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Located in the noble area of \u200b\u200bGirona, the restaurant Il Viaggio, becomes one of the most personal and different from Girona. A dining room surrounded by a tasteful decor that transports our guests to moments of pleasure and tranquility, away from the bustle of modern life.

Tradition and creativity are the cuisine prepared by our chef Marco Veronesi. A tall, contemporary cuisine prepared leads to a variety of colors, scents and aromas that make you dream the most discerning of diners.

can enjoy an extensive and delicious menu, with influences from the kitchen especially French and traditional Italian cuisine with modern touches.
menu offers lunch Monday through Friday, a fresh, natural, Mediterranean dishes made with seasonal ingredients to , high quality where the customer gets an excellent value for money.

Our gastronomic calendar offers special menus for different times of the year as in: week flowers, fiestas de Sant Narcis, Eve, St. Stephen, New Year and gastronomic ,...), Theme .

An exquisite service make your visit a special moment in a intimate setting.

Il Viaggio

The restaurant opens daily from 13:00 to 16:00 and from 20:00 to 23:00 except Sunday and Monday nights it is closed.

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We are dedicated to providing our clients and friends the chance to taste a selection of dishes made from products of high gastronomy tradition, we base our kitchen products, searching for their origins and transform respecting the original flavors, giving further importance in the firings. A letter imaginative and faithful to the Italian flavors. An original gastronomic which we invite you to enjoy.

cuisine is made with great care and "pampering" and especially eager to please, we offer a market charter and season with a touch of creativity that makes every meal a unique experience.

supplements the letter (bread, cheese, vegetables, etc..) And the linings of the plates also have important significance for us for the meal in Il Viaggio a cause for satisfaction.

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Passion for work well done and transmitted through treatment , a product and a way of being carried out in the most simple and transparent as possible, the result of character and a great experience. Chef Mark

Veronesi trained in traditional Italian cuisine in modern French cuisine with many influences from Mediterranean cuisine manages to blend that knowledge with an experience of over 15 years resulting in a chef career, which conveys his passion for cooking through a living letter, attach great importance to all around the pleasure of sitting at a table.

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This wonderful site has exquisite menu, devoted to the most discerning palates. As its name implies, is the journey that promotes fusion of Mediterranean cultures, of flavors, culture and traditions. Il Viaggio invites us to take the path of the best Italian and international dishes and wine lists: Italian and Regional.

The menu is made up of three starters, three entrees and three desserts to choose from.

If for health or dietary needs a special menu, our chef will prepare it for you.

also do special menus for groups, baptisms, communions and business.

Il Viaggio ensures that your taste should be experienced, not told. If you are in Girona not let go. It is located in Carrer Migdia, 80-82, booking by phone 972 22 69 69.

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Ribera del Duero LEADS THE LIST OF WINES

03/07/2009

The expected list of wine guru Robert Parker (that sort of Michelin guide to the wines) again certify the excellent time of English wineries. This time the wines have gone from 100 points, but the list of this season include wines between 90 and 95 points (Grand) and between 96 and 100 (excellent). Back to the top 2006 Pingus, Ribera del Duero an author (Peter Sisseck Danish) who heads a group of 10 wines. 2007 Sin (OD Galician Ribeira Sacra) is second with 98 points. For Parker, concentrates Priorat wines.

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Jerte Style Trout



Ingredients (4 people found)

* Four trout ravine. * 200 cls
olive oil.
* A clove of garlic, flour.
* 100 grams of ham.
* A lemon, pine nuts and parsley.
* Half a glass of water. Preparation



wide In a skillet lightly fried trout , looking all the same side, and go away. In the oil fry the garlic, ham and pine nuts made mincemeat . It adds a touch of flour, until browned, and add the lemon juice and some water.

pour this sauce over the trout and placed in the oven at medium temperature for ten minutes. To serve, garnish with lemon slices and chopped parsley on top. Notes .-

trout during high or ravine is prohibitively expensive and exceptional acquisition. We can find very fresh farmed trout, which are sometimes acceptable, then the price will be medium-low. Use trout of 150-200 grams.

