Restaurant review: La Reserva 12 – Malaga, Spain

16 05 2014

Cava at La reserva 12 - reijosfood.com

La Reserva 12, located in the center of Malaga, next to the Larios Street, Constitution Square, the Picasso Museum and the Thyssen Museum, is qenuine Spanish restaurant.

Restaurant has terrace, which seemed to be always reserved during lunch and dinner times, stylish tapas bar and dining rooms at the 2nd floor. You can see after stepping in that you have entered into fish restaurant. That might be the reason why locals enjoyed the place. We did not see any tourists in this restaurant during our dinner neither at the terrace when we passed it by several times during our stay in Malaga.

La reserva 12 - reijosfood.com

First of all you must order cava, if you dine at Spanish restaurant. Actually we tried to order Gramona III Lustros, but it was finished. That dropped overall grade right away. Instead we had Gramona Imperial which was anyway good choice. You can buy that also from Alko stores in Finland, but it costs more than in this stylish restaurant (VAT….). Cava is made from Xarel.lo, Macabeo and Chardonnay grapes; Chardonnay makes the cava taste balanced and therefore extremely enjoyable.

For starters we ordered Spanish Potato Salad with Prawns – Ensaladilla Rusa con Langostinos and Baby Squid – Calamaritos.

Potato salad was excellent and it really included prawns. At restaurant reviewed in coming post we had totally different portion. For one person amount of mayonnaise would have been too much but as we shared starters, no problem with that.

Baby squids were hot, fresh, crisp and tasty; just as they should be. Some lemon drops on top of calmaritos and plate was quickly emptied. Excellent kick-off for the dinner.

Potato salad at La reseva 12 - reijosfood.comSole at La reserva 12 - reijosfood.com

For main course ordered two Grilled Sole – Lenguado a la Plancha portions which is always easier for the kitchen.

Fish was also delicious, perfectly fried and no sauce at all to ruin it. Side dishes were simple but as sole is also quite simple, and also easiest fish to get rid of fish bones, they paired well. Starters were quite big, so it was easy decision to focus on fish.

Sole at La reserva 21 - reijosfood.com

This time no dessert as it was quite late and starters made their job.

Our hotel (Molina Lario) was only few steps away from La Reserva 12. First we wondered, if restaurant just placed reserved signs on the table in order to bluff, but every day all tables were occupied by diners at lunch and dinner times. Also tapas bar seemed to be crowded, especially in the evenings.

Pictures are taken at times when dinner time has not yet started and after it. Finns usually eat a little bit earlier than rest of the Europe.

Restaurant La reserva 12 - reijosdfood.comTapas bar La reserva 12 - reijosfood.comLa reserva 12 - reijosfood.com

La Reserva 12 is right place if you are looking for genuine Spanish athmosphere and Spanish dishes. You will not see tourists like in almost every other restaurant or tapas bar near pedestrian precinct and old town.

Service was a little bit rigid but polite. I believe restaurant tried their best in the dining rooms also when it comes to interior; and as a matter in fact they managed quite well. Worth to visit, if you are in Malaga.

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

http://www.restaurantelareserva12.com/EN





Restaurant review: Torero – Spanish whiff

23 04 2014

Torero Joensuu - reijosfood.com

Torero is Spanish type of restaurant chain locating in 5 cities on the same premises as Sokos Hotels. Same Spanish concept is used in Sevilla restaurants in the capital area. We dined at Torero Joensuu during Eastern time.

Menu consists of pinchos, tapas, fish and meat from the grill and other delicious sounding food. You could even order paella, which is not the easiest one to prepare.

After ordering we were first served warm tomato-goat cheese soup with fresh bread. Quite nice gesture from the chain restaurant to serve actually quite delicious appetizer. Have you ever served real appetizer in chain restaurants?

Appetizer at Torero - reijosfood.com

As friends of tapas we decided to try them as starters. We ordered Tapas Penedes Piquillo peppers filled with cream cheese and chorizo groats, Tapas Las Palmas (what a name…) Chicken breast, celery salad, piquillo peppers and chorizo ​​crumb and Pimiento de Padron Salted sweet green peppers.

