LUNA LLENA para DESPESQUES 2019...llena de TORTILLITAS de CAMARONES e ilusiones y camaradería sin ningún tontería. Felicitaciones generales. Ímprobo esfuerzo. Inmejorable trabajo y redultado. Equipo Aponiente CHAPEAU!!!!!
All I want is some food with a view ✨✨✨✨ I had a lovely relaxing time in Malta last week, back to reality today is quite hard but I’m doing it 💪 Here’s a vegan bowl I enjoyed by the beach - swipe right for viewZz 🏖
Matcha to start with a day, matcha to finish a long day work!! Matcha cheese cake, matcha Mille crepes, matcha tiramisu, matcha tea from finest matcha powder😁😁😁no matter pieces of whole cake, order through www.sakurado.co.uk or WhatsApp 07525820417 , you order , we deliver to your door. 😄😄😄
🥕 . . . Utterly incredible. The food is perfection, service sublime and the Grade 2 listed setting dripping with charm. @markbirchall and his team at @restaurantmoorhall have something very special here. Too many photos to pick from but here's one of a plate of carrots. . 📷 Raw carrots, salt baked carrots, carrot tuile married with a coulis of carrot and sea buckthorn, a pesto of carrot tops and an umami laden Doddington cheese snow. . . . 2 @michelinguide ⭐⭐ within its first 2 years of opening. 5 AA 🌹🌹🌹🌹🌹. Best Restaurant in the UK in the @estrelladamm National Restaurant Awards. Best Restaurant in the UK Award from @squaremeal.co.uk. 3 @bookatable Diner Awards last week. 🤯
This was one of my absolute favourite meals from my trip to Capri. Can’t remember exactly what it was called but it was a baby octopus rigatoni cooked in a white wine sauce 👅😍🐙🍝🍷 Share this with a friend who loves pasta and octopus 🐙🍝 PS, let me know in the comments if I can find something like this in London!
Being known for their handmade pastas, we had four out of five on the menu and they did not disappoint. Creamy & cheesy Tonnarelli with brown crab cacio e pepe will surely satisfy those who love intense cheese pasta. Sweetcorn Ravioli with girolles & nasturtium were like pillow-filled pasta that exploded with wonderful flavours in my mouth. This was my fav pasta! Maltagliati in brodo with pork broth & egg yolk had subtle flavours and silky smooth pasta texture, cooked al dante. The Agnolotti del Olin, filled generously with pork & had crunchy textures of hazelnuts however, the pasta was slightly undercooked & hard around the thicker edges. After all those carbs, the tangy & refreshing Amalfi Lemon sorbet infused with black pepper & rosemary was just the perfect dessert to end the meal. @10heddonst