More often than not I had heard reviews on this particular restaurant that had me postponing a visit. That the menu was too complicated, that the food was too fancy, that prices were too high, etc. etc. Still those comments were also followed by the ambience is unique, the service is outstanding, the meals were perfect, etc. So I gave it a try and took the whole family for support. Made reservations three days in advance and booked a table for eight.
Our first impression was very nice, the place looks fresh, modern, cozy and inviting. We were greeted as we walked in and showed to our table; no waiting at all, we felt as we had been there before. Appetisers were served "on the house" starting with a taste buds opener "Shots of vodka, lemon and basil" followed by an "Eggplant creme and goat cheese dumplings" to die for. With menus on hand we tried to understand the menu but we all looked at each other with this "now what" look mainly because the names of the plates are a little bit confusing. We asked for help "translating" some of our choices and started to order. There are six choices for first courses, ten for main courses and seven desserts. For starters my party selected Ceviche tradicional con pure de batata y sorpresiva y fresca espuma de guanábana, Tuna tartar and Biscocho líquido de auyama y langostinos which translates to a small pumpkin custard stuffed with pimenton sauce. All dishes were delicious.
For main courses we ordered Lomo de atún a las brasas con jugo de cacao (Tuna steak grilled with cocoa juice), Cabrito en coco con arroz congrí (Goatling in Coconut with Congri Rice) and Cochinillo en honor a El Junquito (Roasted pig with Cochinillo en honor al Junquito with a rolled up Cachapa y foamed telita cheese). Everything cooked to perfection, unequaled taste.
For desserts we ordered Tierra de Cacao (The Land of Cocoa) served in a pot holds seven different types and textures of chocolate; Los Medanos which transports you to the sandy landscapes of Coro is a foamed caramel, coconut touches, guava jam, sweet lemon and bits of goat cheese; Esfera de chocolate de “Paria” (70%) con praliné de avellanas y ron orange is a Chocolate ball the size of a ping pong ball filled with chocolate fondant on a hazelnut cookie moistened with orange liquor .
There is no way I have ever eaten this quality of venezuelan dishes ever in my almost forty years as a resident. This is a place you indeed need to try when wondering where to eat an outstanding meal. Chef Garcia.... no wonder you were granted the "Tenedor de oro" (Golden Fork) award. Congrats, you are definitely a great chef.
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