Restaurants · Travels

Postcard from Lanzarote

Having recently returned from a break in Lanzarote, I have been thinking about what to write in this post.  I toyed with the idea of doing a  Sangria recipe, or maybe a Gazpacho Andaluz.  However, after accidentally finding a great little restaurant on the Marina Rubicón, I knew I had the material for the post right there!
This charming restaurant called El Maño, located right on the marina, was just what we were looking for.  The food there is beautifully cooked and presented, the staff so discretely attentive, and the atmosphere, whilst sophisticated, was suited to tourist customers looking for something a little less ordinary.
We visited this restaurant on numerous occasions, just to keep sampling what was on offer.  The menu was extensive without being overstretched, and the ingredients used were local and fresh.
On arrival, customers are greeted at the door and shown to their table.  A pre-starter is presented, along with hot bread rolls. 

The crushed tomato flesh mixed with raw garlic and salt, served alongside canellini beans, to be piled onto a torn piece of bread, was delicious.  Starters also included a plate of baby squid, sautéed in olive oil, garlic and parsley.  Also on offer was the signature dish of Lanzarote – Prawns in sizzling olive oil, with lashings of garlic slivers and a pimento or two, thrown in for good measure!  The Chef cooked them in Tio Pepe which added an extra dimension to the dish.  Muy Sabroso!!
 Another great treat was a starter of Jamón Ibérico de Bellotta (acorn fed pigs), which was shaved, wafer-thin from the leg of ham, by the Head Waiter.  Expensive, but the taste was sublime.  A hint of saltiness, sweet, but not too sweet, and and background hint of, what I can only describe, as Hazelnut.
                                                
Main courses consisted of a variety of steak and fish dishes.  The sole, simply grilled, with a salted butter poured over, fell away from the bone with such ease, and was melt-in-the mouth.
All of these lovely dishes were washed down with a sensible amount of White Rioja, and on other occasions, a lovely bottle of Lanzarotian Malvasia.
 Desserts were something to write home about too.  What to choose?  Did we have the sorbet of crushed fruit with Cava, or the pears poached in red wine with vanilla ice-cream, or perhaps the chocolate mousse ice-cream with “mint crystals”, or indeed my Husband’s all-time favourte, profiteroles?  All of them, after all we were on our holidays.

So, as the sun has finally set on our holiday for this year, all I can say is I thoroughly enjoyed my time sampling the food in Lanzarote, and, if you ever get the chance, you should try it too.

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