#胡嘎吃午間套餐【Menú del día🍽️ | Bar Restaurante Asturianos】
以前介紹過,西班牙餐館「週間」「午餐」時段有供應一種很佛心的東西叫做”Menú del día”,英文是Set menu of the day,中文我喜歡翻作午間套餐,也有人愛叫它商業午餐。
🉑️挑一道前菜、一道主菜、一款佐餐酒水飲料、甜點和咖啡還可擇一(點了甜點要加咖啡就要加錢的意思啦,不過一杯咖啡在馬德里一般「傳統」餐館不過才1.5歐元☕️)。一份套餐大約10到13歐元,相對於單點一道菜就差不多這個價錢,可說是超級無敵划算!
重點是:
🙋🏻♀️午間套餐多是西班牙媽媽奶奶家常菜,可吃出一家餐館的火候和功力🔥家常菜做得好吃的話,表示這家餐館值得回去點菜吃!
🙅🏻♀️市面上還有一種套餐叫做”Platos combinados”,價格Range從6歐元起跳,但是會用炸馬鈴薯餵飽你,大部分做這種套餐的都是地雷餐館💩我個人是不建議吃啦,多花一點點錢就能吃份好套餐,Why not?
最近我們終於造訪我家附近一家馬德里官方旅遊網站說具有”cult-like status”如此厲害的阿斯圖里亞斯地區風味餐酒館(Asturias,西班牙北部的綠色世外桃源),主廚奶奶Doña Julia不僅家常菜做得好,還有厲害的新式料理,而且由兒子們管理的酒藏神奇地豐富🍷
果然他家的午間套餐,從前菜到甜點都💯家常到位!還見到了奶奶本人出來跟老客人寒暄👵🏻和阿卡說好下次一定要回去吃奶奶的阿斯圖里亞斯大菜、點瓶珍藏好酒😋
當天吃了:
🥔阿卡前菜:西班牙版本的俄羅斯沙拉
🥬我的前菜:葡萄乾燉菠菜
🍖阿卡主菜:西班牙臘腸煎蛋
🥩我的主菜:阿斯圖里亞斯滷牛肉(Ragú de Ternera Asturiana)
🍷飲料:As always,紅酒套甜碳酸水(Vino tinto con gaseosa)
🍋我的甜點:檸檬雪酪
🍨阿卡甜點:一種用雞蛋和牛奶做成的傳統甜點Natilla
推薦大家來西班牙一定要嘗試一下Menú del día,此時餐館總會聚集白領上班族、藍領大哥大伯、退休爺奶一族等各種社會群體,有的熱鬧滾滾、有的安靜配電視,總之是庶民大眾的最愛啦😍
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馬德里官方旅遊網站這麼說:
“Having achieved something of a cult-like status in Madrid, this Asturian restaurant serves up traditional dishes alongside a more contemporary offering. Lovers of meat and vegetable stews will leave here happy, with beans, garlic soup, chicken stews and much more on the menu. Those who prefer more modern cuisine won’t be disappointed either, with marinated sardines and monkfish carpaccio with sea-urchin caviar. Two good-value set menus are available every day, as well as a choice of stews and hearty soups. They have an excellent wine list and their desserts are far from run-of-the-mill.”
美食評鑑OAD (Opinionated About Dining)把他們家評為Gourmet Casual Europe類排名第198名:
https://new.opinionatedaboutdining.com/restaurant/asturianos
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🍽Bar Restaurante Asturianos #TabernaAsturianos
🚥小區 #Chamberí
📍地址 Calle de Vallehermoso, 94 #Madrid
📷攝影 #ricohgr3
同時也有10000部Youtube影片,追蹤數超過2,910的網紅コバにゃんチャンネル,也在其Youtube影片中提到,...
「the mill restaurant menu」的推薦目錄:
the mill restaurant menu 在 急急Touch Facebook 的最佳解答
我Bobby Sham的作品
這家就是我常常在節目提的白田邨姚成記, 已經結業了。
啲嘢真係好好食! 蕃茄炒蛋、海鮮湯、蒸魚...
