The test of a restaurant is how it responds to 2 platefuls of uneaten food. One a grey mass of unidentifiable meat covered in a school type viscous bland gravy and the other a steak, so riddled with dense fat that it was inedible. I ate about 1/3 of a shaved fried potato, 1 bite of the grey meat (although thin it wasn’t cooked through, so pray for me tomorrow) and my daughter wrestled through the steak before giving up. 2 half cooked pizzas and a bowl of moules that swimmed in a dank tasteless thin soup.
So, how did the waiter respond to the sea of uneaten food?
Just took it away without a word. We didn’t complain there - what’s the point he clearly didn’t care. Complaining here though to save another family wasting there hard earned money in school/war food.
As a family of 5 we don’t eat out every night in holiday and we’re good cooks so when we do we want to appreciate it and not feel like we’ve wasted money. This was really, really disappointing.
Can I add, I know how hard work running a restaurant is, so I genuinely wouldn’t post this unless I thought they needed the...
Read moreThe two stars are for the waitstaff who, while overwhelmed, were polite and professional. A few things... It gets very busy and the wait time is long for both ordering and being served. Personally, I don't mind as the view is amazing and what else is there to do in Cadaqués but watch the sunset? My main gripe is the food: the parppadelle with porcini was disgusting. Perhaps the worst Italian dish I had in a decade. The porcini (if they were real) were soggy, had no taste, the pasta was inundated In some terrible sauce. My first reaction was to search for a dog on the promenade to feed. The pizza was below average. Low quality cheese. Nice and thin though, with a decent crust. The seafood on the pizza was overcooked and of horrible quality. 0/5 for food. The stars are for the friendly and super...
Read moreThe 3 course set menu might be ok, but don't order the melanzane parmigiana which was supposed to be a house speciality. Cooked properly, it should be a multi-layered dish of thin slices of aubergine, parmesan cheese, and marinara sauce, sometimes also with layers of mozzarella. The consistency should be such that you can actually cut it with a knife like a slice of cake once it's cooled. What arrived in front of me was a dish of very thin tomato soup containing a few thick chunks of aubergine, skins (and therefore the flavour) removed, topped with a lump of melted...
Read more