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港鐵上環站 B 出口, 步行約4分鐘 繼續閱讀
電話號碼
28119880
開飯介紹
Pica Pica位於上環,是一間現代西班牙小食酒吧,由西班牙總廚Edgar Sanuy主理。Pica Pica的原意是「這點一些、那些一點」(a little bit of this, a little bit of that),套用在這裡則指客人愉快地、不拘束地一同享受各款精緻小份美食的傳統。Pica Pica的食物和烹調以傳統為基,以當下為本。在這鄰區小店裡,客人們在輕鬆熱鬧的氛圍下,與親友享受一個帶勁又滿載色彩的品餐體驗。 Sanuy總廚曾在歐洲和亞洲工作,他集各地大成,透過Pica Pica為本地食壇創出一套獨特的新「煮」意。菜式的原念來自西班牙地方菜的煮食方法,以新鮮食材準備小碟菜式。無論是墨汁西班牙鍋飯、懶人煎蛋奄列或紅蝦熱狗,每道菜都旨在與一群好友親人同享,「眾樂樂」就是本店精神。除了美饌外,還有獨家釀製的西班牙水果酒,由原裝些利酒桶裡直接倒出,酒香醉人。此外,餐廳亦備有多款的西班牙酒品和啤酒。 繼續閱讀
營業時間
今日營業
12:00 - 14:30
18:00 - 22:30
星期一至三
12:00 - 14:30
18:00 - 22:30
星期四至六
12:00 - 14:30
18:00 - 23:00
星期日
12:00 - 14:30
18:00 - 22:30
*酒精飲品供應 星期一至三: 12:00 - 23:00 星期四至六: 18:00 - 00:00
付款方式
Visa Master 現金 AE 銀聯
座位數目
60
其他資料
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
泊車 詳細介紹
電話訂座 詳細介紹
加一服務費
招牌菜
紅蝦熱狗 墨汁西班牙鍋飯 懶人煎蛋奄列 燴牛臉頰配薯蓉 純朱古力榛子配特級初榨橄欖油及鹽
食評 (40)
這兩星期心情壞透了,對於各種形式破壞香港法治、學術和自由等核心價值,感到前所未有的無助和無比的絕望。從去年起雞蛋抗高牆,本來已是先天不足, 至今更是舉步為艱,我們要放棄了嗎?每次想到不禁流淚!俗語有云:「開心要食嘢,唔開心更要食嘢!」,只好化悲憤為食量!西班牙菜是我喜歡的菜式之一,年初去過一家新開的西班牙餐廳,未敢肯定其菜式是 Modern了,還是 Fusion 了,總之甚為失望,令我有點逃避西班牙的反應!當天老公為我選了 Pica Pica 來療癒,環境不俗,尤其喜歡高聳的樓底,寬廣的空間,還有大窗引入的自然光,好讓人放鬆不已!天氣炎熱,心情鬱悶,先點了三款清爽的 Tapas。這兩款同屬於 Vegetable Tapas。Baby Gem Salad, Dried Tomatoes, Caramelized Goat Cheese & Walnuts HK$80本來打算點的是西班牙凍湯,大抵是在溝通上發生誤會,端來的是這款 BB 羅馬生菜沙律,既來之則安之吧,畢竟有太多預測不到的事情!我喜歡沙律生菜的口感,捲曲和重疊的葉子不單爽脆、鮮嫩、咀嚼起來層次要比普通的羅馬生菜鮮明及豐富。而焦糖的羊奶芝士也香濃好吃,不過在醬汁運用方面似乎過於平淡,未能提起整個沙律的亮點!Heirloom Cherry Tomato Salad, Avocado, Tuna Belly Confit in Olive Oil HK$85讓人雀躍的繽紛色調,紅、橙、黃、青的小蕃茄極為可愛,再伴以油封吞拿魚腩和牛油果蓉,清翠又明朗!小蕃茄外脆內軟、多汁清鮮,質量甚佳,將小蕃茄與滑溜香郁的牛油果同吃,仿似是炎夏的一道彩虹!至於首嚐的油封吞拿魚有著意外的驚喜,魚肉沒有一貫的粗硬,反之扎實中感到嫩滑細緻,莫非就是油封的偉大,想不到在油封鴨腿之外,也喜歡上油封吞拿魚腩!不過三款食材似是互不相干,未有連成一體的協調感!Red Prawn Carpaccio, Finger Lime, Ink Cracker HK$135試過兩款 Vegetable Tapas 後,現在是 Pica Pica 類別的 Tapas,可謂招牌出品!生紅蝦與墨汁脆片層次與味道相當不凡,除了帶出本身的鹹香爽脆外,包含手指檸檬的酸香醬汁,就如畫龍點睛,突顯了紅蝦和墨汁脆片的鮮與惹味,予人怡神可口的滋味!Squid Croquette with "All-i-oli" HK$15 Iberico Ham Croquette HK$15Pica Pica 的 Tapas 為我們打了強心針,於是再追加同屬招牌的 Croquette,墨魚和火腿口味各要了一件,兩者均是熱燙燙、新鮮出爐!先嚐 Iberico Ham Croquette, 輕脆的外皮襯托著綿綿的薯蓉餡料,散出誘人的香氣,加上餡料味道出色,混合碎碎的西班牙火腿粒,十分好吃! 至於「烏卒卒」的 Squid Croquette, 則是墨香的誘惑, 以 "All-i-oli" 配合墨香,既做到提味、也做到去膩的效果。兩款 Croquette 也做得很不錯,是我們喜歡的西班牙味道!我身後的吧檯,是特設供廚師在客人面前即席烹調的區域,到步時滿客!最不濟算是我們了,不單沒辦法擁有更高層次的享受,更不時被後方傳來的肉香引得口水大流!Deboned Suckling Pig, Sweet Potato Puree, Raw Spinach HK$165為了不要給比下去,在云云的 Meat Tapas 中,選了西班牙的名物烤乳豬,而且具備已去骨的一大特色!乳豬皮烤得色澤均勻平順,十分漂亮,隨香氣入口,皮層更是酥鬆甘香,脆薄可口,恰度好處的佳品!然而肉質是意外的腍軟,可能預先去骨的關,整件乳豬肉更有鬆散的狀況,散得猶如一堆小肉塊。無骨雖是利便進食,但似乎沒去骨、兼備彈性的乳豬肉質較能對上我們的口味!另外,值得一提的是甜薯蓉和甜蘸醬,兩者均是用心的製作,與烤乳豬配搭一流!西班牙雖不是我第一位夢想要到訪之國,但也期侍某天可親身在西班牙一嚐地道的 Tapas,感受西班牙人的熱情與浪漫,起碼我喜歡的作家也是半個西班牙人!好了,要轉到下一個讓我們暫且忘記憂愁的地方!逃避是簡單不過的解決方法,但我最希望每一位香港人,包括自己也不用逃避,安居樂業在香江! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
