Chef Pablo and I Share Lunch

The exquisite and unforgettable Chef Pablo and I shared lunch under the ebb and tide decorative influences of La Galerna:

White Wine: Rias Baixas refreshing Terras Gaudas 2010
Ceviche of Crevettes
Steak Tartar served with Cassava Chips
The grilled Red Tuna (to perfection)
The Ray Fish & French Violet Potatoes

1st Dessert: Macademia in all its textures
2nd Dessert: Cheese platter & Quince Jelly

The bilingual bill of fare has a section for sharing and some of the other
house specialties are :

Iberian acorn fed ham D.O. Guijuelo (11 Euros half portion)
Ventresca albacore tuna belly salad (7 Euros half portion)
Pear Gazpacho (5 Euros)
Torta del Casar sheep cheese salad with caramelized pinenuts (8 Euros half portion)
The Cod fish Pil Pil  (full portion 17 Euros)
The La Galerna Filet Mignon ( full portion 22 Euros )
The La Galerna Hamburger topped with mushrooms & Cheddar (12 Euros half portion)
Baby Lamb Chops (half portion 9 Euros)
*** The Laboral Daily Lunch menu is 19 Euros and the Executive carte is 29 Euros.

Restaurant La Galerna de Pablo
Calle San Bernardo 115
Metroline 2: Quevedo
Reservations Highly Suggested: 91.446 0899

Face to Face with Chef Pablo

Mar: Tell us about your culinary philosophy?

Chef Pablo: As a restaurateur and working Chef, a place where my wife Ana and I want to go. Dynamic. Traditional Spanish combining evolutionary market, however, our signature favorites with international touches. For example: Ceviche which is Peruvian however, with Galician crevettes (carabineros) and Steak Tartar served with Cassava chips and a mint cream for dipping.

Mar: Could you tell us, how does La Galerna translate into English?

Chef Pablo: The northwest winds of Galicia follow hand in hand with the ebb and tide.

Mar: Mentors and influences?

Chef Pablo: Firstly, since I was ten years old, my grandmother and my mother. Then, fast forward, Consultant and Chef Xavier Pellicer of Restaurant Can Fabes in Celoni, Barcelona.

Mar: The product, raw materials?

Chef Pablo: I was born in Madrid, however, in parallel I was raised in La Coruña, Galicia, in northwestern Spain, so I have always been influenced by the sea and its tenants, fish, seafood and shellfish, the kings of the table, the delicateness, a challenge. Furthermore, it started in Galicia, my grandmother and my mother. My restaurant shares family favourites in a carte that is from the lands which they hail from with a touch of evolution without changing the flavors worthy of their own individual properties.

Mar: Goals 2010 – 2011?

Chef Pablo: We opened La Galerna on the 30th of December 2010, and thus, are happily satisfied and returning customers with word of mouth recommendations.

Mar: Both you and Ana speak proficiency level English. Where have you both studied?

Chef Pablo: We lived in Riverside, California for 10 years.

Mar: How did the two of you meet?

Chef Pablo: We fell in love on a plane getting ready to do a parachute jump.

Mar: This is quite a recipe!

Restaurant La Galerna de Pablo
Calle San Bernardo 115
Metroline 2: Quevedo
Reservations Highly Suggested: 91.446 0899

La Galerna de Pablo: The Sea of Love

Opening up a 40-seat restaurant is a huge commitment during hard economic times, says, Chef Pablo of Restaurant La Galerna de Pablo, located 75 metres from the well known Quevedo Plaza of Madrid. We make less money than restaurants that turn more tables however, we love coming to work, for this is our second home.

