El poble, però, ha resultat ser veritablement sensacional. L'apartament que hem llogat, també. Us n'aniré parlant.
Ara, però, per anar fent boca, us deixo l'enllaç del primer restaurant que hem "atacat" tot just arribar. Es diu "Balcón de Frigiliana". Local discret. Dos cambrers correctes. Plats realment bons. El cuiner ens ha sorprès. Excel·lent menjar! La curiositat és que no era menjar estrictament "andalús". Més aviat cuina internacional de molt alta qualitat passada per una sensibilitat anglesa.
Alguns detallets trets sense treballar de la pàgina web del restaurant (perdoneu que sigui tan matusser, però avui no tinc gaire esma per res):
LUNCH
Baked Asparagus with shaved parmesan and warm egg yolk 5.50
Chicken liver pate, onion marmalade and croutons 6.00
King Prawn tails in Thai green curry cream with marinated diakon 7.50
Egg Benedict 7.00 / 11.00
Egg Royale ( with smoked salmon ) 8.00 / 1200
Baked avocado stuffed with crab and blue cheese 6.50
Smoked mackerel on potato salad 6.50
Fresh mussels with cream and garlic 7.00 / 11.00
Salad of chicken livers, bacon and blue cheese 6.50
Smoked haddock with rarebit crust, sautéed potatoes and roasted tomatoes 13.00
Roasted salmon steak with asparagus, new potatoes and hollandaise 13.00
Chicken breast with capers and olives in a tomato sauce 10.00
Fillet of dorada with chorizo and sautéed potatoes 10.00
Roasted butternut squash risotto with pine nuts12.00
Whole seabass with mixed salad and new potatoes 13.00
Chicken Caesar salad 11.00
Sirloin steak with chips, mushrooms and tomatoes 14.00
BAGUETTES
Sautéed chicken and chorizo 6.50
Blue cheese and rocket 6.50
Steak and onion 7.50
Bacon, lettuce and tomato 6.50
Tuna mayonnaise 6.50
Smoked salmon and cream cheese
All come with mixed salad and chips
DESSERTS 5.00
Bread and butter pudding
Sticky toffee pudding with banana icecream
White and dark chocolate tart
Banoffee cheese cake
Chocolate brownie with vanilla icecream
DINNER
STARTERS
*Soup of the day with crusty bread 4.50
*Baked Asparagus with Shaved Parmesan and egg yolk 5.50
Crab Cakes with Mango Salsa and Tequila guacamole 7.50
*Salad of Sautéed Chicken Livers in Port sauce with Blue Cheese and Bacon 6.50
Eggs Benedict, English Muffin, Bacon and Poached Egg with Hollandaise 7.00/ 11.00
Eggs Royale, Muffin, Smoked Salmon, Poached Egg and Hollandaise 8.00/ 12.00
Baked King Prawns with Chilli and Garlic 7.50
King Prawn Tails in Green Curry Cream with Marinated Diakon 7.50
*Smoked Mackerel Fillet on a Caper and Gherkin Potato Salad 6.50
Baked Avocado stuffed with Crab and Blue Cheese 6.50
Fresh Mussels in garlic and white wine cream
*Pate stuffed Mushrooms in a Paprika Cream Sauce 6.00
MAIN
Smoked Haddock Fillet with Rarebit Crust on Sautéed Potatoes
with Spring Onion, Rocket and Roasted Cherry Tomatoes 13.00
Salmon, Asparagus and New Potatoes with Hollandaise 13.00
Seabass Fillets on Crab Mash Potatoes and Red wine Sauce 16.00
Fillet of Durada with Mussels and Prawns16.00
King Prawn Caesar Salad 13.00
Whole Roasted Seabass with Mixed Salad and Potatoes 13.00
Sirloin Steak with Roasted Cherry Tomatoes and Chips and Béarnaise sauce 14.00
Pan Roasted Chicken breast with Asparagus, Serrano ham
and Porcini Mushroom Cream 13.00
Braised Rabbit in Red Wine and Sage with Mashed Potatoes 14.00
Twice cooked Belly of Pork with Chorizo Potatoes and Squash 14.00
Risotto of roasted squash and toasted pine nuts 12.00
Baked Asparagus with shaved parmesan and warm egg yolk 5.50
Chicken liver pate, onion marmalade and croutons 6.00
King Prawn tails in Thai green curry cream with marinated diakon 7.50
Egg Benedict 7.00 / 11.00
Egg Royale ( with smoked salmon ) 8.00 / 1200
Baked avocado stuffed with crab and blue cheese 6.50
Smoked mackerel on potato salad 6.50
Fresh mussels with cream and garlic 7.00 / 11.00
Salad of chicken livers, bacon and blue cheese 6.50
Smoked haddock with rarebit crust, sautéed potatoes and roasted tomatoes 13.00
Roasted salmon steak with asparagus, new potatoes and hollandaise 13.00
Chicken breast with capers and olives in a tomato sauce 10.00
Fillet of dorada with chorizo and sautéed potatoes 10.00
Roasted butternut squash risotto with pine nuts12.00
Whole seabass with mixed salad and new potatoes 13.00
Chicken Caesar salad 11.00
Sirloin steak with chips, mushrooms and tomatoes 14.00
BAGUETTES
Sautéed chicken and chorizo 6.50
Blue cheese and rocket 6.50
Steak and onion 7.50
Bacon, lettuce and tomato 6.50
Tuna mayonnaise 6.50
Smoked salmon and cream cheese
All come with mixed salad and chips
DESSERTS 5.00
Bread and butter pudding
Sticky toffee pudding with banana icecream
White and dark chocolate tart
Banoffee cheese cake
Chocolate brownie with vanilla icecream
DINNER
STARTERS
*Soup of the day with crusty bread 4.50
*Baked Asparagus with Shaved Parmesan and egg yolk 5.50
Crab Cakes with Mango Salsa and Tequila guacamole 7.50
*Salad of Sautéed Chicken Livers in Port sauce with Blue Cheese and Bacon 6.50
Eggs Benedict, English Muffin, Bacon and Poached Egg with Hollandaise 7.00/ 11.00
Eggs Royale, Muffin, Smoked Salmon, Poached Egg and Hollandaise 8.00/ 12.00
Baked King Prawns with Chilli and Garlic 7.50
King Prawn Tails in Green Curry Cream with Marinated Diakon 7.50
*Smoked Mackerel Fillet on a Caper and Gherkin Potato Salad 6.50
Baked Avocado stuffed with Crab and Blue Cheese 6.50
Fresh Mussels in garlic and white wine cream
*Pate stuffed Mushrooms in a Paprika Cream Sauce 6.00
MAIN
Smoked Haddock Fillet with Rarebit Crust on Sautéed Potatoes
with Spring Onion, Rocket and Roasted Cherry Tomatoes 13.00
Salmon, Asparagus and New Potatoes with Hollandaise 13.00
Seabass Fillets on Crab Mash Potatoes and Red wine Sauce 16.00
Fillet of Durada with Mussels and Prawns16.00
King Prawn Caesar Salad 13.00
Whole Roasted Seabass with Mixed Salad and Potatoes 13.00
Sirloin Steak with Roasted Cherry Tomatoes and Chips and Béarnaise sauce 14.00
Pan Roasted Chicken breast with Asparagus, Serrano ham
and Porcini Mushroom Cream 13.00
Braised Rabbit in Red Wine and Sage with Mashed Potatoes 14.00
Twice cooked Belly of Pork with Chorizo Potatoes and Squash 14.00
Risotto of roasted squash and toasted pine nuts 12.00
