Restaurant Europeo
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Chilenario – Issuu.com, Mayo 2016

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Alvaro Romero dicta Taller Magistral en Ñam Chile 2016

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“Cuatro cartas para disfrutar los mejores vinos” – Revista Salú by Hello Wine, Enero 2016

Luego de la partida del histórico Carlos Meyer y un período de cuatro años en que Francisco Mandiola le dio un toque vanguardista a la cocina, El Europeo recupera su escuela clásica de la mano del chef Álvaro Romero. Una revelación. No es una buena señal que en cuatro años un restaurante tenga tres chefs distintos. Y en el caso de El Europeo, uno de los mejores y más clásicos de Santiago, el temor era que tal movimiento perjudicara la calidad de la cocina. Si bien muchos aún extrañan a Carlos Meyer, el fundador que dejó los sartenes en octubre de 2011, hoy el local de Alonso de Córdova luce renovados bríos, sin perder la esencia clásica que lo hizo famoso. Luego de la partida de Francisco Mandiola, quien en mayo anunció que dejaba el establecimiento para embarcarse en otro proyecto –Fuy Santiago, en Nueva Costanera– llegó un joven Álvaro Romero (aunque llegar es un decir, porque él ya había trabajado varios años con Meyer y fue sous chef del propio Mandiola, hasta que se fue a trabajar en el hotel The Singular de calle Merced). “El restaurante tiene una técnica y un estándar que no se ve en otros lugares de Santiago”, dice el nuevo cocinero, a quien no pocos ven como alguien que recupera la tradición que impuso Meyer en una década al mando de este sitio señero de Santiago. Ver Noticia Completa

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“Los favoritos Nirvino del 2015” – Diciembre 2015

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“Refris de chefs” – Revista Ya, Noviembre 2015

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Restaurant Europeo en Mercado Paula Gourmet 2015

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Maridaje Grant´s – Revista Varietal, Agosto 2015

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“A la carta: Europeo” – Planeta Vino, Agosto 2015

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“Europeo in neuen Händen” – Periódico Chileno-Alemán Cóndor, Julio 2015

Luego de la partida del histórico Carlos Meyer y un período de cuatro años en que Francisco Mandiola le dio un toque vanguardista a la cocina, El Europeo recupera su escuela clásica de la mano del chef Álvaro Romero Ver Noticia Completa

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“El Postre” – Revista Placeres, Julio 2015

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“Las finanzas del Chef” – La Segunda, Julio 2015

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“Guía Rica: Restaurant Europeo”. Viernes La Segunda, Julio 2015

Grábense este nombre: Alvaro Romero Evans. Porque este cocinero, quien es discípulo de Carlos Meyer, hoy está a cargo de la cocina del Europeo y lo hace con las manos creativas y la precisión que ha caracterizado a este restaurante. Ver Noticia Completa

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“A cada vino, su plato”. Revista Wikén, Enero 2014″For each wine, a course”. Wikén Magazine, January 2014.

Deer and sweetbread + Errázuriz The Red Blend 2011. Francisco Mandiola, chef of Europeo Restaurant, has a unique style which blends his own preparations with the traditional ingredients of one of Chile´s most classical restaurants. His plate is deer loin, with bacon and sweetbread, in company of a herbes sponge, made of rosemary and thyme, as well as mascarpone. Ver Noticia Completa

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“A la carta: Europeo”. Planeta Vino, Enero 2014″A la carte: Europeo”. Planeta Vino, January 2014

Our chronist visited which is, in his opinion, the best restaurant in the capital, and with its new management, is still is acknowledged as leader of Santiago´s gastronomic circle. Ver Noticia Completa

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“Mejor que nunca”. Revista El Sábado, Diciembre 2013″Better than ever”. El Sábado Magazine, December 2013

Europeo has become a classic; a high cuisine restaurant where there´s always something new to be impressed with, but always in its own characteristic style. Ver Noticia Completa

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“12º premiación: Los mejores chefs y restaurantes 2013″. Revista Wikén, Julio 2013″12th prize giving: 2013´s best chefs and restaurants”. Wikén Magazine, July 2013

In this special edition of Wikén Magazine by Chile´s most prominent newspaper El Mercurio, the celebration of the 12th Award Prize for Chile´s Best Chefs y Restaurants, where our restaurant and our chef Francisco Mandiola protagonized a double first prize. Both with the first place award in the categories of Best Chef and Best Restaurant. Ver Noticia Completa

WIKEN

“La consagración de Francisco Mandiola”. Revista Wikén, Julio 2013.”Francisco Mandiola´s definite recognition”. Wiken Magazine, July 2013.