Pablo and his lovely wife Ana Maria, have always been inspired by the sea, gastronomy and where they are not caught up in a rat race. The bill is only presented, when asked for. Upon entering, one shall begin to feel all the unwinding before them in this extraordinaire blonde wooden, brick and ocean turquoise blue green duplex with floor to ceiling windows. One would expect to find this jewel box restaurant in their imaginations, thus, being on the rugged coast of La Coruña, Galicia, Sonoma, California, Montauk Point, New York or Nagshead, North Carolina. Chef Pablo is a firm believer in the old Italian adage: A TAVOLA SI STA SEMPRE IN ALLEGRIA, which translates to AT THE TABLE, ONE IS ALWAYS HAPPY…

Restaurant La Galerna de Pablo
Calle San Bernardo 115
Metroline 2: Quevedo
Reservations Highly Suggested: 91.446 0899

Rubaiyat's Feijoada


1 kilo of black turtle beans or pinto beans ( often called Alubias ) or white Cannelli
beans ( NOTE: In Northwest Portugal Feijoada is made with white beans, in the
Northeast it is made with red kidney beans and each family adopts its own versions and
vegetables, for example: tomatoes, carrots and cabbage. (This recipe calls for black beans often called turtle beans).

¼ kilo pig ears
3 pork ribs
100 grams filet mignon of pork
1 pig’s tail
6 Iberian pincho or skewer size style sausages
6 Portuguese sausages

½ of 1 pig’s trotter
¼ calf’s tongue
1 chunk Spanish, Portuguese or Canadian bacon
1 chunk of smoked pork loin shoulder
150 grams dry meat called carne seca

1) Put all the pork meat ingredients in a large Dutch oven preferably made of
copper or earthenware terracotta clay with the beans on low flame ( slow
cooking ) for 2 – 2 1/2 hours (AFTER THEY HAVE SOAKED OVERNIGHT
IN SALTED WATER). Taste test to insure their tenderness, and if needed cook a total of  3
2) After two hours, add the two varieties of sausages and cook ½ hour more.

3) Now, prepare the chopped bacon, celery, garlic, 1 rock glass of fresh squeezed
orange juice, a shot glass of Jérez Brandy, a shot glass of Black Beer, chopped
onion, oregano, salt and pepper to taste and a shot glass of Brazilian Aguardiente
called Cachaca liquor.
4) Simmer to boil on low to medium flame for 10 minutes and serve with white
rice, fresh double skinned Israeli oranges and fresh lime slices, the perfect
company for Feijoada.
5) Serve with a full bodied red wine: Ribera del Duero, Toro or Priorat designation
of origin.

History of Hotel InterContinental



Translated By: M. Alexandria Cintrano – CELTA TEFL and published journalist

Hotel InterContinental Madrid – An everlasting and growing five star luxury hotel and our privileged proposal regarding the 21st millennium.


The Hotel InterContinental Madrid is profoundly steeped in history. In the 18th century, the property was purchased by Marqués de Mérito and he had the palace reconstructed as a spectacular palatial estate. Implementing his ideas, D. Luis Feluchi decided at the end of the 1940s to keep and maintain the chimney and fireplace in the meeting room, TOLEDO, which is made of Carrara marble. You can still find the doors and LA PLACITA, the entrance for horse drawn carriages, also in their original forms.

Pointing out the main characteristics of the impeccable building, the elaborately sculptured frieze in the ALBÉNIZ MEETING ROOM, created by sculptor Don José Planes as well as the floor and the marble limestone columns in this conference room and also the main lobby. The artworks are complimented by decorative elements such as the watercolors signed by Don José Caballero, Don Antonio Arias and Don Álvaro Delgado. Furthermore, inside the building you can relax in its´ magnificent garden where you shall also find a waterfall and the fountain built by sculptor Don Ángel Ferrant.

THE 1950’s

The Intercontinental Hotel Madrid had begun to become very popular in the early 1950s for the Hollywood stars and established itself as the first international hotel in Madrid. It was the foreign residence of many renowned artists during the 1950s film shoots, for example: Ava Gardner, Frank Sinatra and Elizabeth Taylor. Additionally, chosen by many other well known performing artists including, Mia Farrow who made the hotel her home while abroad, the glorious Zsa Zsa Gabor, Sophia Loren, Gina Lollobrigida, Tony Curtis, Robert Mitchum, Luis Mariano, Gary Cooper and Charleston Heston. The 3 day opening festivities took place at the same time the United States of America, Spain and the city of Madrid signed a contract for the Madrid establishment to be the place in which performers and artists would have their very own Madrid meeting point. It had become the headquarters of Hollywood´s fashionable and the elite.