餓
《300家》攝影家系列之十二- 沈嘉豪 + 急急子
300 Families – Photographer series (12) – Bobby Sham + Amber Au
甚強 Fortissimo
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(沈嘉豪)
逢星期日上午開著收音機都會聽到主持人急急子的節目「Urban Touch」,內容都是介紹香港的一些小事業/店舖,有賣香料的、凸板印刷、做胎毛筆、木器(佛具)製造、粥麵店、招牌製作、繪畫傳統banner、麵飽西餅店、音響喇叭維修、改衫店、賣綉花鞋、農耕……等。由於這些經營者很多都是家庭經營方式,我很好奇這些家庭的成員之間是怎樣合作的?他們怎樣繼承祖先的事業然後又再傳下去呢?
終於我邀請了急急子加入了這個攝影項目,並由她介紹那些經營者參加這個拍攝計劃。
拍攝其實是一種認知過程,胎毛筆是甚麼?為甚麼大女兒早上在外面替孩子剪頭髮後下午又到店裏幫忙?哈哈,原來胎毛筆是用孩子(顧客)的頭髮做的!很明顯大女兒是參與最多的,由此我想著自己的拍攝方向是應該有重點人物的,那是將來的繼承者嗎?那麼後來的粥麵店又如何?一個八十多歲阿婆帶著兩個五六十歲的兒子經營的小店因為重建而將要結業,這幀家庭照一下子便成為了歴史照片了,阿婆就是重點人物。如是者每幀家庭照都有一、兩個重點人物,他們背後都有著不同的故事,認真投入就是他們的共通點。
(急急子)
拍攝的時候,很擔心會拍得不好、技巧不佳,因為我覺得這些「家庭照」很重要。我們拍攝的對象,除了人物,店舖也是重要的一份子,他們和它曾共渡許多時光,我很榮幸可以為他們留下合照。感受尤深是拍攝白田邨的姚成記,因為在拍攝不久後,店舖便要結束了,相片會成為姚氏回憶的憑據。我把相片沖印給婆婆後,她很高興,還把店舖的桌子、水牌、碗碟、石磨送給我!我深深感受到相片的力量和做攝影師的好處!^_^
(Bobby Sham)
Every Sunday morning I listen to Amber Au’s radio programme Urban Touch which is about all different small shops and businesses in Hong Kong: those selling spices, printing with letterpress, making baby-hair pens, creating wooden Buddhist utensils, cooking congee, making signposts, painting traditional banners, baking breads and cakes, fixing hi-fis and stereos, altering clothes, sewing shoes, farming, etc. Most of them operate on a family basis. I am very curious how do family members cooperate with each other? How do they inherit the trades from their forefathers and pass them on?
Eventually I invited Amber to join this photography project, and let her introduce the operators of these shops and businesses to join us.
Shooting is a process of learning. What are baby-hair pens? Why does the eldest daughter work as a barber in the morning and help the family business in the afternoon? Ha! Those baby-hair pens are made of her customers’ (the kids’) hairs! Obviously this eldest daughter is much more involved in the business. I therefore think there should be a person of focus in my photographs in this project. Will he/she become the successor of this shop?
For the congee restaurant, how will it carry on? The shop is run by an eight-year-old lady and her two sons, who are in their 50s or 60s. It will be closed down soon because of redevelopment. The family portrait I took suddenly became a historical photograph, and the old lady is the person in focus. So every single family portrait has one or two persons in focus. Each has his or her own story, but all are serious about what they are doing.
(Amber Au)
I always worried that I lacked the skills to take a good pictures when I did the shooting, because I thought these “family portraits” meant so much. Our subject included the shop as well as the people therein, as they have spent so much time with each other. I felt honoured to take pictures of them together. Shooting “Yiu Shing Kee” in Pak Tin Estate was most memorable to me as the shop had to close down soon afterwards. The photo I took became the Yiu family’s keepsake which embodied their memories. I gave the photograph to the old Mrs. Yiu after developing. She was so excited that she even gave me the shop’s tables, menu boards, bowls, plates and a small stone mill! I deeply felt the power of photographs and the perks of being a photographer!
