Sunday breakfast

Hey there,

Hope you are having a fantastic morning and enjoying some fresh coffee.

Some people like to have their breakfast in their bed. I´ve never been one of those people.

On Sundays I like to get up early and go out for a nice breakfast. Usually some sort of cold pressed juice, a latte or cappuccino and eggs. Yes, I like a proper breakfast with toast and eggs. Now, having said that, you might take a look at these photos and noticed there´s no avocado toast, no eggs, nothing! Well, let me tell you a funny story…

My friend Karen and I wanted to meet here for breakfast. We got in and realised everything is sweet: cakes and macaroons. It might look super pretty but that food was not going to fuel out bodies! So we crossed the road to find another place where Karen had benedict eggs and I had avocado on toast, that was a proper way to start the day!

Then, we came back to this pretty-pink-instagrammable place for a coffee and some and to take some pictures of course. What can I say…, after all, it´s a pretty place.

We´ll do everything for the gram. But guys, we won´t do that to our Sunday breakfast ritual.

I also like that feeling when it´s still early morning, you´ve got your breakfast already and you are ready to hit the streets. Usually I walk around and check little shops, or go to a market. I love that idea of having the whole day ahead for yourself.

Tell me about you, are you a breakfast-in-bed person?


Hope you like it!










Dress: Glamourous

Shoes: Jimmy Choo

Bag: Coccinelle

OneOcean Club Barcelona

Hey there,

Today we are going back in time to remember the last time I was in Barcelona. It was a weekend getaway to visit some friends who live there. I literally got off the plane on a Friday night, took a quick shower and got dressed to go out. We had dinner at OneOcean Club Barcelona, which was extremely good! 

There were scallops on the menu so of course I had to have those as a starter. After that I had some sushi and I topped it off with brownie. Everything was superb. 

We also had a few drinks there and then head to the W Hotel to enjoy the views and party a bit. 

If you are going to Barcelona, I would highly recommend you to try this place. From the food, to the music, the service and the aesthetic of the place, OneOcean Club won´t disappoint! 



Hoy echo de menos mi tierra, España, y mis amigos, y recuerdo lo bien que lo pasé un fin de semana del año pasado en Barcelona, visitando a dos amigas. Fue llegar un viernes después de trabajar, y ducharme y arreglarme súper rápido para salir!

Cenamos en OneOcean Club, donde ninguna de las tres habíamos estado antes y fue espectacular.

Siempre que hay vieiras en el menú, no me puedo resistir y siempre acabo pidiendo eso como entrantes, estaban riquísimas! Después pedí algo de sushi y rematamos con un brownie delicioso.

Después de la cena, aprovechamos para tomar unas copas en la terraza, antes de ir al Hotel W a seguir de fiesta y disfrutar la vista desde lo alto.

Si tenéis planeado un viaje a Barcelona pronto, definitivamente os recomiendo visitar OneOceanClub, os encantará! Desde su comida, el servicio, la música y la estética del lugar, todo está cuidado hasta el mínimo detalle.


Hope you like it!











Dandelyan Bar

Hey there,

Tomorrow is Thursday, AKA Thirsty Thursday, yay!

Here’s a cool place for drinks if you want to try something new, the Dandelyan Bar at the Mondrian Hotel. It’s in Southbank by the Thames, where you can get a gorgeous view of the St. Paul’s cathedral.

The ambience is cool and the drinks are to die for!

Hope you like it!



Jeans: Gap

Shirt: H&M

Cape: Mango

Clutch: Dior

Street XO London

Hey there,

Today’s post is for the foodies, for those whose mouth starts watering whenever they see food, no matter if it’s french fries or the most exquisite dish from a Michelin starred restaurant. I’m with you!

StreetXO is the first London restaurant by Dabiz Muñoz, the wild Spanish chef whose dishes are all to die for. He started his career in London learning from some of the greatest chefs from Hakaksan and Nobu. After opening two restaurants in Madrid, he decided it was time to open one in London in November 2016.

You should note I went to this restaurant a few months back and they have recently changed their menu. I’m sure the new one is as good as they one I tried and I can´t wait to check it out!

La ‘Pedroche’ croquettes are the best croquettes I’ve ever tried! it’s the chef’s sweet tribute to his wife.