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The prestigious Hotel Inter Continental is a 5 star luxury hotel with one of the highest brand ratings for its´reputation without leaving out a single detail and catering to the luxury lifestyle in Madrid. Situated in Madrid´s Financial District in the cultural heart of the Capital, Paseo de La Castellana, it offers impeccable services and facilities to satisfy and fulfill all the wishes of our guests. The technology in our rooms and suites, meeting rooms and public areas are state of the art. Here, you can find the spectacular lobby, the central rotunda, with an elegantly luminious dome ceiling and a wonderful view of the splendid garden. It is a breathtakingly beautiful location to enjoy a coffee, tea or wine and / or meet up with friends and business associates. One can also relax in the Bar 49, El Café, and / or the hotel´s first class preferred Restaurant, El Jardín which specialises in Mediterranean cuisine and the delicacies of the traditional and modern Capital of Madrid.


  • Paseo del Arte ( Madrid´s Art Triangle ) consisting of the Museum Prado, The Thyssen Bornemisza Museum and The Reina Sofia Museum

  • Serrano Street Shopping Mile and Barrio Salamanca Retailers within walking distance

  • Madrid´s ultra vanguard Barajas Airport is only 11 kilometres and a short drive through the Maria Molina tunnel

  • The Underground Metro line number 8 called Nuevos Ministerios leads our visitors directly to Barajas Airport

  • NEW CONVENIENCE : Our Airport Shuttle with an Eco Friendly hybrid Lexus model car is available for our guests


The four new Presidential suites and the Royal Suite have been incorporated into this Madrid based establishment and thus, it is a unique offer for luxury accommodation compatible to the cosmopolitan style of this Capital and fashionably glamourous city.

At present, the hotel contains 302 rooms due to the latest suites. You can find 141 Superior rooms, 29 Executive rooms, 99 Club rooms, 18 Suites, 7 Ambassador suites, 7 Presidential suites and one Royal Suite to enjoy your stay with us. Additionally, there are 5 non-smoking floors.


Laundry, Vale service, air conditioning and heating with individual control, T.V. satellite, pay T.V. possible, AM / FM radio, alarm clock, telephone, answering machine, Minibar, smoke detectors, hair dryer, bathrobe and a security safe for your valuables and especially created for your laptop or netbook.


There are smoke detectors in the common and private areas throughout the hotel, fire estinguishers in the public areas, rooms and meeting rooms and Emergency lighting in the Public areas. Information about emergencies and the Emergency Plan for evacuation routes are located inside the rooms and in all public areas. There is 24 hour security and Camera Surveillance in the public areas and last but not least, First Aid.


The most challenging project was to design the spacious Royal Suite and at the same time, to enhance the inventory of the existing rooms. Enjoying the Suite on the 8th floor, one can relax in the 2 bedroom suite with living room, 3 bathrooms, private elevator, lounge, dining room and the gourmet dream kitchenette measuring 400m2. The most significant location in this stunning suite is the 180m2 exterior terrace, where one can take in the phenomenal

panoramic views of the famed Paseo de La Castellana and beyond.

CLUB INTERCONTINENTAL – A glamourous 5 star Luxury Hotel

Exclusively reserved for our executive clients at our Hotel:

Permanent breakfast Buffet 7.00am – 11.00am
Excellent personalized client services
Express Check-In and Check-Out
Breakfast: Elective in the Club Lounge, main restaurant´s premises and or as room service ( Continental Style Breakfast )
Daily national and international newspapers
Gastronomy: Buffet with a wonderful selection of dishes
Free High Speed Internet Access during your stay
Exclusively designed rooms for our Inter Continental guests with a professional coffee corner, fully equipped bathroom and the newest state of the art Technology
Daily fresh water and fruits in the rooms
Escorted invitations
Personal concierge services
Miscellaneous: Fax and photo-copy services and personal executive secretarial services on request and against payment
Baby-sitting services
Car Rental Services
An assorted pillow carte a to z


All 17 meeting rooms illuminate Madrid´s lovely natural daylight. Three of them are adequate for private lunches. ( Cibeles, Neptuno and Madrid Meeting Rooms ).

Special Conditions: The Albéniz Ballroom has the highest ceiling in all of Madrid´s hotels and is very appropriate for Banquets and all types of conventions and events.



