Enjoying a good rice place in Denia (Alicante), Spain

I have had the chance to spend a good number in Denia in Alicante, about 4 hours drive from Madrid. I am not a huge beach guy but I like Denia and its sorroundings (specially the Mongo mountain, always changing always different depending on the angle and place you look at it

Apart from that, the food is excellent and there are tons of great places and not very expensive ones to enjoy the fish but specially to enjoy the regional speciality RICE!!! And not just paella which may what many people from outside Spain knows but many other ways to cook it like

- Arroz Negro (Black rice, aka rice with calamari and calamari ink)
- Arroz a banda (First you cook the broth with fish, once you have it you clear the fish and you just cook the rice on the broth with shrimp and calamari and you serve dry and with Ali Ali (let´s say like a garlic mayonaise), hmmmm
- Arroces caldosos (rice with broth, almost soupy)
- Fideuas (cooked similarly with with small noodles instead of rice)

So here you have a couple of recommendations for places, both of them already in the road "carretera de las marinas a denia", both almost by the beach in Las Marinas

Restaurante Jamse
C/ Passarell 3
03700 Denia
965 783 506

Nice and simple outdoor covered terrace, paper cloth and napkins and plastic table and chairs, but you come here for the food. Good service and in 2 years I always see the same waiters, always a good sign. when you reserve over the phone (and you must or you will never eat here and in season it is always full) they ask you for the rice you want and when you want it. So if you reserve for let´s say 15, you go there 1430, order some starters (try the tellinas, really small clams cooked with butter and lemon, or/and sepia or chopitos (different calamari/ squid) and then by 15 the rice comes in a big pan ready to be served. You will left full so take it with time and enjoy,
We love the arroz a banda here and once we try to fideua (which was different than the typical one having the noodles much thicker ones)
You will eat for 25 Eur per peson (maybe 30 if you order dessert)

Restaurant L´Estanyo
Llac Sanabria, 6A.
Tel.: 96 647 42 42 (Denia)

The setting of this restaurant is a bit more scenic as Jamse as it is by the beach and you can see the sea by some of the tables and it has a truly outdoor area. As Jamse, you wont eat here without a reservation. Tables are a bit more set up and less plastic and also good service (although sometimes the noise in the room maybe not allow you waiter to even hear you)

Apart from some of the starters already mentioned, we love here the escombro, which is actually very deep fried calamary, really amazing
Here we usually go for the arroz caldoso (the soupy one). I really like the one with crayfish. Also the arroz a banda here is really good
At night this is also a good spot for a drink and a tapa if you don´t feel like dining

Enjoy and let me know next time you are around Denia

Around Zamora and the border with Portugal (I)

We had the chance to spend a couple of days between Zamora and the border with Portugal recently and we come across different places that could make an excellent short weekend trip to do some sports, enjoy nature, relax and obviously eat and drink well, so here we are

We started stopping for lunch in Zamora. I had some other restaurant in mind (El Mirador) but it seemed it was closed. So taking a look at other choices I come across an interesting proposition called “Villa Claudia”
It is not the easiest place to find (not even with the GPS) so before you go there just check on google maps or some other map how to get there. But it is worth it

Villa Claudia
Ctra. Almaraz,
Carretera Almaraz, Km 1. 49027 Zamora.
Teléfonos 980 52 99 96 / 658 99 31 38
http://www.villaclaudia.org/

The building is al old farm, quite large although the dining room seems small and a bit dark; probably quite cozy in the winter. Very nice prepared tables, simple but elegant. Nice and attentive service

Menu is not too large, but it can cater to all gastronomical moods. More oriented towards salads and sharing entrees in the summer and lots and interesting looking spoon plates (”Pucheros y Cazuelas”) for the winter (Cocido (garbanzo pie stew with pork and beef), fabes con almejas (been with clams) and different rice types))

