Jonathan S. N.
Google
Restaurante Surtopia presents itself as a fancy dining experience, but the execution falls dramatically short of the upscale expectations and accolades it has somehow managed to accumulate.
The meal started poorly with bread that was hard, thick, and barely edible - an unacceptable beginning for any restaurant, let alone one with fine dining aspirations.
The sliced pork with truffle mushroom was a rare bright spot, offering proper seasoning and quality ingredients that showed the kitchen's potential when focused. The beef meatballs were decent, meeting basic expectations without any particular distinction.
Meanwhile the duck was horrifically undercooked - arriving at the table looking and tasting essentially raw, a dangerous and completely unacceptable preparation that raises serious concerns about kitchen standards.
The beef steak had an old taste that suggested questionable ingredient freshness, while the cod arrived with so many bones left inside that it became a hazardous dining experience rather than an enjoyable one. Basic fish preparation should never leave diners navigating dangerous bone fragments.
The apple tart was amazing and demonstrated that the pastry section operates at a completely different standard than the rest of the kitchen, creating the meal's only truly memorable positive moment.
How this restaurant has Guia Repsol and Michelin awards is absolutely crazy - the service and food quality were terrible throughout, representing a complete disconnect between reputation and reality that makes these accolades seem questionable at best.
