Teguise: a quiet, sunlit village with an endearing square, a very old Spanish church and an interesting restaurant: Atecife, said to be the oldest 'Bodega' on the island. Think Spanish, huge ceilings, cool, dark, solemn. Exactly the place where we wanted to be and have lunch.
We sipped a white Bermejo (pronounced Bermecho, with a ch as in loch) while waiting for our fish in a salt crust. Before that two very tasty entrees: For Pieter jamon con figues: cured ham - and trust the Spanish to make the perfect ham - with fresh figs braised in palm sugar and something definitely alcoholic - absolutely delicious. For me scrambled eggs with gambas, mushrooms and smoked salmon, I've seen it often on the menus and it was very good (do try this at home!).
Then the fish in salt crust. First time ever we ate it and what a feast it was.
Pieter filmed the whole operation of the Boss attacking the salt crust and filleting the fish.
The Boss, owner of the restaurant, did his utmost to make this as spectacular as possible: with theatrical flourish he drove his knives once and again in the white salt mass to reveal the soft, slow cooked fish within.
The fillets of fish were served with a saffron sauce I'd die for. So tasty, so creamy, and so considerate to place an extra jug of this gorgeous sauce next to my plate...
Accompanied with peeled potatoes and rice, both considered veggies over here.
We sat there for what felt like hours. We felt so rich, being able to eat such fantastic food in such an old and beautiful restaurant. Go there - but not in the tourist season - and you'll be pampered like royalty.
We spent the warm afternoon visiting shops that people in the village had recommended us, had long and interesting talks with their owners and left to have a look at another 'beautiful city': Mancha Blanca, with a famous pelgrimage church. That's for the next blog, though!
We sipped a white Bermejo (pronounced Bermecho, with a ch as in loch) while waiting for our fish in a salt crust. Before that two very tasty entrees: For Pieter jamon con figues: cured ham - and trust the Spanish to make the perfect ham - with fresh figs braised in palm sugar and something definitely alcoholic - absolutely delicious. For me scrambled eggs with gambas, mushrooms and smoked salmon, I've seen it often on the menus and it was very good (do try this at home!).
Then the fish in salt crust. First time ever we ate it and what a feast it was.
Pieter filmed the whole operation of the Boss attacking the salt crust and filleting the fish.
The Boss, owner of the restaurant, did his utmost to make this as spectacular as possible: with theatrical flourish he drove his knives once and again in the white salt mass to reveal the soft, slow cooked fish within.
The fillets of fish were served with a saffron sauce I'd die for. So tasty, so creamy, and so considerate to place an extra jug of this gorgeous sauce next to my plate...
Accompanied with peeled potatoes and rice, both considered veggies over here.
We sat there for what felt like hours. We felt so rich, being able to eat such fantastic food in such an old and beautiful restaurant. Go there - but not in the tourist season - and you'll be pampered like royalty.
We spent the warm afternoon visiting shops that people in the village had recommended us, had long and interesting talks with their owners and left to have a look at another 'beautiful city': Mancha Blanca, with a famous pelgrimage church. That's for the next blog, though!
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