ALMA &

近日造訪位於中環卑利街新開業的餐廳 Alma &，大約於九月初方才開幕，餐廳環境舒適而不失格調，氛圍輕鬆隨意，適合與友人小聚。.餐廳由主廚 Ives Abel 及拍檔 Yoyo Cheung 主理，兩人早前曾於西營盤經營深受歡迎的 Sooner 餐館。今次以 Alma & 為新起點，延續其招牌手工意粉及西班牙風格小食的方向，並融入更多創意與個人風格。主廚 Ives 為人親切健談，談吐之間流露出對烹飪的熱誠與理想，對每一道菜的細節均十分講究。整體團隊表現專業，無論是出菜節奏、味道層次，都可見其用心。.前菜Ibérico Ham & Cheese Croquette 伊比利火腿芝士炸丸，炸得香脆，配上奶油醬點綴；Tortilla de Florentine佛羅倫斯風味蛋餅，以菠菜與鴻喜菇入饌再加上荷蘭醬泡沫；主食Lamb Ragu Fazzoletti手工寬麵配羊肉醬，寬麵造型頗有特色，並非一般條狀，而是整成一大片如手巾般的形狀，可隨心切開食用，有點像千層麵；另有Arroz de Marisco西班牙海鮮飯，魷魚的口感做得不錯。滿喜歡餐廳的甜品出品，Broken Flan和主廚自家製燒棉花糖味雪糕，兩款也甚有特色及驚喜。…查看更多

Newly opened tapas and pasta bar by the group behind Sooner. Visited during the first week of opening. Fantastic lunch deals (3 courses) for just $198. The pastas were so good that the 2 of us ended up ordering 3 sets for a more comprehensive experience. Starters Padron Pepper with manchego cheese and espelette. Crispy Gnocchi alla Bravas with aioli and brava sauce. One of my highlights. Instead of carrying the usual heaviness of gnocchi, it was crispy on the outside and light and airy on the inside, resembling the texture of fried rice rolls (chee cheong fun). Fantastically addictive with the aioli and brava sauce.Green Salad. Oak leave, cucumber in walnut dressing. Didn’t take a picture as it was too small. Portion could have been bigger. The mains, we had the insta-worthy Tortilla de Florentine sitting on a bed of baby spinach and shimeji, with hollandaise foam atop. It was unfortunately too salty for our taste.The highlights for me were the beef brisket homemade Tagliolini and the Lumache alla Vodka in Nduja vodka sauce. The beef brisket was melt in your mouth kind of tender and gelatinous and the vodka sauce was bold and punchy.For dessert, we ordered a vanilla custard to share.Chef Ives’ forte definitely lies in pasta dishes. Will definitely return for more!…查看更多

Dinner. Bustling on a week night. Given a choice of counter or table seating. Opted for the latter.Succinct wine list. Went for the white Burgundy. Here’s what we had. Padron Peppers blistered to smoky perfection, with a dusting of nutty Manchego Cheese shavings, and a hint of the fruity subtle heat of Piment d’Espelette.Broccolini Tempura, light and crisp, never greasy. Served with Mojo Verde (fresh, silky and green cilantro sauce made with garlic, olive oil and cumin, originating from the Canary Islands of Spain) and ajillo sauce adding a comforting hit of roasted garlic oil.Salad with briny, tender razor clams elevated by the herbaceous punch of Chimichurri (typically made with olive oil, sharp red wine vinegar and an impressive amount of grassy herbs), umami-rich Bagna Cauda (Piedmontese sauce made with garlic anchovies, olive oil, and butter) and sprinkled with golden and crisp migas (Crumbs traditionally made from stale bread).Grilled Octopus, charred and tender, Galician Mussels and Clams served on a bed of Fregola (tiny spherical pasta from Sardinia made from semolina (ie the coarse part of the grain leftover from milling durum wheat), pre-toasted for nuttiness and chewy like couscous). Definitely the star of the evening. Probably explained the 🐙 printed on the back of the servers’ uniforms. Presa Ibérica- ie premium cut of shoulder, near the loin of the Iberian pig, prized for its tenderness and nutty flavor from the acorns it eats. Perfect doneness: medium-rare/medium; highly marbled, juicy and succulent; richness balanced by the sweet escalivada (traditional Catalan dish of smoky eggplant, red bell peppers, and onions, dressed with olive oil etc) texture tender as silk.Broken Flan paired well with the crunch of Garrapiñada (Latin American street food consisting of nuts), the nutty sweetness of Turrón (Mediterranean nougat confection) Ice Cream, and oat crumble.In summary: deeply satisfying tasting experience; interesting menu, with each dish an elegant fusion of Spanish tradition, Mediterranean precision, and a playful touch of creativity. Service was attentive yet unintrusive.…查看更多

