The Barcelona FC Camp Nou Experience tour ticket gives you access to the ‘behind the scenes’ action at the club as well as access to the FC museum and the multimedia centre. The tour is ‘self-guided’, meaning that there are no tour guides.
A gastronomic offer for all tastes
The first lesson learned is that the cook time, in preparations of a plate, must be respected without question.
And the first who forgets, every time you decide to start a business, do not get open when planned, because the works will not be ready. Following this principle, they must have patience who believed that Enigma, the most ambitious project of Albert Adrià, would start in mid-September.
This week recognized, now without daring to speak of dates, that there are still many days to the opening.
But it has also taken longer than expected, you are ready to set sail Marea Alta, the restaurant occupies floors 23, 24 and 25 of the Colon tower.
Enrique runs Valenti, who continues to lead the Bar Bas and just devise the new Solomillo (at Alexandra hotel), with a formula based on weight and deli meat. Valenti up & down the stairs painted bright yellow connecting the kitchen (ground 25) and the two spaces from which the whole city can be seen, the Marea Alta (24th floor) and Marea Baja (at 23) stairs. Controls the final details for the first tests before the openning , in early October.
It was one of the most anticipated news of the season, especially for those looking for the best views. Nothing fancy in the interior, which is surprisingly simple. They wanted direct gaze out the windows. With those who are the tables (360 degree views in a dining room of 360 square meters and almost a thousand meters between the three floors).
“We had to socialize views,” says Valenti, who explains that the area of snacks and drinks on the 23rd floor is open all year and you can see the city with binoculars. And the star is such a popular drink combined as indentation, which offer up to 12 versions on the Sangria’s Bar.
To chop, from canning smoked and salted products produced by themselves, oyster bar with different macerations. In the restaurant, where waiters dressed monkeys reminiscent of the fishermen (including blue, yellow them), everything evokes the atmosphere of a boat. incoming calls that can be shared (clustered in the letter, in the Snack section) There will; fish, stews, some meats, desserts very careful and extensive wine list.
If the decor, the view and the cuisine will make at the top of the building Colon dinner sits very close to the sea, on the tables of the new Señorito will believe sitting on a patio Cordoba.
The Paraguayan chef Ever Cubilla, Espai Kru (restaurant of Iglesias brothers), has just opened with your partner a space that pays tribute to Andalusia. It has an area in the background, representing the sherries (be the last to be launched, and from there organize tastings with experts and other activities around these wines fascinate); in the center of the room, a bar with all its Sevillian atmosphere.
And finally, the tables with the customer stumbles upon entering the premises, set the Cordovan part. “Food scoundrel, a patio pecking for fun,” Cubilla, who fell in love with Andalusia, the first time he visited explains. Greaves, the marisquito, good Joselito ham croquettes or toxoko, “pringá” muffin or silverfish, all tasty, are his way of paying tribute.
Among the innovations abound spaces with different environments and busy, all away from luxury. It is those who has also sought Joan Soler, one of the partners of Boca Grande in El Mama i the Papa, a project that warns not want to hang the label of gastronomic (in their kitchens, Alvaro Garces, who was head chef the Loidi). “A space where we want things to happen.”
For this feature nearly 700 square meters of interior which has taken the creative team (Tickets, Bellavista or Disfrutar, among others). Change of environment day and night: “Mama is the day, bright and pecking and the Papa is the night, with different lighting,” explains Joan Soler. While it is consumed, there will be various scenes in which various actors interact, under the artistic direction of Bru Marse.
Another partner of Boca Grande, Lluis Canadell (also a partner of National and Lomo Alto), just released Bar Puerto Chico, in the local Diagonal where was the Miguelitos, now transformed by the ubiquitous interior of Lázaro Rosa Violán project partner, as Jordi Collado. David Serra runs the kitchen and the living Sergi Tarragona.
Bars them succeed and saucers and tapas. Is the bet that has made Omar Diaz, who went through Tram Tram, Arzak and El Celler de Can Roca (a restaurant menu on the wall of Girona as exclamation mark). Omar opened discreetly in summer and some of its dishes, such as “The Sea of bravas” (for the spicy and the touch of a sofrito with the heads of prawns), octopus grilled or smoked steaktartar, already has followers in Galvany area, where it begins to fill.