He was in charge of the continuity of one of the best recognized and awarded restaurants in santiago. In a couple of years, he has not only achieved to maintain its quality, but also has made the kitchen his own domain. Awarded in two categories, after having to replace one of the best chefs in the country, Francisco Mandiola, actually responsible for Restaurant Europeo, talks with Wiken´s gastronomic reporter about his career path and lays out his culinary criteria. Ver Noticia Completa

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“Europeo: premiado con razón”. Revista Wikén, Junio 2013″Europeo: well deserved prize”. Wikén Magazine, June 2013

What we tried in Europeo Restaurant from Francisco Mandiola´s new menu, was mainly  a display of colours, herbes, small vegetables and a variety of dishes. Ver Noticia Completa

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“Matrimonio entre Platos y Vinos”. La Segunda, Junio 2013.”Marriage between food and wine”. La Segunda, June 2013

Quality food is complementary to good wine. Specially when this marriage is suggested by experts. Nowadays there are some quality restaurants which provide in-house advisory from their sommeliers. Ver Noticia Completa

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“Cocinando con el Mejor Chef del Año”. El Mercurio, Junio 2013″Cooking with This Year´s Best Chef”. El Mercurio, June 2013

In Santiago there are few places more traditional and distinguished than Europeo Restaurant. The Restaurant at Vitacura has always been known for its always astonishing dishes where taste never stops to surprise and delightful plates are made by chef Francisco Mandiola, recently awarded Best Chef of the year by the Circle of Gastronomic Chroniclers. Ver Noticia Completa

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“Show Kitchen en El Europeo”. Diario El Pulso, Junio 2013.”Show Kitchen at Europeo Restaurant”. El Pulso, June 2013.

Francisco Mandiola, recently chosen Best Chef of the Year by the Circle of Gastronomic Chroniclers, invites guests to participate in his kitchen. Ver Noticia Completa

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“El nuevo negocio gastronómico del Europeo”. Economía y Negocios, Junio 2013.”The new gastronomic business of Europeo Restaurant”. June 2013.

Chef, sommelier and spectator. That´s the new role that some of the guests may play at famous Europeo Restaurant, with the opening of a new area of gastronomic business: a Show Kitchen. It´s called "Chef table", a space where Europeo´s chef and partner Francisco Mandiola teaches us how to prepare some of his dishes, in an interactive and dynamic style, besides giving away recommendations and kitchen secrets, ass well as the appropiate company of wines. Ver Noticia Completa

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“El sublime chocolate”. Revista El Sábado, Junio 2013.”Sublime chocolate”. El Sábado Magazine. June 2013.

After a great meal, chocolate is one of those desserts which are liked by everyone. Possibly because of its stimulant properties, as well as its appeals are appreciated by the sense of smell. Chocolate Egg by Europeo Restuarant. Ver Noticia Completa

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“Los ganadores”. Diario Financiero, Mayo 2013.”The winners”. Diario Financiero, May 2013

For the last 19 years, The Circle of Gastronomic Chroniclers of Chile has awarded the best in the enogastronomic world. This year Francisco Mandiola, of Europeo Restaurant, was distinguished as Best Chef of the Year. Ver Noticia Completa

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“Lo mejor según los cronistas”. Nirvino.cl, Mayo 2013″The best according to chroniclers”. Nirvino.cl, May 2013

The best in wines and gastronomy of 2012 was resumed in eleven categories, which the Circle of Gastronomic Chroniclers of Chile (Círculo de Cronistas Gastronómicos de Chile) anually, and for the last 18 years, qualifies as a must. Without any doubdt the category that gets more attention is chef of the year, that this year was awarded to Francisco Mandiola (Europeo Restaurante , in the picture). Ver Noticia Completa

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“Almuerzos de negocios: livianos y sin alcohol”. Economía y Negocios, Marzo 2013″Business Lunch: light and alcohol-free”. Economía y Negocios, March 2013

Massimo Funari, Tomás Olivera, Guillermo Rodríguez, Rodolfo Guzmán, Francisco Mandiola and  Franck Dieudonné reveal the latest tendencies in business lunch. Ver Noticia Completa

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“8 imperdibles platos de autor”. Revista Wikén, Marzo 2013. “8 signature menus impossible to miss”. Wikén Magazine, March 2013.

