We go to the district La Saidia, the district Marxalenes to find a small restaurant that is devoted to cooking meat bull. No problems and we parked at the door. It has two separate, into a bar area (with TV provided) to which is already in the small bar he owns, a striking number of trays of sandwiches and tapas. The other space is allocated to the restaurant. 
We have the restaurant on a Wednesday again we will be alone, although there is a promotion Atrapalo discount on the price chart. leave us letters and we propose that depending on the dishes, we recommend the wine that best behave with them. Accepted. Read detenidamente la carta pero está claro que queremos carne y vino de toro.
Una vez que le hemos cantado los platos y decirnos que hemos elegido bien, nos propone un vino de Toro; Marqués de Olivara del 2006, 100% tinta de Toro. Vino de hermoso color que al primer ataque nos perfuma deliciosamente con moras y frutos rojos. Pedimos que nos lo decanten para que se apacigüe. Una vez decantando (la temperatura es excelente), nos encontramos un vino rotundo pero elegante, agradable, con un pase largo. Nos gusta mucho y encaja perfectamente con el plato principal.
Como entrantes hemos pedido: anchoas que vienen sobre unas rebanadas of crusty bread with a little grated tomato and olive oil. The anchovies are a bit lumpy but well salted. Another incoming
eggs are broken in the style of the home of the trawler. Quail eggs for baking potatoes that have been soaked in egg yolk emulsion and a few sheets of good ham. Devour us. It also brought us a plate with slices of toasted bread with olive oil and paprika. The third entrant is a bull beef carpaccio: very thin layers of meat, tasty, with a few drops of "mango chutney? and a good shower of grated Parmesan cheese. The sweet touch of chutney makes it an excellent carpaccio of bull. Very rich. For testing, we asked a lollipop foie: next batter nuts and garnished with a citrus reduction with PX. The edible toy makes us sigh with great entertainment.
eggs are broken in the style of the home of the trawler. Quail eggs for baking potatoes that have been soaked in egg yolk emulsion and a few sheets of good ham. Devour us. It also brought us a plate with slices of toasted bread with olive oil and paprika. The third entrant is a bull beef carpaccio: very thin layers of meat, tasty, with a few drops of "mango chutney? and a good shower of grated Parmesan cheese. The sweet touch of chutney makes it an excellent carpaccio of bull. Very rich. For testing, we asked a lollipop foie: next batter nuts and garnished with a citrus reduction with PX. The edible toy makes us sigh with great entertainment.
main course why not ask your specialty? an oxtail stew. Soft and tender pieces of oxtail resting on a bed of potato chips into very thin slices that have been soaked tail sauce. Result? Awesome! For dessert we suggest a brownie with ice cream orange how refuse? A brownie with a big ice cream beret as smooth and sponge. Delicious. With him we have served two shots of PX to accompany it. We like the details.
Quesoy ends the dinner with his accustomed ristreto Karoleta hurry while his glass of wine from Toro. Nice dinner with the bull as a protagonist.
1. Recognizable Ingredients: 9
Total points: 68 for 80
In Valencia c / Reus Tel No. 27 962 055 656 to 651 923 957
1. Recognizable Ingredients: 9
2. Healthy: 9
3. Shopping To serve: 8
4. Generous portions: 9
5. Regional Cuisine: not
6. Tech: no
7. Tasty: 9
8. Balance: 8
9. Dishes and glassware: 7
10. Value for money: 9
11 . It is advertised on the Internet: If
12. They served us everything we ask of the letter: If
In Valencia c / Reus Tel No. 27 962 055 656 to 651 923 957
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