B
BonysLad
New member
( In the Heat of the Night : 1967 Sidney Poitier/Rod Steiger )
Boy , was it hot the night we went to O Lume, not just the temperature but the humidity must have been 90%. Not really Mallorca in late July but more like the southern states of the USA. As soon as we stepped outside of the apartment Bonyladette started to gently perspire and me, profusely sweat !!!!. When we reached the restaurant there was only one table taken , by a group of locals , watched over by a fan the size of a satellite dish. The owner ( Jaime ???) ushered us to sit by a portable air conditioning unit as he recommended we sit inside for comfort.
Whe we visited at Easter I thought that this was a restaurant trying to be a really serious restaurant and we vowed, then, to return to try their a la carte, rather than menu del dia we had at that time.
We were honestly so hot that the starters had to be good cos we felt like paying for what we had ordered and rushing home to the air conditioning. We were not to be disappointed because they were excellent. BLT enjoyed monkfish ravioli and myself foie with summerfruit coulis. Absolutely wonderful , beautifully presented and with a nice touch in that you could order half portions so not to overfill the old tum. We moved on to Prawns/scallops for madame and cod a la romana for me.
Again, very tasty and washed down with excellent house wine.
Finally, having read so much here about the fried milk , we shared one for pud to complete the meal and were amazed that the compliment of the fruit with the solid milk dish was just as had been described here before. The whole meal in terms of quality per euro ( probably 60 odd euros for the two of us) would be hard to beat, in my opinion.
Definitely on our must visit list now, but we will pick a cooler night next time. Really can't understand folk queing that night to eat outside in the square at Tex Mex, Mohitos, Tiberi etc when this place was half empty.
It reminded BLT and I of a Charleston ( South Carolina) night from the heat and the food because Charleston is one of the foodie centres of the US , whose restaurants compare with the best that NYC or Frisco can offer.
Give them your support cos I don't think you will be disappointed.
BonysLad
Anyone know where the title "O Lume" comes from ?, is it italian or is my spanish rubbish ????
Boy , was it hot the night we went to O Lume, not just the temperature but the humidity must have been 90%. Not really Mallorca in late July but more like the southern states of the USA. As soon as we stepped outside of the apartment Bonyladette started to gently perspire and me, profusely sweat !!!!. When we reached the restaurant there was only one table taken , by a group of locals , watched over by a fan the size of a satellite dish. The owner ( Jaime ???) ushered us to sit by a portable air conditioning unit as he recommended we sit inside for comfort.
Whe we visited at Easter I thought that this was a restaurant trying to be a really serious restaurant and we vowed, then, to return to try their a la carte, rather than menu del dia we had at that time.
We were honestly so hot that the starters had to be good cos we felt like paying for what we had ordered and rushing home to the air conditioning. We were not to be disappointed because they were excellent. BLT enjoyed monkfish ravioli and myself foie with summerfruit coulis. Absolutely wonderful , beautifully presented and with a nice touch in that you could order half portions so not to overfill the old tum. We moved on to Prawns/scallops for madame and cod a la romana for me.
Again, very tasty and washed down with excellent house wine.
Finally, having read so much here about the fried milk , we shared one for pud to complete the meal and were amazed that the compliment of the fruit with the solid milk dish was just as had been described here before. The whole meal in terms of quality per euro ( probably 60 odd euros for the two of us) would be hard to beat, in my opinion.
Definitely on our must visit list now, but we will pick a cooler night next time. Really can't understand folk queing that night to eat outside in the square at Tex Mex, Mohitos, Tiberi etc when this place was half empty.
It reminded BLT and I of a Charleston ( South Carolina) night from the heat and the food because Charleston is one of the foodie centres of the US , whose restaurants compare with the best that NYC or Frisco can offer.
Give them your support cos I don't think you will be disappointed.
BonysLad
Anyone know where the title "O Lume" comes from ?, is it italian or is my spanish rubbish ????
Well done Jane you made it 
