Ko e lisi ʻi ʻolunga ʻo e ngaahi falekai ʻEsia lelei taha ʻi Paselona

Ko Paselona ko ha kolo ia ʻoku ʻiloa ʻi hono faikehekehe. Makehe mei he ngaahi Catalan angamaheni cuisine, ʻoku ʻi ai foki mo ha ngaahi fili gastronomic kehe te ne lava ʻo fakafiemalieʻi ʻa e ifo kotoa pe. Ko e taha ʻo kinautolu ko e cuisine ʻEsia, ʻa ia ʻoku ne maʻu ha kau muimui tokolahi ange mo hono flavors, ngaahi meʻa foʻou mo e ngaahi teuteu ki he moʻui lelei. Tatau ai pe pe ʻoku ke ʻi he loto ʻo e Malo e lelei, kau tangata, poipoila, curry pe specialties kehe mei he Hahake mamaʻo, ʻoku ke fakapapauʻi te ke maʻu ha falekai ʻi Paselona te ne fakafiefiaʻi koe. ʻI he blog ko ʻeni, te mau fakafeʻiloaki atu koe ki he lisi ʻi ʻolunga ʻo e ngaahi falekai ʻEsia lelei taha ʻi Paselona, ʻo makatuʻunga ʻi he Tripadvisor mo e TheFork toe vakaiʻi.

1. Desoriente
ʻOku ʻomi ʻe he falekai ko ʻeni ha fusion ʻo e cuisine faka-Siapani mo e Meteleniane, ʻa ia ʻoku kau ai ʻa e ngaahi peleti tukufakaholo mo mohu fakakaukau. ʻOku lelei ʻaupito ʻa e tuʻunga lelei ʻo e ngaahi meʻa, ʻo hange ko e fakamatala mo e ngaue tokoni. ʻOku ʻomi ʻe he menu ha ngaahi meʻa kehekehe ʻo e Malo e lelei, sashimi, nigiri, makis, tempura, tataki mo ha ngaahi meʻa lahi ange. ʻOku ʻi ai foki mo ha ngaahi fili vegetarian mo vegan. Ko e ambience ʻoku fakaonopooni mo cozy, ko ha meʻa lelei ia ki ha efiafi ʻo e feʻofaʻaki pe ko ha meʻa makehe.

2. Jara Suss Degustación
Kapau ʻoku ke saiʻia ʻi he Malo e lelei, ta kuo pau ke feinga ʻa e falekai ko ʻeni kiate koe. Te ke lava heni ʻo fiefia ʻi hono ʻahiʻahiʻi ʻo e ngaahi fakatupu kehekehe naʻe teuteuʻi ʻe he chef. ʻOku totoatu ʻaupito ʻa e tuʻunga lelei ʻo e ika, ʻo hange ko e laise mo e sauce. ʻOku siʻisiʻi mo vaofi ʻa e falekai, pea ʻi ai mo ha peito ʻoku ava ʻa ia te ke lava ʻo sio ai ki he ʻEiki ʻi he ngaue. ʻOku ʻuhinga lelei pe ʻa e totongi ki he tuʻunga lelei mo e lahi ʻoku ʻoatu.

3. tufaki ngaahi fineʻeiki
ʻOku specializes ʻa e falekai ko ʻeni ʻi he cuisine Kolea, ʻa ia ko e taha ia ʻo e moʻui lelei taha mo e tastiest ʻi he mamani. Te ke lava heni ʻo ʻahiʻahiʻi ʻa e ngaahi peleti angamaheni hange ko e bibimbap, bulgogi, tufaki ngaahi, mandu, tteokbokki, mo ha ngaahi meʻa lahi ange, foʻou mo taʻo. ʻOku angaʻofa ʻa e ngaahi konga pea ʻoku ʻuhinga lelei ʻa e totongi. ʻOku teuteuʻi pe ʻa e falekai, ka ʻoku maʻa mo anga fakakaumeʻa. ʻOku vave mo tokanga ʻa e ngaue tokoni.

4. Sato I Tanaka
Ko e falekai ko ʻeni ko ha maʻuʻanga fakamatala ia ki he cuisine Siapani ʻi Paselona. Chef Sato kuo u ngaue ʻi ha ngaahi falekai ʻiloa hange ko Nobu mo Koy Shunka, ʻo foaki ʻene ngaahi gastronomy faka-Siapani. ʻOku fakafehoanaki fakataimi ʻa e menu mo e ngaahi liliu ʻo makatuʻunga ʻi he lava ke maʻu ʻa e ngaahi meʻa. ʻOku fakaleleiʻi mo fakaʻeiʻeiki ʻa e ʻu peleti, pea ongoʻi mohu founga mo ʻahiʻahiʻi. ʻOku ʻi ai ha sipinga faingofua mo minimalist ʻo e falekai, mo ha founga ZEN ʻoku exudes ai ʻa e melino mo e maʻumaʻuluta.

