Seafood at the Almyra Hotel in Cyprus

Infinity pool at AlmyraSpa

In pursuit of some winter sun at the end of our UK winter we ended up in Cyprus at the Almyra Hotel in Paphos.  This was our first visit to Cyprus but it ticked all the boxes having temperatures around 20C and less than 5 hours flying with Easyjet and a small time difference (+2 hours).  The Almyra Hotel offered good facilities including a well appointed spa, gymnasium, pools and sporting facilities all situated next to the Mediterranean Sea.  The cuisine on offer was promising with several restaurants available at this hotel and the neighbouring sister Hotel Annabelle.

Fishing Boats in Pafos

Cyprus is situated in the eastern end of the Mediterranean where the water is not particularly rich in nutrients and so the fish stocks are not highly abundant.  However local fishing boats, like those based in Paphos, do bring a regular supply of local produce including Picarel (a type of whitebait), Dorado, Mullet, Cuttlefish, Squid, Tuna and Swordfish.  Farmed fish in Cyprus include Gilthead Bream and Seabass. The inshore fishing is carried out from small wooden boats using long lines or nets.

Char-grilled Fresh
Calamari

Local fresh squid (Calamari) is abundant and makes for a tasty dish.  This whole squid was scored and grilled over barbecue coals at the poolside restaurant, Notios. Beautifully prepared with local olive oil and lemon juice it was tender and juicy.  It is important to 'score' the flesh of a squid before cooking as it helps to tenderise the squid-meat during cooking.  Other notable dishes at Notios included Seared Salmon and Seafood and SeaweedSalad.

Sushi by the Sea

Seafood & Seaweed Salad

The Almyra also specialises in Japanese cuisine and offer a range of dishes to order from the menu or even especially prepared after discussions with the chef.  These plates of Sushi and Sashimi were expertly crafted from the freshest ingredients.  The dishes included Salmon and Tuna Maki rolls, Yellowfin Tuna Sashimi, Seabass and Squid Nigiri.  Accompanied by a highly palatable Sauvignon Blanc from the Tsiakkas Winery, this made for an very pleasant lunch.

Jumbo Prawn with Rice

A lunchtime alternative was the Ouzeri restaurant which has a rustic appeal and is situated at the edge of the sea. Fresh fish was always available. One of the most popular dishes was the charcoal grilled Jumbo Prawns with rice - absolutely delicious ! Again a good choice of cocktails and wines (local and international) were on offer but we opted for the Tsiakkas Merlot which again was extremely good.

Paella

Mosaics, Almyra’s main restaurant, caters for all tastes with modern Mediterranean and International buffets.  Much to our (pleasant) surprise the evening meal in this restaurant was complimentary and the quality of the food and wine was very good indeed. From a simple salad to swordfish kebabs, a wide range of wines and good service made this a regular favourite.  The Almyra'a adjacent 'sister' hotel, The Annabelle, offered the same deal also with themed nights which included 'Mediterranean', Italian and Oriental cuisine. The image shows Chef Gary, at the Annabelle, preparing a Paella to order, overseen by Executive Chef, Alexandre Geffroy.

Flame seared Sashimi Salmon

Miso glazed Black Cod

 There were fine dining options at the Almyra which more than met the mark.  'Flavours' is an elegant restaurant situated around the fireplace at the far end of the foyer bar.  Offering a combination of Japanese and Mediterranean cuisine the menu was varied and interesting.  The Flame-seared Sashimi Salmon with Italian white truffle oil and Gremolata was delicate and the Miso Glazed Black Cod with pickled vegetables and Yuzu Miso dressing (made with a Japanese citrus fruit) was flavoursome. Flavours also offered an impressive selection of international fine wines to complement the excellent food.

Pan fried Sea Bream

Sauteed Prawn

More formal fine dining was provided at Amorosa in the Annabelle Hotel next door. It is a sophisticated restaurant which specialises in contemporary French cuisine. I opted for the four course set menu which at €28 was a bargain but was even more amazed when I learned that our meal plan reduced this to a ridiculous €15.  For food of this quality I would expect to pay four or five times that amount.  My choices included Sauteed Prawn with Green Beans, Potatoes, Black Olives and Lemon Butter Sauce followed by Cauliflower Soup with Olive Tapenade Crostini. For main course it was Pan Fried Sea Bream with Spinach Mash, Ratatouille and Champagne Sauce. Then to finish, Dark Chocolate and Orange Crepes with Orange Zest Confit and Pear Sorbet.  All prepared to perfection with fresh ingredients and served expertly with fine wines on offer.

