Zafran (已結業)

上星期五晚睇show之前自己先搵D正野食點知又俾我搵到間食物好味，服務態度好同環境設計有情調嘅西班牙🇪🇸餐廳。當日係星期五大約8點鐘。因為我係一條友所以無需等位。侍應問我有無興趣坐Bar 位，可以一邊食一邊睇著廚師煮野食。一坐低就有waiter攞左盤麵包黎。麵包係剛剛整熱嘅foccacia。旁邊有一碟海鹽，同一碟olive oil 用黎點麵包。我見menu上面無任何湯但又好想飲所以就直接問我面前嘅廚師可不可以整個湯俾我。廚師都好細心問我有咩想食或唔食。最後佢整咗個番茄忌廉濃湯。好好味！Main course 我order左「slow cooked wagyu beef cheek」。 份量好大，一個人食唔晒（我係好大食架）。肉質好鮮嫩好滑。食完之後點咗杯有蘋果味嘅sherry。最後買單$330tomato soup - $58slow cooked wagyu - $180Sherry (100ml) - $68Great experience and I will certainly recommend this restaurant to people looking for a

We went there for our team Christmas lunch, as we had 10 of us, they gave us a private room, which was highly appreciate. In term of their set lunch, is HKD128 for 2 course and HKD148 for 3 course. There are 4 starters & 4 mains to choose from and some of them require extra premium. When the food arrived, we were all surprised how small the portion was and I think even a very small eater would not even feel full. In terms of service, is was pretty slow, as we were seating in the private room, th

I always want to try the restaurant aqua, dining with the beautiful scenery of Victoria Harbour. It was such a pity that I failed to book a table by the window on my friend's birthday. This time, I went to Zafran, the Spanish restaurant from the aqua group. It is a 10-course tasting menu from FeedMe Guru, priced at $598. I have to say it's actually cheaper than you think, because the portion is sooo BIG. The taste was quite good. Patatas Bravas and Pimientos de Petron are some authentic tapas, t

好不容易約到我家好同學.來試一下這家不知道誰推薦的西班牙餐.哈哈.西班牙菜獨愛tapa.怎麼辦各種喜愛啊.不過第一道的oyster沒有很驚艷有點失望. 很普通說不上來有什麼可以平價的48個月的iberico ham感覺有點不太對.沒有這個月份應有的結實，有嚼頭濃郁的口感.話說前兩道tapa有點失望.不過小香腸挽回一點點.配上醬汁和加入過有點鬆軟的bread簡直完美. 芝士球雖然我忘了點的是啥不過配上小辣椒口感也是極好的.最後不得不說suckling pig美妙的無以言語.是我在香港吃過這麼多家最滿意的.絕對酥軟.配上醬汁剛剛好的味道真正做到了肥而不膩.酸甜口感的醬汁很好的提鮮了豬肉的美味.

Went here to learn how to make squid ink paella, after that we ordered some new dishes.Here was the squid ink paella we made which tasted delicious.++++++65C Slow-Cooked Egg Fried with Bread Crumbs, Wild Mushrooms and Porcini Cream, Chives and Pinenuts - HKD $80This dish was divine, an egg with a runny yolk coated in a delicately fried bread crumb coating surrounded in delicious porcini cream.++++++Cauliflower puree with lemongrass, asparagus, egg yolk and truffle: The egg yolk was infused with

chef Pere new alacarte menu for 2016sampled a amazing array of simple and exquisite dishes including:red prawn tartarZuchini tartarfried soft boiled egg with mushroom cremeCaliflower purée with truffled yolkSpanish cod with capsicum gazpacho the elusive black seafood paella vegetarian paella a must try hip Spanish place. highly recommend

Zafran just one street up from Lan Kwai Fong bar district, Central at Wyndham Street, has always been one of the most mysterious underground Spanish restaurant and bar ever since they opened. It has a low ceiling and I would say quite romantic, I have been here a few times for either drinks or food, but this time around it was for a Cooking Class with new Chef Pere from Barcelona who has been here for 6 months behind the background. This round of a class only had basically myself and also organi

Weekdays跟同事來吃午餐，見呢間評分都幾好，就來試下~~~雖然都要行一陣先搵到，但一入去就有驚喜!環境好舒服，地方好大，我地3個人坐一張圓形大sofa,燈光柔和好relaxed,最適合朋友衆會!我地每人叫一個午餐，每人都有一個前菜同2個小食~(appetizer- fish cake with mixed leaves adn tartar sauce)好味，賣相好靚，不過質地比想像中淋 ("boquerones" with white anchove and roasted red bell pepper toast)我其實唔太好凍魚，因為驚有腥味…但呢個唔止唔腥，仲有魚香味，配埋d pepper同個脆多士真係正! (mushroom,porcini and sinpach croquettes)呢個我好like,夠熱夠滑又有波菜味~~~ (Sauteed homemade spicy chorize in cider reduction)呢個味道就普通d,不過香腸來計口感唔錯，唔係一pat果d~~~(Spaghetti with clams)意粉夠咬口，蒜味香濃，魷魚剛

Unlike most of the bars and restaurants on Wyndham Street, Zafran has a very low-profile entrance on the ground level that leads to an underground labyrinth. I like their interior design. As you walk down the stairs, they have ancient Egyptian-style figures carved on stone and it feels mystic and mesmerizing, especially as the lighting is very limited. Inside the restaurant, they divide the space into several sections and there is a bar where you can stand and have a few drinks before being seat

