H
Harters
New member
We like to eat at a wide range of restaurants. There’s enjoyment for us at one of Manchester’s “curry cafes” where four quid will get you a lunch of rice and three different curries. There was enjoyment at a recent meal at a Michelin 2 star place in Rome. But, for the most part, restaurants really don’t have to get any better than Clivia. Listed in the Michelin Guide, they know one of the great “secrets” of the restaurant trade – take top quality ingredients, do very little cheffing with them, serve them up with professionalism and a smile and folk will keep coming back to enjoy.
So, a starter of prawns from Soller bay was simplicity itself. A generous portion of delicious seafood; chucked in the pan for a minute and served up with half a lemon., Nothing else was needed, except for the thoughtfully provided finger bowl.
Padron peppers were an almost refined version of the Spanish classic. Again, briskly fired and perfectly fine – although I have to confess a liking for a more rustic version – oversalted and with a distinct flavour of olive oil. I wonder what’s happened to these peppers in recent years – you used to regularly get a spicy hot one in amongst the plate but it seems some years since I last played Russian roulette with the plate.
We both went with fillet steak for main courses. Another generous portion at 300gr, these were cooked spot-on as requested – the medium rare oozing juices, the medium just with a touch of pink. They came with a couple of boiled potatoes, a little carrot and some deep fried aubergine – the best tasting aubergine we recall in a long time.
To full for dessert, we finished with excellent coffee. Clivia has a good wine list, including several half bottles, so my companion in life was a happy bunny with a choice of a Rioja. We also had a couple of bottles of water. Bill was just over €90.
So, a starter of prawns from Soller bay was simplicity itself. A generous portion of delicious seafood; chucked in the pan for a minute and served up with half a lemon., Nothing else was needed, except for the thoughtfully provided finger bowl.
Padron peppers were an almost refined version of the Spanish classic. Again, briskly fired and perfectly fine – although I have to confess a liking for a more rustic version – oversalted and with a distinct flavour of olive oil. I wonder what’s happened to these peppers in recent years – you used to regularly get a spicy hot one in amongst the plate but it seems some years since I last played Russian roulette with the plate.
We both went with fillet steak for main courses. Another generous portion at 300gr, these were cooked spot-on as requested – the medium rare oozing juices, the medium just with a touch of pink. They came with a couple of boiled potatoes, a little carrot and some deep fried aubergine – the best tasting aubergine we recall in a long time.
To full for dessert, we finished with excellent coffee. Clivia has a good wine list, including several half bottles, so my companion in life was a happy bunny with a choice of a Rioja. We also had a couple of bottles of water. Bill was just over €90.
.