In summary, I would highly recommend the quality of the seafood at these 2 Thanos hotels. I am told that a third hotel in the group, Anassa, is also good so here's to my next visit ! 

Galleria Restaurant in Rome

On a recent 5-day visit to Rome we sampled the cuisine of a range of restaurants. The best by far was Galleria which is situated in a small but stylish shopping gallery on Via dei Sabini.

Galleria Restaurant in Rome

Its elegant interior with clean lines has a contemporary feel even though the restaurant has been in operation for over 6 years.  When we had lunch here, the restaurant was fairly busy with well dressed business people and savvy tourists.  At dinner the restaurant was quieter, not least because the shopping gallery was closed and the only access was from a side-street.  I am sure that outside the holiday period the restaurant is full of local people who are 'in-the-know' and return time and time again for the high quality food and service.

Great service from the pleasant staff and extra attention from the owner, Guido Anastasio Pugliese, enhanced the dining experience.  Guido took the time to come over and explain in detail some of the excellent wine choices and to offer samples of a delicious olive oil from L'Aquila in Abruzzo.

On arrival we were greeted with a complimentary glass of Prosecco before proceeding to the Chef's Amuse Bouche of Roman Sweet Pepper.

Raw fresh fish and Shellfish

For starters we shared the Grande Crudo di Pesce e Crostacei which comprised a range of raw fish and shellfish including Amberjack Carpaccio (from Sicily), Scampi (Adriatic), Red Prawns (Sicily), Salmon (Scotland) and a large Rock Oyster (France).  All beautifully fresh and garnished with redcurrants, blackberry and a homemade Tomato Sorbet, it was a delight on the eye and 100% pleasure on the palate !  

Farfalle with Prawns

Red Prawns on a stick

To follow we had Farfalle pasta with grilled red prawns, pea puree and Tuna Borttaga (salted roe).  Also, grilled Red Prawns on a skewer with sliced radish and a balsamic and orange reduction.  Both dishes were superb.

The cuisine is elegant and refined but not in any way pretentious. All the food is prepared with care using the finest fresh ingredients.  



Eating at the Gallery has a sense of style and occasion, which is reflected in the tremendous quality of the food and service.  All of this comes at a very affordable price and it will definitely be on the top of our restaurant list next time we are in Rome.

Bilbao Berria - London

Pintxos on the bar at Bilbao Berria

Just opened in Lower Regent Street, Bilbao Berria is a Basque influenced restaurant which offers an extensive menu of Spanish cuisine and wines. We chanced upon this bar/restaurant on Saturday evening just 2 days after its official opening and were intrigued by the sight of a veritable forest of sticks, each attached to a tasty snack. These were the traditional Pintxos which accompany the wines. We were enticed inside (it didn't take much) by the friendly encouragement of Alex who kindly gave us a potted history and a tour of the restaurant. We then stayed to enjoy a couple of superb Spanish wines and a range of the delicious Pintxos.

Bibao Berria London

The interior is impressive. Dominated by rich colours and lighting it has an upmarket Spanish atmosphere. The widespread use of copper tube, flattened and twisted into complex shapes on the ceiling gives a feeling that you are sitting inside a modern sculpture. Other natural materials including wood and stone add to the natural, arty feel. Bilbao Berria is located on two floors. At street level is the stylish bar with Pintxos and Spanish wines. On the lower ground floor, a more formal dining area offers a range of classic and modern Basque and Spanish dishes. The chef is the Australian, Ash Mair, winner of U.K. Masterchef Professional in 2011. He has had an interest in Basque cuisine for many years. 

Cod and Tuna Pintxos

Anchovies with Tomato

It was all too tempting to resist so we settled at a table in the bar and were greeted by our waitress Andrea who explained that all of the Pintxos were priced at £1.85 each and to grab a plate and help ourselves. She then enquired of our wine-type preference and recommended a couple, one of which we tasted first. We opted for the Pequenos Santos, a Galician wine made from Albarino grapes, which Andrea described as dry and slightly salty. A good description and very palatable. We collected about 5 Pintxos each and enjoyed the variety of flavours on offer. The range is extensive and it would be all to easy to just keep grazing but we managed some self-discipline until Andrea brought over grilled Chorizo on bread which was amazing. To follow, we tried a couple of desserts, a mini creme caramel and a chocolate brownie, complemented perfectly with a sweet Riojan wine called Seduccion, made from Muscat (50%) and Vivra (50%) grapes.

