Cafe de Oriente
The dinner at the Café de Oriente was very nice. You can see that they catered to foreigners but that was OK. They brought us English menus and an extensive wine list. The menu had two daily specials, along with a very interesting selection of entrees and appetizers.
We decided to order a la carte, but started with a nice glass of Spanish Cava. I am not sure what it was, but we enjoyed it quite a bit. Along with the wine, they put some olives and almonds on the table as a treat. Nice stuff, a good way to start the mea.
As I was looking at the menu, Doreen ordered our meals. We had a crab cake and salmon tartar as our appetizers, and then Doreen had Hake in green sauce for her dinner, and I had a “Small Chicken in sauce”
The salmon tartar was all meat, and I was reluctant to part with it when it came time to share. (We usually split appetizers, but then only take a bit of the other’s entrée). The salmon was raw, of course, and nicely seasoned with lemon and some herbs. There were steamed clams on top as a bonus. The crab cake was good also, almost pure meat, no breading at all.
For the wine the sommelier had recommended a Creu de Lavit by Segura Viudas. I am not familiar with the grape, but it had nice fruit and good acid. It held up well to the food, and even though I spilled a bit, it was the perfect choice for the meal.
The Hake is a white fleshed firm fish, and the green sauce seemed to be butter, garlic, and parsley. The chicken was indeed a small chicken, but it was melt in your mouth tender, and the sauce was buttery and tangy and the same time.
We had desserts, but again they disappointed. I think we will pass on desserts from now on.
We decided to order a la carte, but started with a nice glass of Spanish Cava. I am not sure what it was, but we enjoyed it quite a bit. Along with the wine, they put some olives and almonds on the table as a treat. Nice stuff, a good way to start the mea.
As I was looking at the menu, Doreen ordered our meals. We had a crab cake and salmon tartar as our appetizers, and then Doreen had Hake in green sauce for her dinner, and I had a “Small Chicken in sauce”
The salmon tartar was all meat, and I was reluctant to part with it when it came time to share. (We usually split appetizers, but then only take a bit of the other’s entrée). The salmon was raw, of course, and nicely seasoned with lemon and some herbs. There were steamed clams on top as a bonus. The crab cake was good also, almost pure meat, no breading at all.
For the wine the sommelier had recommended a Creu de Lavit by Segura Viudas. I am not familiar with the grape, but it had nice fruit and good acid. It held up well to the food, and even though I spilled a bit, it was the perfect choice for the meal.
The Hake is a white fleshed firm fish, and the green sauce seemed to be butter, garlic, and parsley. The chicken was indeed a small chicken, but it was melt in your mouth tender, and the sauce was buttery and tangy and the same time.
We had desserts, but again they disappointed. I think we will pass on desserts from now on.
posted by Dan Piette at 12:39 PM
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