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by Margaux Cintrano
All true gastronomic adventures and journies begin with imaginative visions, emotions and are given shape by the colors, fragrances and textures of traditional Spanish regional cuisine. Come share the memorable recipes and savor the secrets of fragrance, taste and textures, all playing quintessential roles.
HOMAGE TO RICES
Calle Las Yebenes 38
Metro Line 5: Casa de Campo ( From Callao 35 to 45 minutes )
Reservations highly suggested: 91. 710. 1051
Restaurant Aynaelda holds an annual homage to the product, Aynaelda´s Rice Event. The Chef round up includes starred and un-starred Culinary Artists who inter-exchange the latest rice recipes and gastro technologies. Some of the specialties served on their amazing open air dining terrace included:
Coconut rice with Amaretto
Risotto al Nero di Seppia
Rice with Ceps & Boletus
Sushi Oxtail with coffee
Arroz Meloso with Fresh Goat Cheese
The seasonal carte and the enormous selections of rices, seasonal wild fresh fish, meats and game are simply topnotch, making the underground trip worth your while.
Highly recommended are the Shellfish Paella, the Alicantine Arroz Caldoso with Lobster and their traditionally regional Tapas.
Texts, prints, photos and other illustrative materials depicted in GUIDEPOST have been either contributed by the authors of each published work or, to the Magazine’s good-faith knowledge, are in the public domain or otherwise benefit from the allowances of Articles 9(2), 10, 10(bis), and applicable others of the Berne Convention for the Protection of literary and artistic works.