We dined today with a freguent visitor and friend of Dietrich. Ted, quided us with careful choices from the menue. We started with the cheese plate and a lovely Chilean cabernet. We followed with the three of us selecting the tuna plate, the salmon plate and the anchoy, artichoke, roasted peppers, olives, capers fondue as it comes warming over a candle. I could not finish that, my meal of choice, and thought to take it home and pour it over pasta. Voila! Truly a Tuscan treat. Sensational! Dietrich, please consider adding pasta to compliment your imaginative creations. A dining treat you will not believe available in Lago Atitlan area.
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