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Restaurant review: El Senador – two lunch experiences

6 01 2014

Had to write another post from winter holiday, because this restaurant does not let you down when it comes to Spanish food.

Restaurante El Senador is situated by the Maspalomas beach near Faro lighthouse. Have visited El Senador several times since 2006. Because of the location it seems to be quite expensive compared to the restaurant premises. But on the other hand all tapas portions are so huge that they could be shared with 4 person. Both dining areas and bar are always crowded during lunch time. This year review covers two visits.

Lunch 1:

For starters ordered Sopa de pescadores del Atlántico which was excellent. It included some bites of fish and shell-fish, mainly mussels and shrimps. Soup base was really delicious, but slightly over salted. Soup was brought to the table in big bowl. Then waitress ladled hot soup on the plates which was a proof of long tradition.

Main course was our favourite Lubina a la sal con espinacas a la crema y patatas hervidas – Sea bass baked in a salt coat. Fresh fish is baked in salt coat, then it is brought to the table, waiter removes fish bones and you just enjoy the fish and side dishes. It is easy to overcook the fish when it is prepared this way. However, the taste of fresh sea bass is unbeatable. If you travel to Finland our whitefish tastes almost the same.

Lunch 2:

Second lunch started with Pimientos de Padrón fritos – Deep-fried small green capsicums with coarse salt and Pan con ajo crujiente. As we had decided to eat Fideau for main course started had to be modest. In this restaurant Paellas and Fideua are huge. Small capsicums are, we think, the best available in Spain. Portion is huge which means two person can not empty the plate if main course will follow.

Main course was indeed Fideuà ciega (con choco, gambas y pescado limpios). Mostly Spanish eat Paella made from rice but as once ate in Salou so delicious Fideua, had to taste it also here. Unfortunately Fideua here did not beat the one is Salou. This was good no doubt about it, but as you have once had the ultimate taste experience, it is easy to be deviced slightly.

El Senador is best place to eat local food for lunch in the area. Do not set too high expectations for the service. Restaurant serves thousands of visitors per day, so do not be too upstage. Service is enough good in order to keep the mood high.

If you decide to have drinks at the bar area you can also order food there and eat it in very, very relaxed athmosphere. But not among troublemakers because everyone is enough sophisticated to enjoy life evenly.

Interesting detail is that you can find dry riesling white wine from Torres at the restaurant. That is what we had with Lubina, mostly enjoyed Vina Sol which paires enough well with tapas dishes.

REVIEW: FOOD 4-/5 – SERVICE 3,5/5 – OVERALL GRADE 4+/5

http://www.restauranteelsenador.com/index.php/en/

Comments : 2 Comments »
Tags: Costa Meloneras, Fideua, Gran Canaria, lubina, Maspalomas, restaurant, restaurant review, Restaurante El Senador, Sea bass, Torres
Categories : Bar, Food, Restaurant, Restaurant review, Travel, Wine

Restaurant review: Garum (Marbella, Spain)

23 08 2013

Finnish chef in Marbella at restaurant Garum on the Paseo Maritimo!

Pleasant surprise which we did not know in advance when making table reservation. One of the waiters recognized our pronunciation and asked if we are from Finland. He mentioned it sounds the same as their chef’s.

Restaurante Garum is decorated with modern style and therefore differs quite a lot from other restaurants on the Paseo Maritimo. It has cross-kitchen with some flavours from Scandinavia and Finland. On lunch time you can order tapas and traditional Spanish food but in the evenings kitchen is more international. There is a small bar terrace in front of the restaurant if you just want to observe by-passers especially during the evening rush-hour.

Dinner started with Greetings from the kitchen. Simple snack but not bad at all.

For starters chose Japanese beef spring roll with japanese flavours served with pickled ginger and wasabi ice cream and Scandinavian style marinated herring served with wheat beer sorbet, lemon aquavit jelly and lingonberry cream.

Spring rolls were excellent and you could really find japanese flavours when diping them in wasabi and soya. If restaurant serves sour or rye bread, herring and lingonberries then there must be Finnish chef behind it. Only questiomark was the sorbet as it was smelted or should it have been frozen?

japanese beef spring roll with japanese flavours served with pickled ginger
and wasabi ice cream – See more at: http://garummarbella.com/en/night/#sthash.5hPHnyIa.dpuf

Kitchen served next food melter which was sorbet. The smaller class on the left….right one is Spanish rose.