5. foha hao
Ko e falekai ko ʻeni ko e taha ia ʻo e ngaahi tuʻasila lelei taha ki he cuisine faka-Siaina ʻi Paselona. Te ke lava heni ʻo ʻiloʻi ʻa e flavors totonu ʻo Siaina, mo e ʻu peleti hange ko e motuʻaʻi pato, poipoila, wonton supo, nutolo fakapaku, motuʻaʻi pato mo e sauce lanu moli, mo ha ngaahi meʻa lahi ange. ʻOku foʻou mo maʻolunga ʻa e ngaahi meʻa ʻoku fai ki ai e teuteu, pea ʻoku tukufakaholo mo tokangaʻi ʻa e teuteu. ʻOku ʻataʻataa mo ngingila ʻa e falekai, pea ʻoku ʻi ai hono teuteuʻi fakaonopooni mo ha ʻatakai fakafiefia.

6. Koy Shunka
Ko e falekai ko ʻeni ko e taha ia ʻo e niʻihi tokosiʻi ʻi Paselona ʻoku ʻi ai ha fetuʻu Michelin. ʻOku ne ʻomi ha cuisine faka-Siapani fakaʻofoʻofa ʻoku fakatou ʻiloa mo mohu fakakaukau. ʻOku kau ʻi he menu ha ngaahi meʻa kehekehe ʻo e Malo e lelei, sashimi, tempura, soups, salati, mo e delicacies kehe, ʻa ia naʻe ngaohi kotoa ʻaki e ngaahi meʻa notch. ʻOku ʻi ai ha sipinga fakaʻeiʻeiki mo fakangatangata ʻo e falekai, pea ʻi ai mo ha peito ʻoku ava ʻi he vaeuaʻanga malie, ʻa ia te ke lava ʻo sio ai ki he chefs ʻai ʻenau ʻati.

7. Restaurante loto
Ko e falekai ko ʻeni ko ha fili lelei ia kiate kinautolu ʻoku hange ko e cuisine ʻEsia mo ha kiʻi fusion. ʻOku ʻomi ʻe he menu ha ʻu peleti mei he ngaahi fonua kehekehe hange ko Taileni, Vietinemi, Siaina, Siapani mo ʻInitia, ʻa ia naʻe teuteuʻi kotoa ʻaki ha ngaahi meʻa foʻou mo lelei. ʻOku lanu kehekehe mo appetizing ʻa e ʻu peleti, pea palanisi lelei ʻi he vahaʻa ʻo e melie, acidity, spiciness mo e saltiness. ʻOku cozy mo fakaonopooni ʻa e falekai, ʻi he maama mafana mo ha ʻatakai nonga.

8. Kalotia Akaneya
Ko e falekai ko ʻeni ko e fuofua tokotaha ia ʻi Paselona ke tokanga taha ki he papakiuu faka-Siapani. Te ke lava heni ʻo haka hoʻo kakanoʻi manu ʻi ha tepile grill ʻoku ʻi he tuʻunga maʻolunga taha. Te ke lava ʻo fili ʻi he faʻahinga kehekehe ʻo e pulu, puaka, Lami mo e moa, ʻosi fakavai soosi mo e taukei kotoa pe. ʻIkai ngata ai, ʻoku ʻi ai foki mo ha ngaahi peleti hange ko e laise, salati, tufaki ngaahi, mo ha ngaahi meʻa lahi ange. ʻOku sitako mo cozy ʻa e falekai, mo e ngaahi tepile papa mo e ʻu sea pea mo ha ʻatakai longomoʻui.

9. Mako
Ko e falekai ko ʻeni ko ha meʻa mahuʻinga ia ʻe taha ʻoku fufuuʻi ʻi he ʻofa ʻi Paselona. Te ke lava heni ʻo fiefia ʻi ha ngaahi meʻa kehekehe ʻo e Malo e lelei, sashimi, nigiri, makis, mo e specialties faka-Siapani kehe, foʻou mo ifo kotoa pe. ʻOku lahi ʻa e ngaahi konga pea ʻoku fakaʻofoʻofa ʻa e totongi. ʻOku siʻisiʻi mo teuteuʻi pe ʻa e falekai, ka ʻoku maʻa mo talitali lelei. ʻOku anga fakakaumeʻa mo lelei ʻa e ngaue tokoni.

10. Tempura-Ya
Ko e falekai ko ʻeni ko e fuofua tokotaha ia ʻi Paselona ke tokanga taha ki he tempura. Ko e Tempura ko ha founga faka-Siapani ia ʻo e teuteu ʻa ia ʻoku fakapaku ai ʻa e ngaahi meʻa kehekehe hange ko e vesitapolo, ika pe meʻa tahi ʻi ha maama. Ko hono ola ʻoku crunchy mo angaʻofa ʻi he taimi tatau pe, mo ha ifo pelepelengesi. ʻOku ʻomi ʻe he falekai ha ngaahi meʻakai tempura kehekehe, naʻe ngaue kotoa ʻaki ha supo, salati, mo ha laise. ʻOku faingofua mo fakaonopooni ʻa e falekai, pea ʻoku ʻi ai ha peito mo ha ʻatakai fakafamili.