I usually visit different places to dine because I don't like to repeat restaurants. For many years this restaurant has been very popular in Puerto Rico and I had wanted to eat a seafood salad with octopus and conch meat "carrucho" and thought this was a good choice to change the routine of the Metropolitan Area (San Juan, Isla Verde, etc.).
We decided to go to the Southern Area of Puerto Rico (Salinas). I can begin to say that the restaurant is located close to the sea and is a bit difficult to get to. The employee that answer the phone was very helpful in directing us.
It has a large parking lot. The restaurant consists of two floors, the upper part was closed, so we sat on the first floor, is nothing but a large terrace, with many tables and plastic chairs, nothing fancy, extremely lightened, I believe it was due to the mosquitoes. It's located in front of a marina, where you can see huge fish and you can feed them. At least at the time of our visit, I could smell a strong humid or mold smell so I asked to change tables, which they kindly agreed. The waitress, young and a bit slow and not as attentive as it should be. We weren't visiting during peak hours, there was no volume of customers so it didn't understand why the service was so slow, but we stayed and continue with our dinner.
The restaurant is a bit pricey, we ask for 2 appetizers, fried plantains stuffed with lobster and another one with shrimps but the portion was very small for the price. We also ordered beer and sodas. For our main entree I ordered a seafood "mariscada" (octopus, shrimp, lobster, conch meat) salad with fried plantains and garden salad; my boyfriend ordered a golden bream in "mojo isleno" or mojo sauce stuffed with seafood "mariscada" and mofongo "mashed green plantains". My boyfriend liked his, I didn't like mine; it tasted funny, not like other seafood salads I've tasted before. I left the plate almost intact. And it almost came up to $75.
I wouldn't go back nor recommend it. But not all people have the same palate, may have been a bad day for the Chef... but you can be adventurous and go under your own risk.
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