影片
港鐵中環站 D2 出口, 步行約4分鐘
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電話號碼
66166540
開飯介紹
主打西班牙fusion菜的餐廳，以新鮮法國藍青口及自家製醬汁製作招牌菜。而藍色磚牆、旋轉型樓梯等佈置，營造出西班牙小店的輕鬆感覺，是約會、聚餐的好地方。
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營業時間
今日營業
12:00 - 22:00
星期一至六
12:00 - 22:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
偶然發現蘭桂坊和安里這間主打西班牙ғᴜsɪᴏɴ菜的精緻小餐館，藍色磚牆及旋轉樓梯營造氣氛💙而且出品非常用心，每個烹調步驟一絲不苟，質素媲美高級餐廳，一定要推介給大家sʟᴏᴡ-ᴄᴏᴏᴋᴇʀ ɪʙᴇʀɪᴄᴏ ᴘᴏʀᴋ ᴄʜᴏᴘ ᴡ/ ʜᴏᴍᴇᴍᴀᴅᴇ ᴀᴘʀɪᴄᴏᴛ sᴀᴜᴄᴇ慢煮伊比利亞黑毛豬配秘製杏脯醬🐷$298 (🌟9.5/10)將豬扒炮製得像牛扒一般，服了師傅的功架！肉排漸變的粉紅色已令人口水直流，慢煮過的黑毛豬肉粉粉嫩嫩，非常軟稔又有肉香，秘製杏脯醬開胃又減膩，與油脂豐腴的黑毛豬非常配合ᴛᴏᴍᴀᴛᴏ ʀɪɢᴀᴛᴏɴɪ ᴡ/ ᴄʜɪᴄᴋᴇɴ ʙʀᴇᴀsᴛʟᴏʙsᴛᴇʀ sᴛᴏᴄᴋ ʙᴀsɪʟ龍蝦湯蕃茄長通粉配雞胸🦞$168 (🌟9.5/10)從未食過如此軟嫩的雞胸！！口感滑得可媲美豆腐，龍蝦湯以一大鍋波士頓龍蝦熬製，比一般龍蝦湯鮮味得多，加上蕃茄與辣醬，醬汁辣得來非常有層次，是一種會食上癮的味道，長通粉好有咬口ᴄʜᴜʀʀᴏs ᴡ/ ᴄʜᴏᴄᴏ sᴀᴜᴄᴇ (6 ᴘɪᴇᴄᴇs)西班牙油條配朱古力醬$78 (🌟9/10)西班牙油條外酥內軟，溫度仍是熱騰騰，灑上肉桂粉再蘸上濃郁的熱巧克力醬來吃，非常放縱呢
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今晚喺中環約朋友食飯，朋友揀咗這一間，話價錢唔貴而且甜品好好食餐廳好特別有兩層，今日我哋就上咗上面嗰層餐牌選擇唔算好多，不過樣樣都好特別，各有特色 龍蝦湯蕃茄長通粉配雞胸+秘製青蘋果柚子漬帶子配沙律+ 薯條+肉桂蘋果金寶龍蝦湯蕃茄長通粉配雞胸雞胸嫩滑有慢煮感覺， 龍蝦湯鮮味濃鬱因為湯底超好味，所以略嫌湯底有啲唔係好夠秘製青蘋果柚子漬帶子配沙律+ 薯條帶子新鮮配青蘋果柚子汁食落清新， 秘製醬汁好特別， 不會太甜又不會太酸，令到下面蔬菜 都生色不少， 同埋感覺好健康薯條原來係粗薯條，啱啱新鮮炸起， 重薯仔香味玉桂蘋果金寶完全冇諗過係咁好食下面嗰個pan係超級熱辣手，原個入去焗爐嗰度焗，然後上面再放一球雪糕， 去超熱嘅蘋果金寶加勁凍嘅雪糕， 冰火融合，放入口嘅時候覺得蘋果金寶太熱但又食到一啲雪糕仲有下面的蘋果金寶，唔會太甜又唔會覺得好酸， 配埋上面雲呢拿雪糕剛剛好超級推薦到店一定要試下這一個肉桂蘋果金寶
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<Moodie Wine & Dine> 📍中環🔸2.5小時沉浸式享受西班牙料理 🥂🔸生日仲有即影即有 📸 開心到模糊 🫨🫨🫨朋友仔生日，窮系女子帶佢去威威，又要戴頭盔，揀左位於中環LKF嘅呢間西班牙Bistro 🏡 2人 6-courses Tasting menu 都只不過係$688 + 10%，又係性價比之最！！！💰💰💰餐廳話由於反應熱烈，優惠期會去到六月底，大家快啲Book檯啦～ Highlight : 芝士脆卷配牛肉他他 — 被那個脆脆的芝士驚艷到 🥴🧀🧀🧀 咸香芝士配上鮮味牛肉他他，食感 & 層次鮮明，開胃。🤤日式柚子胡椒煮青口 — 有別於坊間嘅白酒煮青口，呢款用清酒煮嘅忌廉青口，湯頭比較清新 🍶 青口肉比較細不過唔韌，清甜無渣。慢煮伊比利亞黑毛豬配秘制杏脯醬 — 微微焦香嘅豬扒，連骨帶肉厚切上檯 😍😍😍😍😍 見到豬肉仍然Pink pink的喲～ 食落一啲都唔韌，正斗！！！然而最亮眼竟然係邊皮嘅肥豬膏 🤤 並不是脂肪質地軟趴趴，而係骨膠原狀，食落煙靭有咬口。（推薦）龍蝦湯蕃茄長通粉配雞胸 — 龍蝦味唔算太出，反而濃番茄 & 芝士味跑出 🧀 雞胸滑溜，一啲都唔嚡口。😋👍🏼中環慶祝晚餐黎講，有情調又唔會awkward地靜英英，價錢算得上中價位 🍾 二人餐連酒水$1,000都唔洗！🤓
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The worst dining experience i ever had -DON'T NEED TO TRY AT ALL1. Extremely slow service- Made our reservation at 8:30pm. We have to waiting half an hour more, for the first appetizer and our wine to come. No bread serve during that time. You can imagine it is like 9ish pm for your first dish, HANGRY ! 2. Hair in pasta issue- We reported to the waitress that there is hair in the pasta. So she took it back to their open-kitchen. The chef were discussing the issue loudly about the customer. Didn't they realize their kitchen is an "open kitchen" situation?! Basically, we heard everything that they talked about us. How they deal with the hair issue amazed me too- CONFRONTATION! The chef came and confronted us on how this piece of hair is not from them, because he thinks it is "long". It was obvious from them because it is BLACK plus the hair is intertwined with the pasta. If it is our hair, it would be on top, plus we had our hair dyed in golden brown colour. Is silly that they confronted. I don't think there is a need to confront your customer, just make another plate period. 3. Small plates- Portion is tiny. You can basically hear people around the restaurant saying they need a cup noodle after. Multiple complaints from other tables too.
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佢個set menu係全間餐廳要同步上，完全唔會根據個別食客嘅速度而上菜。每個course至少等15至30分鐘。食物係唔錯，但係如果冇兩個鐘以上就千祈唔好嚟。同埋雖然餐廳唔多客人，但係啲枱都唔係即刻執，所以第一輪客人嘅枱，如果第二輪冇客人坐，都要15分鐘以上先有人執枱，有少少唔衛生。
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