沈嘉豪
沈嘉豪 (波針) ,香港摄影藝術家,並從事藝術行政及教育工作多年。曾任香港牛棚藝術村管理委員會副主席 (2003)、香港錄影太奇副主席 (2003-5)。曾為香港城市大學創意媒體學院藝術碩士課程兼任講師(2013),現為香港攝影文化協會秘書,並是香港國際攝影節發起人之一。
他於1987年於香港理工大學設計系取得平面設計(多媒體) 學士。曾於香港舉辦過三次個人攝影展覽:《波針系列──針孔攝影展》(1995)、《波針系列2.0--菠蘿油》 (1998) 及《北京的灰藍色》 (2008),亦曾於北京798藝術區舉行《釋放》 (2010)個人攝影展覽。過去二十年多次參與國際及本地的大型攝影展,多幅大型攝影作品被香港文化博物館收藏。
急急子
急急子,商業電台叱咤903 DJ,主持《集雜志》及《Urban Touch》。第一天開咪,獲得占奴賜名急急子,從此工作速度、生活步伐,照舊好慢。每星期落區考察香港有人味地方,每日研習趣美生活,大氣中深呼吸一口氣。我剛剛完成藝術文學碩士課程,多多指教!
Bobby Sham
Bobby Sham (Bobpin) is a Hong Kong photo artist. He also involved in photo arts administration and education areas. He was the vice-chairman of HK Cattle Depot Artist Village (2003), the vice-chairman of directors board of HK Videotage (2003-5). Now he is an MFA class part-time lecturer in the School of Creative Media, City University of Hong Kong; the secretary of the Hong Kong Photographic Culture Association, the initiators of the Hong Kong International Photo Festival.
He obtained his BA degree in Graphic Design (Audio-visual) from the School of Design, Hong Kong Polytechnic in 1987. He had three solo photo exhibitions in Hong Kong: Bob-Pin Series - A Pin-Hole Photography Show (1995); Bob-Pin Series 2.0 - Vague Memories (1998) and Greyish Blue in Beijing (2008), and joined many interntional and Hong Kong group exhibitions during the past twenty years. Rcent work “Wei” was shown in Love The Future Art and Poetry Exhibition (June 2011), an art and poetry exhibition; solo exhibition Set Free was held in Beijing 798 Art Zone, China (2010). Few huge pieces photo works have been collected by the Hong Kong Heritage Museum.
Amber Au
Amber Au is a DJ at Commercial Radio Hong Kong, hosting the programmes Zine and Urban Touch. On her very first day of work, her colleagues, popular DJs Jim and Donald, conferred to her the name “Quickie”, but she has remained slow in work and life still. Week after week she investigates places that have a human touch in Hong Kong, and studies what are interesting and beautiful in life. Hopefully we can all take a deep breath in the air. I just completed my MA degree in fine arts – nice meeting you!
www.hkipf.org.hk/300
the mill restaurant menu 在 FOOD Facebook 的精選貼文
The Mill @ Grand Millennium Kuala Lumpur
* share by www.nikelkhor.com
The Mill is Kuala Lumpur’s trendy all-day dining restaurant, offering a variety of delicious selections from the Asian to the Mediterranean region and is specially catered to the discerning tastes of diners. Its elegant and contemporary design and use of low lighting creates a relaxing and comfortable atmosphere. Among the features of the restaurant is its open kitchen concept and its modern buffet style set-up where our masterful chefs will give you a memorable Kuala Lumpur hotel dining experience.
Executive Chef Tan Tik San presents a feast of fresh imported oysters from America. They're on offer raw on the half-shell, as well as in scrumptious oyster-inspired dishes.
Nice ambience dining area with good customer services are impress me the most. Beside this, food on the buffet line is wonderful. They use freshly ingredient on their menu. Other this, they will change their buffet menu line daily by putting new creation of dish. Stay mysterious whenever dining here, you will be surprise on their new menu. Some of important key is the indian food by Markhan S Rawar, Indian Chef from The Mill was amazing, its really worth for a try.
The Mill – Oyster Galore is available for dinner,
from 5th to 31st May 2011 at RM88++ per person.
Grand Millennium Kuala Lumpur
160 Jalan Bukit Bintang, 55100 Kuala Lumpur
GPS : N03 08.888' E101 42.697'
Bussiness Hours : 06:00 to 23:00
FB : The Mill, Grand Millennium KL
Contact : +603-21174888
Fax: +603-21421441
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the mill restaurant menu 在 コバにゃんチャンネル Youtube 的最佳貼文
the mill restaurant menu 在 大象中醫 Youtube 的最佳解答
the mill restaurant menu 在 大象中醫 Youtube 的最佳解答
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