For main courses ordered Grilled prawns served with risotto of sun dried tomatoes, parmesan cheese and sauvignon blanc with deep fried leak and Grilled sea bass served with truffle oiled green asparagus, jerusalem artichoke purée and salad of seedlings, herbs and pine seeds

You seldom find grilled that big prawns in Finnish restaurants, they are fried or prepared in oil if available at all. Therefore taste of prawns was scrumptious. Risotto was OK but maybe too much porridge type. Huge portion of sea bass, usually you get two that size of pieces. In overall, portions were generous.

For dessert Swan lake Raspberry and cucumber gazpacho with melon relish and limoncello granite.

Brilliant idea to serve gazpacho as a dessert but of course from sweeter ingredients. Cucumber pieces were next to gazpacho class and added interesting flavour. Healthy, well-being dessert.

If you find restaurant with Finnish chef during your holiday outside of Finland, then you are in safe hands. The terrace of Garum was almost full around 10PM, we came as early as 830PM. Of course location is one of the best, but restaurant can not survive long without good food and service. Restaurante Garum has them both.

REVIEW: FOOD 3,5/5 – SERVICE 4-/5 – OVERALL GRADE 4-/5

http://garummarbella.com/

Garum offers discerning diners the dual attraction of being one of Marbella’s hippest establishments while also providing a versatile culinary experience.

Centrally located in a vibrant and picturesque setting on the Paseo Marítimo, the restaurant is one of those rare gastronomic gems with an “all-day concept” of breakfast, lunch, dinner, tapas and late-night cocktails and soft chill out sounds − the kitchen remaining open non-stop from 11.00 am to midnight, seven days a week.

– See more at: http://garummarbella.com/en/restaurant/#sthash.oBcw0rHU.dpuf

Garum offers discerning diners the dual attraction of being one of Marbella’s hippest establishments while also providing a versatile culinary experience.

– See more at: http://garummarbella.com/en/restaurant/#sthash.oBcw0rHU.dpuf

Garum offers discerning diners the dual attraction of being one of Marbella’s hippest establishments while also providing a versatile culinary experience.

– See more at: http://garummarbella.com/en/restaurant/#sthash.oBcw0rHU.dpuf

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Tags: bar, Costa del Sol, Finnish, food, Garum, Gazpacho, Grilled prawns, healthy food, Herring, Marbella, Paseo Maritimo, restaurant, restaurant review, Restaurante Garum, risotto, scandinavian style, Sea bass, Spain, spring rolls, well-being food, Wine
Categories : Bar, Food, Restaurant, Restaurant review, Travel, Wine

Restaurant review: Stefan’s Steakhouse Helsinki

25 11 2012

Restaurant Stefan’s Steakhouse Helsinki opened on the 16th November, 2012.

Stefan Richter, one of the founders, is a partly Finnish, partly American chef residing in California(small pictures below). He was a runner-up in the 5th season of U.S.A version of Top Chef cooking competition show. Interesting news is that he will try to win again in the 10th season this year! Richter has also appeared as a guest judge in the Finnish version of Top Chef. Aleksi Herlevi, winner of first Finnish Top Chef is the main chef at the restaurant (picture below).

Chain already has restaurants in Tampere and Turku and it is part of Restamax Group which has several restaurants with different styles in several cities.

Nice fireplace separates bar and dining room. Decoration is cozy and relaxed, lots of plaid and american style.

For starters ordered Scallop & Truffle seared scallops, cauliflower and fresh truffle, which is not so typical for steak restaurant but for cuisine by Top Chef”s it is and Green Salad green salad with wasabi dressing. Scallops were delicious. Small but so tasty portion, could hsbr eaten at least six scallops. In green salad could not find wasabi, otherwise ok. Maybe it was left away due to request not to use Lactose produts in this portion?