Open daily from 13.00 hours to 16.00 hours and from 20.00 hours to 23.00 hours

Average price: 55 – 60 Euros

Daily Menu from Monday through Friday for 38.00 Euros per person

Open Air Summer Terrace

Head Chef: José Luque Torres

Epicurism: Both International and Mediterranean cuisines and the national dish of Spain, called Cocido Madrileño ( pot au fè signifying Dutch Oven on the fire, a cocoction of slow cooking on the flame and / or Madrid Stew ).


It is the perfect locations to celebrate your family and commercial events. Our reliable and highly qualified team assist you during your event and caringly solve all your problems you may encounter, immediately.


We are delighted to plan your wedding in every detail with the newsest technology and all the services you require on your special day. We have several facilities suited to your individualised needs.


Available every Sunday of the year from 13.30 hours to 16.30 Hours

Open Buffet with more than 200 referenced products and an international variety of pastries, cheeses, salads, pastas, seafood, sushi, small desserts, cakes and our Chocolate Fountain

National and international specialties

Sushi prepared with Saki

Live music to suit all tastes and ages

Animation for children with clowns and games in a special area from 14.30 hours to 16.30 hours

The price of 58 Euros per person without beverages

Discounts for children 0 to 4 years: Gratis

Discount for children 5 to 12 years of age: 12.25 Euros per child

Sparkling white wine as a welcome aperitif and fresh squeezed orange juice for the children

Sophisticated yet family oriented atmosphere. Perfect to enjoy a nice Sunday especially for couples, friends and family.

Taking the courage of a Great Company, The InterContinental Hotel Group, with more than 60 years of experience, the renowned hotel brand, InterContinental Hotels & Resorts has established more than 150 hotels in up to 60 countries worldwide. We, the InterContinental believe that excellent service, quality and emphasizing its most important element, the guest, and to insure the interests of the clients.  Our desire is to help our distinguished guests to benefit from every moment of their stay. Independent of the destination one selects, our aim is to create a new lifestyle in the luxury hotel segment. We wish to share our knowledge with you so that you can experience an extraordinaire and memorable stay which brightens up your life and opens your horizons.  Online InterContinental allocates more information and the availability of online booking.

On . You can find all the information about our various locations and on , you shall be informed about our Priority Club Rewards and Benefits Programme.

To be up-dated on the latest news of the InterContinental Hotel Group visit:


Caipirinha Cocktail Recipe

Caipirinha Cocktail Recipe

Caipirinha Cocktail Recipe

Broken ice ( NOT crushed )
Sugar cane
Lime cut in varying sizes without seeds, squeezed by hand
1 Shot Top quality Brazilian Aguardiente called Cachaca Liquor

*** This should be served before the Feijoada to open up the palate


"Criadillas" AKA: Rocky Mountain Oysters or Potatoes?

We’re crazy for criadillas! There are two types of criadillas in Spain, one is flora and one is fauna. Let’s start with the fauna first. Spanish bulls are known for their fierceness in the ring and their testicles are fantastic when done up in the fryer! Affectionately known in the USA as “bull’s balls” or “rocky mountain oysters”, in Spain criadillas, also called huevos de toro (“bull’s eggs”), are a delicacy, albeit an unusual one. They are rumoured to give the male that consumes them superior performance in the bedroom!  Fortunately this delicacy is first removed from the bull at slaughter and later pounded, floured, spiced and fried and finally end up as an hors d’oeuvre with a perfect cocktail sauce to compliment.

They share the same name.

The second type is a Peruvian potato variety affectionately called criadillas that made it’s way to Europe in the 1500’s!  Spain is known the world over for it’s numerous varieties of potatoes. This fact probably, at least partially, explains why five of the world’s top ten chefs are to be found in Spain. The spuds known as criadillas are no stranger to the cuisine-conscious Spaniards and have an amazing texture which is used as a foundation for several meat and fish dishes. They are versatile, creamy and coveted amongst the European haute cuisine crowd.