The lasagna was also excellent and like no other I’ve tried before. It’s definitely not a typical lasagna you would find in a regular Italian.

Scallops, where to start here…, my favourite! Every time I go to a restaurant and they have scallops, I can’t resist but to try them. This was of course extraordinary as well.

And if you have followed me for a while or know me well enough, you’ll know I’m not a fan of desserts, but this cheesecake was something else!





Remember you can check what my favourite places to eat in London and around the world are on my Instagram.

Hope you like it!


Afternoon Tea at Searcys

Hey there,

Who doesn’t like a proper afternoon tea?

Since I came to London three years ago, I have embraced their tea culture more and more. Before that, I wouldn’t drink tea at all, only on rare occasions. Now, I drink tea almost every day! I guess I’m becoming more British in a way.

Here I’m sharing today some photos of the last afternoon tea that I had at Searcys. It was a champagne afternoon tea so as well as our choice of tea we had a bubbly glass 🙂 Mine was a Kirk royale and my friend’s Eva was a mimosa.

I don’t have a sweet tooth so what I liked the most were the sandwiches and the scones – I do love scones!

What about you? Do you like afternoon tea?

Hope you like it!









Sketch London 

Hey there,

Today’s post is about the famous pink restaurant in London. You’ve guessed it right, Sketch! This instagrammable place with pink seats. But that’s not all it has to offer. I was impressed by the food! Once you go to the most popular dining places in London, soon you realize they have very similar dishes, but this place was something else. 

As a starter I had  ‘chantilly lace’: black rice, basmati rice, lobster bisque, red pepper and wasabi. It was really delicious. What what impressed me the most was the main course I had: the ‘whole-roasted Challans duck’, which is for two people to share and includes two services. Once the duck is cooked they bring it to your table and show it to you before they prepare your plate. The first one was aiguilettes (thin slices) in a black currant sauces with autumn fruits. The second services was ‘choux farci’ duck tights and chicory salad. And I also had to have some French fries as a side, of course! 

Check all the food and the gorgeous space by yourself, I’m sure it won’t take long to add this place to your list! 

Hope you like it!


Juice cleanse 

Hey there,
Back in June I tried one of those detox cleanse that we’ve been seeing everywhere for the past years now. I have to admit I was a bit reluctant to try them and hesitant as to what would be the actual benefits of it.

However, it was the first time I felt bloated for weeks and even months! I think it was because all the travel I’ve been doing for the last eight months and all the eating out plus no excersising at all. I know, shame on me.

Anyway, I decided to give it a try. After all, I didn’t have much to lose. As I was a beginner on this cleanse world, I decided the one day cleanse was enough for me. After checking many different companies offering these cleanses packs, I decided to go with “Press London” which offers cold pressed juices packs. They have recently added soup cleanses as well, so you can still detox yourself on winter and have a warm and nice soup. One of the reasons I chose Press London was because I found the co-founders story so inspiring. But truth be told, it was also one of the cheapest juice packs I could find. I also wanted to visit an actual store ao I was really happy when I saw that they had a stand in Spitafields market. There I went to seek advice as a total beginner and completely lost bird in this all-supper-freaking-healthy world. 

My first one-day cleanse detox was a success in terms of completing it with no struggles. I drank the eight juices through the day and they were all good. I liked ones more than others. I’m not a fan of vanilla, so that one wasn’t my favorite but I have to say they did tasted goooood. 

I wasn’t hungry at all and didn’t have any peanuts or almonds, as they suggested me to have if I was feeling weak. Actually, there were periods where I actually fancy drinking more, but I forced myself to finish all the eight bottles.

The cleanse helped me with my bloated-self and I felt great afterwards. I’ve seen people who have also done the cleanse saying their skin was flawless and better han ever, bla, bla, bla. That might be true and maybe the cleanse help people in different ways but for me, I was just happy that my bloated tummy was gone. 

I’m sure I’ll try this again and maybe ill swap to the winter-y soup cleanse.

I’ll be curious to know, have you tried this type of cleanse before? How did it work for you?

Hope you like it! 

Cook with me: Veggie Rolls

Hey there,

Today we bring you this super refreshing recipe, which is just perfect for those summer days. Rice rolls filled with yummy fruits and veggies.

