What better way to kick-start your day, afternoon or evening. Our all-day breakfast can vary from one part of Ireland to another, but we hope you’ll enjoy our take on this emblematic dish.
from June 23rd to July 2nd
Already one of the world’s largest LGBT celebrations, this year, for the first time, our city plays host to both EuroPride and WordPride simultaneously. The WorldPride parade will kick-off at 5pm on Saturday 1st from Atocha through Paseo de Recoletos to Plaza Colón, with the organisers expecting 2 million people to take part over the duration of the celebrations.
But, it is more than just the parade. A crucial part is the LGBT human rights summit running from 26th to 28th June, at the Univsersity Autónoma de Madrid, as well as the Prado museum presenting a ground-breaking exhibition, “The Other’s Gaze: Spaces of Difference”, which takes a fresh look at 30 works in its own permanent collection through an LGBT-focused lens.
Check out www.worldpridemadrid2017.com for a comprehensive list of all events in our wonderful city.
Saturday & Sunday 11 – 15h
Why wait till Sunday for Brunch? Our brunch can be enjoyed with friends or family, even on your own, every Saturday and Sunday from 11am to 3pm. There is a varied selection of dishes to suit all tastes, we hope.
Not much more you can say about the man from Manacor. An incredible feat to come back from written off by most and win a record 10th French Open title.
He is along with Roger Federer (also returned from the brink) one of the greatest tennis players to have played the great game. He is an avid fan of Real Madrid FC, so has had loads to celebrate over the last couple of weeks and just got a whole load better with his 2017 Roland Garros win.
Let’s hope we see both Rafa and Roger back and competing at the highest level for many more tournaments.
A tea time treat with freedom to become sweet or savoury
225g/8oz self-raising flour
pinch of salt
25g/1oz caster sugar
150ml/5fl oz milk
1 free-range egg, beaten, to glaze
Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
Mix together the flour and salt and rub in the butter.
Stir in the sugar and then the milk to get a soft dough.
Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.
Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.