I can't stop visiting Barstro! On my last visit I ate the succulent scallops with fig jam & crispy bacon, a main course of tender Iberico Pork on a perfect bed of mash and finished with a first class, smooth as silk, lemon syllabub served with crunchy tulle biscuits.
Paul Campbell is a genius in his kitchen & deserves the awards & recognition that is bound to flow his way.
From the welcome from Victor & 'team Barstro' to the good selection of reasonably priced wines and tapas, it's worth making your way to Nazaret, near Costa Teguise, for a gastronomic exploration. I can hardly wait to visit again.