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Iberian ham lowers cholesterol and reduces blood pressure

The Iberian ham reduces cholesterol , decreases blood , minimizes the risk of thrombosis and vitamin E provides the body, among other benefits.

This is a healthy food for our hearts as it is suitable for prevent cardiovascular diseases and also helps maintain a healthy weight and plasma lipid lowering.

100 grams of ham equivalent to 7 grams of bad fats or saturated.

One of the keys to reducing the cholesterol, hypertension and generally take care of our heart is to reduce consumption bad or saturated, and this results in limiting servings meat, sausages and pates. But it does not eliminate the fat and meat from our diet, we need these nutrients even in small quantities.

For example, it is true that we must reduce the consumption of sausages sausage but if we can take as turkey or ham and Iberian ham.

Iberian ham is healthy for its low fat cholesterol in this is that the breeding of pigs in the field allowing you to feed on grass and acorns, and do more exercise, so that fat acquires large percentage of oleic acid . An excellent food that should not give if you want to lead a healthy and balanced diet.

properties of Iberian ham:

• High in vitamin E , natural antioxidant. Its meat is considered protective of the circulatory system and heart .
• Lots of protein and less energy than red meat, so it becomes a great substitute.
• contains B vitamins and folic acid brackets existed .

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Benjamin Caballero COOK: "I can not imagine life without being in a kitchen" JLB 08/10/2006

With cookers B. Caballero, Botein kitchen.

BORN IN 1973 IN CACERES

EXPERIENCE: WORKING IN THE KITCHEN OF SEVERAL RESTAURANTS emblematic of the city. KITCHEN HAS BEEN CHIEF EXECUTIVE AND ESTABLISHMENTS CHEFF CHAINS MELIA, LOPESAN

CONFORTEL And Benjamin Caballero

since childhood has been "surrounded by fires" and not imagine life "without being in a kitchen." After starting his career Cáceres professional chef and have been for 7 years working abroad, mainly in hotels and chains such as Melia Confortel returns to Cáceres, where 19 is the day the restaurant opened, Botein in new residential development of the Rodeo, on the street Mother Isabel de Larrañaga.

- What does Botein?

- Is the name of a star and does the tummy.

- How much investment do?

- We make a strong commitment and invest 900,000 euros.

- What will characterize this new restaurant?

- It will identify, especially for something new and the kitchen is open to the public and the street with a large window. Our cuisine is simple and all well presented, with products market and all of our land. Our expectation is to double customer base: the weekend and professional journal for days. Our prices would average between 35 and 40 euros.

- How is your kitchen?

- First of all our work together. Is a group of professionals who have spent years together. Our cuisine is based on the quality and good presence, without small quantities.

- Will there be any offer or identifying the local dish?

- In general Extremadura products, our cuisine. Also opt for a good cellar, with a letter to be 200 references.

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Interview 8/10/2006 Reviews on Botein:

"Hard to find but worth it"

This restaurant recently opened, is located in a newly built neighborhood, "El Rodeo", on the corner and around Street Santa Luisa de Marillac. It is not easy to find, but when you finally arrive check worth: Hall modern in blacks, who anticipate a quality, modern kitchen, fun and creative. In the letter, "nothing is what it seems" : A stew is a delicious grilled some shrimp cannelloni crepes will be a fantastic ... also have a good wine list and prices are not sky-(30-35 €). Recommended . (comment by Babs).

other comments:

Anonymous said ...

Good afternoon ladies Leoma, YOUR NOTES ON THE RESTAURANT BOTEIN , I must add, THAT I AM TOTALLY AGREE, THAT IS A REALLY GOOD, WE LIKE TO TOP BUT AFTER repeated several times, we notice her DEVELOPMENT AND TODAY AFTER OUR ATRIUM IS THE BEST RESTAURANT OF CACERES, WE ALSO SAY CADE We dined NO TIME TO PAY THAT AMOUNT WE GENERALLY BE AROUND 54-62 €, BUT INSURANCE WILL ENCOURAGE ONE DAY TRY THE GREAT MENU.

