T. Coelho
Google
I’ll give 5 stars for the potential but 2 stars for today. I’ll explain it below:
This restaurant is located in Salamanca. That means it’s situated in a "non-hub" location. That, per se, exemplifies effort and ambition, seen both in the venue's aesthetic and the quality of the ingredients. This speaks volumes about the potential on the horizon.
And let's give applause to the female chef steering the ship in an industry that's not exactly known for its gender equality. Kudos to her for breaking through, persevering, and leading the way!
So,
I opted for their extensive Pizarra menu to fully immerse myself in Chef Rocio's vision.
The price is quite fair, so I can only guess that people who complained about it aren’t really used to eating course menus or often eat fine dining.
1-My Highlights:
The croquetas are delivered with a satisfying crunch and rich liquid interior, a real crowd-pleaser. I could live in these croquetas!
The sandwich featuring Iberico and caviar? Pure luxe and a symphony in my mouth. The mejillón dish was a curiosity that paid off, and the mantequilla sobrasada was a pleasant curveball. The salad was what I expected in such a restaurant, audacious!
Though these ingredients may not be everyone's cup of tea (myself included), the skill in their preparation won me over, and that’s why I hugely praise them.
2. Sweets: The desserts ended the meal on a high note. I loved every single one of them personally and bite-wise.
A quick heads up: the chocolate creation might overwhelm those not in the sugar fan club. There wasn’t any alternative on the dish to balance it.
3 - I don’t drink much, so the referred drink selection for my 2 cups of alcohol was well-tuned. Thanks to the staff for choosing them for me.
4- Now, the real thing. The Letdowns:
The rest of the dishes lacked the spark I was hoping for.
It failed to insert itself and /or reach the crescendo promised by the menu. The term that springs to mind is 'blunt.' Even the ravioli, generally a failsafe, was missing that oomph. I was pretty sad at that point. I was like, “Oh my god, even the ravioli is blunt.”
Regrettably, I can only say that most dishes missed the punch, a taste adventure, and worse of all… it missed… taste. It’s terrible to say that, but most of them were tasteless.
In summary, the experience was a bit of a rollercoaster. I soared, I dipped, but I'm optimistic about where we'll end up.
Chef Rocio, you've got the talent, and better, you've got the staff - which I know is hard to train. Just ensure the rest of the menu lives up to its promising start. It’s as if you were afraid to dare / A constipated potential (funny to say, but it feels like that 🫠).
Go and explode our tongues! Make people happy, angry, and confused when eating your dishes. Make people feel and scream “WOW”. You have everything for that!
I'll certainly be back to see how the story unfolds. Good luck and success! 👍⭐️
An update before I forget:
Your colleague who presented the mantequilla is a gem you'll want to hang onto. He brings a level of enthusiasm and flair that could elevate your already solid service. His vibe is infectious; he's the kind of energy everyone wants to be around when dining out. In just a few words, he gave all the essential info needed to fully enjoy and discover what you wanted to present . This guy is a keeper; he knows how to make an experience memorable. Reward and look after him, because he's a real asset to your team! :)
