Rincon is under new management or perhaps I should say mismanagement. We have been there three times the past few weeks and the last trip was the the last time I will set foot in the restaurant. On our first two visits the food ranged from good to very good but the service was very poor. The waitress serving us was "brusque". She poured me a glass of red wine that was obviously off and was almost offended when I pointed it out. The wine was replaced from a new bottle and was fine. There is a young man working as a waiter and if you get him you are most fortunate.
On our last visit the place was not all that busy and a few of the tables that did have people were leaving. It took nearly 20 minutes to get the waitress to come to our table. She took our drink order and disappeared for another 10 minutes. So 30 minutes after arriving our drinks showed up and our waitress disappeared again. She eventually came back to take our order. I ordered a starter of gambas pil pil since that was the evening special. My wife opted for no starter. She ordered a main course of salmon and I chose a chicken dish.
At this point we had been in the restaurant for at least 45 minutes and had each managed to secure a glass of wine. In spite of our request no bread had been delivered, very unusual in a Spanish restaurant. My starter came and I again requested some bread to go with it. By now the theme of the disappearing waitress must be pretty obvious and she did not disappoint. My first taste of my dish was a shock. It tasted like hot water that someone had emptied a salt shaker into and it was inedible. After several attempts we got the attention of the indifferent waitress and she took the dish away to replace it. The new starter appeared and the best that can be said is that it wasn't awful. At no point was any bread ever brought. We had now been in the restaurant for well over an hour and things continued downhill. Our waitress came back to the table and informed me that they actually had no chicken left and I should pick something else. You would think that that bit of information would have come back from the kitchen as soon as I placed my order. Even better a well managed kitchen should have informed the staff that they were out of the key ingredient for several of their dishes. I really didn't care for the other items on the menu that evening and we decided to leave. At that point our waitress quite indignantly informed my wife that the chef was nearly finished preparing her fish. It makes me wonder why they would prepare her dish without even knowing what I might order order. We should have insisted on leaving. However, my wife liked the salmon, it was supposedly ready so we decided to let them bring it and I would simply not order a main course. Another delay ensued before the supposedly already prepared salmon arrived. At that point I was pretty ticked off and we agreed that I would just leave and my wife would finish up and join me.
I walked across the street to Tropical a wonderful chiringuito on the beach. I ordered a fantastic pollo al ajillo that was being placed on my table by the friendly, attentive staff as my wife arrived. Our evening ended well as we discussed the chaos of Rincon de Vellia. It was total amateur hour. My wife told me that at the end of her meal there was an apology for the absolute disaster they made of our evening but it was the young Argentinian waiter who delivered it. I doubt that our waitress even cared.
We gave them 3 times to sort out the service and they simply aren't up to it. There will be no fourth. We will just go to Tropical where they already know how to run a restaurant.
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