Impetigo How Know When Gone

March 9, 2011. * Oil * Pza Juan Antonio Benlliure, 9. 963 675 865

This evening we are going to find a local tradition of good work, just opposite the port and the shipyards. In the kitchen making a Vicente Patiño cuisine.

The place is very aesthetic, with green colors. Upon entering space for more informal lunch or dinner in a bar, with what they call gastrotapas, high quality caps. Within the space devoted to the restaurant, well-dressed tables, with very good distance between them, well lit. We can choose from the tables set for two diners. One Wednesday again we are alone in the restaurant.

leave us some delicious marinated olives, detail of the house, and bring us the cards. Let us read. As a wine for dinner, and after talking to Felix (head waiter and who will serve us throughout the dinner by a waitress), we chose a red wine from the Ribeira Sacra: The Lama despite that letter is from 2007, is one of 2006. Wine made from a blend of grapes dementia, and Grenache Brancellao sharks. Smooth wine, aromatic, very fruity, with cherry impressive. Despite his age, is kept spotless. It makes us enjoy. Good companion.

We bring a few slices of bread crumbs crunchy and fluffy and delicious with a bowl of fruity Arbequina oil. We started to 'Sucar'.

as a starter, and without asking, we bring a pepper cream, cheese, sardines, and eggplants. A contrast of flavors and textures to delight our taste.

As incoming San Filippo asked about anchovies which despite its name, are Bay of Biscay, in a very good size, neatly boned, desalted, fluffy, creamy. They come on a bed of chopped tomato. Superb!
bittersweet few on horseback, horse drawn with some salted and paired with a hazelnut cream. A bittersweet taste delicious. A Quesoy surprised by the texture of the fish, since it is not cooked. A Karoleta is excited.

The third entrant is a squid amb fesols and naps. Original plate. Quesoy do not see a flavor reminiscent fesols and naps (you should know that quesoy born and raised in the village where it originated this dish, and who knows as much as if instead of falling into the cauldron of magic potion as did Obelix, had fallen to little in the "cauldron" of this dish that has become the protagonist in the festivities of not a few places of L'Horta Nord). Notwithstanding the foregoing, the squid dish is delicious and provides a tremendously interesting contrast of flavors.

main course we decided on a shoulder of lamb, suckling Arranging next two half rations, along with mushrooms and a sauce that can not remember. The set is tasty, juicy meat with crispy skin. Mushrooms very tasty and varied. We love it.

For dessert we call a 'chocolate, blackberry and caramel ice cream. " A dessert that also plays with different textures and different temperatures. Despite being sated, we give a good account of the dessert. We wanted to ask for a drink to accompany him but due to the price we would have liked to ask, we are left sealed the wine that is still in our glasses.

Quesoy ends the dinner with his accustomed ristreto which is accompanied by fine chocolate truffles with orange twist. Fantastic!

1. Recognizable Ingredients: 8

2. Healthy: 9

3. Shopping To serve: 9

4. Generous portions: 10

5. Regional Cuisine: if

6. Tech: if

7. Tasty: 9

8. Balance: 9

9. Dishes and glassware: 9

10. Value for money: 8

11 . It is advertised on the Internet: If

12. They served us everything we ask of the letter: Yes, adding the appetizer that we had not requested and the change from 2007 to 2006 in the vintage of the wine.

Total points: 71 for 80

In Valencia Pza Juan Antonio Benlliure No 9 Tel 963 675 865