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RESTAURANT OF THE WEEK
This restaurant got good reviews in a tour guide book and a check with the front desk staff at the Hotel Bitacora also gave this place a great recommendation.
Fortunately for us the restaurant was just a five minute walk from our hotel and easy to find. In fact we got there so quickly that we stalled for a pint at a nearby British pub called Fonzi's Bar. Great staff. Cold beer.
Meanwhile, down to dinner at the restaurante. I started out with Octopus Gallega style. And I hate to keep saying this, however like most other seafood here, it had very little flavor. It was, however, very tender and the mojo sauce that was on the table helped to enrich it. My wife started with a garlicky sopa Canaria soup which was thickened with bread. Our server explained that the chef was particularly heavy on the garlic in the soup on that particular evening which made it even better.
For my main course I chose a sirloin steak and it was one of the better sirloins I've had anywhere in the world. And yes, it was cooked nice and rare, just to my taste. My wife ordered roasted suckling pick for her dinner. While she usually loves pork, the flavor of this particular dish didn't sit well with her. I tried it and while it was good, for my taste it needed to be jazzed up with additional flavors. But hey, I'm not a Spaniard so who am I to tell them how to prepare their food?! We ordered one of the national dishes of the Canaries on the side - wrinkled potatoes with mojo sauce. They take unpeeled new potatoes about the size of golf balls and boil them in seawater. When they come out they wrinkle up and have a white coating of salt on the outside. Then you pour mojo sauce over them. Mojo sauce (pronounced moe-hoe) comes in many forms. On this evening two were presented at the table. One was a green and very delicious garlic sauce and the other was a red picante sauce which had a little fire to it. Both were great.
I finished with a cup of coffee. My wife topped off her tank with a sinfully rich dish of crem Castellano, similar to our crem brule. Overall this was a most pleasant dining experience. I goofed up and didn't get a street address but you can get vectors by calling them at this number: 922 75 02 73.
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