El Primero Restaurante Irani en Espana

De platos prefumados con especias y el mejor caviar del mundo, el irani este figon goza del carino de las gentes que, en grupos familiares, lo atiborran los fines de semana. Tiene un amplio comedor con detalles alusivos al viejo lmperio, bonitos azulejos decorados, algunos grabados y cuadros, asi como nacar que, pese a su vetustez,  ponen un punto de venerable suntuosidad. Por el pasa-platos de la cocina salen los inconfundibles manjares de oriente: Ashe Sabzi, Fesendjan, Pirashqui o los Kebabs. Cada plato tiene su variante vegetariana, aunque los de carne se hacen a la brasa o al vapor, siendo minimo su contenido en grasas (usan aceite de oliva). El alma mater del lugar es la atentisima Ety Ghafary, porpietaria, carinosa, entranable. Su esposo Behrouz se alterna con ella para hacer de jefes de sala.

With its aromatically perfumed dishes and Iranin caviar, which is said to be the best in the world, this eating house is greatly loved by family groups, who pack it to the full at weekends. The larg dining room has some old-empire details, prettily decorated tiles, some of which are engraved, paintings and a pair of chairs embossed  with mother-of-pearl, which because of thier great age, lend an air of reverd magnificence. The kitchen is open to view and through the serving hatch pass unmistakable dilicacies from the orient: Ashe Sabzi, Fesendjan, Pirashqui or Kebabs. Each dish served in this restaurant has its vegetarian alternative, even though all the meat dishes are grilled or steamed and have a minimum fat content (olive oil is used). The heart and soul of the pleace is its owner, Ety Ghafary, who is very likable and attentive person. She alternates with her husband Behrouz to manage the dining room.