There are openings, reopenings and changes in the kitchen. As the Montbar, that after the departure of Ana Merino joined Sergio Palacio, until now head chef at Gaggan (Bangkok), the best restaurant in Asia according to The World 50 Best Asia.
And changes in ownership, as in the case of Tanta, Acurio, who happens to be Totora, in the hands of Pablo Ortega (who was head chef). Some are spaces that neighbors have embraced fondly, like Nou, which has opened Juan Manuel Torres, former director Semon Nou, which decided to reopen the local with other former workers.
“We kept some of the classic elaborations, and try to find an optimal value for money” accounts for more than pleased with the great reception from old and new customers. He has also attracted interest from neighboring New Autos Rosellón, which retrieves the name of the business that occupied for decades what is now a cozy restaurant, owned by Rafael Campos and Ronit Stern (Restaurant Toto) with close products and elaborations on that different origins, which deals with Argentine cook stove Nil Caceres mix.
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The band that played in Bataclan and canceled the concert after the attacks announced new concert dates, including one at the Olympia in Paris on February 16
The promoter Live Nation has announced new concert dates Californian band the Eagles of Death Metal planned offer in December in Barcelona and Madrid and was forced to cancel after the terrorist attacks in Paris on November 13. The group finally perform at the Apolo on March 3, and a day later visit Joy Eslava Madrid. Earlier, on February 16, also they will give a concert at the Olympia in Paris. Tickets go on sale today Friday.
Courtesy Car Service Barcelona
All entries become the seat reserved
After beating the undisputed record sales in the first week of release of its new album, 25, Adele is now ready to break new figures with their upcoming tour. In less than 24 hours they will go on sale entries anticipated concert by British artist in Barcelona on May 24 at the Palau Sant Jordi.
Starting tomorrow, Thursday December 3 (10:00 h) may buy the tickets.
The sale will be exclusively online through doctormusic.com, ticketmaster.es and adele.com. All tickets will be reserved seats, the price will be 56, 73, 90 and 115 euros (not including distribution costs) and may only purchase up to four tickets per purchaser.
Nobody has sold as much as Adele with the release of a new album, so forceful is the headline that accompanies the return of the singer. And on his return he could not also miss a new tour. The European tour will start in Belfast on February 29 and between the months of March and June will stop in Dublin, Manchester, London, Glasgow, Birmingham, Stockholm, Oslo, Copenhagen, Herning, Berlin, Hamburg, Cologne, Zurich, Lisbon, Barcelona, Verona, Amsterdam, Paris and Antwerp.
Coldplay announces new concert in Barcelona to sell out in two hours
Coldplay has announced a new concert in Barcelona on 27 May, after exhausting in two hours the tickets for the concert is scheduled for May 26 at the Olympic Stadium in Barcelona.
As reported by the promoter Live Nation, tickets for this date are already available in the official outlets, and from tomorrow in Fnac, prices and locations vary between 60 and 95 euros.
They also noted that, coinciding with the sale of tickets of his world tour, Coldplay has released on its Facebook the video for Adventure Of A Lifetime, the ‘single’ to present the new album A head full of dreams, which goes on sale on December 4.
Courtesy Car Service Barcelona
The basilica place from 23th to 25th October, an open house with sold out tickets
The chief architect of the Sagrada Familia, Jordi Faulí, planned on Wednesday at the new Creuer Hall of Barcelonian basilica, of the temple designed by Antoni Gaudí, than will be completed in 2026.
In a press conference to show progress in the work of Gaudí, Faulí explained that in 2016 will begin the construction of the upper part of the central towers, namely, that of Jesus Christ, Mary and the four Evangelists.
However, the chief architect stressed that “these central towers begin to be visible only from the outside since 2017, and will end altogether in 2020, still lacking the pinnacles”.
The event was held at the Creuer Chamber of the Sagrada Familia, a new space that is at the basis of what will be the tower of Jesus Christ, so just above the main hall of the building, to be used for purposes explanatory in tourist visits.
The Basilica of the Sagrada Familia held from 23 to 25 October open house and for those who have exhausted the 30,000 tickets made available to the citizens free to visit the temple. The planned open day will be organized in different slots between 16 and 20 hours, and the temple has created a video in which emphasizes that begins the work of its central towers.
