Restaurant review: El Churrasco (Spain)

5 01 2013

Restaurante El Churrasco operates already in Las Palmas and was established at Gran Hotel Lopesan Costa Meloneras premises in August 2012. Succesfull move because original hotel restaurant was always empty and it seems to be that El Churrasco  is always busy.

El ChurrascoEl Churrasco

Dined twice at this restaurant, dinner and lunch. Review is combination of these experiences.

Starters at dinner were Gambas al ajillo and Croquetas. Both were delicious and fresh. Shrimps were perfeclty done, not too dry and croquettes right sized, in some places they are too big and therefore too soft.

ShrimpsCroquettes

Starters at lunch were Tomates rellenos and Jamón de Jabugo 5 Jotas. Filling in tomatoes were excellent and tomatoes itself were scalted; easy to eat. Jamon was tender, thought first it would be chewy when saw portion.

Stuffed tomatoesIberian ham

Main courses at dinner were pescados Lubina and Sole. Fish is only available at this restaurant, not in main restaurant in Las Palmas. El Churrasco is Steakhouse and focuses only on meat dishes. However tried fishes which were quite OK, but you might get more luxorius experience at real fish restaurant.

Sea bassSole

Main courses at lunch were Solomillo de Novillo Argentino and Pollo al limón. Fillet steak was ordered as medium but the thickness of steak made it too raw in overall. Chicken breast was a little bit dry. Otherwise well prepared dishes.

Fillet steakChicken

Desserts were at dinner Sorbete de Limón, could have been more soft like at Ambassador. At lunch Chocklate cake and Fresh Fruits  which were actually strawberries. Cake was scumptious and had to eat all of it. Strawberries were also enjoyable. These desserts can not be found at restaurant web site.

SorbetChocklate cakeStrawberries

Interesting detail was that restaurant had Riesling on wine list. Quite rare to get Spanish riesling but had to try. OK, but quite modest wine.

Riesling

El Churrasco is in perfect location, remember to book window table. This also raises overall grade. The food also is good compared to many other restaurants nearby.

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

http://www.elchurrascorestaurante.com/

DSC03288





Restaurant review: Kiila Food and Bar

9 12 2012

Food and Bar Kiila was opened on 2nd March 2012. Restaurant is open from morning until night offering breakfast, brunch on Sundays and public holidays, lunch, dinner and bar services.

Visited second time Kiila Food and bar just before Christmas. Major change had been made concerning a la carte list because serious affordable fine dining was not anymore main target. It does not mean that food would be worse but portions were not so ambitious they seemed to be in the beginning. More Finnish dishes than earlier, like fried vendace.

For starter ordered “Carnival plate by Kiila” for two including fried mozzarella sticks, chicken skewer, cherry tomatoes, carrot-, cucumber- and sweet pepper sticks, fried halloumi, mini bratwurst, bbq-, chili-mayonnese- and dill-sour cream- sauces. Tomatoes were missing but not so huge dissappointment. Chicken with bbq sauce was great as well as mozzarella. Otherwise quite simple portion because of ordinar vegetable sticks. But all sauces were delicious.

Starter

For main courses had Grilled Chicken Breast with roasted vegetables and sweet chili sauce and Giant Shrimps Pasta with chili-coriander sauce. Chicken was OK. Pasta was raw or it had dried after cooking. Seemed that base of the sauce was similar for both dishes. Have to say that pasta sauce was one of the most spicy in Finland.

ChickenPasta

For desserts ordered one sorbet because no other choise for lactose free dish and chocolate cake with mascarpone foam and blackberry syrup. Sorbet was OK and cake really delicious, maybe best part of dinner. Some black currant and red currant berries, very typical Finnish berries.

SorbetChocklate cake

Kiila seemed to be quite popular, no wonder. Prices are affordable and location perfect, you can watch Stockmann Christmas lights just opposite. Laid-back athmosphere makes it easy to come to the restaurant.

Stockmann

Some trouble with service again. White wine was warm when it was brought to the table, big tablespoons for dessert and had to pay at the cash desk, because no waiter/waitress was available.

