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Espressonista Coffee | Nicaragua

Espressonista is a restaurant fully run and operated by its creators Zoltan Puzsar and Andres Lazar.  When we opened our doors we envisioned serving

http://www.espressonistacoffee.com/

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Espressonista Coffee | Nicaragua | espressonistacoffee.com Reviews

https://espressonistacoffee.com

Espressonista is a restaurant fully run and operated by its creators Zoltan Puzsar and Andres Lazar.  When we opened our doors we envisioned serving

INTERNAL PAGES

espressonistacoffee.com espressonistacoffee.com
1

Press | Espressonista Coffee

http://www.espressonistacoffee.com/press

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MENU | Espressonista Coffee

http://www.espressonistacoffee.com/menu

Raw almond and watermelon soup, infused oils, garlic. Steamed Ticuantepe asparagus, hollandaise, fresh goat cheese. Beetroot purée, toasted hazelnuts, herbed yoghurt and z'aatar. Gravlax, crushed avocado and mustard greens salad. Seared filet of steak marinated in sweet rum, with spicy rosa mango salad. Corvina salade niçoise, tahini lime dressing. Wine braised rabbit, green olives and prunes, roast potatoes. Oyster mushroom barley risotto with La Gamacha raclette. Selection of homemade ice creams.

3

GALLERY | Espressonista Coffee

http://www.espressonistacoffee.com/gallery

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RESERVATIONS | Espressonista Coffee

http://www.espressonistacoffee.com/reservations

Calle Real Xalteva 609, Granada, Nicaragua. Opposite Xalteva Church on Real Xalteva Street. Tel: 505- 2552- 4325. 12 noon to 9:00pm. Proudly powered by WordPress.

5

ABOUT | Espressonista Coffee

http://www.espressonistacoffee.com/about

Espressonista is a restaurant fully run and operated by its creators Zoltan Puzsar and Andres. Espressonista is the result of many people’s work and commitment to excellence. Whether we’re talking about Charles Reed’s smoked ham, Victoria Kuhl’s camembert, or Agapito’s mustard greens and asparagus, whatever makes its way to our tables is nothing short of vibrant, flavorful and full of life. We hope you can join us to celebrate their harvest. Proudly powered by WordPress.

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Homemade Travel – Bonnie Munday

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Fun & Fitness. Organized tours definitely have their place. But most of the time, I prefer to find my own way for a more organic, unique travel experience. The infinity pool at Villas Playas Maderas. My article below recently appeared on Travel-About.com. I’d never been to Central America, but here I was at Pearson airport in Toronto one early morning in February looking for the Air Transat. It was a 5-hour flight! The local “pub” was a short walk down the beach. My gosh, the photos in this article and o...

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Espressonista Coffee | Nicaragua

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And taste the truth. Mit Herz und Hirn. Arabica 70 / 30 Robusta. Unser Sarde ist exakt so, wie die Landschaft, aus der er stammt: rauh wie die See, doch voller Hitze, erdig im Abgang und doch blumig bunt zu Beginn. Eine süditalienische Schoko-Dröhnung, die es so richtig in sich hat. Dark Italian Premium Espresso. Arabica 50 / 50 Robusta. Medium Roasted Premium Espresso. Nussig, schokoladig, eigensinnig. Dr Jekyll and Mr. White. Arabica 20 / 80 Robusta. Extra Dark Premium Espresso. Ein sensorisch perfekte...

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Middot; Leave a Comment. Located in a set amid lush greenery, where the arts congregate in cluster is a small red cafe called Red Baron. It has 2 faces where during the day it’s a cafe and when night falls, it turns into a bar. We visited twice, one on a weekday afternoon and another on a […]. Continue Reading →. Middot; Leave a Comment. It has an industrial Scandinavian look(boring), with one side of the wall using craft bricks. […]. Continue Reading →. OMB (Oh My Bacon). July 29, 2015. July 27, 2015.

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Bloggen har fått ny adresse, vennligst følg med på nye oppskrifter og anbefalinger her. Linker til dette innlegget. Langtidskokt lammeskank med bløt polenta. Et par kvister rosmarin. 1 helt hode hvitløk. Skallet av ½ sitron. 189; flaske hvitvin. 1 løk, finhakket. 100 g revet parmesan. Skankene krydres og brunes i en panne. Grønnsakene kuttes i biter og legges oppi en gryte sammen med skank, vin og urter. Dekk med vann og la småputre i 3 timer, til kjøttet kan dras fra beinet. Linker til dette innlegget.