Archive for the ‘Press’ Category

«Il Giardinetto ofrece veladas nocturnas con cócteles y música de piano. El entorno es un jardín urbano de ambiente cultural y con exposiciones. A mediodía preparan un menú cuyos platos cambian a diario. Il Giardinetto os encantará a todos los foodies!»il giardinettopoldo pomes

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«Al entrar en il Giardinetto se tiene la impresión de que se accede a un cuadro de Hopper» …

Así comienza el artículo escrito por el periodista Xexús Fraga para la Voz de Galicia.

Todo el artículo aquí: http://www.lavozdegalicia.es/noticia/sociedad/2015/06/28/suma-cocina-italiana-catalana/0003_201506G28P32991.htm


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Queremos dar las gracias a Good2b por el artículo sobre il Giardinetto y por las fantástica fotos.

«Il Giardinetto, un ambiente bohemio y exquisto» La decoración y la gastronomía en Il Giardinetto sólo sirven de preámbulo para lo que se acaba convirtiendo en una auténtica experiencia. En el lugar siempre se pueden ver caras conocidas, pues es punto de encuentro de intelectuales y otras personalidades de la ciudad. El punto arty, pero, lo pone su escaparate, en el que siempre se puede ver una instalación a cargo de algún artista local.»

Por Ariana Díaz Celma

Photos © Cecilia Díaz Betz

Leer el artículo completo aquí: http://www.good2b.es/il-giardinetto/

il Giardinetto en Good2b

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Time Out says

Thu Dec 20 2012 

Il Giardinetto is frequented not only by those with great palates who know quality when they taste it, but also by romantics as well as those nostalgic for a Barcelona of days gone by. Recently the place has been slapped with a makeover to modern it up a bit to accompany the excellent work the kitchen staff has always done and continues to do. Chef Jesus leads the team with his Italian cuisine, and notable pastries that are made by hand daily. There is also, of course, a range of pleasing dishes created by young chef Sergio “Chiqui” Millet.

One offering that’s not always on the menu (so do ask) is the paglia e fieno tagliolini al pomodoro, which many an Italian restaurant would love to be able to prepare and present with fanfare. We tried some of Chiqui’s creations in the bar, such as the Iberian egg roll, one of the star dishes: a type of round bread roll filled with ham or sausage and a free-range poached egg that does a magnificent job of topping off the dish. We then tried the parmesan rocks – two chunks of the king of Italian cheeses shared a plate with mortadella, bresaola and breadsticks.

We followed that with a delectable lentil salad, but it was the spicy tuna tartare that earned itself the most gushing compliments of the night. Two glasses of house red accompanied the light dinner, and three fruit skewers with warm chocolate sauce topped it all off. Our digestion was then aided by G&Ts and pisco sours. The kitchen closes at one in the morning, and you’ll always find Pere at the piano in the evenings.


By Marcelo Aparicio/JF

© Montse GarrigaGiardinetto'12MG-6N

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