In steak restaurant you probably should eat only beef but challenged kitchen by ordering also fish for main course. Wanted to see if it is just mandatory option for those who would prefer something else than red beef. Therefore had for main courses Whole Grilled Sea Bass whole grilled sea bass, fennel seasoned with coriander and ginger-butter sauce but of course basic beef Finnish Tenderloin 180 g with cognac and peppercorn sauce, garlic & parsley butter and caesar salad. Restaurant highlights the origins of beef, another alternatives are beefs from Australia and New Zealand. Sea Bass was just prepared as it was so hot but maybe a bit over cooked. Finnish Beef was great (good have been warmer) as well as sauce and butter. You might wonder why to order butter, but if you desire extreme experience, just order it. However, that amount of butter would be enough for 4 person. Caesar salad was also enjoyment with crisp salad leaves and tasty sauce.

You have to order side “dishes” from the following categories in order to get whole portion. Increases the price of main course up to 9€ which might lead to a little bit overpriced end result.

Sauces 3€ … cognac and peppercorn sauce, sauce bordelaise, smoked garlic sauce, red wine sauce, sauce bearnaise and grated horseradish & egg yolk

Butters 2€ … garlic & parsley, cep & thyme, cafe de Paris and goat cheese & pine kernels

Side orders 4€ … parmesan french fries, puikula potato mash, pan fried potatoes with aioli, truffled macaroni & cheese, coriander seasoned fennel, wilted fresh spinach, warm almond cous-cous, pan fried brussels sprouts & mushrooms, bean stew & oven roasted beetroots, rocket & goats cheese and caesar salad

For dessert ordered Chocolate Fondant chocolate fondant with vanilla ice-cream and Pepper & Pineapple pineapple seasoned with black pepper and mango sorbet. Fondant was delicious with ice cream. Must learn how to make it. Pineapple with merengue and sorbet was also good. Because portions are not too big, it is easy to continue with desserts.

Week after opening and dining area was full at 7PM (not the bar), good start for Stefan’s Steakhouse.

REVIEW: FOOD 4/5 – SERVICE 4+/5 – OVERALL GRADE 4/5

http://www.ravintola.fi/stefans_helsinki

http://fi-fi.facebook.com/pages/Stefans-Steakhouse-Helsinki/364647083622951

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Tags: Aleksi Herlevi, Caesar salad, chocolate fondant, Sea bass, Stefan Richter, Stefan's Steakhouse, Tenderloin, Top Chef
Categories : Restaurant, Wine

Restaurant review: Girol (Spain)

27 05 2012

Restaurante Girol: Una cocina que fusiona auténticos sabores mediterráneos con toques de imaginación y creatividad de la gastronomía española e internacional – A cuisine that blends authentic Mediterranean flavors with a touch of imagination and creativity of Spanish and international cuisine.

Restaurant is a family establishment which opened its doors in 2006. Girol is mentioned in 2011 and 2012 Michelin Guides with two forks and knives. So the expectations were little bit high when entering in. One can see how restaurant looks like by watching video below.

Decided to order Menu degustacion corto – Sampling menu consisting of 1 starter, 1 fish, 1 meat and 1 dessert. All sampling dishes should have been also available as separate portions. Dinner started with delicious kitchen greetings. First warm “cups” and then quail egg.

Starter was Ajo blanco Malagueno – caracoles cuisados y tomate; “Ajo blanco” from Malaga (traditional dish with crumbs, water, garlic and almonds) stewed snails and tomate. Cold Ajo blanco was poured onto other ingredients, extremely yammy. Light garlic and almond taste supplemented well crumbs and all other flavors.

For fish we were served Lubina de acuicultura con estofado de patatas al laurel; Sea bass from fish farm and potatoes chew with bay leaf. Fish was perfectly prepared and cooking time was absolutely right.

Meat was Magret de cato asado con setas, cardo de cultivato acompafiado com salsa de mostaza; Roasted duck with mushrooms, cultivated histle served with mustard sauce. Unfortunately duck was a little bit chewy but histle (like risotto) saved a lot.

Dessert was Tarta de quesos fresco y curado con caramelo de citricos; Pie of fresh and mature cheeses with citrus candy. Creative dessert; maybe pie is wrong term but combination was enjoyable. Picture tells a lot more

Our “private” dinner was succesful; Girol earns to be mentioned in Michelin Guide. Location might be challenging because it is a little bit aside, but worth to find.

To be honest, best restaurant in Fuengirola town which is quite worn nowadays.

REVIEW: FOOD 4,5/5 – SERVICE 4+/5 – OVERALL GRADE 4 ,5/5

http://www.restaurantegirol.com/