Top 5: Restaurants in Europe (Fifth Part)


5º restaurant in Europe:

Europe is a great continent with a great variety of foods.

We have been talking about the gastronomy from all the countries, and to finish this top 5 we want to show you this resturant of typical food from Spain. Like we said we are from Barcelona and we want to focus in mediterranean aliments, one of the most varied and balanced of the world.

The name of the restaurant that we want to talk about is Spoonik and it’s located in Lesseps square. It’s is famous for the artists who are in the kitchen and how they prepare the dishes. They are differents, stimulating and avant-garde.

The Spoonik experience opens up to the public by leaving clandestinity. Spoonik Restaurant is the evolution of Spoonik Club, respecting the same philosophy of hospitality, creativity, avant-garde technique and miscegenation, but providing subtle differences that enrich the visit.

Spoonik club
Spoonik club

Besides offering you a culinary experience, the restaurant also offers other important aspects of the gastronomy, the wine. The sommelier is an artist and the wine tasting is incredible.

The guests rate the restaurant as an excellent and sublime one. They define the dishes as art and all the comments are positives.

TripAdvisor: Spoonik
TripAdvisor: Spoonik

It is necessary to emphasize that it is an elegant space decorated with profusion of artistic elements, where every detail speaks, and with evocative zenithal visuals that submerge the visitor in a special atmosphere.

A scenario where everything is possible and that changes with each visit.

Quiche Lorraine

Quiche Lorraine

In this post, we keep ourselves in France to make known this dish so typical of the Lorraine region. The quiche lorraine is the main recipe from which all the other quiches come. Here we leave the recipe! Take advantage and bon appétit!


  • 4 eggs   
  • 165 ml of cream to cook  
  • a pinch of salt
  • 200 g of bacon or jamón serrano
  • 100 g of laminated cheese
  • 1 spoonful of olive oil  
  • a pinch of pepper
  • “masa quebrada”



  1. Preheat the oven 190 ºC above and below. Pick the mass from the fridge and maintain it in a room temperature during 15 minutes before unroll.
  2. Put the special paper for the oven on the mould.
  3. Stretch the mass with a roller until the mass cover the mould of 30 cm of diameter.
  4. Bake the mass until it have brown color (15 minutes).
  5. While the mass is baking in the oven, it is time to add some oil in a pan and fry the bacon or “jamón” (depending on your decision).  
  6. When the bacon is fried, it is needed to mix it with the eggs, laminated cheese, the cream, salt and pepper. The ingredients beated in a bowl.  
  7. When the 15 minutes finish the mass has to be taken away from the oven. Then if it has gone up, crush the mass with a spoon. Spill the mix.
  8. Introduce it in the oven until the center of the quiche is done (about 45 minutes). To know if it is cooked it is necessary to insert a toothpick to confirm if the quiche is finished.
  9. Throw off from the oven and let it cool.



Finished Quiche Lorraine

And… the quiche is ready to be eaten!!

Crème caramel

Flan de huevo

We have been in Halloween recently, so for this post we have decided to make a small tribute to this very peculiar party, adapting a typical French recipe, such as flan. To give you this little detail, we have made some small changes to the recipe, adding jam and over simulating the blood. We hope you like the crème caramel!


  • 1/2 L of milk
  • 4 eggs
  • 2 yolks of egg
  • 150 g of sugar
  • Liquid caramel  
  • 4 spoonfuls of water
  • strawberry or raspberry liquid jam
  • 6 flan moulds or a big mould



  1. Add ½ L of milk in a casserole pot and put it slow cooked.
  2. Add a cinammon stick. Then leave it until the casserole pot start boiling, so leave it cold and wait for 30 minutes.
  3. While we are waiting for the milk we prepare a mix in a bowl with 4 eggs, 2 yolks of egg and 150 g of sugar. Beat until all the ingredients are mixed.After 30 minutes waiting for the milk, it is needed to move away the cinnamon stick.
  4. Add the milk in the bowl with the eggs and the sugar, and continue beating all the mix. Now put a strainer under the bowl and strain the mix. Spread out the mix between the six flan moulds or in a big mould.
  5. Put it all in a big pot with some water. Then, put the mix in a casserole and add it to the pot with water to boil it the “bain – marie” way during 40 minutes with medium temperature

    Crème caramel on bain-marie
  6. When the flan moulds are set, stop the fire. Leave it cold.
  7. After that cover up the mix and keep it in the fridge for 4 hours minimum.
  8. Finally, when the flan moulds are cold it is needed to use a knife under the topping. Pour it out on a plate and add the liquid ham to give more flavour.
    Final crome caramel with

    The crème caramel is ready to be eaten! Enjoy it.