H
Harters
New member
The restaurant has been open since the early 1960s and, still in the same family’s ownership, is probably unchanged since then. If you get the option to eat inside, this is probably the one restaurant in the area to do that – it’s essential to make a reservation at least several days in advance, so ask to be inside at the time of booking. It’s an old wine “celler”, although probably not as old as it might first appear – the family which owns the restaurant have tried to enhance the aged look but, now, it’s just quirky. I’ll not describe it further and spoil the fun – but lots to look at if conversation flags. The menu may well be pretty much unchanged over those 60+ years. Classic dishes of the island – this is not a place for wimpy food.
Tumbet was an excellent version – sliced potato, onion, aubergine and peppers, topped with tomato sauce. Almost as good as the version my partner’s sister cooks. I know from her that the secret to a good tumbet is to cook each vegetable separately and then layer it up before a final quick heating through. As expected, trampo was a light and fresh salad – tomato, onion and peppers in a sharp vinaigrette.
Roast suckling pig has always been good here. It’s a generous serving of piggy on the bone. Crisp skin, unctuous meat which, in my book, is pretty much perfect “lechona”. There’s a few new potatoes and a handful of mixed salad, the thin sauce doubling up as a dressing for the leaves. Salt cod was perfectly cooked – just falling apart in big flakes. It came topped with alioli, which had been lightly scorched under the grill. There was sliced potatoes and some mixed veg (effectively another version of tumbet).
We didn’t fancy dessert or coffee, so just got the bill.
Tumbet was an excellent version – sliced potato, onion, aubergine and peppers, topped with tomato sauce. Almost as good as the version my partner’s sister cooks. I know from her that the secret to a good tumbet is to cook each vegetable separately and then layer it up before a final quick heating through. As expected, trampo was a light and fresh salad – tomato, onion and peppers in a sharp vinaigrette.
Roast suckling pig has always been good here. It’s a generous serving of piggy on the bone. Crisp skin, unctuous meat which, in my book, is pretty much perfect “lechona”. There’s a few new potatoes and a handful of mixed salad, the thin sauce doubling up as a dressing for the leaves. Salt cod was perfectly cooked – just falling apart in big flakes. It came topped with alioli, which had been lightly scorched under the grill. There was sliced potatoes and some mixed veg (effectively another version of tumbet).
We didn’t fancy dessert or coffee, so just got the bill.