I was inspired by the beautiful location and the many great reviews the restaurants has gotten in the past, so I went for an early , simple dinner: Fish Soup and Tagiatelle Marisco. To make a long story short: 1. Fish soup: unidentifiable, tasteless broth with three bits of white fish and two shrimps- all deep freeze quality - Shame on the „Cook“!! 2. Pasta Marisco: this had nothing to do with cooking - hands off! Almost the same tasteless broth, worsened by some unidentifiable herbes…..and again a minimum of anything from the sea! No recommendation, even though the Location is pictoresque.
P.S. For the Cook: It is really, really easy to make a Great Sopa de Pescado Andaluza🌶️🐟☀️
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🇪🇸 Sopa de Pescado Andaluza
Prep time: about 50 minutes Difficulty: medium Serves: 4
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🐟 Ingredients: • 500 g (1 lb) white fish fillet (e.g., cod, redfish, hake, or sea bream) • 200 g (7 oz) shrimp or mussels (optional) • 4 tbsp olive oil • 1 onion, finely chopped • 3 garlic cloves, minced • 1 red bell pepper, diced • 1 ripe tomato, finely chopped (or 1 small can chopped tomatoes) • 1 small chili pepper, finely chopped (to taste) • 1 tsp smoked paprika (pimentón ahumado) • A pinch of saffron threads (or ½ tsp turmeric) • 1 bay leaf • 100 ml (½ cup) dry Sherry (e.g., Fino or Manzanilla) • 1 liter (4 cups) fish stock or strong vegetable broth • 1 slice of day-old white bread • 1 tsp ground almonds (optional, for richness and flavor) • Salt and black pepper • Lemon juice, to taste • Fresh parsley, chopped (for garnish)
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🍳 Preparation: Sauté the vegetables: Heat the olive oil in a large pot. Add onion, garlic, chili, and bell pepper; cook gently until soft and fragrant. Add tomatoes and spices: Stir in the tomatoes, smoked paprika, saffron, and bay leaf. Simmer for about 5 minutes until the mixture thickens slightly. Deglaze with Sherry: Pour in the Sherry, bring to a boil, and let it reduce for 2–3 minutes. Add the broth: Pour in the fish stock and simmer gently for about 15 minutes. Thicken with bread and almonds: Tear the bread into small pieces, add to the soup, and let it soften. Stir in the ground almonds — this gives the soup a traditional Andalusian creaminess. Add the fish and seafood: Cut the fish into bite-sized pieces and add to the hot (not boiling) soup. Let it gently cook for 5–7 minutes until the fish is tender. Add shrimp or mussels at the end and cook just until done. Season and finish: Taste and adjust with salt, pepper, and a splash of lemon juice. Serve: Ladle into bowls, sprinkle with fresh parsley, and serve hot. Crusty white bread or baguette is perfect...
Read moreExtremely disappointing experience. We had lunch here — the food was OK and overpriced, but we paid and were ready to leave. As one of us was already getting up to go, a waiter approached us in a very friendly and casual manner and offered us coffee. The tone and manner made it feel like a kind gesture “on the house.” We said “OK” thinking it was complimentary.
Then came the shock: when the coffee arrived, so did another bill.
When we expressed our confusion and frustration, explaining how the offer had clearly come across as complimentary, the staff’s response was rude and dismissive. No attempt to understand or resolve the issue — just “if you have coffee, you pay.” No apology, no gesture of goodwill, just cold and unprofessional behavior.
It’s clearly a touristy place with zero customer service mindset. They’re not interested in hospitality, just squeezing as much money as they can from visitors. We left feeling irritated.
Would absolutely not recommend this place to anyone who values...
Read moreIt is a very pleasant terrace in front of a beautiful church. You do not have the feeling of having tourists walking right on top of youm
Overall prices are high. Service is fine, not really perfect.
Food was good, with some Asian touch. Not typical fried fish only which you can find in other restaurants in the neighborhood. Russian salad was good, and also the grilled grouper.
They have kids menu (13 euro). Choice of 3 different options.
Average bill for adults,...
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