Hope you are going to like our short review of Torre d’Alta Mar!
“TORRE D’ALTA MAR. A 360º panoramic view of the harbor, the beach, the city, the mountains and the entire coast line of Barcelona. 75 meters high, over the Port Vell-Barceloneta cable car station, in Torre de San Sebastián, which was built for the Universal Exhibition of Barcelona in 1929, to connect the port to the Montjuïc mountain, where the event took place. Opened in 2002 by brothers Carlos and Oscar Manresa, who were born in La Barceloneta. They have an impressive culinary roots and are pillars of Barcelona’s gastronomy along with great vision for the future and business know-how.
Signature cuisine in a spacious and elegant dining room where the main decoration is the iron beams and rivets from the beginning of the last century. Excellent wines and cocktails. Tables with tablecloths and swivel chairs. An elegant and fun musical selection. Cosmopolitan atmosphere. Important Business dinners. Romantic nights. Family celebrations. Friends meetings. Private glazed elevator. Valet parking. Open all year round. Two sitting daily. Recommended in the Michelin Guide for its attentive service, exquisite food and exceptional location. Chefs Albert Dolcet and Joan Martínez. TORRE D’ALTA MAR is the gastronomic viewpoint of Barcelona.”
I looooooooveee the new recipe I discovered! It’s a must! Oriental kitchen inspired 🔥🇲🇦
2 large eggplants, cut into 2cm-thick rounds
600g store-bought Napolitana pasta sauce
2-3 vine-ripened tomatoes
2 tablespoons torn basil leaves
1/3 cup (25g) grated parmesan or vegetarian hard cheese
3/4 cup (35g) grated low-fat mozzarella
2 tablespoons roughly chopped flat-leaf parsley
olive oil spray
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Preheat oven to 190°C. Place eggplant rounds on paper towel. Sprinkle with salt and stand for 5 minutes. Rinse and pat dry with paper towel.
Spray a non-stick frying pan with oil spray. Cook eggplant in batches over medium-high heat for 2 minutes on each side. Remove, set aside and continue cooking remaining eggplant.
Spread pasta sauce over a large baking dish lined with baking paper. Lay eggplant over sauce. Top each round of eggplant with a couple of slices of tomato and some torn basil. Sprinkle with combined cheeses.
Bake for 20 minutes or until cheese is golden and eggplant is soft. Sprinkle with parsley and serve with crusty bread.
Recipe from: GoodFood
Hey guys! So happy to finally present you something totally different! I’m presenting you talented photographer Josh Stiller and our images from Morocco trip. Morocco is the country I have so close to my heart, culture is beautiful and I’m happy to share it here with you so you can enjoy Morocco as much as I’m enjoying it! This is only Vol 1, so be ready for more!
Follow Josh on IG: @josh_stiller and Flickr: Josh Stiller Photostream