Ronsel - 24500 Campeche

Muy rico

El servicio cada vez está peor empezando de parte del gerente la comida terrible

De los mejores restaurantes que hay en Campeche, la comida, el servicio, las instalaciones, todo excelente... Vale la pena ir

Me encantó, un lugar muy elegante ,tranquilo, con vista al mar, comida exquisita.

Un restaurante con una vista unica en campeche. El servicio por parte de su personal de meseros bueno y amables, lo malo que tardan en traerte las cosas, en mi experiencia tuve que pedir mas de 2 veces unos vasos con agua, ademas que tambien tuve que pedir el cambio de la cuenta. Tiene estacionamiento sin costo adicional, lo que es bueno. La calificación es por los costos de los platillos, ya que están muy por encima de lo que hay en la ciudad, y su sabor es tan solo bueno, uno podría esperar mucho más por lo que se está pagando. En mi casi se pidió una pechuga a los 4 quesos, la carne estaba seca, la salsa buena, posteriormente unos cafes mismos que no me los pudieron traer fríos como pedi, el agua y la naranjada de sabor, un poco insípidas. Uno se esperaría que por los costos, tuviera mucho mejor mantenimiento las instalacione, las cuales ya se empiezan a ver deterioradas. En rumen, mi recomendacion ve por una cerveza y disfruta el atardecer en su bar.

Mala atención, no entregaron entradas, las tostadas que sirven para acompañar el carpaccio estaban duras. Pedí el display de carnes y me mandaron por un tubo, me hicieron ir a ver un poco de lo que tenían a la entrada cuando en otros restaurantes de lujo te lo llevan a la mesa. Las bebidas naturales que pedí estaban aguadas, personal mal capacitado para la atención. Se espera más por lo que pagas.

The historical evolution of the bread is based on three possible ways: on the one hand the improvement and evolution in the mechanical elements that pulverize the grains (the mills, etc.), on the other, the improvement in the microorganisms that populate the yeast and finally, the evolution of ovens and elements that provide heat sources (ovens) .12 Probably, the first loaves would be made with flours of acorns or beechnuts. Archaeologists have excavated and found fragments of unleavened bread (also called cenzenan bread) in the deposits of the villages near the Swiss lakes. It is known that the Egyptians made bread for a long time, and they also date the first archaeological evidence of the use of yeast in bread as well as the use of ovens. It is believed that they discovered the fermentation by chance.3 The bread for the Egyptians was so important that it was considered as a coin to pay the wages. they crushed in a hand grinder shared by a limited group of soldiers. The bucellatum (ring-shaped bread very similar to the current bagel) was made from the flour and put into the oven to make bread. In some regions that were not part of the empire such as the current Germany or Sweden, some inhabitants who had fought in the Roman army adopted the consumption of bread, and from here extended to sectors of the population. Its name comes from the Latin pannus which means white mass. This great consumption of bread during the Roman Empire implied the great importance of the cultivation and trade of wheat.13 With the fall of the Roman Empire there was a shortage of wheat in almost all of Europe, which had become accustomed massively to its consumption. Exports to the north disappeared completely. Proof of the wide spread of bread at that time is the English word "lady" which means in Old English "the person kneading bread." 14 In Scandinavia, in the face of wheat shortages, the population had to get used to breads. of rye and barley, it being common for the crust of ground pine to be added to the mass.Distribution of bread among peasants, Livre du roi Modus et de la reine Ratio, France, 14th century (Bibliothèque nationale). In the Middle Ages different types of bread begin to be elaborated, due to the shortage of wheat, and as a consequence, their trade begins. White bread was a privilege of the rich, and the black bread of barley, rye or oats was for the rest of the population. It was done by hand, at home or in public ovens. The progressive expansion of the food system introduced changes in dietary habits. The bread stopped being the basic element of the regime of the whole population. A greater variety of products that allowed a better balance in food, strengthened the robustness and size of individuals. In the elaboration of the bread some type of machinery began to be used. One of the most typical elaborations was sop: bread soaked in a liquid. The bread was undergoing improvements in its grinding, its baking and little by little it was from a product elaborated by hand to an industrial product to which various additives are added. Nowadays, machinery greatly facilitates work, making bread lacking in painful tasks; are used kneaders, automatic ovens, conveyors, chillers, cutters and even wrapping machines. At the end of the 20th century, whole or black breads became popular. Bread ingredients [edit] The basic ingredients, and necessary for the preparation of the bread are only two: flour and water. Salt is an optional component that is used to flavor and strengthen the dough. In some places it is not even used in the preparation of bread (the famous for its characteristics are the breads made in Tuscany, Italy) .15 Depending on the type of bread, yeast can be included as a fourth ingredient. The cultures, the traditions, and the culinary characteristics of the regions induce different variants with respect to the ingredients; almost always the elaboration of the bread of a certain form and it provides a characteristic and characteristic character to a region, or to a gastronomy.

Beautiful views of the ocean… plus the pulpo maya and the camarones zarandeados were delicious ?? Plus points for the tortillas