REVIEW II: FOOD 3/5 – SERVICE 3-/5 – OVERALL GRADE 3/5

Kiila

https://reijosfood.com/2012/04/08/restaurant-review-food-and-bar-kiila/

http://www.ravintolakiila.fi/





Restaurant review: Wanha Makasiini

4 08 2012

Restaurant Wanha Makasiini may be the best privately owned restaurant in Lappeenranta. After two experiences it earns recommendation; if you visit Lappeenranta dine at Wanha Makasiini! Old building itself is worth to see as it is “Old Storehouse”, pictures on the walls describe briefly the history of the building. Restaurant is located in the harbour near Sand Castle which is built each summer to attract tourists to Lappeenranta. You can dine inside or at the terrace depending on the weather. Although restaurant has fine dining menu you can also order pizzas which makes Wanha Makasiini versatile place.

Arrived to the restaurant at about 7PM and it was full; at 930PM it was empty; early dinner. Only Finnish diners this time although in Lappeenranta there are many visitors from neighbor country, Russia

For starters ordered again delicacy from the visit last time, no letdown this time either. Smoked vendace toast, smoked vendace mousse and roasted rye bread. Very simple but so delicious could have eaten 3 portions. Soft and suitably salty mousse blended in with rye bread roasted with butter tasted out of this world. Turkey pastrami, turkey on herb salad bed, marinated red onion and walnut vinaigrette was also simple dish. Turkey was tender; not too dry as it usually is.

Again fish for main courses. This time chose Fried salmon with spinach-pearl barley risotto and season vegetables. Chose this one because wanted to taste and compare barley vs rice as risotto ingredient. Taste and look was almost the same; a little bit bigger pearls but definately worth of trying, can recommend. Roasted whitefish and grilled prawns with lime sauce and grilled vegetables was the weakest link. Fish was over roasted and lime or bearnaise sauce not so attractive. Also prawns were quite small. Last year whitefish portion was excellent and roasted perfectly.

Because main courses were so generous decided to taste ice creams with tea and espresso. Home made Rasberry sorbet and Baileys ice cream ended the dinner appropriately. Next time have to try Mud cake because usually it “separates wheat from the chaff” when it comes to competence of the kitchen.

Because of easy-going athmosphere, renovation of the old building and location in the harbour, Wanha Makasiini earns 4 as an overall grade.

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

http://www.ravintolawanhamakasiini.fi/

http://hiekkalinna.lappeenranta.fi/en/

Some figures from Sand Castle below.





Restaurant review: Origo

18 07 2012

Restaurant Origo is located in the old ware house from 1893 in the Eastern Harbour of Hanko. The first owner of the building was a businessman and customs worker Martin Lignell. The house was used as a storage room for import and export goods in the early years and was turned in to the restaurant in 1989 after beeing empty for years before. Today the restaurant is owned by a local couple Joanna and Jan Westerling and it is open all the year round. One can usually see Finnish celebrities dining in the restaurant as it it the most famous fine dining place.

Origo with the atmosphere and décor is a unique dining restaurant which with its candles offers memorable moments. Wonder who lights all the candles and when??

When one enters to the restaurant one can see archipelago buffet that is located right in the center of the a la carte room. Have had buffet for starter two times before and can recommend it. One can order it also as main course.

The music bar in the second floor offers dancing hits in the unique clubbing environment. One can also enjoy drinks or dine at terraces.

From the à la carte menu one can find game, lamb and fresh fish from the local estates. First time experienced that tablet PC had replaced printed menu!

This time ordered for starters Scampis Provencale with House bread and Snails with Peltola Blue garlic au gratin and House bread. Scampis were delecious as well as snails. Maybe a little bit stronger taste of blue cheese would have crowned the snail starter.

For main courses had Roasted lavaret with Asparagus, sauce hollandaise, new potatoes pan fried in butter and Roasted Arctic Charr with fried new potatoes, goat cheese and red wine sauce. Lavaret (whitefish) tasted excellent and was roasted with talent, maybe best lavaret this year. Skin was crisp and soft at the same time.

For dessert had Philippe Fontaine Champagne sorbet with strawberries and chocolate. Not too sweet for dessert which is sometimes good. Also enjoyed Hand made small delicacies which have been made in Fiskars by famous chocolate designer Petri.

Two times before Origo has been able to provide steady quality with good service as it did also this time.

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

http://www.restaurant-origo.com/









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