All-in-all a terrific experience combining tasty foods, beautiful wines and friendly service. Already successful in Bilbao and Barcelona, this latest London outpost is destined to succeed. So go and enjoy Bilbao Berria, we certainly will again!

Kaspar's Seafood Bar at The Savoy

Looking for a nice lunch in London last week I was intrigued to try Kaspar's, the new seafood restaurant at the Savoy Hotel.  I might have been put off initially by the scathing reviews published by Marina O'Loughlin (Guardian, 01/06/13) and Tracey Macleod (Independent 25/5/13).  However, I have learnt all to well over the years that reviews, good and bad, are written for a variety of reasons many of which have little to do with food. When restaurants first open it is not unusual for the service to suffer which is point number one for reviewers to get their teeth into.  Decor and ambience which is often highlighted can just be a question of personal taste and mood.  Marina and Tracey did not disappoint on either of these, proffering their opinions of the 'blingy' decor and the failure of the staff to deliver.  

I beg to disagree:  the restaurant is a modern glamourous space which manages to combine a traditional seafood bar, complete with green marble worktops and ice displays, with the art deco styling of the original Riverside Grill. Add to this a very contemporary 'shine' and you have Kaspar's.  No dress code and no stuffiness yet it is still a very smart and exciting space with plenty of buzz and atmosphere from enthusiastic diners and the staff preparing dishes behind the bar.  We were given a warm welcome on arrival and appreciated the attentive service throughout the meal.

Yellowfin Tuna Tartare

We opted for a couple of starters with a selection of Rock Oysters (from Jersey and West Mersea) and Yellowfin Tuna Tartare.  Our friendly waiter was helpful and knowledgeable explaining the subtle differences between the oysters whereby the Jersey's were sweeter and the Mersea's had more of a mineral finish.  The tuna was superbly fresh and served with a mild wasabi cream and crisp Melba Toast.  

Smoked Eel and Cured Fish

For main course my wife chose the Isle of Skye 1/2 lobster, grilled, with the garlic butter on the side, which at £19 is pretty reasonable. Chef James Pare explained that all the lobsters are delivered live each morning to ensure maximum freshness and quality.  It did not disappoint with its juicy texture and delicate flavour typical of good European lobster.  I have to question here Marina O'Loughlin's choice of the Lobster Club Sandwich for her review - probably not the best way to enjoy seafood.  I had a selection of smoked and cured fish which included Beetroot Cured Halibut, Citrus Cured Seabass, Smoked Eel and Star Anise Cured Salmon.  All were delicious, moist and flavourful making a nice 'raw' fish alternative to the seemingly ubiquitous sashimi and sushi in London nowadays.



All accompanied with a carafe of crisp Sauvignon Blanc followed by coffee and complimentary chocolate 'lollipops' it was a delicious lunch which was leisurely and special.  We will return.

Sushi at the Park Plaza, London

Ordered this combination plate at the Ichi Sushi restaurant in the Park Plaza hotel, Westminster.  My wife and I had stayed here a couple of nights earlier and I was so impressed that I returned there after work with my son.  Started off with Edamame beans then we had the combination plate which comprised spicy tuna and crab rolls, tuna, prawn, eel and salmon nigiri and sashimi of salmon, tuna and seabass.
All beautifully prepared and presented.  At £40 it's not the cheapest but it is worth it for the quality.

Seared Yellowfin Tuna with Parmentier Potatoes

This is the most succulent steak ever which I cooked at home last night.  I bought the Yellowfin Tuna (Thunnus albacares) steaks fresh from The Good Fish Shop in Haslemere. It is sushi grade tuna which is the best cut from the loin and has very little sinew (white stringy threads).  Their tuna is caught from small boats using a pole fishing technique which is sustainable and very fresh.  Always check the freshness when you buy tuna like this.  As it ages it produces histamine which gives the fish an unpleasant smell and tastes metallic.  This is undesirable and can be hazardous to people with an allergy.  


To cook the tuna I marinaded it for 1/2 hour in lime juice and olive oil with a bit of freshly ground black pepper and then seared the surface in a hot frying pan for just 1 minute each side. The steak should still be red in the middle.  The 'parmentier' potatoes are cubed with garlic butter and rosemary and were bought ready made from Waitrose. I added a side salad of rocket, watercress and tomato.