21 April 2017
26 March 2017
Fed up with finnish cold so... back to Puerto del Carmen for a bit of warm.
The same villa than last year, and still for 2 weeks.
part restaurant (left), part fishmonger (right).You pick your fish or shelsifh, and they cook it for you.
We rather used the place for breakfast, and late at night for a few cold beers and mix with locals.
Tortilla & tapas are on display early morning for those who want to enjoy a hearty breakfast.
very popular among the regulars. Strong expresso with a dash of milk. We call it a "noisette" in France. A must when in Spain.
The "Bocadillos" list.
They're basically Sandwiches for breakfast, and can be garnished with everything, from ham to octopussy.
Cafe con leche, bocadillo de bacon y huevo, y... errr... ketchup!
From Puerto del Carmen to the city of Arrecife.
a 30min. something bus ride (1.70€ a ticket). We do the rest by foot to the city center where the shopping area and most restaurants & bars are.
Always go to the backstreets when travelling. It's where you can find the most interesting stuffs...
...like this hidden tapas bar. As the name suggests, it's for locals.
The owners where a bit taken aback to see 2 "turistas" in their little joint.
Fact is, we had spotted the place last year already. But due to lack of time, we had to wait this year to pay a visit and try some tapas for lunch.
Spinach tortilla & pickled anchovices with canarian beer Dorada...
...followed by fried black pudding & peppers in olive oil. Simple and damn good.
the mandatory stop to Valery (left) when in Arrecife.
One become overweight fast when on holiday here!
Yep, that's right. 38° at 4pm. in March.
No wonder we always go back to Finland backwards!
A roof terrasse. A couple of Martinis. A sunset. Perfect.
On our way for a drink before dinner.
... And back to our fav restaurant: Bodega.
The daily specials.
One great thing in Spain is, before the proper dinner, to seat at the counter and order a few appetizers.
For us it's Iberico Bellota jamon, tostadas, olives and a bottle of El Grifo blanco seco (local wine).
Most tourists - mainly the brits, ask the list in english. BUT, it's only on the list in spanish that one can find the real local specialities.
Artichokes & pan fried foie gras with port sauce.
Roastbeef carpaccio with melon and mojo vinaigrette.
King prawns, mussels & cuttlefish wok in a sesame & teriyaki sauce.
Beef tail raviolis with a essence of black truffle sauce
Squids in onions sauce & canarian potatoes.
Oven baked Hake with fried garlic.
"Bacalao" (salted cod) & sweet peppers on a aïoli sauce.
Grilled Grouper & sweet potato mash with green mojo sauce.
Grilled canarian Tuna in teriyaki sauce.
Fishmonger (not the one in la Lonja). We decided to have a bbq at home.
... and so
Grilled king prawns with tostadas.
But you know, when on holiday, there's never enough food. So...
... Wham Bam: double cheese burger!
... and the inescapable consequence: RRRrrr ZZZzzz
Mid afternoon. At last a bit of exercise... to go to a bar.
The kind of stuff that kills you straight after the 1st mouthful.
More rhum needs more cola.
Back at la Lonja for a few local beers before the next stop...
... Restaurant grill: La Cascada
Same idea than Bodega restaurant. Always ask the list in Spanish.
On the left: Chuletón de vaca reserva "Txogitxu" from the Basque country, matured for 40 days.
On the right: Chuletón de cebón. The animal has been castrated young, hence the huge amount of fat.
(so we were told by the restaurant owner who spent time with us explaining the difference between meats, how to cook them properly, what to drink with, etc...)
We're not big fans of spanish reds because of high tanins, but this one was really great. A bit like a
"Côte de Nuits" from Bourgogne. Anyway, red is a must for grilled beef.
... And the Chuletón de vaca reserva "Txogitxu"
Nearly 1kg of meat heaven. In reality, it's more like 1/3 bone, 1/3 fat and 1/3 meat.
Another choice the entrecote de vaca reserva "Txogitxu" aged 40 days. (300gr)
Another beautiful day ahead...
... And so, en route to the beach.
The road is long, the thirst is acute.
Hopefully, the raod leads...
... And a couple of ice cold Mojitos.
Thirst is one thing. Hunger is another.
Craving for pintxos, Tabena de Nino IS the place.
Fried goat cheese, black pudding & goat red curry were among the specials that day.
Pintxos are essentially "bites". After ordering, you go to the counter and select the ones you want.
They're renewed everyday. So, if you come everyday, you'll eat always something different.
Mini burgers with spanish black hog grilled steak and quail egg.
This has nothing to do with paëlla. This is a rice broth - risotto like, with squids, langoustines and artichokes.
(paëlla is not a canarian dish anyway)
The same with squid ink, octopussy, prawns, aïoli and cheese.
Grilled veal filets in a canarian goat cheese sauce.
Chicken stuffed with goat cheese, wrapped in Iberico jamon,and topped with a sweet mustard sauce.
Expressos & toffee flavored vodka (we have bring home bottles of this stuff)
Back home on the roof terrasse for a bit of digestive chillout.
The last lights of our holiday. Hopefully next year...