El Parador invites the dearest and lovely ones at Black Bull Festival
Autumn is known to be the time of nice harvesting, country weddings, merry carnivals and holidays. That is why Black Bull Festival with more than a ten of original meat dishes is celebrated now in El Parador Restaurant. The formula of their gastronomic success is simple and perfect: excellent product quality + the cook's talent with the hosts' cordiality as a basic spice.
We invite everyone who appreciates comfort, coziness, real hospitality and tasty meal in company of lovely and dear ones. Our restaurant is welcome for the all not indifferent to appetizing steaks, rich oxtail soups, soft stewed veal and meat delicacies with a glass of good wine.
A variety of drinks presented in the wine list of El Parador Restaurant makes possible to find ideal compatibility with any dishes from our menu. A wide collection of Spanish wines is to impress the most demanding gourmets. Moreover, in days of Black Bull Festival our guests are offered extraordinary new products, selected by our sommelier especially for this event.
Among them you'll find French wines from Bordeaux and Rhone Valley, superb Italian samples from Piedmont and Toscana Sangiovese, Californian Pinot Noir and Shiraz from SAR that is all being worthy accompaniment to the bull meat of Black Angus breed.
As for Fillet – steak it is a real gourmet pleasure in combination with Chateau Canon 1996, oxtail soup is in perfect harmony with refreshing sherry Manzanilla La Gitana, and Barolo Lazzarito from Vietti will match excellently the stewed beef Carantoñas.
Give each other comfort, share time with the loved ones and meet in El Parador.
William Reichert, one of the wine tasting panel, said
I have to say that I thought that overall everything was very good....I thought that the meats were very well prepared, the service was attentive without being overbearing, and the atmosphere was unique yet understated (which can be a rare find in Moscow!). In a city that is overloaded with restaurants wanting to be ultra-hip and modern, it's refreshing to find something that has a classical feel without being garish. And for me the flamenco is a welcome entertainment alternative to the ear-drum popping live music that you'll find at your typical Russian or Caucasian restaurant.
Passport magazine about El Parador
For this issue, our wine tasters got to help with the restaurant review, and it sparked an email debate about the Passport restaurant reviews.There are very few Spanish restaurants in town and El Parador was a last minute selection. We needed a place to try Spanish wines, so we checked out a few reviews. With a location just off Tverskaya near Pushkin Square, it had to be good – didn’t it? Jan Heere, head of Zara for Russia, had already warned us that diners often judge Spanish restaurants by the paella, but that it is impossible to find good paella outside Spain. So he suggested we go for the grilled meats.
As the tasting wound down, we picked up the menus, and many items looked attractive. I wouldn’t have minded to try a soup such as the Tenerife, a cream soup with spinach, shrimp and scallops, or Gazpacho a la Cordoba (350r) with crab meat, but we skipped them to try some sides and main courses. The Bric (290r) was recommended; thin pastry fritters filled with lamb, lightly blanched vegetables and soft cheese, and the Tortilla Espanola (300r), an omelet pie with slightly browned potatoes, chorizo sausage and cheddar cheese. The slightly minty Bric (the pastry was filo) were delicious and there were some favorable comments about the Tortilla.
More opinions...
| Ensalada con Centolla | salad with Kamchatka crab meat, summer vegetables with coco milk and crab tempura |
| Ensalada de Bogavante | warm lobster medallions and tiger shrimp, served over a heap of lettuces and garnished with Mediterranean and plum sauces |
| Camarones | with tiger prawns, avocado, Modena vinegar and Manchego cheese |
| Crab "Albondigos" | soft small cutlets from meat of the royal crab and shrimps With a garnish from new asparagus |
| Asturain-Style Salmon | served with marinated tomatoe petals, sauted oyster champignon and spinach |
| Pulpo ala Brasa | grilled octopus tentacles and it`s original "Basques"- style garnish of potatoes, cherry tomato and spinach |
| Catalonia-Style Duck Breast | with spinach, glazed chicory and ginger-honey sauce |
| Angus Steak of a Young Bull's Meat | Angus Beef Fillet-Steak |
