Groping In Bus Chikan

Eritropoyésicos

few weeks ago seemed to Cuenca, instead of less than two hundred kilometers from Madrid, was a thousand. This is hardly surprising considering that the trip rarely drive down two hours in traffic runaway A-3 or the regional train, known popularly as "the shepherd" - took nearly three hours to get the old station. Thus, industrial disconnected from reality, it was an ancient building that had entered the twenty-first century on the backs of civil servants and a few services apart from the most basic self-must be one of the few English cities without a shop Zara - low demand covering tourism hospitality weekends and holidays more. Who knows if as a result of isolation or a certain conformism inherent in the spirit of Cuenca, the city had been for habits Easter and the cuisine, but a couple of exceptions, reduced to a handful of restaurants offering a dose of local color-zarajos, morteruelo, roast lamb, "it is true that naive enough not to fall into the grotesque.

Yet despite this self-destructive dynamic that had affected its architectural, Cuenca is still an extremely beautiful city, a gem that until yesterday was in the middle of nowhere. As to who wins the lottery, have plugged into Madrid by highway and high-speed train, "the great drought, the big soak," my grandmother would say. It should not be silly this communication, because since the city is less than an hour from the capital, there have been some new dining options. The most notable museum restaurant Ars Natura, a center to be found (sic) "Natural nine units that integrate a variety of ecosystems ." Ten, I would say, because the museum restaurant is run by Manuel de la Osa .

On the ground floor of this kind of box that is the museum, almost hung on a balcony in the neighborhood of the shooters, with breathtaking views over the old town is the restaurant. High ceilings, some 30 people so far apart in a room where any French bistro could have gone quietly, speedily hundred chairs, linen tablecloths and beautiful cutlery. The dining room has a stunning presence and snacks, from truffle butter, the delicious taste of mackerel with pickled chilli and air portend a great lunch, but the bread is easily upgradeable. The wine selection is focused on domestic supply, with emphasis on wines. No compromise, or hardly surprises.

On the technical side, De La Osa is responsible for the management and chef de cuisine is Catalan Jesus Segura - Arrop , Balm of Gilead , R. Street -. The tasting menu, like a polite attempt to introduce the cuisine of The Gates in Cuenca. For in the letter, except at the entries on the other offers what one might find in any restaurant of a certain level: Joselito ham, anchovies, salmon or foie gras terrine. It is, as I say, in the entries where you can choose hipersabrosa splendid and hot garlic soup, green vegetables or smoked ajoarriero, all with the stamp of the Pedroñeras. More aggressive the proposal tasting menu, long a more attractive option in the dose of risk is multiplied by ten with wonderful snacks and the creamy pine nut, pineapple truffle foie or , red wine tannins.


The little disappointed with the proposal of the letter is tinged with what is served at the table. The salad of partridge, roasted beans and pimentos is fantastic, but perhaps should be served with a few degrees more, and the dish of the day, rice with octopus and anisete-house brand of the school to which he belongs Segura, absolutely sensational. Not reach the same level as the main courses. It's curious pigeon dish two services, which shows a bird roasted in a dish and a creamy potato interior and one of the thighs in a bowl. The execution is correct, the pigeon is of good quality, but the dish lacks specificity. The same goes for the lamb and crispy skin is milky and tender texture and smoky flavor of the meat you get in a traditional roast, or the smoothness of the long cooking at low temperature. I liked the desserts, both simple and delicious, both the gelatin hazelnut coffee with cream and white chocolate, as the quesadilla with red fruits are a good way to end the meal.

"4 tonic, 8 harness, 16 gin, for example Fentimans ginger and Brockmans. Original way to offer you a gin and tonic that is essential to extend the evening and enjoy the breathtaking view you the late winter sun changes with haste the pastels of the houses in the uptown area.


If we abstrajésemos the environment, which itself could be reason enough to visit, what we would find a good high in absolute terms, because the kitchen is the sum of two talents to ensure a good pittance. If we mix the two, environment + food, sure we talk a great experience. However, I think they could go much further. Despite being close to my house, or perhaps because of it, I had the feeling of eating in Cuenca. Of course today in any part of Spain you can enjoy foie gras and oysters first level-one can doubt, "the product is everywhere, but apart from some sophisticated interpretations of traditional recipes certainly Mancha-heritage-Las Rejas, there is little reflection of the pantry and tradition of the Cuenca province, remember that not only is La Mancha, also there Alcarria and the Highlands. A paradox that happen in a museum whose main objective is to show the diversity of flora and fauna of the southern plateau.

Ars Natura is a great restaurant and, in terms of "love" in my opinion deserves a star too well, with the incentive of being able to eat for just 60 euros. But I think it's a house that we must wait. Or at least I want to wait. That evening garnets from the roofs of the houses that line the hole in the plate is processed in partridges. That smells of bread from the village of Arcas, so close, and the next Easter, big party in the kitchens of homes Cuenca, serve as inspiration not only to bring tourists. Restaurant

Ars Natura
C / Rio Gritos, 516004, Cuenca
Tel 969 219 512
Web: Ars Natura