黎左位於上環既西班牙餐廳dinner,之前已經聽過呢間餐廳既大名,所以真係好期待😍😍係出面睇已經好靚,好有空間感,有酒吧位,有二至六人既枱。入到黎真係覺得裝修好有心思,好舒服,好有feel!超級鍾意個環境😭😭😭首先食下tapas先Smoked salmon bikini with black truffle pate and sour cream 個bikini 薄薄一層多士 夾住煙三文魚 好厚肉 份量好多🤣Black paella rice (smaller) 有細既叫好貼心 岩哂兩個人食 食西班牙菜一定要試吓佢個西班牙炒飯有幾好食🤪 呢個飯係我係香港食過最好食嘅 個飯一啲都唔咸 又唔會好膩 平衡得好好!!😱😱😱Heirloom cherry tomato salad, avocado, tuna belly confit in olive oil 呢個沙律同我想像中嘅好唔同,原來係冇菜架,將牛油果蓉同埋橄欖油融埋一齊,再加上酸酸甜甜 好開胃嘅蕃茄仔同軟林林嘅吞拿魚肚😉Spanish lazy omelette with morcilla and chorizo 煎蛋上面有調味好既薯容 加埋兩種西班牙香腸 好好食🥰最後食埋個甜品 Pica pica既pinna colada (with real rum) 食落去甜甜地 椰子味既cream加埋新鮮菠蘿好fresh 仲有啲rum味慢慢散出 好出色🥳 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2019-12-18
1667 瀏覽
Tapas可以係熱又得凍又得,最緊要係份量細,配埋杯酒,呢個就係Tapas既精粹,亦都係西班牙飲食既國粹Pica Pica 卑我有種好外國既感覺,樓底好高,open kitchen,坐bar枱既可以睇住chef煮野,完全係一個視角既享受Grilled foie gras ‘collverd’ on toast, caramelized onion花瓜煎得岩岩好,鵝羶味甘香濃郁,多士加洋蔥正正解左個油膩感,好好食Jamon de Teruel, up to 20 months curation20個月都已經好好味,加埋杯wine,真係絕配Wagyu steak tartare now charred bone marrow呢度既beef tartare唔係全生既,口感上無咁軟滑,撩埋舊骨既骨髓配埋塊小多士一齊食,送酒一流Avocado, heirloom cherry tomatoes, preserved tuna belly吞拿魚真係好罐頭感覺,腥腥地,更新鮮既蕃茄仔其實食後口腔都會留有陣腥味,所以成碟卑我感覺好腥80g beef tenderloin skewer cooked medium rare with grain mustard mayo牛肉串雖則係medium rare,但厚身既關係食落唔覺得特別嫩,無咩驚喜Pica Pica paella surf & turf西班牙飯海鮮飯雖然海鮮款式不多,但個飯真係充滿海鮮既味道,相信上湯一定好足料去熬製先會有咁出色既味道Fideua from gandia with cuttlefish and “All-i-oli”西班牙炒麵真係第一次食,味道我覺得一般,麵好碎,真係好似食緊港式炒麵一樣我好鍾意tapas, 鍾意佢細細碟,又可以試多幾款唔同既菜式,重點係摸住酒杯底,同朋友一邊暢談,一邊享受美食,真係好梳乎😌 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2020-05-18
0 瀏覽
Pica Pica is a Spanish expression that means a little bit of this, a little bit of that, which is fitting enough for a restaurant inspired by Spanish tapas traditions. We came here on a Sunday noon which, in retrospect, was ill-timed. Everything on the menu seemed to be created for a night out with plenty to drink. Each item came in a bitesize portion, perfect for those who are keen to nibble on something rich and satisfying while talking and drinking, and helps avoid