Restaurants Week 2011

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Restaurants Week 2011
Sevilla and Valladolid are perhaps two of the Spanish cities where more entrenched is the celebration of Easter. So today in DecoEstilo, we moved to these destinations and will offer two restaurants that are sure to enjoy his cuisine.

Located in the historic heart of Valladolid, near the Torre de San Lorenzo, in a medieval setting, surrounded by museums, mansions and palaces of sharp austerity of Castile, is the restaurant La Parrilla de San Lorenzo (C / Pedro Niño, 1. 47001, Valladolid. http://hotelconvento.es/la-parrilla-de-san-lorenzo/la-parrilla-de-san-lorenzo/ Tel 983 335 088).

"Art" and "taste" are two concepts that best define the maximum governed by this establishment, as both combine to perfection. The diner will be surrounded by works of art and taste a cuisine that is a true combination between dialogue, culture and a more extensive knowledge of gastronomy.

Meat, fruit Spanish optimum land or fish from the seas near the plateau that arrive each day to the grill, are transformed into splendid dessert fruit to suit the most discerning tastes.

In desserts achieved a successful collusion between tradition and modernity. In this synthesis, diners can choose from a cake of the Nuns, cheesecake and homemade ice creams, to name a few examples of this proposal. The wines have their place and special treatment.

Of course, an art winery houses the most demanding care temperature and light wines with more personality in different regions: Rioja, Ribera del Duero, Penedes, Wheel ... The customer accesses the sanctuary and personally selects the bottle will taste for food.

In Seville, very close to the church of San Ildefonso, we suggest a restaurant that stands out both for the environment in which it is located as for its exquisite cuisine, Senzone Las Casas del Rey de Baeza (C / Santiago Plaza de Jesus Redemption, 2. 41003, Sevilla. Tel: 954 561 496. www.fuenso.com).

Everything at this breathing Andalusia, from the eighteenth century building in which it is installed, a magnificent example of architecture of Seville, to its roots Andalusian cuisine with a look to the future.

Its wood decor highlights esparto and stone more so thanks to the special light that reaches diners from the courtyard through large windows of glass.

Among the proposals of your letter, include cream gazpacho with ham and egg, or peppers stuffed with bull's tail stew. Among fish, turbot with red wine reduction sauce and asparagus, or cod with aioli foam and stewed tomatoes.

Among meats, braised cheek of the old Iberian cream potatoes, or beef tenderloin with red wine caramel on roasted vegetables. And finally, the desserts, such as foam cheese biscuit cocoa and coffee liqueur or chocolate coulant bitter orange sauce and frozen berries.