Obviously we couldn't have a break away without a visit to Jaime at OLume.
We checked in on Saturday night - about midnight, after our meal out with Mr and Mrs BL at Stay - to make sure he would be open on the Monday. As we walked in, Jaime did a quick double take then gave one of his smiles of recognition. THATS what I like in a restaurant, client recognition and appreciation!
Returning on Monday we sat by the window overlooking the courtyard, empty at the moment but with the air of summertime promise, the grapevine already creeping over the wires.
We ordered a jug of sangria for the evening and a humourous touch with Jaimie pouring just a little glass for me to taste before the full glass!
Meat balls for our amuse bouche, along with bread roll and herb butter.
Starters for me was fois gras and toast, with delicious sauces swirled around.
Hubby had scallops cooked in the Galicia way (may have that area spelt wrong, sorry)
Mains was half portion of peppered chicken breast - I will order full portion next time, and T bone steak, done medium rare, which is the equivalent of rare at home and hubby loves. Unfortunately we heard another table order rare and they had to send it back to be cooked a little more. Spanish meat cooking is a bit different from ours but this is only found out by trial and error sometimes!
Dessert was coconut brullee and a cheesecake with honey, which was quite unusual and not really what you would think of as a cheesecake, it was presented as little round balls but very tasty non the less.
Delicious food, good service as always, pleasant music and no tv!
I believe it came to €84 including tip - well worth the money and we look forward to returning in September to be pampered for my mothers special birthday Jaime!
OLume now do suckling pig; roast suckling leg of lamb; and roast suckling shoulder of lamb. These dishes are for a minimum of two people and should be ordered a couple of days in adavance. Cant wait to try those out too.
OLume may not have the daytime view that people want, but for night time meals and summer courtyard meetings, it takes some beating.