accidentally finishing off a tub of truffle fries or nachos (oops) that often involves immense guilt in the aftermath.We started off with a 52-month cured Ibérico Jamón ($240/50g) which of course was a delight given the longer curation period.Beef tenderloin skewers ($95) were paired with a lovely grain mustard mayonnaise that had just the right amount of spicy kick to elevate the less beefy cut of tenderloin which tends to be a bit bland. The tenderloin itself was grilled with crispy char at medium rare. Portion size was perfect.The most impressive yet was the wagyu steak tartare on charred bone marrow ($170). The bone marrow was Josper-grilled until marrow juices come oozing out with all its flavor. Topping it are diced chilled raw wagyu that are citrusy, sweet and a bit crunchy with onion and herbs. It’s two of our favorite dishes combined in one. Perfecto!Josper-grilled Langoustine with garlic and parsley “Picada” ($135) was somewhat less memorable and the langoustine wasn’t very fleshy in general with very little to be found in its claws, but it was still tasty with the garlic and parsley.Josper-grilled red prawn Carabinero with garlic and parsley “Picada” ($125) was half-cooked and it was a flavor bomb. The deep sea carabinero red beauty was more robust in flavor than your usual prawn or langoustine, with rich “cerebral” fluids and and a half raw succulence that can’t be beaten.Their red and white Sangría are aged in the restaurant group’s own Sherry barrels in Spain and are tart and dry with good balance. Good Lord, is it summertime already?On a final note: when we arrived we were warmly greeted by the restaurant manager who was clearly happy to converse and help with whatever we needed. Other servers were similarly keen and we were taken good care of throughout our meal. Hospitality always matters, and for a place where service charge isn’t an obligation, it was a happy visit. I will be returning for drinks and dinner, especially given how fairly priced drinks are at Pica Pica. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2020-05-14
0 瀏覽
無得去旅行唯有望梅指渴~上年呢個時間就係去咗西班牙🇪🇸只要一抬頭就係藍天,仲要係望到好遠都仲係天,一橦樓都無~不過嘢食其實我覺得香港嘅西班牙菜啱我口昧多啲~.🍴Grilled foie gras ‘collverd’ on toast $160 呢個Foie grad 好大件,煎到六面都好靚,入面都仲好juicy! 仍然係會張住個口,但質地比平時食到嘅細嫩~.P.s. 本身去同fd慶生,啲staff超好人,我哋要扮分枱再合翻埋兩張枱(勁麻煩😂)但佢哋都勁配合🥰 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)