Restaurante Ramon Freixa, Madrid, 2/28/13

exterior
exterior

sign outside
sign outside
starting sparkler
starting sparkler
interior
interior
Amazing tile work in the restaurant
Amazing tile work in the restaurant
Chef Ramon Freixa
Chef Ramon Freixa
wine
wine
Fried capers
Fried capers
Farmhouse milk bread
Farmhouse milk bread
Stuffed olives with Vermouth
Stuffed olives with Vermouth
Crac-oil-thyme
Crac-oil-thyme
Tomato bread and
Tomato bread and “salchichon” from Vic
Lighting
great light fixture
Fried sardine IMG_6651
Fried sardine
Purse stool
Purse stool
some of the bread options
some of the bread options
Asparagus with mayonnaise;
Asparagus with mayonnaise; “Ferrero de foie”; Marine rush (foil-looking pack is completely edible)
Red prawn cappuccino with toasted bread milk and bitter daikon
Red prawn cappuccino with toasted bread milk and bitter daikon
Sea weed cake, crayfish and caviar, citrus scallop
Sea weed cake, crayfish and caviar, citrus scallop
“Umami” soup with bivalves and sea urchin
Hake presentation
Hake presentation
Hake
Hake “en papillote” with green trace with burnt onion soup
Winter
Winter “liljaceas”: the “calcots”
Cardoom, broad bean and almond
Cardoon, broad bean and almond
wine
wine
Suckling pig (served I think with white asparagus)
Suckling pig (served I think with white asparagus)
“Tupinambos” (Jerusalem artichoke) with bacon and toasty butter
“trinxat” of cabbage and potato with stalk, juniper and black berries, endives and “salsifis”
“Tou dels Tiller’s” creamy with apple and passion fruit
Stilton croquete with chocolate
Stilton croquete with chocolate
“Bauma Carrat” with mushroom and spicy marcipan
“Torta de Rufino” into a dry apricot with wine and pine nuts
Sugar coat pineapple, citric pineapple mint, pineapple marshmallow, pineapple-cinnamon bomb,
Sugar coated pineapple, citric pineapple mint, pineapple marshmallow, pineapple-cinnamon bomb, “Gelipina-wasabi”
Sweet time 1
Sweet time 1
Sweet time 2
Sweet time 2
Sweet time 3!
Sweet time 3!

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