Hoy os traemos una receta súper refrescante y perfecta para el verano. Rollitos de arroz rellenos de frutas y verduras frescas.



The main ingredients here are the paper wraps, which are available just about anywhere. Other than that, get as many fruits and/or veggies as you like. You can also go for a dipping sauce, which can work wonders if properly combined with the filling. This time, however, we took the easy route and just went with some store-bought hot sauce and mango chutney.

Los ingredientes necesarios son rollitos/wrappers de arroz, disponibles en casi todos los supermercados, y las frutas y/o verduras que más os apetezcan. También podéis complementar con salsas. Normalmente os recomendaría que las hicieseis caseras, pero por limitaciones de tiempo nosotros esta vez nos decantamos por comprarlas directamente.


First step is prepping your fruits and veggies. Just julienne the crap out of them and get everything ready for assembly time.

Lo primero es preparar los ingredientes. Corta todo en juliana y sepáralo en cuencos para poder armar los rollos con facilidad.


For the assemble you’ll need to have all your ingredients at hand, a container with some water (a pie dish works great for this), a damped towel or damped cutting board, and a place to put the rolls once they are ready. But be careful where you put them. These rolls are super sticky and fragile and, if they get stuck to a surface, can easily break when picking them up.

Para poder empezar a armar los rollitos, vas a necesitar tener todos tus ingredientes a mano, un recipiente con agua en el que quepan las hojas de arroz, un paño húmedo o una tabla de cocina húmeda, y un sitio donde poner los rollitos una vez estén armados, teniendo en cuenta que son súper pegajosos y frágiles.

So, once you’re all set to go, just take one rice wrapper and submerge it in water for about 10-15 seconds. Then, place it in the damped towel/cutting board and throw some fruits and veggies on top. If you want, you can be all cute about it and place them so that the roll will be all pinterest-ready once it’s rolled.

Cuando tengas todo listo, coge una hojita de arroz y métela en el agua unos 10-15 segundos. De ahí, ponla en el paño o la tabla húmeda y échale todos tus ingredientes encima.


Lastly, don’t put way too much stuff in them, and roll them like you would do with a burrito.

Por último, recuerda no pasarte con la cantidad de comida que pones dentro del rollito, y enróllalo como si fuese un burrito.


Hope you’ve enjoyed the post. Now it’s time for you to get out there and try to do some sh!t with this. Just remember that you can do whatever the f*ck you want with them; use just fruits and serve them as a dessert, just with veggies as an appetizer, have them raw, bake them, deep fry them… twist them however you want, as long as you have fun doing so.

Espero que os animéis a probar y experimentar con todo lo que se puede sacar de estos rollitos. Podéis hacerlos solo con fruta, con verduras, crudos, al horno, al vapor, pasados por huevo y fritos, etc.


´La Trastienda´, comida criolla en Lima

Hey there,

La Trastienda is a restaurant of comida criolla. You can tell Perú has a mix of different cultures and influences from four continents by its diverse cuisine. As a result, Peruvian cuisine has always been changing and nowadays it is hugely appreciated and widely recognized. Perú is fusion, Perú is tasteful.

El post de hoy se centra en el restaurante “La Trastienda”, en Lima, Perú. Está situado en el barrio de Barranco, en el circuito de la Costa Verde, concretamente en Bajada de los baños 343.

La Trastienda es un restaurante de comida criolla. Perú tiene una mezcla de culturas e influencia de cuatro continentes que se puede apreciar en su cocina y en sus sabores. Como resultado, su cocina siempre ha estado evolucionando y a día de hoy goza de una gran reputación internacional. Perú es fusión, Perú es sabor.


The restaurant offers a buffet service with fresh products and high quality fish.

El restaurante tiene un servicio de buffet con productos frescos y pescado exquisito.


This is the choclo (corn) pie, they had as a starter. It was mashed sweet corn with a delicious sauce.

Este es el pastel de choclo (maíz) que ofrecían como uno de los entrantes. Estaba mezclado con una base de puré y una salsa riquísima.


The second starter we had was a shrimp cocktail with some corn and avocado, all covered on pink sauce.

El segundo entrante que elegimos fue un cocktail de gambas, acompañado con maíz y palta (aguacate), bañado en salsa golf (así es como llaman a la salsa rosa).


