Colombian chef Pedro Nel, Two Repsol Soles in Ethereum, Santa Cruz of Tenerife, repeats delightedly at the Summer Night Dinners at Chiringuito Tropical
Pedro Nel Restrepo grab the microphone and, with the security of a speaker, long the menu that will serve the diners waiting on the jable on the other side of the avenue of White beach where the Chiringuito Tropical.
Then the service begins with the harmony and solvency that comes from the accumulated experience that, in your case, besides, is reflected in those Dos Soles Repsol that he proudly wears in his jacket.
To the second spoonful of the delicate Potato Cream menua, rib, pineapple and mojo, Pedro Nel He approaches one of the tables and lets out a “how are you?”. You are worried, worries, for immediately receiving the feedback of the clientele that has paid €63, separate drink, for that dinner, your dinner, of a summer night, in the trendy place of the conejero summer.
In the will repeat that ritual with all the dishes on the menu. To the creamy version of ribs with pineapple, A refreshing rock sama ceviche will follow., sweet potato and fields, just before a deep tortellini stuffed with octopus and fish stew.
The chef's proposal Ethereal by Peter Nel, It was completed with a Seabass -immaculately stitched- on a stimulating faux celery risotto, I will be saved burgaos.
The chef, to yours: “How about the sea bass??”. “Flawless”, was heard saying. And rightly so. and the night, also to yours: chispichispi about White beach. Anecdotal, yes indeed, how known it is that Lanzarote and rain do not fit in the same sentence.
What did fit - and how!- It was a serious Canary suckling pig on a subtle creamy banana that opened the door to Frangollo, dessert with a nod to traditional Lanzarote cuisine, the book of Fefo Nieves with texts from the journalist and gastronomic writer Fran Belin.
Mission finished, and received the subsequent and well-deserved applause for his team and that of the Chiringuito Tropical, Pedro Nel left said on the table Luis Benito and also the chef Gonzalo Calzadilla -the next to offer a Midsummer Night's Dinner, next monday- what, in your opinion, A good restaurant is one that offers a cuisine - or a dish- memorable. I mean, recordable, indelible to memory.
egg: the kitchen of In the Restrepo, definitely, it is. His mastery of the technique applied to each (very) good product and the resounding flavor that it gives to its preparations, they remain anchored in memory. He served them at his house on San Antonio Street in Santa Cruz de Tenerife., or do it in your rabbit garden in Playa Blanca.