Courtesy car service barcelona
Unlike Chinese or Japanese, Indian food is an unknown. Beyond basmati rice (sometimes precooked and boat), the popular kebab (the corner, although its origin is really Persian) or papadums beer snacks rescued Tandoor Cobracurry (powder), many would cost the ABC list culinary culture of this ancient cuisine. It has forgiveness. India is not the kitchen seated in Spain (or with much, the Japanese and Chinese will take years ahead). Still, there are examples of powerful Indian polished to wet papadums kilos of Barcelona restaurants. Indeed, the first Indian chef of Spain, Surinder Oberoi, settled here, worked the first Indian restaurant of Barcelona -Taj Mahal- and, years later, opened his own store: Tandoor. And of those pimples these muds: Tandoor moved a year of its location makes tiny right now in Calabria Aragon Street. Ivan expertise family Surinder and his mother-the smiling Poonam-, saved his paternal inheritance and -by the way-, this brave chef dusted and gave a wiggle. And it has caught while Tandoor is becoming one of the favorite restaurants for junkies chef Ivan Surinder curry.Tandoor
¿We said curry? This spice is an Indian flags but so are ginger, cumin, mustard, turmeric, fenugreek, cinnamon, chilies and cilantro. If something is Indian cuisine is famous for its infinite variety of spices and mixtures of these. The most famous is the garam masala (literally spice mixture), to which every housewife, chef gives his or kitchenettes. The aleatroriedad use and the fact that plat1sea Tandoor cuisine strongly supported in these family recipes is difficult to explain why the same two chickens eat curry. Creative licenses are almost endless.
Broadly speaking, southern regional cuisine is fish, more spicy curries and spicy dishes; in the north and more meat is cooked like dairy. Punjab province is one of the most gastronomically rich: there are both originating naan bread as the famous Tandoor oven that gives its name to the restaurant in question.
They are common use ghee (clarified butter) and coconut oil as the main fat bases. In the line following Surinder fats they have been reduced to a minimum to achieve as personal as elegant dishes.
His tandoor ovens let you bring the earthy flavors of yesterday and training Tickets do with the skill and precision of today. Tests are accurate pie filling vegetable potato (neo pump barcelonetera a spicy dish does not break the Tandoor architecture contrasts) and toast with pizza soul: smoked mashed eggplant, goat cheese and tomato pulp on a fine pita bread (pulp gives acidity, spice mixture of subtle spicy house, the smoky eggplant and some beads balsamic basil oil in the set). Satisfaction is high with the extrajugoso Thigh of chicken marinated in yogurt and ginger (Parental dish that Ivan has given the lightness that requires modern cuisine: less ghee and spices); and his signature dish of lamb: the nineteenth kebab. Minced meat and pressed into a cylinder to eat with your hands, mango and avocado on a lettuce leaf (sausage texture and smoothness on the palate thanks to Tandoor mango and avocado dish, sweet and sour sauce and spicy at the end stitch). The lamb is abundant in the north, in Kashmir where the climate is extreme. Some pieces are dried and then simple and inexpensive but tasty spicy dishes are prepared. The rogan josh lamb stew is a classic Kashmiri dishes.
While bringing the flavors to a new visual composure Tandoor cuisine is the northwest, which has captivated half the world with the flavors that we have more partners to country- cumin, coriander, curries, cúrcumas- that seasoned meats, cheeses and vegetables . The intense itching red and green peppers, a hallmark of much of the cuisine of southern India, they give prominence to balance the lightness and subtlety. It is in this line that Ivan moves but his grace is to soft stitches to sew ancient flavors in a dish and coordinated over them aesthetic neatness.
The latter come to the table as happen anywhere in India at a time and in a ceremonial way, everything draws a samskaara ritual. The palak paneer, the Jheenga goan and forced tikka masala. Their paneer (cottage cheese) is made with milk brought from Montserrat and -queda tikka clear- is one of the strongholds of the letter. Tandoor it also includes a good representation of the vegetarian delights of southern país.Tandoor palak paneer, tikka masala and goan Jheenga
They say necessity is the mother of this urgency and wit. Bravo for updating an ancient kitchen. Bravo for the courage to walk the difficult path between the new and the old, with one foot in the rich paternal inheritance and one on the wants of modern cuisine. Surinder behind the hand of a great chef with a juicy future. These lines do not know if I’m going to find anything new. I hope, although many discover an excellent restaurant. Indian, to be exact.
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