Talking about gastronomy, there are some cooks with a special trademark, with ways of cooking which are difficult to reproduce by others. Here are some of the dishes which reveal -as in a DNA test- the creator behind them. Ver Noticia Completa

caras

“Estrellas al Plato”. Revista Caras, Febrero 2013″Dining with Stars”. Caras Magazine, February 2013

Since 1936, “Michelin Stars”, the same brand as the tire company, has been acknowledged as the referent in gastronomic expertise. In 1900 the first Michelin Guide was released for adventurous drivers, and in 1926 the famous stars of high cuisine were born, which make a difference between plain food and a five star dish. Today, this little red book includes 23 countries. However it hasn´t been yet released in Latin America. That´s why we have decided to prepare our own guide for Santiago city. We interviewed six critics and experts of the culinay world a this is the result. Ver Noticia Completa

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“Los chicos del fin del mundo”. Revista Wain, Diciembre 2012″Kids from the end of the world”. Wain Magazine December 2012

If we had to taste a final dish before the end of the year, a last bite with taste of end of the world -due to the Southern location of Chile, no apocalypse here- we would coose these five star cooks. Each one of them has found his or her way to make their preparations taste festively, to make the ingredients dance and explode in the mouth, with the taste we would like to keep to say goodbye and welcome. Some cooks to be thankful for. Ver Noticia Completa

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“El joven manos cinco estrellas”. Revista Wain, Julio 2012″Five-star-hands man”. Wain Magazine, July 2012

About Francisco Mandiola Camus one could say many things, but there´s something about him that´s first. And that´s his talent for transforming simple ingredients into delicate and delicious preparations, those which increase the taste for good food. His dishes are works of art, as if in it the scallops, deer and duck meat became stars of a perfectly executed play. And all because of this young chef, with five-stars-hands. Ver Noticia Completa

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“El Europeo de Lujo”. Revista Polo, Julio 2012″Luxurious Europeo”. Polo Magazine, July 2012

Europeo Restaurant has an unique personality. No one can stay indifferent with this place, which invites to experience the exclusivity of its gastronomical quality, its various premium-quality products, and a service with no level of comparison. An elegant and avant-garde cuisine, by the hand of its chef Francisco Mandiola. Ver Noticia Completa

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“Cuando la buena mesa es la mejor excusa para reunir a los amigos”. El Mercurio, Junio 2012″When high cuisine is the best excuse for meeting”. El Mercurio, June 2012

A Tasting Menu with five dish.es, with delicate preparations in harmony with a champagne selection such as Moët Chandon, Veuve Cliquot, Ruinart and Pol Roger, are some of the attractive qualities of this distinguished restaurant Ver Noticia Completa

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“Los Mejores Chefs y Restaurantes 2012″. Revista Wikén, Junio 2012″The Best Chefs and Restaurants 2012”. Wikén Magazine, June 2012.

EUROPEO RESTAURANT: BEST NEW RESTAURANT. This year, Europeo in it´s 2.0 version won the first place as Best New Restaurant Category. Critics agree: "With its new cuisine, Europeo has been able to maintain its excelence in gastronomy, despite its changes in chef and style", says dice Soledad Matínez. "It maintains its refined cuisine with its usual touch of elegance", adds Begoña Uranga. Ver Noticia Completa

“Cinco chefs eligen: Mi favorito del invierno”. Revista Mujer, Mayo 2012.”Five chefs choose their favourite winter recipe”. Mujer Magazine, May 2012.

Artichokes, fix-it-all salt, creamy and warm soup, local taste of Chiloe´s potatoes and wild mushrooms. Five distinguished chefs share with us their favourite recipes or ingrediends to cope with cool weather. Here are their proposals.. Ver Noticia Completa

cosas

“Entre los 100 mejores del planeta”. Revista Cosas, Mayo 2012″Among the planet´s best 100″. Cosas Magazine, May 2012

A Tasting menu with five stages, with delicate preparations in harmony with a selection of champagnes, such as Un Menú de Degustación en cinco tiempos, con delicadas preparaciones armonizadas con una selección de champagnes como Moët & Chandon, Veuve Cliquot, Ruinart y Pol Roger, are some of the attractive qualities of this classical restaurant. Ver Noticia Completa

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“El Europeo apuesta por los almuerzos y las clases de cocina”. El Mercurio, Abril 2012 “Europeo bets on lunch service and cooking lessons”. El Mercurio, April 2012

Six months after buying the restaurant in company of his partners, chef Francisco Mandiola analizes his business and reveals his plans. Ver Noticia Completa

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“En la Cocina del Europeo”. Semanal de La Tercera, Abril 2012″Inside Europeo´s Kitchen”. Semanal de La Tercera, Abril 2012

Chosen Best Restaurant in Santiago for many years. Visited by many, from Horst Paulmann to Sebastián Piñera and Don Francisco. Six months ago, this Restaurant located in Alonso de Córdova Avenue, changed its management team. Few months after Carlos Meyer sold it to Francisco Mandiola and his partners, we spent 48 hours in its core, the kitchen of El Europeo. Ver Noticia Completa

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