Name: Salvo
Address: Tweede Hugo de Grootstraat 9, 1052 LA Amsterdam, Netherlands, Amsterdam, Netherlands
Rating: 3

Netherlands

Países Bajos

Ámsterdam

West

Salvo

El epítome de un desayuno dominical acogedor en Dinamarca es un dulce crujiente conocido como pastel danés. Se elabora con masa laminada, donde la masa se cubre repetidamente con mantequilla y se dobla sobre sí misma. El resultado es una creación bastante similar al hojaldre. La masa se moldea en diferentes formas y se rellena con rellenos cremosos y sabrosos. Los rellenos de frutas tradicionales, como manzana y frambuesa, natillas de vainilla y pasta de almendras, son los favoritos daneses, pero debido a su popularidad, los rellenos suelen ser específicos de la región. Por ejemplo, la canela es más popular durante la temporada de invierno, mientras que la fruta fresca, que se encuentra fácilmente disponible, se incorpora ocasionalmente a los pasteles daneses durante los meses más cálidos. El pastel suele estar decorado con copos de almendras o llovizna de limón, que contribuyen a un aspecto más sofisticado y proporcionan sabores y texturas más interesantes. Se cree que los pasteles daneses fueron creados por panaderos austríacos que fueron contratados en Dinamarca durante la huelga de panaderos de 1850, y trajeron la tradición de preparar masa laminada al país. Modificaron la receta añadiéndole más mantequilla para crear lo que hoy se conoce como pastel danés. Sin embargo, en Dinamarca, Suecia y Noruega se le conoce como wienerbrød, que tiene su origen en el nombre de pan vienés, y en Viena se le suele llamar Kopenhagener slap. Hoy en día, este pastel es un producto horneado reconocido internacionalmente que se encuentra en muchos países europeos y tanto en América del Norte como del Sur. Con diseños intrincados y una variedad de sabores, representa un pastel básico de todas las panaderías y un desayuno dulce favorito de muchas personas.

Pan vienés

Pistachio Tiramisu

Italy

Even though tiramis&ugrave; is actually a fairly recent invention, this dessert of coffee-soaked ladyfingers layered with mascarpone cream enjoys an iconic status among Italian desserts. Its name stems from the phrase tirami s&ugrave;, an Italian expression which literally means pick me up, a reference to the uplifting effects of sugar, liquor, and coffee. The origins of tiramis&ugrave; are heavily disputed between Veneto and Friuli-Venezia Giulia regions, but it is often suggested that the first was made in Veneto in the early 1960s. The earliest documented recipe for tiramis&ugrave; (interestingly, without alcohol!) was printed in the 1981 spring edition of Vin Veneto magazine in an article on coffee-based desserts by Giuseppe Maffioli, a renowned food critic and member of the Italian Academy of Cuisine. However, in August 2017, Friuli-Venezia Giulia's tiramisu was officially added to the list of traditional regional dishes, but a Veneto local won the Tiramisu World Cup in November 2017, so the playing field is somewhat levelled once again. Regardless of these disputes, the perfect tiramis&ugrave; should always deliver a serious caffeine kick from a shot of strong espresso, while brandy-fortified Marsala wine adds a nice sweet buzz. In 2021, Ado Campeol, the owner of the restaurant where tiramis&ugrave; is widely thought to have been invented, has died.

Tiramisù

Estos pasteles de hojaldre, dorados y con forma de medialuna se preparan mejor con mantequilla pura y una masa de levadura ligeramente dulce. Si se hacen correctamente, el interior blanco amarillento debe ser apenas un poco elástico al sacarlo del centro, listo para ser cubierto con una bola de mantequilla o un poco de mermelada fresca. Los expertos coinciden en que el croissant recibió una gran influencia de los kipfels austríacos. Este pastel se originó en 1683 como una celebración de la victoria austríaca sobre el Imperio Otomano, y su forma supuestamente imitaba la medialuna que se encuentra en la bandera turca. Sin embargo, el croissant se convirtió en francés en el momento en que la gente comenzó a hacerlo con hojaldre, una innovación francesa. Hoy en día, los croissants franceses vienen rellenos de chocolate, mermelada, pasas o incluso queso crema. Se venden frescos en numerosas panaderías francesas y se consumen principalmente como un producto para el desayuno.

Cruasán

Spain

Conocida simplemente como tarta de queso o gazta tarta en su lengua materna, el vasco, esta sencilla pero increíblemente cremosa variante de la tarta de queso es una especialidad local del bar La Viña en San Sebastián, con décadas de antigüedad. La receta es una sencilla combinación de ingredientes clásicos de la tarta de queso, como azúcar, nata espesa, huevos y queso crema, pero a diferencia de sus homólogas más populares, esta versión vasca no tiene corteza. En cambio, se hornea a alta temperatura, lo que deja la parte exterior firme, más oscura y algo quemada, mientras que el centro permanece pegajoso. La tarta de queso vasca es inmensamente popular y, aunque La Viña sigue siendo su lugar de origen, hoy en día se pueden encontrar diferentes variantes en varias pastelerías de todo el mundo.