Our last starter was this salmon tiradito, thin and fresh slices of salmon topped with avocado and sweet potato, all covered by tiger milk. But for me the best part is to have the leche de tigre once I´ve finished the plate. Leche de tigre is the natural sauce of ceviche, and you add to that white wine, vodka or pisco, green chili pepper, salt and black pepper. Mmm…., my favorite!

El último entrante fue tiradito de salmón, mi favorito, bañado en leche de tigre, que me encanta. Pescado bien fresco, suave, coronado con daditos de aguacate y camote (batata). Después de devorar el tiradito de salmón, para mí lo más rico es tomarme la leche de tigre a cucharadas. Mmm…, ¡me encanta!


The restaurant has two floors and a terrace with stunning views to the sea.

El restaurante cuenta con dos pisos y una terraza con vistas al mar.


This is one of the main dishes in the fusion Peruvian cuisine that can be found in many restaurants nowadays. It is the new version of a traditional dish, which was made of beef, white rice and fries. Now, the modern version is made with quinoa with cheese instead of rice, and there are no fries, just onions and peppers. Amazing. Definitely as must-try and a star dish on the Peruvian cuisine.

Este es una de los platos estrella de la comida fusión criolla que ahora encuentras en muchos restaurantes, lomo saltado con quinoa (la receta original lleva arroz en vez de quinoa y también se añaden patatas fritas). Esta sería la versión refinada del plato tradicional. Lomo, quinoa con queso, cebollita, pimiento. Espectacular.


In Perú it´s not unusual to see duck dishes in the menu of the restaurants. This is due to the influence from diverse cultures that are now part of Perú. There is a big influence from Asia and you can see that in the Peruvian cuisine. The Chinese cuisine is called “chifa” end this plate here is duck magret or magret de canard with chaufa rice (Chinese rice), usually fried rice with eggs and chives.

Debido a las influencia culturas dentro de la cocina peruana, es habitual encontrar platos con pato en muchos menús de los restaurantes, algo poco habitual en Europa. Esto es un margen de pato sobre arroz chaufa con salsa de tamarindo. El arroz chaufa es el arroz chino que se toma en Europa (al menos en España), al que se le puede añadir huevos revueltos, guisantes, cebollino, etc. En Perú hay mucha influencia asiática y la comida china se conoce como comida chifa.


Our last main dish was this big crab ravioli. It was just superb.

El último plato principal que pedimos fueron estos ravioles de cangrejo, simplemente espectacular.


I don´t have a sweet tooth so desserts are not really my thing, but had to try at least one. I usually like cheesecake son though I´d give that a try. It was supposed to come with berries but i think they run out of berries in the kitchen so they decided to covered the cake with these other fruits which i was´t sure what they were to be honest, but I did´t like them. But truth be told, I just took off that part and ate the rest of the cake which was yummy.

No soy una persona a la que le guste mucho el dulce, así que los postres no son mi debilidad, pero la tarta de queso normalmente me gusta así que tenía que probarla.

Creo que se debieron de quedar sin frutos rojos, como anunciaba el menú, y decidieron cubrir la tarta con otra fruta que no sé muy bien qué era, pero no me gustó. Eso sí, le quité la parte de arriba, y la base de la tarta estaba deliciosa.


Everything was superb. I will definitely recommend you to check out this place if you happen to be in Lima or if you are planning a trip there. I have tons of recommendations, and I´ll be happy to share those with you! Just drop me a comment here or on Instagram 🙂

“La Trastienda”, Bajada de los Baños 343, Barranco, Lima.

Comimos riquísimo aquí, sin duda recomiendo este restaurante a cualquiera que viva en Lima o que esté planeando un viaje allí. Tengo una lista con otras muchas recomendaciones. Déjame un comentario aquí o en Instagram y estaré encantada de compartirla contigo 🙂


Hope you like it!


Sweet-Sour Pork Recipe

Here is my ‘recipe’ for something that I guess could be called sweet-sour pork. Little disclaimer for the justice warriors out there, this is by no means a traditional recipe, not it is trying to be one. I read once, many years ago, how to make “traditional” sweet-sour pork and I just kept making changes […]