大概從西營盤嘅Sooner結業後 就掛住佢哋嘅pasta ‧₊˚由原班人馬嘅兩位主廚共同構思𝗔𝗹𝗺𝗮& 在西班牙語中係「靈魂與更多」嘅意思新店嘅menu專注tapas小菜同手工意粉 感受到意粉嘅種類超級多樣 而且每款都好有心思𓐐 ‧₊˚.❈ Spiced Berries Burrata | $138 (Rating: 8.5/10)⊹ Burrata嘅新味蕾享受࣪ ˖ 配上berries同black tomato 酸酸甜甜嘅交錯 再加上開心果碎嘅口感 作為starter非常refreshing同有驚喜.ᐟ.ᐟ.❈ Crab Caramelle | $218 (Rating: 8/10)Caramelle造型恍似一顆精緻糖果🍬糖果包裹住嘅係一絲絲嘅蟹肉 再配上用鮮蝦熬煮過濾而成嘅濃湯 每一啖都感受到海鮮嘅濃郁🦐能夠喺本地餐廳食到罕見嘅caramelle真係好難得ִ ࣪ .ᐟ .❈ Grill Octopus Fregola | $228 (Rating: 7.5/10)看似係意大利燉飯嘅Fregola🫧 真身其實係珍珠麵 係意大利小島嘅一種傳統意粉 由麵粉製成口感QQ彈彈 吸滿燴煮嘅醬汁 八爪魚烤到表皮微焦 肉身依度鮮嫩多汁🌊再配上西班牙青口同蜆肉 係豐富嘅一道海鮮珍珠麵.額外一提 每份餐點嘅份量比較少 同另外一位女生朋友食都係啱啱好夠飽🙏🏻所以價錢係有點貴…查看更多

.由西環開到去中環嘅西班牙小店, 主打Tapas同手工意粉坐係Bar Table好危險, 因為望吓望吓樣樣都好想試🤣食物味道同擺盤一樣吸引, 即係好味👍🏻 當晚最精彩嘅菜式絕對係”Truffle Tuna Tartare Tagliolini” 意粉上面鋪咗吞拿魚他他同黑松露片, 再加上清淡嘅茄味醬, 成碗意粉既清甜又夠味! 不過新店開張, 感覺店員仲唔夠熟手, 大家要有啲耐性呀! 📸1️⃣ Crab Caramelle 2️⃣ Truffle Tuna Tartare Tagliolini 🌟🌟3️⃣ Lamb Ragu Fazzoletti 4️⃣ Spiced Berries Burrata 🌟5️⃣ Crispy Gnocchi alla Bravas 🌟6️⃣ Chicken Tortilla7️⃣ Grill Octopus Fregol 8️⃣ Broken Flan 9️⃣ Brownie Cheesecake .🔻🍽 ALMA & 📌 地址: 香港中環卑利街51號地舖…查看更多

前西營盤小店Sooner 班底轉戰中環位置方便了許多因為非常想念的Sooner 脆薯糰所以專程去捧場Alma 的Crispy Gnocchi 變成了Tapas ，跟舊店完全不同，手指般長度的Gnocchi煎得香脆，但如果一心想食舊店的版本就可能會失望西蘭花天婦羅非常香脆，醬汁亦非常搭配主菜Arroz de Marisco是葡萄牙海鮮燴飯，跟西班牙海鮮飯不同，不會把飯煮成半生熟有咬口嘅狀態，而係煮到軟綿濕軟，每粒飯都吸收哂海鮮濃湯另一款主菜係蟹肉意大利餃子，是餐廳的Signature 亦是我最當晚最喜愛的一道菜，一放進口是蟹味爆發的感覺飲品Mocktail Tropical Delight小店坐位有限，建議預先訂檯…查看更多

Peel Street酒吧街旁新開了間寶藏小店ALMA&！主打手工意麵x西班牙tapas，超適合喝酒前來墊墊胃～🧡必點推薦✨🍅 Pan Con Tomate簡單卻驚艷！新鮮番茄汁滲透酥脆麵包，橄欖油香滿溢，一口下去立馬開胃～🌿Tortilla de Florentine純素版西班牙蛋餅！嫩菠菜+野菌+半流心蛋餅，搭配微酸荷蘭醬泡沫，口感超豐富💚🍋 Girella de Ricotta清新系意麵！Ricotta奶酪青醬捲成玫瑰狀，檸檬牛油醬汁清香不膩，麵條手工製超彈牙～🐖 Presa Ibérica炭烤伊比利亞豬肩肉！外焦內嫩肉汁滿滿，搭配傳統西班牙燉菜和辣醬，濃郁惹味🔥…查看更多

最近去咗中環新派西班牙餐廳 Alma &。Alma & 其實係由西環人氣餐廳 Sooner 嘅原班人馬開設，今次搬陣去中環，繼續玩創意西班牙菜，餐牌設計都見到佢哋一貫嘅風格：用心、有驚喜。🥗 Spiced Berries BurrataLavender dressing 配上開心果同黑蕃茄，醬汁味道幾特別，有花香同堅果香，不過黑蕃茄嘅清甜味就比較隱約。🦀 Crab CaramelleCaramelle 以糖果形包住蟹肉，好似糖紙咁捲住，賣相幾得意。以蝦汁提鮮，啖啖都食到鮮味。不過兩端個結位有啲濃鹼水味，食落有啲搶味，蓋過咗蟹肉本身嘅鮮甜。後尾我試咗 cut 走頭尾個結，淨食中間，味道即刻順好多😌🐙 Grill Octopus FregolaFregola索晒海鮮味，青口同蜆都好新鮮。八爪魚唔會太韌，啖啖都係海水嘅鹹香。粒粒分明，食落有啲似意大利版珍珠米，幾有驚喜。🐖 Presa Ibérica呢個係我最鍾意食嘅菜式。肉質鮮嫩，入口即化，仲好香。配埋 bravas sauce 同焦香蔬菜，味道層次好豐富，食完仲想encore。🍮 Broken Flanturrón 雪糕味道好特別，唔係坊間嗰啲普通味。燕麥碎香脆，食落唔會太甜，啱晒我。…查看更多