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New Michelin stars 2009

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Spain is "star" in the new Michelin guide

The Bible 'gourmet' cut distinctions 11 restaurants

unreachable star, stars and stars withdrawn "legacy." Astros all having stirred up the world of English cuisine. The 2009 for Spain and Portugal Michelin Guide, authentic gourmet bible world follows its own, ruthless, and in the edition published today provides not only the categories of two and three stars to any new English chef -up last year and dust that Catalan Celler de Can Roca, eternal applicant with two stars, the sky falls below the three- but has removed the 11 restaurants. In this new edition, which includes regional thematic maps, the red phone (100.00 copies sold each year) granted to English cuisine a total of 141 of its coveted stars.

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is the only new development gets two stars

The Galician Toni Vicente loses its only distinction, by the recent scandal of toxic scallops. "We have withdrawn his restaurant in the guide to clarifying the issue," said Benito Lama, chief inspector of the team of 12 tasters guide.

The only restaurant received two stars is the newly opened Sergi Arola Gastro (Madrid), which has recovered the two stars that the media got chef at La Broche (restaurant, now piloted by chef Angel Palacios not only loses its stars, but it's out of the guide.) Michelin argued that Arola dishes "exude enthusiasm and has been verified that the quality of its cuisine and its equipment is maintained."

The Guild English chefs has already expressed his claim that, taking into account the current status of the English avant-garde cooking, continue to be maintained only six restaurants with three stars (Arzak, Akelarre, Martin Berasategui , El Bulli, Can Fabes and Sant Pau) and nine to two. addition Celler de Can Roca in Girona, strange reluctance to grant a third star to Andoni Luis Aduriz Mugaritz in Rentería, fourth most influential restaurant in the world by Restaurant list 2008.

expecting their second star was also the Calima Marbella, Dani Garcia. At the gates of the podium, compounds and no star, are Ricardo Sanz, sushiman Kabuki (Madrid), who has spent several years in the pools, and Josean Martínez Alija, the Guggenheim Bilbao.

Among the new star with a -16 in total-include boron (Amore) Javier Garcia, Manaira (Barcelona) Jordi Cruz, Alboroque (Madrid), Andrés Madrigal and Riff (Valencia) German Bernd Knoller .

One of the most notorious dashing is the Soule of Hilario Arbelaitz, master chefs who would remove a distinction "it is in a dangerous stalemate." "A two star is required more," says spokesman Michelin Spain.

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Poisoning in The Fat Duck Heston Blumenthal

The restaurant The Fat Duck's Heston Blumenthal has closed poisoning food. For those who do not know, The Fat Duck ranks second behind El Bulli's Ferran Adria on the list of the best restaurants in the world.

The news surprised as one would imagine that in places like this and hygienic conditions should be excellent control and even more when charge for the tasting menu, nothing more and nothing less than € 146. It have analyzed all analyzable and are not the cause of such poisoning, the restaurant will reopen on 4.

In an article published in the press refers to the cuisine of Heston as one of the kitchens most revolutionary of the time, which is carried to its logical conclusion the term molecular gastronomy. surprising that the restaurant serves dishes that you can not tell what they eat or how it has developed . Internet browsing is an article of an English newspaper whose title says it all, "Heston Blumenthal, the man who mistook his kitchen laboratory" . The picture says enough. Is this the new kitchen?.

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: Chef rear today "The Fat Duck", after poisoning

The British chef Heston Blumenthal (pictured) plans to open today celebrated The Fat Duck , en Bray, cerca de Londres. Aunque es un misterio por qué 400 clientes tuvieron vómitos y diarreas , un portavoz del restaurante aseguró: "Estamos limpios y todos los tests han salido negativos".

