurant in a former pub building. (More recent photo from 2025.)
Address: 14 Gambia Street (formerly William Street).
Former Name(s): The Hop Pole.
Owner: Courage (former).
Links:
London Pubology (The Hop Pole)
@ Sa Finca, Bonn-Beuel
Last weekend my friend Sabine visited us and on Saturday evening we went to the restaurant Sa Finca.
We were a bit disappointed, as I expected different plates in the centre of the table from which we three could help ourselves. Instead of that each of us got a huge plate overloaded with food which none of us was able to finish off.
Next time we'll order different tapas (2 to 3 per person) and share them.
Apart from this little mistake the waitress made the food was delicious as always, consisting - among others - of fried sardines, sardines in vinegar, potaotes, garlic dip, olives, calamares etc. etc.
- taken with my iPhone 3G - thus the poor quality - and uploaded with Darkslide
***
Letztes Wochenende hat meine Freundin Sabine uns besucht und Samstag Abend waren wir im Restaurant Sa Finca.
Wir waren ein bißchen enttäuscht, denn ich hatte eigentlich erwartet, daß wir verschiedene Tellerchen und Schüsseln in die Mitte des Tisches gestellt bekämen und wir uns alle davon bedienen. Stattdessen bekam jeder von uns einen Riesenteller, der von Essen nur so überquoll. Keiner von uns hat alles geschafft.
Beim nächsten Mal werden wir alle verschiedene Tapas (2 - 3 pro Person) bestellen und sie uns teilen.
Von dem kleinen Fehler der Kellnerin abgesehen, war das Essen sehr gut und bestand - unter anderem - aus gebratenen Sardinen, Sardinen in Essig, Kartoffeln, Knoblauchdip, Oliven, Calamares etc. etc.
- mit meinem iPhone 3G aufgenommen - deshalb die schlechte Qualität - und mit Darkslide hochgeladen
pulpo a la gallega (GF, NF)
galician style octopus served warm w/sea salt,
olive oil, spanish paprika and yukon gold
potato purée
Cúrate
Katie Button
11 Biltmore Ave, Asheville, NC 28801
(828) 239-2946
chistorra con pure de patatas (GF,NF)
grilled chorizo with olive oil potato purée
Cúrate
Katie Button
11 Biltmore Ave, Asheville, NC 28801
(828) 239-2946