Green peppers were as good as in most places in Spain, enough soft and not too much salted. Chicken breast was the weakest link, meat was already dry but celery salad compensated a little bit. Piquillo peppers were also excellent, maybe a little bit too much cream cheese but it did not bother.

Tapas at Torero - reijosfood.com

For main courses we had 2 x Chicken breast, creamy sherry pepper sauce, Spanish vegetables and French fries and 2 x Grilled salmon, shellfish sauce, roasted beetroot, pak choi, roasted almonds and tortilla española.

Chicken portion was not so Spanish as it could be; why not includ Papas Arragudas instead of French fries? Did not either understand why vegetables were Spanish; standard oven vegetables. However, for chain restaurant, basic portion. Salmon was overcooked but beetroot was roasted perfectly. If you like Spanish omelette, you would have liked this one.

Chicken at Torero - reijosfood.com

Salmon at Torero - reijosfood.com

For wine we chose Chilean Tormenta from Viogner grapes from Torres, which paired well with all dishes. Grapes are organically grown which makes the purchase more sustainable.

Torres Viognier - reijosfood.com

Torero is good choice for hotel restaurant, if you like Spanish-style food. Suggest to focus on tapas and pinchos because they are delicious. Of course every dish is not made from the very beginning in the kitchen but you get full belly and mostly can enjoy the food.

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

http://www.raflaamo.fi/torero

 

 





Restaurant review: Nuevo

10 11 2012

Restaurant Nuevo is situated in a old pedestrian precinct (Sofiankatu) between the Market Square and Senate Square. Nuevo’s decor and profile is modern.  The kitchen is inspired by the gastronomic regions of Spain, with regularly changing themed menus providing variety throughout the year. This time of the year Barcelona menu was served. Dinner can also started with Tapas.

Decided to start the dinner with Tapas Calamar Marinated octopus accompanied with chilli alioli and Tostada de rabo de toro Oxtail toast and with starter Ensalada de remolacha y queso Valdeón Salad with roasted beetroot and Valdeon cheese. Octopus was great, soft and tender.  Oxtail might have been more delicious without toast but it was nice combination. Basic beetroot salad was tasty as it should be. Promising start for the dinner.

For Platos principales (main course) chose Perca Fried perch accompanied with citrus potatoes and Piquillo sauce and Truhcha ártica Fried arctic char accompanied with oxtail risotto and caponata. Perch was well prepared and not too dry; shape was nice surprise, it was like roll. Archtic char was over cooked and if it would have been grilled without fish skin it might have been bulls eye. Now fish itself needed some salt, but risotto and sauce were really good.

For dessert coffee and tee but also original Spanish brandy…..this time Lepanto.

At 8PM restaurant was full; two big groups propably already celebrating little Christmas.

Nuevo is Spanish restaurant with Italian flavour as risotto and rocket salad were used. It is not usual to see rucola in spanish food. But so delicious….Maybe restaurant is a little bit old fashioned, but if you like Spanish gourmet food Nuevo is close it and also recommend  to visit Copas y Tapas which is quite near.

REVIEW: FOOD 3,5/5 – SERVICE 4-/5 – Overall grade 4-/5

http://www.ravintolanuevo.fi/en

https://reijosfood.com/2012/09/08/restaurant-review-copas-y-tapas/





Restaurant Review: Messina (Spain)

29 05 2012

Restaurant Messina is ranked 2nd by TripAdvisor customer reviews in Marbella. Messina is quite small with about 30 seats. Made reservation 2 weeks ahead and restaurant called to reconfirm it same day as we dined. All seats were occupied by diners by 9PM, so obviously restaurant is very popular place.

Decor is modern, background music played was soft lounge e.g. like from Hotel Costes albums. Waitering was professional and polite, contents of each portion were described in detail.

Greetings from the kitchen were generous. Smoked Bressaola, Serrano and other stuff in stone “cup”; aroma of smoke was strong when waitress raised cover. Parsley with cheese in sticks with some additional ingredients and “ice cream” in glass cube were brilliant performance by the kitchen.