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Commentary a blogger who has visited Botein

A pesar de que Botein lleva poco más de un año y medio abierto, es una acertada alternativa para disfrutar de una buena experiencia gastronómica. Muy bien resuelto estéticamente, buena localilzación, agradable servicio y una cocina interesante. Comenzamos with clams lane (exceptional), then we share a good meal of ham the DO Dehesa , then decided to try two recipes for deer : tenderloin with glazed shallots, mashed broccoli and sauce ginger (yummy, sorry that was a little out of cooking, to my taste), and roasted venison loin puntillitas chips and salsa with orange (risky merger that my companion loved it.) We
Numanthia 2005 that paired perfectly with the game. acceptable chocolate desserts, with a copy of orange muscat. very reasonable price. The interesting wine list, although I missed some of my favorites, they told us that soon they would renovate more than 50 references. return.

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Botein get a 7.5 on the Gourmetours Guide and is cited in the Michelin Guide in just three years of operation Torta del Casar

(Dec. - art. Extremadura daily newspaper)

Botein Cáceres Restaurant has established itself as the benchmark for quality catering in the region. With a score of 7.5 in the last Gourmetours Guide and an appointment in the Michelin Guide , after three years of operation, the draft Benjamin Caballero (Chef) and Joseph Angel Pulido (Head of Chambers) is favored by the most demanding. Today's letter Botein has over 30 dishes and wine cellar five hundred references, of which 200 are foreign. His book will soon have wine ready. A modern kitchen with the public, with a spectacular clean and cozy atmosphere are other good reasons for organizing the dinner Botein company. Another of the attractions is its variety, because every three months, completely changes the letter. A small dining room, but attentive to every detail has tables to fifty guests. Restaurant Botein own right is already one of the standards of haute cuisine regional. In the three-year career has evolved greatly reducing its letter to the dishes of acceptance.

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is the jewel of Extremadura cheese, which originated in the town of Casar de Cáceres. Noted for its unique texture and taste. One of the best cheese from sheep of our country.

to be called cheese cake when they reach their peak of ripeness, so that liquefy cortex becomes the container of heavy cream eaten with wooden spoon and can cause cracks in which emits a slight smell of fermentation.

milk is made from ewe merino and entrefino , a lthough allowed crossings with other races in the country from herds enrolled in the PDO, which graze freely for months and time to make cheese, have a reduced grazing land around certain.

The milk is collected in two daily milkings, and after heating to 25 degrees for an hour or two, is curdled with wild thistle. The curd thus obtained was broken by hand, to reduce it to a very fine texture as a slurry that is left to stand to lose the serum is decanted. Curd, free and serum, divided into the traditional mold, called esparto webbing and will leave a characteristic mark on the edges. Once molded, the descincha and salted on both sides. At this point you pass the cheese on a bed of brooms bark will also mark the upper and lower face. There cheese ripen for at least 60 days, until dough becomes yellow cake with a cream ivory almost liquid, slightly bitter flavor and excellent quality.

Fermentation is handmade, using traditional methods from ancient . This cheese is low, which justifies its high price. Good Business some producers that use controlled. Of the more than 280,000 kilos of cheese produced, 56% is supported by the Designation of Origin Torta del Casar.

30% of production is consumed in Extremadura, especially in the province of Cáceres and 40-45% is consumed in the province of Madrid, leaving the remaining 20-25% distributed between Catalonia, Valencia, Country Basque Country and Andalusia, but can be found in stores specializing in products from Extremadura or gourmet club all over the country.

Before serving the Torta del Casar should be left at room temperature and which, when cold, is not fully appreciate its texture, taste and aroma. can eat with a knife by removing the top and wood smearing on bread or toast. Then cover with the crust have separated prior to its conservation. There

old recipes of Jewish and Moorish that used in sweet and savory sauces , or cut into wedges like a traditional cheese and served with jam or put a counterpoint to the slight bitterness of the cheese. Goes well with red meats and some fish and also supports the company of fresh fruits like grapes, pears and apples. And always appreciates the company of an aromatic red wine with full body.