Tarta de queso vasca

Pistachio version of thr tiramisu at Salvo. Nothing suprising, too much cream, lacking the real pistachio flavour. The toppings were nice. Still missing sugar and coffee taste inside.

Back to salvo to see if anything improved. I tried this couple of times here and usually i like it. But today the taste was off.

Too much cream, no sugar, not a real coffee taste. Really mid level tiramisu. Unfortunately…

Known simply as tarta de queso or gazta tarta in its native Basque, this simple yet incredibly creamy cheesecake variation is a decades-old local specialty of the La Vi&ntilde;a Bar in San Sebasti&aacute;n. The recipe is a simple combination of classic cheesecake ingredients such as sugar, heavy cream, eggs, and cream cheese, but unlike its more popular counterparts, this Basque version does not have any crust. Instead, it is baked on a high temperature which leaves the outside firm, darker, and somewhat burnt, while the center remains gooey. Basque cheesecake is immensely popular, and while La Vi&ntilde;a remains its place of origin, different variations are nowadays found in several patisseries around the world.

Basque Cheesecake

Afternoons at Salvo is a mistake.

This dessert didn’t work for me. The salty caramel on top made it even more savory than it already was, and for a cheesecake, it lacked the balance you’d expect from a dessert. The overall taste leaned too much into the sour side. I’m not a cheesecake fan in general, but even putting that aside, I couldn’t finish this one. Wouldn’t recommend.

These flaky, golden-colored, crescent-shaped pastries are best made with pure butter and a slightly sweet yeast dough. If made properly, the yellow-white interior should be just the slightest bit elastic when pulled from the center, ready to be covered with a pad of butter or some fresh jam. Experts agree that the croissant was heavily influenced by Austrian kipfels. This pastry originated in 1683 as a celebration of the Austrian victory over the Ottoman Empire, its shape supposedly mimicking the crescent moon found on the Turkish flag. However, the croissant became French the moment people began to make it with puff pastry, a French innovation. Today, French croissants come filled with chocolate, jam, raisins, or even cream cheese. Sold fresh at numerous French boulangeries, they are mainly consumed as a breakfast item.

Croissant

Not this time! I went there around 3pm, pistachio croissant was not fresh it was not crunchy at all, the coffee was also not good. 

The epitome of a cozy Sunday breakfast in Denmark is a crispy sweet treat known as Danish pastry. It is made with laminated dough, where the dough is repeatedly covered with butter and folded over itself. The result is a creation that is quite similar to puff pastry. The dough is shaped into different forms and filled with flavorful, creamy fillings. Traditional fruit fillings such as apple and raspberry, vanilla custard, and almond paste are Danish favorites, but due to its popularity, the fillings are usually region-specific. For example, cinnamon is more favored during the winter season, while readily available fresh fruit is occasionally incorporated into Danish pastry during the warmer months. The pastry is often decorated with almond flakes or lemon drizzle, which contribute to a more sophisticated look and provide more interesting flavors and textures. It is believed that Danish pastry was created by Austrian bakers who were hired in Denmark during the bakers' strike in 1850, and they brought a tradition of preparing laminated dough to the country. They modified the recipe by adding more butter to create what is today known as Danish pastry. However, in Denmark, Sweden, and Norway it is referred to as wienerbr&oslash;d, originating from the name Viennese bread, and in Vienna, it is often called Kopenhagener plunder. Today, this pastry is an internationally recognized baked product that is found in many European countries and both North and South America. With intricate designs and a variety of flavors, it represents a staple pastry of every bakery and a favorite sweet breakfast of many people.

Wienerbrød

Danish Pistachio Cream Cheese

I visited Salvo this afternoon with the intention of enjoying their classic pastries, but was intrigued by a new special: the Danish Pistachio Cream Cheese.

At first glance, it looked indulgent and inviting. However, the execution fell short. The dough was overly abundant, and the layers clumped together instead of rising into that delicate, flaky texture expected from a well-crafted Danish.

The pistachio filling featured their signature flavor, which remains rich, smooth, and beautifully nutty. It’s clearly a strength of Salvo’s pastry line. Unfortunately, the overall balance was disrupted. The cream cheese custard lacked finesse and felt misplaced. I ended up splitting the pastry in half and flipping it upside down in an attempt to better distribute the flavors. An unconventional move, but it helped bring some coherence.

This pastry has potential. With better lamination and a more thoughtful integration of the filling, it could be truly memorable.

Salvo

¿Has comido aquí? Puntúa un plato de Salvo

Lo más amado aquí

Pan vienés

Pistachio Tiramisu

Tiramisù

Cruasán

Tarta de queso vasca

Mejores gourmets aquí

hurkanakbiyik

diloyloyy

Reseñas recientes

Qué comer por aquí

Descubre nuevas experiencias culinarias

Feed Global

Encontrar Foodies

Comidas Cercanas

Conviértete en Socio