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I am planning my first trip to Granada at the beginning of June. Assume that I've heard of the Alhambra, but otherwise feel free to bombard me with recommendations. I will not be driving. Research suggests that this is not a city for high end dining, so I may slip in a Michelin star or two in Madrid on my way there (or back), and concentrate on markets and tapas when I get there. Anyone know about markets? I will have a kitchen.
ta
Granada
#1
Wilfrid1 
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Posted 20 May 2004 - 08:17 PM
Elect-a-lujah
***Every Monday***At the Sign of the Pink Pig.
If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.
***Every Monday***At the Sign of the Pink Pig.
If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.
#2
LML
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Posted 20 May 2004 - 09:10 PM
Perhaps the world's best tapas bar is to be found in Granada: Arco Iris
The Plaza Romanilla has an excellent covered and open market.
The Plaza Romanilla has an excellent covered and open market.
A dress is neither a tragedy nor a painting it is a charming and ephemeral creation, not an everlasting work of art. Fashion should die and die quickly in order that commerce may survive.
Food or frock?
Food or frock?
#3
Wilfrid1
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Posted 20 May 2004 - 09:13 PM
Many thanks, guv.
Elect-a-lujah
***Every Monday***At the Sign of the Pink Pig.
If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.
***Every Monday***At the Sign of the Pink Pig.
If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.
#4
LML
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Posted 20 May 2004 - 09:22 PM
Also,
Campo del Principe, has several bars that serve tablas; a wooden board with lots of different cheeses and charcuterie.
Campo del Principe, has several bars that serve tablas; a wooden board with lots of different cheeses and charcuterie.
A dress is neither a tragedy nor a painting it is a charming and ephemeral creation, not an everlasting work of art. Fashion should die and die quickly in order that commerce may survive.
Food or frock?
Food or frock?
#5
Wilfrid1
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Posted 20 May 2004 - 09:25 PM
I note that brain and sweetbread omelette is a local delicacy, and I have seen mention of boquerones stuffed with morcilla. I'd be interested to learn of other specialties.
Elect-a-lujah
***Every Monday***At the Sign of the Pink Pig.
If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.
***Every Monday***At the Sign of the Pink Pig.
If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.
#6
LML
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Posted 20 May 2004 - 09:38 PM
Wilfrid, on May 20 2004, 04:25 PM, said:
I note that brain and sweetbread omelette is a local delicacy, and I have seen mention of boquerones stuffed with morcilla. I'd be interested to learn of other specialties.
The local delicacy is Tortilla Sacramonte which features bull's testicles.
Marisquería Cunini, is an excellent place to eat seafood at the bar.
And there are lots of local and excellent bars around the Plaza de Gracia.
I spent an Erasmus year at University in Granada, quite easily the highlight of my life up to that point.
A dress is neither a tragedy nor a painting it is a charming and ephemeral creation, not an everlasting work of art. Fashion should die and die quickly in order that commerce may survive.
Food or frock?
Food or frock?
#7
Wilfrid1
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Posted 21 May 2004 - 03:15 PM
Balls omelette. I am rather looking forward to this.
Elect-a-lujah
***Every Monday***At the Sign of the Pink Pig.
If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.
***Every Monday***At the Sign of the Pink Pig.
If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.
#8
Adam
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Posted 21 May 2004 - 04:28 PM
Granada is wonderful.
Jamón de Trevelez is to looked out for and I became partial to migas (not sure how local these are). Around the catherdral (which contains some very famous dead people) there is often people at tables selling herbs etc. There are some very good food stores in this region too.
Ceramics are good in Granada as well.
Jamón de Trevelez is to looked out for and I became partial to migas (not sure how local these are). Around the catherdral (which contains some very famous dead people) there is often people at tables selling herbs etc. There are some very good food stores in this region too.
Ceramics are good in Granada as well.
The darkness drops again; but now I know
That twenty centuries of stony sleep
Were vexed to nightmare by a rocking cradle,
And what rough beast, its hour come round at last,
Slouches towards Bethlehem to be born,
and sets a food discussion site?
#9
Wilfrid1
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Posted 21 May 2004 - 04:46 PM
Great. What are these migas doo-dahs?
Elect-a-lujah
***Every Monday***At the Sign of the Pink Pig.
If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.
***Every Monday***At the Sign of the Pink Pig.
If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.
#10
Adam
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Posted 21 May 2004 - 04:58 PM
Poor peoples food I'm afraid. It means 'crumb' and often they are just fried bread crumbs, but the type I had was made from corn and it looked like polenta that had been chopped up finely and fried in olive oil. Was served with Chorizo, black pudding and fried egg. May not be a summer dish.
The darkness drops again; but now I know
That twenty centuries of stony sleep
Were vexed to nightmare by a rocking cradle,
And what rough beast, its hour come round at last,
Slouches towards Bethlehem to be born,
and sets a food discussion site?
#11
GavinJones
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Posted 21 May 2004 - 09:44 PM
Sausage, black pudding, egg & a fried slice.
The Spanish invented the full english?
The Spanish invented the full english?
#12
Vanessa
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Posted 21 May 2004 - 10:13 PM
I love migas :wub: - the bready ones rather than the corn ones. Good tasting olive oil is very key.
v
v
...it actually comes down to what thrills you - Hugh Johnson
authenticity is a fog that recedes just when you think you may be getting near it - R Schonfeld
The most political act we do on a daily basis is to eat - Prof J Pretty
this city without boundaries we all share - zigzackly
authenticity is a fog that recedes just when you think you may be getting near it - R Schonfeld
The most political act we do on a daily basis is to eat - Prof J Pretty
this city without boundaries we all share - zigzackly
#13
Wilfrid1
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Posted 24 May 2004 - 02:15 PM
Indeed, fried bread.
Elect-a-lujah
***Every Monday***At the Sign of the Pink Pig.
If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.
***Every Monday***At the Sign of the Pink Pig.
If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.
#14
Adam
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Posted 24 May 2004 - 03:11 PM
Fried crumbs actually and they don't have to be from bread. Also, industrial sliced white fried in sausage fat can't compare to migas fried in olive oil. Also I like the way that eggs were fried in Granada, kind of poached in olive oil.
The darkness drops again; but now I know
That twenty centuries of stony sleep
Were vexed to nightmare by a rocking cradle,
And what rough beast, its hour come round at last,
Slouches towards Bethlehem to be born,
and sets a food discussion site?
#15
helena
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Posted 24 May 2004 - 04:36 PM
Adam, on May 24 2004, 10:11 AM, said:
Also I like the way that eggs were fried in Granada, kind of poached in olive oil.
does it mean deep fried?
"Love your experiments (as you would an ugly child).
Joy is the engine of growth. Exploit the liberty in casting your work as beautiful experiments, iterations, attempts, trials, and errors. Take the long view and allow yourself the fun of failure every day." Bruce Mau
Joy is the engine of growth. Exploit the liberty in casting your work as beautiful experiments, iterations, attempts, trials, and errors. Take the long view and allow yourself the fun of failure every day." Bruce Mau