Boletus mushrooms AKA: Boletus edulis

We’re in love with meaty, mild and magnificent mushrooms! Packed with vitamins and minerals these fungi are fabulous for grilling or frying up in the cast iron. Wonderful with roasts and in sauces, these also do fish dishes proud as well. Mixed in with hamburger for that extra special something in the recipe, the Boletus not only does the body good, it tastes good as well. There has been an ongoing love affair with the Boletus in Europe, so much so that many countries have given it their own special nick name. Cepes in France, byelii-greeb in Russia, steinpilz in Germany and porcini in Italy. Like a member of the family the byelii-greeb saved many a Russian during the war, giving them a nutritious foundation food to keep them alive when none other was available.


Boletus edulis pores and underside

Today boletus has about 100 types and most are considered a gourmet mushroom. It likes to grow under spruces, and other conifers as well as hardwoods, sprouting up through the needles after about ten days of rain. In the Northern Hemisphere this usually occurs in September or October. This culinary ‘shroom is unique in that it doesn’t have gills underneath but pores which cause it to look as if it’s been poked repeatedly with a large pin. These pores should not get wet when cleaning the mushroom as they act as a sponge and take on water. It should be noted that most are edible, except for the ones with red pores. These are considered toxic and should not be consumed.


Wildlife in Fiji – A Fruit Bat Eating Papaya

There are a lot of great things about Fiji like the scuba diving, the fishing and incredible people.  One of the things not really known or thought about is the tasty papaya.  The fruit bats love them a lot and will be out day or night eating them up.  Check out this one getting his fill on a ripe one.

The Guardians of Spanish Heritage – The Parador Hotels

Sweet Dreams Are Made Of These

Since 1928, the Spanish government at the initiative of Marqués Vega Inclán, King Alfonso XIII  opened the first Hotel Parador of Tourism in the heart of the Gredos Mountain range in Navarredonda de Gredos, Ávila.  For the last 82 years, the Parador Hotel Network has been rescuing ancient hilltop castles, intriguing historic fortresses, impressively enchanting monasteries, majestic medieval convents, princely palatial mansions, massive octagonal stronghold towers and noblemen´s manor houses. Additionally, they have been recruiting internationally renowned architect teams and restoration specialists to transform them into privileged paradises with 21st century comfort and hotels featuring superior amenities without losing their extraordinaire ambiances, fabled characters and historic circa details.

Furthermore, they are offering around the Iberian peninsula, expertise in the art of seducing palates with their  93 regional Tasters´ lunch and dinner cartes between 27 Euros – 32.50 Euros. My friend, and intercambio, Ana Maria Martin and I believe all 93 are worth visiting 365 days a year.  Noted for maintaining their original concepts, one of which states, to act as the guardians of Spanish national artistic heritage while promoting superior quality tourism and dynamizing those regions that are lesser known. Now in the 21st millennium, the Parador Network maintains the founding principles while adopting them to the guests of today at all 93 of their spectacular establishments. Hasta invierno.

The Parador Network’s Extra Virgin Olive Oil Tastings

The long story of Spanish olive oil production has taken an unexpected twist. Botanists, chemists, journalists, sommeliers, olive oil makers, chefs and restaurateurs have laboriously worked their way back to concentrate on the oils´ natural starting point, the fruit itself. The Parador Hotel Network is providing their guests with a finely tuned tasting profile.

A handful of olive oil varieties we sampled are:

  1. Almaszaras de La Subbética, S.C.A.
  2. D.O. Carcabuey, Córdoba

Olive Variety:  100% Hojiblanca

Production: Ecological Organic Method

Tasting Notes: Equilibrium, complexity with green apple, herbs & spearmint

  1. Almaszaras de La Subbética, S.C.A.
  2. D.O. Carcabuey, Cordóba

Olive Variety: Hojiblanca and Picuda

Production: Conventional

Tasting Notes: Lightly almond reflecting an unusual equilibrium with piquant and bitter notes

  1. Aceites Campo Liva, S.L.
  2. D.O. Pegalajar, Jaén

Olive Variety:  Picual, Hojiblanca, Arbequina & Frantoio

Production: Conventional

Tasting Notes: Green almonds, aromatic herbs and green Apple

  1. Rodau, S.L.
  2. D.O. Torroella de Fluvià, Girona

Olive Variety: Arbequina, Hojiblanca & Koreneiki

Production: Conventional

Tasting Notes:  Mature fruit, green apples & green almond