Foodle

Visit #42
Still the best place in the Western World.

Simple philosophy:
1) Find the best possible ingredients (One should not worry about the carbon food print of this meal)
2) Cook it gently and respectfully (or not at all)
3) Pair it with a very few additional flavours.
4) Let the dinner enjoy the best possible meal

I wonder why not everybody is doing it like this.
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Restaurant Bocana de Palos is located in the fishermen’s harbour at Cabo Palos with a nice view of the boats and the open sea. The restaurant is usually very busy but it has a nice atmosphere and attentive staff.
We have taken friends and also family here several times and we have never been disappointed, food and service is always high standard.
In the neighbourhood far the best selection of seafood, fresh local fish dishes and rice specialities of the area. Good wine selection as well.
Our firm favourites are the tuna belly with tomatoes, fried squid rings, octopus and fried anchovies.
We often eat John Dory with sautéed potatoes and fresh garlic, the baby lamb shoulder with spring garlic is also often chosen by us. One of the very few restaurants of the area offering lovely homemade dessert selection.
This casual restaurant is a perfect spot for lunch or dinner for seafood lovers. Less

Visit #42
Still the best place in the Western World.

Simple philosophy:
1) Find the best possible ingredients (One should not worry about the carbon food print of this meal)
2) Cook it gently and respectfully (or not at all)
3) Pair it with a very few additional flavours.
4) Let the dinner enjoy the best possible meal

I wonder why not everybody is doing it like this.
Less

Restaurant Bocana de Palos is located in the fishermen’s harbour at Cabo Palos with a nice view of the boats and the open sea. The restaurant is usually very busy but it has a nice atmosphere and attentive staff.
We have taken friends and also family here several times and we have never been disappointed, food and service is always high standard.
In the neighbourhood far the best selection of seafood, fresh local fish dishes and rice specialities of the area. Good wine selection as well.
Our firm favourites are the tuna belly with tomatoes, fried squid rings, octopus and fried anchovies.
We often eat John Dory with sautéed potatoes and fresh garlic, the baby lamb shoulder with spring garlic is also often chosen by us. One of the very few restaurants of the area offering lovely homemade dessert selection.
This casual restaurant is a perfect spot for lunch or dinner for seafood lovers. Less

Just when I thought this food trip to Spain couldn’t possibly get any better...... Asador Etxebarri. Another lunch here that I will remember for ever. So lucky with the weather again, it was just a perfect way to end this leg of the trip before heading to Madrid. Steve Plotnicki you know how to throw a party and I can’t thank you enough for inviting me to celebrate your birthday here, you are a true gent.
Etxebarri is currently number 3 on Worlds 50 Best restaurant list and also 3rd on OAD’s best European restaurant list and for good reason. Has anyone noticed how a lot of chefs and restaurants these days are cooking over open fire? Well it is arguably true that this originates with one man...Victor Arguinzoniz in this small village in the Basque country. This quiet, humble cook is actually one of the most influential chefs on the planet. I really struggle to think of a meal that I have enjoyed more than any of the three I have had at Etxebarri. This is the answer to the question ‘if I could only visit one restaurant again in my life, which would it be?’
Thanks again Steve and thanks for the wonderful company Beth Lang, Margaret Lam, Michael Price, Linda Plotnicki, Alejandro Alki, Stella Alikov, John Bruno Scherrer and everyone else who shared this fabulous meal. Less