晚餐時間於中環覓食，一路閒逛至雲咸街，見這間餐廳門口裝潢看著舒服，又許久未吃西班牙菜，便決定試吃這間！進門沿樓梯向下走了一段，我突然一頓，彷彿有種似曾相識的感覺。坐下來許久，我這個路痴才發覺原來這裡曾經是結業多年的“雲府”，也是一間很愛的餐廳！這麼多年過去了，這裡竟然還有些許當年的影子。每次吃西班牙菜都會點Sangria，這裡的Sangria選擇很多，我本人喜歡White Sangria，因為更突出清新的果味，但今天決定試一下Rose Flower Sangria。奇怪的是這酒的顏色卻是橙紅色的，讓人不禁懷疑是否侍者落錯單。品嘗一下，的確有橙子的味道 ，不知是我還是Waiter橙子與玫瑰傻傻分不清楚 。。。一扎的價格大概是一杯的三倍左右，但是分量大概至少有六杯的樣子，很划算。只是我這種完全沒酒量的人喝起來都感受不到酒精的存在，完全可以當果汁來喝。前菜及小食兩個人點了三道，每一道都非常好吃，也感受到廚師的用心。Queen Olives，無核綠橄欖搭配醃製過的鳳尾魚，裝飾成一顆小樹苗的樣子，非常可口。推薦！Tapas選擇了推薦的必食菜 － Homemade Spicy Chorizo，

聖誕大歺想食啲特別啲既野，唔想成日都係据扒或食risotto果啲，係openrice睇左好耐，最後決定食呢間非一般西班牙菜。對西班牙菜既印象通常都係西班牙海鮮炒飯Paella同小碟Tapas，但呢間餐廳就打破左故有既傳統，菜式係特別設計，非常創新。至於好唔好食，其實就好見人見智。聖誕節正日反而冇乜客，餐廳係地牢入面，環境佈局走品味路線，但燈光實在係太暗，聖誕節泥講就欠缺咗一份生氣。聖誕大餐餐牌fix 死左，乜都唔洗簡，$588 十道菜，餐牌只有西班牙文，唔係好睇得明，由於唔知係乜，所以對每道菜都好期待。一般既Sangria一定係紅酒做底。但佢既Sangria就有4種：red, white, rose, sparkling，非常特別。叫左杯Sparkling, 有驚喜。酒味濃得泥唔會苦澀，甜度剛好。有時一啲冇水準既Sangria用得太多糖水開稀啲紅酒搞到杯野好淡，但佢就好明顯落足份量。通常Sangria都係落蘋果同橙粒，但佢係用檸檬同青瓜，飲落有種清新既感覺。Cocktail: Zafran Special失望，望落去就幾靚，用紅莓汁做底。可惜飲落去味道太淡，甜又唔係甜，酸又唔係甜，酒味

上一次走入Zafran大廚Pedro的魔法之中,1令人陶醉, 巴斯克的眼界, 產生不同有趣的變化。然而這次朋友卻叫我再來試, 看看他再有什麼神加花款。原來這次特別是餐廳熟客而設的一只做兩天的一個特別Menu。除原來來自巴斯的Pedro之外, 還加入了專程從加泰隆尼亞遠道而來的Chef Jordi。四手聯彈, 做出八道不同地方的西班牙菜式。第一道是個三合一的菜式, 由Jordi主理的Emphedrat bacakai codfish roll, with market vegetables, Catalan romesco and Lleida black olives及Ceps porcini carpaccio, with smoked aubergine and pine nuts pralinee。加上Pedro主理的Erizos Royale - mousse of sea urchin with beetroot textures最近這個是海膽的Mousse, 雖然主要的是感覺到鹹味, 但也有如海膽的鮮。微姐色如Beetroot的鮮嫩效果也是不錯。可是Porcini Carp

We love this spacious restaurant where we could all be together but also enjoy some privacy. Among all the food we ordered, the Suckling pig was my favourite.  Portabella mushroom didn't worth the price, and the Paella was too oily.  As for the spare rib, it tasted wonderful and the portion was enough for five of us.  Probably because I am not a dessert lover, the tiramisu was so-so.  I ordered the White Sangria and my friends had coffee.  To me, those are not authentic Spanish food. I love the

The signature Red Prawn Carpaccio. Ajobianco, Apple and Pine Nuts is one of the must have. This dish was heaven on earth and is the signature of Zafran. The carpaccio was sweet, fresh and tangy with pungent prawn flavour, highlighted with sweet green apple note and crisp pine nuts.Next up was the Cucumber, King Crab, Sour Cream, Caper which was a refreshing summer roll beautiful to the eye and flavourful on the palate. The juice bursting cucumber wrapping, smooth sour cream and sweet pink crab m

走在雲咸街，正苦惱吃甚麼，男友往旁邊的一片黑漆的門口一指，就這間吧。只有微弱的黃光，摸黑走下樓梯，牆上是兵馬俑的石刻，有點像走進秘道，來到地下暗藏的餐廳。很大，繞過吧枱，還有個dining room。＄108有一個前菜和兩道主菜，不點加錢的選擇都幾抵。主菜有小食類的，也有主食如意粉，牛扒等。甜品和飲品則另外加錢。Basque style fish cake, mix leaves, red radish, tartar sauceFish cake看上去像件海綿蛋糕，一個個的氣泡應該是發蛋時造成的。很特別，蒸蛋的口感，加上魚的味道，清新的開始。Honey and cataloupe melon with "Serrano" ham蜜瓜清甜多汁，配上薄薄的火腿，一咸一甜，很夾。"Beasain" black pudding spring rolls, apple and pumpkin puree見到black pudding，想起幾年前到蘇格蘭，天天早餐都有black pudding，爸媽試了一次就敬而遠之。 用動物的內臟，血和肉碎造成腸，單是憑空想像，也未必人人接受。Zafran把它