“Food brings people together on many different levels. It’s food for the mind and body; it really is love.” Chef Giada de Laurentis once said. A phrase to remember with every bite and sip. Qatar gets excited, dreaming, discovering but also and above all traveling. Sometimes without the need to literally move. Countless restaurants with culinary proposals from all over the world prove this. We’ve tried three that promise to carry you.
In the heart of the Salamanca district, specifically at number 110 Goya Street, the spirit of India vibrates. The restaurant purnima first surprised by the atmosphere. Decorated with lush ornaments and vegetation, mirrors and golden details, it invites you to travel. And not only in the interior, it also has a terrace that will not leave you indifferent.
The gastronomic proposal appeals not only to the palate, but also to smell, see and even touch. He first invites us to try typical Indian appetizers such as Pakoras, Samosas or Naans, the Indian tandoori-style bread; going through salads, soups or biriyianis, all the classics reinvented. They are added to both tasty and unexpected delicacies, such as the crispy melted cheese rolls with herbs or the Prawn Puri, prawns cooked with mild spices and served with crusty bread. The crunch finds its counterpoint in the sweetness of the sauces. The salty and the sweet are faded away, enhanced by the tastiest spicy, which sharpens all our senses.
Curry dishes are also on the menu. With over 12 specialities, chicken, lamb and king prawns, all served in typical Indian copper pots, the choice is hard. Their amazing dishes? The Chicken Korma, a mild chicken curry in a sauce of nuts, saffron and cream, and the Kashmiri Rice, a basmati rice with aromatic herbs, nuts and saffron. The vegetarian dishes don’t disappoint, among which the Panek Paneer stands out, the fresh cheese cooked in a spinach sauce and topped up with herbs, and the Dal Makhani, slow-cooked lentils, cooked with tomato and a light cream, at the same time time consistent and light. The rice is processed with different seasonings, vegetables, eggs and shrimp, with the herbs as the main protagonists, as always.
Kulfi, Indian dried fruit ice cream, is the sweet note that ideally ends lunch, although there are a multitude of proposals, including Gulabjam, traditional fried milk balls.
An invitation to travel through the country, one of the undisputed kings of world gastronomy, which has several daily and tasting menus that will surprise you, for an average price of 25 euros.
The history of Fratelli Figurato is, as the name implies, a family history. In 2017, the Figurato brothers, originally from Naples, wanted to change the vision of pizza in Spain. In December of that year, they opened their first pizzeria specializing in Neapolitan pizza in a small town on Calle Alonso Cano and their following and following skyrocketed in record time. Two years later they launched their Trattoria Popolare, an authentic Italian trattoria where you can taste pizza and fresh pasta “fatta a mano”.
Winner of the prize for best pizzeria in Spain and 2nd in Europe, Fratelli Figurato continues its unstoppable rise. This season the brothers have renewed the menu of their Pizzeria and Trattoria Popolare, including new pizzas, others seasonal, a category dedicated to the Margherita, two vegetarian options, as well as two fresh pasta dishes and a new version of the Neapolitan appetizer, the montanarine classics.
“As a tribute to Margherita pizza, the favorite of 99% of Neapolitans, the Figurato brothers have created an exclusive section of Margheritas, with five different ones. At the Classica and the Bufalina DOP comes La Vesuviana with Vesuvius PDO tomatoes, Parmigiano Reggiano , mozzarella and basil They also welcome Provola e Pepe with tomato sauce, smoked provola, Italian pepper, Parmigiano Reggiano and basil And finally, O Sole Mio made with yellow “datterini” tomatoes, smoked provola, Parmigiano Reggiano and basil.
Two other new sections with four new pizzas completely different and not published in the Pizzeria menu. On the one hand, the Pizze department “Di Stagione”, which will change twice a year, initially in spring and autumn, adapted to the ingredients of the season. And on the other side, “Le Classiche Napoletane”, where you can find classic Neapolitan pizzas, one of them calzone style, with a Fratelli Figurato touch.
Among the seasonal dishes, the Caponata dei Picciotti stands out, a pizza with a traditional Sicilian recipe made with aubergines, peppers and courgettes; mozzarella, roasted paprika cream, salted almond slices and basil. and the Nduja e Pimientos de Padrón, which brings as a novelty the Nduja de Calabria, the semi-spicy sobrassada and the Padrón peppers. A tough proposal, only suitable for daredevils. In the Neapolitan classics we find the O’ Marenariell, his version of the Marinara Verace, with tomato sauce, pomodorini, candied cherries, anchovies, garlic, wild oregano from Calabria and basil and the O’ Ripien, the Neapolitan calzone, filled with ricotta, Napoli salami, smoked provola, black pepper and tomato sauce and basil on top.”
So many options that adapt to the culinary needs of everyone, thanks to the choice of quality ingredients and the variety of flavors, while not losing sight of the essence of traditional pizza.
Our gastronomic journey ends in France, more precisely at Calle de Argensola, 24, in Le Petit. A restaurant surrounded by the spirit of the Gallic country in all its senses: from the decor in the purest bistro style, with crockery and furniture from France, to the soundtrack (homage to classics such as Edith Piaf) that runs through the menu, which has traditional dishes of French and Mediterranean gastronomic culture… it has become an essential.
The menu, based on quality ingredients, includes classics such as scallops or warm white asparagus, but also the most surprising Le Petit hake salad or ham or boletus croquettes. In the main courses we find the mythical Steak Tartar (cut with a knife) or the Landes Duck Magret but also the tasty Le Petit grilled salmon. For dessert? Don’t miss his Le Petit apple pie, a true culinary embrace, which transports us straight to France.
Source: Marie Claire
