DANZARAMA | Barcelona

DANZARAMA, is a local classified as a classic in the hostelry, since it combines the good quality of its products with a the presentation of your dishes and a good price.
Danzarama is a restaurant and club of vanguard, located in the most central area in the city.

The gastronomic proposal is based on the coalition of the Mediterranean and International cuisine, of which can choose among an immense variety of plates, since have a wide Menu that changes according to each station of the year. The offer is thought for all the likes.

It is a special and versatile place, where the client enjoys music's lounge of vanguard wrapped dinner.

Other services that offers this local are the rent of the space for presentations of products, encounters, events, catering and private parties. For it, they suppose of the most advanced audiovisual material, (projectors, videoproyectores, DVD's, screens).

Incoming

Varied lettuce salads, duck ham and toasted pinenuts
Salad of fresh anchovies marinated orange and basil
Salad of Broccoli and almonds with yogurt vinaigrette
Octopus Carppacio has more than enough potatoes oil of garlic and paprika
Salad of real Quinua and crudites
Lentils cooked with vegetables and fried prawns
Warm salad of smoky vegetables and caramelized goat cheese

Pastas and tempuras

Tempura of prawns and mushrooms
Tempura of vegetables with sauce teriyaky
Black Tagliatelli with clams soft garlic and parsley
Pear Fiocchi and Parmesan to the rúcula pesto and citronella

Fishes

Supreme of merlusa to the tender Jewish vapor and carrots
Suquet of turbot to the saffron with their potatoes and marrow flower
Preserved cod to the fine grasses, caviar of eggplants and marinated tomatoes
lubina loin in crispy skin, roll of beets to the lemon

Meats

Veal Salomillo, potato preserved meat juice to the port wine
Shoulder blade of glazed kid and polenta of corn to the Provencal grasses
Magret of roasted duck with having fried from apples to the sweet jenjibre
Chicken breast stuffs, scab of pumpkin pipes, caramelized onions
Civet of deer to the juniper and their rice pilaf perfumed to the cinnamon

Deserts

Coulant of chocolate and bayles with their mascarpone ice cream
It cremates of chocolate white file and raspberries
Crumble of pears with yogurt ice cream
Pineapple fried to the jenjibre, cake of almonds and coconut ice cream
Banana Financier with lemon sherbet and it cremates of coffee

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