The salads we shared were nice, fresh and interesting combination of flavours, although we went for the classic ventresca (tuna) salad with peppers and lettuce (Ensalada de ventresca con cogollos de Tudela y pimientos
Asados). We also tried a very nice and compensated carpaccio de pulpo (octopus carpaccio). Even if most of the spoon plates are the winter there was still a small but still yummy summer election. I went for the Morcillitos de Ibérico con setas y hongos (pork leg with mushrooms), really good, the meet was very soft and it was almost melt in your mouth and very smooth flavor with the mushroom taste. Having said that, hope you are hungry when ordering the plate ☺

Don´t know why we did not feel like wine so we went for Sangria (it was not in the menu but they did one for us. Really strong and nice taste), but the selection of Toro region wine was really large and it is worth to mention it as this region is producing great wines in the last years

Will think about repeating the visit next time in Zamora although this time we should good in the winter and try the stew

A great restaurant in Avila: El Almacen

On my way up to Oviedo (Asturias) with a couple of friends from the US, I wanted to stop in one of our favourite historical cities within one hour of Madrid (Toledo, Alcala de Henares, Segovia, Avila) for lunch and enjoy some nice food and views. At the end I decided to stop in Avlila and I did look for restaurant choosing at the end to stop at El Almacen

El Almacen
Carretera Salamanca 6
05002 Avila
920 211 026

To start with the location is great, just at in front of the Muralla de Avila (the medieval wall from the XIII century), right after the “Cuatro Postes” (Four postes) monument in the old cross roads in Avila and the roads to Salamanca and the Barco de Avila (N110 Avila – Toledo)
The restaurant just went under a large renovation recently and the result is excellent. One of the sides of the main room the restaurant is all windows which allows you to eat while enjoying the amazing view of the walls and the latest addition of the new festivals building of Avila
The style of the room is modern and tries to avoid a bit the typical castillian meson style while still providing you with a very cozy and although the entire restaurant does allow smoking (which is usually a NO NO for us) at least the distance between the tables is very large and allows you to enjoy your meal with no thinking of the smoke bothering you. However I have read that as they also allow to smoke cigars sometimes you may not be able to really enjoy your meal. Being such a nice restaurant and having 2 very different rooms in the restaurant it is difficult to imagine we they have not taken care of this
The menu is large and offer different ways to add modernity to traditional plates. We love the nidos de morcilla (pig blood nests with small rice noodles), see how he plays with the idea of the “morcilla de arroz” but combining the rice outside the morcilla and with a red pepper souce (although I may admit I have read some other blogs and people did not enjoy them as much as we did) to cold soups for the summer (tomato cold soup) and great spoon plates in the winter. Very well presented all of them and ideal both for sharing a couple of them or enjoy one of them yourself
For the main we did focus mostly on the meet and choose different combinations of Solomillos de ternera or Lomos de Cerdo (beef or pork), apart from the typical but always great ways to cook the lamb and small pig that is done so well in Avila and Segovia, like the cordero and the cochinillo. The Solomillo is offered perfectly cook, with great meet quality and very well done sauces as a blue cheese (excellent!!) one or a sauce of uvas y vino blanco (Grapes and white wine). The lomo was done with a suca eof foie and hongos (mushrooms), equally good. If you don´t fancy meat, there is always a choice of at least 5-7 fresh fish plates. We did try the Atun Rojo (Red Tuna fish) and it was really excellent
The selection of desserts is also really good but please note that you have to choose them at the beginning, as some of them take some time to be prepared. While the chocolate fondue was OK, the emborrachado de almendra (Almond Drunk cake), was an amazing way to combine almost paste (marzapan style more or less) with cold and hot. Really superb
We did choose the wine house, price at 10 Eur. Artazuri, 2005 Navarra. Great wine, with the right level of complexity, smooth, a bit of red berries and apple, and it did complement the excellent meal (both meat and tuna). Overall the wine menu was very good and well priced
For a price of 40-50 eur each, I believe it is really a great culinary experience that combines with the amazing s