Dinner at Cabaña Buenavista

Dinner at Cabaña Buenavista

at Cabaña Buenavista on 19 December 2019
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La Cabana Buenavista is on the hill above Murcia City. The owner and head chef Pablo Gonzalez has been cooking here since 2003, he is one of the greatest representative of the local Murcian cuisine.
The dining room is in a very high African style hut where the tables are comfortably and widely spaced. There is an attractive garden and terrace, where you can have the welcome drinks and the some of the starters.
The experience menu costs 120 Euro (additional wine pairing for 90 Euro and Caviar for 15 Euro), the experience+ menu 140 Euro ( wine pairing for 110 Euro and Caviar for 15 Euro).
The menu is very minimalist, only 9 dishes and you can not find any description or ingredients list. From the a la carte option we opted steak tartar with stewed potatoes and the wild turbot with pepper for starter, cow steak with Tubercles and grilled red mullet with lacquered octopus tentacles for main dish.
The meal has begun with a series of amuse bouches at the tapas stations in the garden. Very high quality bites with autumn and winter ingredients: partridge, red pine mushroom and boletus.
The canopies section has continued in the dining room after we sat down. Usual and unusual pairings came this time inspired by Japan. Wide variety of tuna and other seafood dishes, all with very good texture and perfect harmony of the flavours. But after the satisfying canopies the impulse got lost.
We ate here few times while it had one star and this was our second visit after the restaurant got another star.
The style of the cooking has changed since the restaurant got its second Michelin star.Much less of the Spanish traditions and more occasionally confusing Asian fusion odd cooking. Which would not be a problem if they know what they are doing…
This time, apart from some of the starters the whole dinner was inconsistent, along with a confused service. The English menu was practically unusable due some major translation errors which were leading to an inedible main course. The waiting staff did not handle the problems properly, so did not the owner-chef who came to our table at the end and the only remark he was able to make “the lady had no luck this evening”….
Well a wrongly translated menu along with an untrained staff with serious language barriers can lead to all sorts of problems…
The wine list is very extensive. The new Argentinian sommelier has substituted very well the genial Joan Belda executive sommelier who did not present that night at the restaurant.

6 / 10