We had our 3rd visit to Lamoraga in the last 2 1/2 weeks and look forward to our 4th when our daughter and friends come into town next week. I am a big fan of this new and contemporary restraunt. I like the look of the place with it's large open space open kitchen that has a counter around it so you can view some of what is going on, I like the food, not what I would call traditional Spanish, there are some Spanish influences for sure but it is the large selection of perfectly prepared and plated Tapas that remind you of Spain it is kind of like visiting the Pincho bars of San Sebastian without having to do the walking. The food is seriously good. I like the vibe of the place, a little busy and a little more noise that a lot might expect but once again it bring you back to Spain and the type of eatery or area that would serve this cuisine. I like the busy vibe and like it especially without he feeling of being rushed ,it is bistro like in that regard and I like that feel.
We have taken the time to talk with all of the wait people that had responsibility for our table, Winston on our fist night and his as well while a little nervous he took great care of us as we both learned the wine list. He took great care of us and his large but warm smile is very engaging. Michael took care of us on his second visit, a real pro a transplant from Michigan he appreciates his new home and his new gig and it shows. Lindsay took care of us on our last visit and again she showed great joy in what she was doing, all do well by their employers.
We also took the opportunity on several occasions to speak with PJ the executive chef who hails originally from Monaco and who's last gig was at Blue Provance in Naples. A great and enthusiastic and talented young man . While seated at the counter one time we spoke with one of the sous chefs he name is Wendy a gregarious young man that delights in cooking and the possibility of learning from PJ.
I like everything about this place but I think I have already said that and will enjoy it as often as possible even with the 90 minute round trip and that is off season because when the blue hairs come backI know I will not be able to make the trip as often as I would like.
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