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Jerte Valley, flavors of yesteryear theme

great tourist area, Jerte Valley offers to its visitors a varied cuisine prepared with local products but simple. The benign climate that counts, its farming tradition and wealth of its rivers are an undeniable attraction for those wishing to visit this place.

The spectacle of the cherry blossoms at this time helps to increase the beauty of this land. Hidden behind the Sierra de Gredos and a moderate microclimate temperatures, Jerte Valley was established as a privileged place.

Its cuisine, stark and uncomplicated, retains remnants of the old recipes made with seasonal produce, both agricultural and livestock, and is famous for pork, goat meat, cochifrito, the sausage pumpkin and patatera, pitarra wines, chestnuts, honey and especially cherries.

Its cuisine is prepared with simple products. The Jerte has a long tradition of livestock. can find recipes that have varied in their ingredients over time, due inter alia to the transhumance of livestock from Extremadura to the Castilian plateau, which has served to exchange goods and convey the nuances of other gastronomic regions. An example are the dishes of sheep and goats.

find a wide variety of recipes using potatoes as a main ingredient. This is because it used to be grown in the area and were a cheap dish in the daily diet.

in salads and soups, from potatoes "rolled" , paprika, garlic and oil, typical of the days of slaughter, until potatoes pickled, through the "rebozao" , typical of Easter, in which the brine is changed before a hot sauce served with egg batter and cod desalted, not to mention potatoes cooked like "rublacones" or "wooly potatoes."

consistent Recipes
In spring, a season where they can still appear cold days, can appreciate the dishes of rice and chickpeas with cod and stuffed sausages hornazos dish tasted usually Easter Sunday. Are typical of the killing cachuela soup made with bread and pig's blood sausage and potato plants that emerged following the appearance of the tuber American in Spain.


not forget Jerte crumbs, different from those in other areas as well as white bread with paprika, pepper and chorizo, fried potatoes are added to give more consistency.


is also famous winter salad with oranges, black olives and olive oil, or orange salad with garlic, paprika, oil and vinegar and broth, also called cano " Soup of the pastor " - made with bread, milk and fried with garlic. During the time of harvest, it is customary to prepare tomato soup accompanied by grapes.

Both meat and fish are stocked in the kitchen representation Valley Jerte. Is prepare typical "sterile goat" a giblet chanfaina seasoned with onions and peppers, poached, "jerky" or dried goat meat, lamb stew, roast lamb, suckling pig cuchifritos or rabbit stew. Meats are often accompanied by mushrooms, a typical product of the area.

Rivers and dams provide excellent trout , one of the basic ingredients of its cuisine, which can be eaten as pickled as fried, roasted, thyme or wet.

Sweets & Spirits Jerte
The microclimate allows the development of numerous fruit, including cherries highlights, followed by pears, plums, figs, raspberries, blackberries and currants . Many of their desserts are linked to religious celebrations like Turrillo groups, the "toad of milk" , donuts with milk and sugar or "buns crackling" , a sweet bun with anise.

For All the Saints out to the countryside for grilling "calvotes" , chestnuts roasted over open fires made for this purpose, at Christmas taste the "sweet soup" , made with fried bread, almonds, apples, mead, all Roast it in a clay pot, and February are typical "Ossicles" , fried egg and flour, or "reeds" , a corkscrew type sweet fry pan using a wooden cane.

spirits and liqueurs The Valley is one of the most prestigious products Extremadura cuisine, made with a process of distillation of fruit that is exemplary and unique in Spain. This process involves the fermentation of organic fruit, artisanal distillation still and the total absence of color and flavor.

Tradition says that it is customary not miss the pork in brandy and "liquor glory , an old preparation obtained after mixing the flower of the wine, grape brandy, coffee beans, apple and fresh herbs. Anyone approaching the area can also enjoy the "pitarra wine" or the typical "arropao wine."