Recco — Restaurant in Jalisco

Stopped by Recco for drinks and snacks on a Thursday afternoon. We sat outside on the porch, which was really nice. The decor is great. The place is fancy and well maintained. We got a little attitude from the waiter when we said we were just having drinks and a snack. It took 15 minutes for anyone to take our order, despite the fact that the place was empty except for 2 tables. I was 2 minutes from walking out, when the waiter finally took our order. Our cocktails came and were good. Well made and well presented. To eat, we ordered the beef carpaccio and prosciutto with melon. The carpaccio had almost no flavor. I have had a lot of carpaccio. In general, raw beef does not have a lot of flavor, so generally you use a really good quality finishing salt and really good quality olive oil to give the dish flavor. But there was none of that. No capers either. Just bland slices of raw beef drizzled with mediocre olive oil. The prosciutto melone looked like it had been assembled earlier in the day because the prosciutto was dry. Certainly not freshly cut off a leg of prosciutto as you would expect in a fancy Italian restaurant. The melon was the best thing we had. Perfectly ripe and delicious. A basket of bread came with our snacks. The bread in Guadalajara is amazing, normally. This bread looked like it was a leftover sandwich roll. Then I tried the fancy rolled slice of butter that was ceremoniously placed on its own plate and it was not butter. It was margarine. There is no circumstance where margarine should be served with bread at a restaurant unless you are at a buffet at the Golden Corral. Anyway, the place is nice, but they need to work on their food quality and service if they want to remain relevant in the super-competitive dining scene in...

El propietario del Restaurante nació en Recco, antigua población de la Liguria (226 d.c.) situada a 18 kilómetros de Génova, Italia. El joven genovés, se inicia en el oficio de la buena mesa, en los hoteles paradisíacos de la Riviera Italiana, particularmente en Portofino y Santa Margherita Ligure. Más que los paisajes, dado que estaba acostumbrado a gozarlos, lo impacta la labor que desempeñan los maître d'hôtel, pero especialmente le llama la atención el dominio de las lenguas extranjeras que estos refinados anfitriones manejan.

Sin pensarlo demasiado, en 1956 se traslada a Inglaterra para aprender el idioma inglés. Estudia la lengua extranjera a la vez que se encarga del manejo de un restaurante. Después de una estancia de diez años en la Gran Bretaña, en 1966 la oportunidad de un viaje lo lleva a Katmandú, Nepal. Su estancia en el Reino del Himalaya se prolonga al aceptar el puesto de maître d'hôtel en el Hotel Soltee. Sin embargo, con la llegada del monzón, temporada en la que automáticamente todos los vuelos se suspenden y por consecuencia los hoteles de la zona quedan desérticos, opta por visitar a los dos hermanos y a las dos hermanas que viven en Recco. En Italia disfruta de unas largas vacaciones, y es allí donde empieza a planear su segundo viaje exótico. En 1968 inicia otra aventura, y esta vez el destino final es México.

Al llegar a México, primero trabaja como maître d'hôtel en la capital del país, pero pronto se le presenta una oportunidad interesante: lo invitan a manejar un restaurante en la ciudad de Guadalajara. Rápidamente acepta la oferta, se establece en Guadalajara y en 1970 contrae matrimonio con una mexicana.

Cinco años después de su llegada a la Nueva España, en marzo de 1973, Luigi Capurro abre el Restaurante Recco en Guadalajara. El toque tradicional de la cocina italiana, atrae tanto a turistas como a los moradores de la ciudad. Actualmente Restaurante Recco, sigue brindando a sus clientes la misma atención de hace treinta y dos años y los sigue deleitando con buenos platillos de la cocina...

This was one of my worst restaurant experiences of my life. The food was below mediocre, there was no drinks menu, when I asked about wine bottle prices, the waiter would only say that whichever bottle I asked about was approximately x Dollars. There was zero atmosphere, and the waiter acted like I was asking for something extraordinary when I asked him to bring us napkins. I was expecting a nice, romantic, Italian dinner with my girlfriend but instead I was embarrassed to have suggested going here. Avoid...