H
Harters
New member
There’s not much sign amongst the lunchtime offerings of Il Giardino’s generally Italianesque menu. On the other hand, there is exceptionally good bread on offer – evidence of the restaurant’s adjacent bakery.
Bread and Italian offering did however come together in a starter from the “light lunch” menu. A tomato bruschetta brought two slices of toasted bread topped with very flavoursome chopped tomato and a drizzle of oil. And it was a very Italian presentation rather than a more local pa amb oli.
This was followed with another “light lunch” opion – quiche and salad. Good crisp pastry, deep filling of cheese and ham, handful of salad leaves on the side.
I’d ordered from the €17 two course “menu del mediadia”. Gazpacho was a lovely starter – properly chilled down, tasting very tomatoey and with a little dish of finely diced onion, pepper and cucumber to stir in to provide freshness and crunch.
My main course was a simple fried piece of tuna, topped with tomato, garlic and parsley. I sometimes wonder why places bother to ask you how you want food cooked. So often, they seem to take no notice. “As the chef thinks best”, I’d replied to the question. “I’ll write medium then”, the waitress said. It came very well done! Still tasted good though in spite of. There were a couple of boiled potatoes on the side. And some vegetable “spaghetti” – almost gratings of carrot, aubergine and courgette.
Pretty much an all-round good lunch.
Bread and Italian offering did however come together in a starter from the “light lunch” menu. A tomato bruschetta brought two slices of toasted bread topped with very flavoursome chopped tomato and a drizzle of oil. And it was a very Italian presentation rather than a more local pa amb oli.
This was followed with another “light lunch” opion – quiche and salad. Good crisp pastry, deep filling of cheese and ham, handful of salad leaves on the side.
I’d ordered from the €17 two course “menu del mediadia”. Gazpacho was a lovely starter – properly chilled down, tasting very tomatoey and with a little dish of finely diced onion, pepper and cucumber to stir in to provide freshness and crunch.
My main course was a simple fried piece of tuna, topped with tomato, garlic and parsley. I sometimes wonder why places bother to ask you how you want food cooked. So often, they seem to take no notice. “As the chef thinks best”, I’d replied to the question. “I’ll write medium then”, the waitress said. It came very well done! Still tasted good though in spite of. There were a couple of boiled potatoes on the side. And some vegetable “spaghetti” – almost gratings of carrot, aubergine and courgette.
Pretty much an all-round good lunch.