We sat down and I ordered the turbot, and my wife ordered the sole. We walked past this restaurant and decided to try it because it looked clean and modern and it offered what appeared to be some interesting local dishes. We have visited this local restaurant many times over the years, we normally go in a group of at least sixteen of us, booking is advised as this is a hotspot for all the locals, by one o'clock it is normally jammed packed full, they have an air conned indoor area where the local workman always seem to sit and an outside area, now with a roof with grape vines covering the ceiling, very rural Spanish.Don't expect à La Carte here its Catalan all the way, now with one or two eastern European waitresses its easier to work out the menu as the owner and most of the staff do not speak English but with a bit of broken Spanish between us we always managed and they appreciate you trying.The menu of the day is eleven Euros which includes a five course meal and a litre of wine between two, the dishes are basic and varied, if you are fussy eaters this is not for you, its typical Catalan food, but extremely good, their garlic chick peas "garbanzo`s" are second to none, coffee at the end inc brandy if you want it.Yes 11 Euros per head, a wonderful wonderful Catalan experience. We regret that your overall experience with us has not met your expectations and we take note of your comments to improve the level of satisfaction of our customers.Best regards,Brasic Team Possibly the confusion was due to bring a sauce "Pil Pil" that accompanies it, made from the gelatin of cod that is emulsified with garlic and olive oil. We would also like to clarify that in our restaurant Brasic, the protagonist of the kitchen is our wood oven, which forces us to cook some of the fish such as sole and turbot (not cod) along with its skin, to reach its optimum cooking. I do not know if you made any comments directly during your stay regarding the fish however, I would have liked to correct this immediately by adding another dish in its place at no cost to you. At the same time, I would like to review some details following your comments. To be avoided at all costs.Dear Lough222,Thank you very much for taking part of your valuable time to share your recent experience with us.First of all, I would like to extend my apologies for not having met your expectations. I think that the chef palmed off 2 cuts from one Fish that was going out of date.One of the worse, most dishonest meals I have ever had. That was the same taste in my fish, but more strong in the smaller thinner tail section.I recognised it as being old-fish when I tasted her fish. It tasted the same as mine, but it was bad, going off.
Dry, funny smell.My wife did not eat her fillet. There was no butter or lemon or sauce of any type, it wasn't pan-cooked or braised (or at least braised correctly). The overriding taste was a strange fishy taste with a lot of salt over the top. My fish was bland, the swirls of dressing on the plate were tasteless and added nothing to the taste. It looked like a cut from cod/cabiott or some other scaly fish with that same shape.We commenced eating. On my wife's plate was a triangular piece of fish, obviously a cut from around the tail of a fish, again, covered in skin. I didn't complain because the dish looked so good. But the fish on my plate was a fillet of fish (about 15mm thick) and covered in its skin. A real effort had obviously been made to arrange each dish. Honestly, when the server put the dishes down in front of me, I was impressed. Everything was looking good.And then the mains arrived. I thought that it was a little unusual for a restaurant to have two varieties of fish on its menu that are so very similar but I explained it to myself on the basis that the sauces (as described on the menu) appeared to be very different.We were given a small tasting dish which was very nice.
0 kommentar(er)
