Frommer's Review
With a separate entrance that funnels diners directly outdoors, this restaurant is the newest eatery within the megacompound known as the (already recommended) Caribe Hilton. Its decor, especially that of its baronial-looking dining room in back, emulates that of a gracious and rather formal tasca in Spain, replete with Serrano hams hanging above the bar, a roster of oil paintings (many of which are for sale), a scarlet-covered dining room which you might have imagined as a tableaux within a still-life by Goya, and rack upon rack of wine. There's something big, generous, and well-mannered about this place, as a quick perusal of the list of tapas (both hot and cold) and the conventional lunch or dinner menu will quickly show. Diners who appreciate tapas might order four or five portions, defining them, collectively, as a meal unto themselves. The best examples include piquillo peppers stuffed with pulverized codfish; fried plantain with smoked salmon; codfish fritters; fabada asturianas (a well-seasoned and soupy version of stew that combines fava beans, sausages, and ham); fried fresh anchovies; and chorizo sausages in red-wine sauce. Main courses include breast of chicken in garlic sauce; filet mignon with Manchego cheese and Serrano ham; thin-sliced filets of beef with onions; asopao de mariscos; mofongo stuffed with shrimp; and halibut steak garnished with shrimp, mushrooms, and raisin sauce.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