For starters we ordered Ingredientes de sushi y espuma de arroz – Sushi “de-fusion” with a rice foam and Cecina de Salmon – smoked dried salmon with tomatoes and olive powder. When sushi was brought, thick gray steam raised from small grid after waitress poured ginger liquid on it, amazing! And when soft tuna fish was dipped in rice foam, wasabi and ginger liquid, combination was marvelous. Salmon with add on’s was also enjoyable.

For main courses chose Salmonete con meloso de quinoa – Red mullet with sweet quinoa, shimps and octopus and Corvina de conil – Sea bass/Crocker. Both fishes were properly cooked and accompaniments suited well for them. Octopus under red mullet was crispy and asparagus under Crocker enough crisp also.

For wine we chose Radix rose wine. Almost red but still rose with strong bouquet and flavor. Good choice for wide taste of the world during dinner.

Dessert was Queso y vino – Cheese and wine. Four different types of cheese with 4cl glass of Pedro Ximenez sherry. Cheese and port or sherry are always unbeatable combination; with these cheeses sherry was bulls eye.

Restaurant Messina provides culinaristic and artistic dinner experience one should try if visiting Marbella.

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

http://www.restaurantemessina.com/ (Messina website is not up to date when it comes to a la carte list)

http://www.paresbalta.com/default2.asp





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/

http://demo.viamichelin.com/web/Restaurant/Fuengirola-29640-Girol-227201-41102

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Restaurant review: Aroma (Spain)

14 05 2012

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Restaurante Aroma is pleasant surprise in a little bit worn area. Polite waiter and waitresses and well prepared portions. One can dine outside or in, both have same style and red coloured tables.

For starters chose Ensalada ahumados and Primera mixta.. Both were delicious, best parts in Starter selection were fried camenbert cheese and pate. Ahumados, smoked cold salmon was soft and fresh.

For main courses ordered Lenguado planch, Sole fish. Maybe a little bit over grilled but garlic taste made it enjoyable. Side dish vegetables were well prepared also for eye.

Only Sorbetes fruta for dessert, so big were portions served. Tea was served in nice pot, had to include in photo.

Aroma awakens your senses, it is written in the check. Close achieving that!

REVIEW: FOOD 3,5/5 – SERVICE 4/5 – OVERALL GRADE 3/5
Too many by passing peddlers trying to sell copies of different brands. One can avoid this by dining inside.

http://www.restaurantearoma.com/





Restaurant review: Sevilla

21 04 2012

Had late lunch at restaurant Sevilla which serves also Sokos hotel Presidentti customers. One can find Sevilla also in St. Petersburg where there are Sokos hotels. Sevilla tries to be Spanish restaurant with wide tapas selection, Spanish name and menu which is also in Spanish.  Having dined there couple of times tapas portions have been quite well prepared and tasty as there were this time. Location; 50 meters from shopping center Kamppi.

Ordered 4 tapas portions which we shared.  CHILI MARINATED SHRIMPS AND AIOLI Gambas peladas y macerados en salsa picante con alioli,  SELECTION OF SPANISH CHEESES Selección de quesos españoles i.e.  Cabrales blue cheese Mahón and Manchego cheese, figs and fig balsami,  LAMB MEATBALLS AND CHORIZO Albóndigas de cordero y chorizo  GARLIC BREAD Pan de ajo. Shrimps were good but aioli needed more taste. Would have ordered something else instead of cheeses as they were quite modest. One meatball with chorizo was OK and garlic bread with whole cloves of garlic was almost better than in Spain.

For main course 2x PEPPER CHICKEN Pollo a la pimienta i.e. Succulent wing-boned chicken breast, creamy brandy pepper sauce, Spanish-style baked vegetables and French fries. Chicken was OK but pepper sauce could have included more pepper in order to be enough spicy.

Restaurant Sevilla is easy place to go and have something to eat if one likes Spanish flavours.

REVIEW: FOOD 3-/5 – SERVICE 3+/5 – Overall grade 3+/5

http://www.sevilla.fi/

http://www.sevilla.fi/helsinki/sokos-hotel-presidentti/ruokalistat/restaurant-sevillas-a-la-carte-menu/

http://www.sokosrestaurants.ru/

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By the way, when visiting Sevilla about year ago, ordered speciality of the house. Had to send it back to the kitchen because chicken was so dry and chewy. Better luck next time 🙂








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