PEKADOS SITGES — Restaurant in Sitges

During the last 6 months I’ve been here three times, and unfortunately it has been an experience going downwards from the first time.

Might have something to do with that the first time I went it had just opened and had a different and new thinking way of making tapas courses. I don’t lie when it was probably my favorite tapas expierence ever! The had new twist on patatas bravas which was gorgeous and another egg dish where they made the egg cloudy - in a loss of better words - all in all so good.

Second time food was good but they had removed most of the original dishes. The eggplant with honey and walnuts was so tasty. The cava sangria I ordered first two times was as well one of my faves ever.

Third time food was pretty tasteless - ordered an omelette and the eggplant thingie again - and the eggplant dish wasn’t even near what it was last time. The sangria wasn’t good either - did realize though that it wasn’t originally on the menu.

Might have to do with people at work and also that they had a menu at first that wasn’t as profitable, but for me it has unfortunately been a downward experience.

I am vegetarian though so can’t speak for the meat dishes, but my meat loving friend who was with me the first time, also agreed that the first time was the absolute best one compared to the last.

Hope they get back the old menu cause...

A great spot to watch the people stroll by. If you like octopus then this is your entrée. It was tender and melting your mouth good with no rubbery texture. I had the patatas bravas with the sauces on the side and very glad I did because I did not like the red one at all so I’m happy it wasn’t on my potatoes. I usually do that as a rule in most places I go to except when I forget. I also ordered the bread with tomato and olive oil and you can’t go...

Me encantó todo desde el principio al final. La atención de los camareros, fue excepcional, el comienzo con el Huevo 63 a baja temperatura, espuma de patata y chips de bogavante, delicioso, y las Alitas de Pollo deshuesado en salsa coreana, tremendas. Seguimos con una Paleta de Cordero desmigada a baja temperatura acompañada de toffee salado, yogur griego y ralladura de lima limón que estaba de locos, con un sabor que ligaba muy bien y dejaba un sabor potenciado, en una textura suave, que realzaba el cordero como ingrediente principal. Por último, la Tarta de Queso del Pekado, increíble, con ese sabor, elaborado con un Queso Azul y Queso Crema que le daba un toque untuoso, semilíquido y perfecto para la definición de una tarta de queso. Para culminar, la Torrija con Helado de Kanela y Café con Caramelo, fue de las que más me gustaron. Una costra de caramelo que ligaba a la perfección con un brioche suave, perlado, que suavizaba mucho con ese helado de café.

Mis dieces al equipo, empezando por Taicuman y Susana, y acabando por la jefa de cocina, Carmen, unos cracks!! Repetiremos sin...