H
Harters
New member
It was 2008, on our previous trip to the area, that we last ate at Restaurante Siller. It was one of the eating highlights of that holiday and we were looking forward to going back. We were not disappointed . It seemed to us that the food had just got better – the cooking more precise, a lighter touch with the salt, presentation more refined. Service remains efficient, warm and friendly.
Bread was offered as pa amb oli – good tasty bread, fantastic fruity olive oil, topped with slices of ham.
We both went with a frito for starters – one a mariner, delicious tender squid, prawns, mussels and an unknown white fish; the other the more tradition “frit de matances”, heavy with liver. Both were well made, with crispy potato and a good hit of spicy pimento. Missing out, though, was the usual fennel flavouring.
One main course stuck to the “local” theme – lomo con col is one of those traditional dishes for which every chef seems to have a different recipe. Over the years, I’ve eaten several; versions – some good, some not so good, one or two plain bloody awful (including a vile one cooked by the brother in law’s mother, which included lung). This was a good ‘un. Pork loin, wrapped in meltingly soft cabbage; a very savoury sauce based on onions, wine and sage. Alongside, a spoonful of something very fruity – not membrillo, but akin to membrillo.
The other plate was two fillets of sea bass. Perfectly cooked, of course. The skin of both fillets had been taken off and fried to such a crispness they could stand upright, providing and elegant decoration to the palte. And, snapping a bit off, I can confirm that it was absolutely delicious and a perfect accompaniment to the soft flesh of the fillets.
Veg were served on a separate dish – carrot courgette, broccoli, potato dauphinoise and a lovely little yellow pepper, stuffed with rice and topped with tomato sauce.
As often, we passed on dessert but did have excellent strong coffee. With a couple of glasses of wine and bottle of water, the bill was just on a very reasonable €75.
Bread was offered as pa amb oli – good tasty bread, fantastic fruity olive oil, topped with slices of ham.
We both went with a frito for starters – one a mariner, delicious tender squid, prawns, mussels and an unknown white fish; the other the more tradition “frit de matances”, heavy with liver. Both were well made, with crispy potato and a good hit of spicy pimento. Missing out, though, was the usual fennel flavouring.
One main course stuck to the “local” theme – lomo con col is one of those traditional dishes for which every chef seems to have a different recipe. Over the years, I’ve eaten several; versions – some good, some not so good, one or two plain bloody awful (including a vile one cooked by the brother in law’s mother, which included lung). This was a good ‘un. Pork loin, wrapped in meltingly soft cabbage; a very savoury sauce based on onions, wine and sage. Alongside, a spoonful of something very fruity – not membrillo, but akin to membrillo.
The other plate was two fillets of sea bass. Perfectly cooked, of course. The skin of both fillets had been taken off and fried to such a crispness they could stand upright, providing and elegant decoration to the palte. And, snapping a bit off, I can confirm that it was absolutely delicious and a perfect accompaniment to the soft flesh of the fillets.
Veg were served on a separate dish – carrot courgette, broccoli, potato dauphinoise and a lovely little yellow pepper, stuffed with rice and topped with tomato sauce.
As often, we passed on dessert but did have excellent strong coffee. With a couple of glasses of wine and bottle of water, the bill was just on a very reasonable €75.