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Posts Tagged ‘pasta’

Algunos lo conocéis personalmente. Muchos habéis disfrutado de sus platos y otros habéis celebrado las campanadas del Año Nuevo a ritmo de su cacerola. Es Jesús. Nuestro chef. Gallego de pura cepa, gran persona y gran cocinero, ha estado detrás de los fogones de il Giardinetto, durante 29 años.

Esta semana se ha jubilado. Le echaremos de menos. Pero la cocina es de las profesiones más duras, y ahora toca descansar e ir a su tierra, con los suyos.

Ha pasado el testigo a Santos. Gran cocinero también, 24 años junto a Jesús aprendiendo y aportando. ¡Casi nada!

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Jesús y Santos

Con Jesús se va Maribel, su mujer. Ella cada día, también durante muchos años, ha elaborado la pasta fresca con sus manos. Con amor y cuidado. Y de la misma manera es cómo ha enseñado a Yohanna.

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Maribel y Yohanna

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Maribel y Jesús, muchas gracias!

Fotos Jara Varela y Poldo Pomés

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Ya ha llegado a il Giardinetto la trufa blanca. 

Te proponemos dos formas de degustarla: con Fetuccini o con Huevos Fritos.

¿Con cual te quedas?

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Rovellons'11H

Amb la tardor, ja han arribat els primers rovellons. Saltejats amb una mica d’all i julivert.

Con el otoño, ya han llegado los primeros «rovellons». Salteados con un poco de ajo y perejil.

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IlGiardinetto opened in the 70s by the photographer Leopoldo Pomés, who after the success of Flash Flash restaurant creates an Italian restaurant. Once again, the project was designed by Alfonso Mila and Federico Correa architects, who were inspired by a chestnut forest in southern France.

For several decades it has been a Barcelona meeting point for artists, architects, designers, writers … and also for lovers of the best pasta dishes (homemade) and many other Mediterranean delicacies, as well as good music and the most revealing cocktails.

In September 2012, Il Giardinetto renews the area below, open a window and a bar at street level. Under the guidance of Chef Sergi Millet and Poldo Pomes (son), the restaurant now has a new menu of «platillos» more economical to taste at the bar: a sophisticated «mini bikini on crispy foie gingerbread and species», the classic» egg muffin with Iberian ham», the «burrata with roasted almonds and dried tomatoes marinated», the «panzerottis duo», «steak tartar», among other dishes.

The renovation of the restaurant, by architects Ivan Pomes and Max Llamazares, get a second interior design FAD award (2013); the first one was won in 1974. It is the only restaurant in the history of the FAD awards to receive two prizes.

Il Giardinetto organized art installations in his small storefront located in the façade, designed by artists, interior designers and architects such as Martin Azua, Sandra Tarruella, Estudi Arola, Curro Claret, Marc Morro, Apparatu, among others.

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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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Vermut Morro Fi

 

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Ángel y Marcel

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Aperitivo Morro Fi

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Al tradicional plato de pasta Aglio Olio e Peperoncino, le añadimos unas gambitas!

 

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¿Sabíais que en enero del 2012 se dejarán de fabricar para siempre las bombillas incandescentes? En el el pequeño escaparate de il Giardinetto, el Esudi Arola, ha querido rendir homenaje a esta desaparición.

Podéis verlo hasta finales de enero. No os lo perdáis!

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