22-09-2008, 14:33
|
|
*****
|
|
Join Date: Jun 2008
Location: North Cheshire, UK
Posts: 350
|
|
We’d been looking forward to dinner at L’Aup. It seemed to have everything going for it for a first night of the hols dinner – it’s easy to find, fairly close to the house, offered tables outside (such a treat after this year’s Brit summer) and seemed to have a menu firmly established in Mediterranean cuisine. And we were not disappointed.
Offered a choice of tables in the garden, surrounded by trees and shrubs, we were soon looking over the short menu. Drinks quickly came – Bitter Kas for me, glass of fino opposite – and good olives but fairly dismal bread.
A “special” starter of garlic king prawns was nothing more or less. Several well cooked prawns in garlic infused oil. The oil was pretty good for dunking the dismal bread (and improved it no end).
The other starter of tumbet was much better. A refined restaurant version of the Mallorcan peasant dish. Layers of potato, pepper & aubergine, interleaved with tomato – all fried separately so they retained their individual tastes and textures. Topped with a perfectly poached egg which added yet another taste layer. Clever chef!
I like my piggy and find Lechona hard to resist. Why is it so hard to find in British restaurants? I’m used to the suckling pig coming in large rustic chunks that you can hack about with knife & fork. Like the starter, this was a more refined cheffy version. And chef really knows how to cook this. Two good sized slices of tender tasty meat; the right amount of sweet fat and with a thin but very crispy skin. Not at all greasy as it often can be when there’s less skill in the kitchen. Underneath was a potato puree, very lightly flavoured with garlic but a bit too sloppy for my taste. Alongside, some fried tumbet veggies. An excellent well-crafted plate of food.
The other main was hake with “refried garlic” and potato. The fish had been cooked a tad too long but had good flavour. Can’t understand the “refried” thing with the garlic – perhaps they meant it had been precooked before being scattered on the fish skin while it cooked. The fish sat on slices of raw tomato which didn’t really add anything interesting in taste or texture. The potatoes had been slow fried with pimenton – or perhaps oil that previously cooked chorizo. It certainly gave it good flavour. The only problem with this dish is that it cried out for a contrast of texture – everything was just too soft.
We passed on dessert and finished with coffee. We’d had a couple bottles of water and my CiL had drunk about half the bottle of a Mallorcan dry white. Bill came to €93. Service had been very good so we were happy to round this up to €100.
L’Aup really is a cracker of a place.
__________________
Cómo está su vida
|
Linear Mode
LinkBack URL
About LinkBacks