Note: There is space reserved for nonsmokers.
The great work of the chef Germán Blanco puts Amura asthe best restaurant on Lanzarote. It has gained recognition by the Michelín guide. It is difficult to find any but with this restaurant. To add to the great cuisine you will have the privilege of an excellent atmosphere that allows you to breathe in the air, the combination is explosive. The meandering jazz ballads accompany your evening.
The restaurant can be found in a strategic location of Puerto Calero. It is away from the commercial hustle and bustle and sits in one of the quietest areas of the sporting marina. It has a huge terrace and an elegant pergola that protects and shades you from the winds of Lanzarote. Although its interior stands out as rather modern, there is no doubt that whilst dining on the terrace it adds that special touch.
The view of the southeast coast of the island as well as the sporting environment that surrounds your presence is some what special. We note that the service is of outstanding professionalism, that of kindness, sympathy and closeness. Nothing is forced and is completely natural, a certificate of honours.
We began our meal with grilled octopus rolled in rustic mashed potatoes. Its outstanding texture reminds us to not let the sweet melt in our hands but in our mouths. Very soft and tasty, in fact the octopus explodes in you mouth yet it still retains the seas essence having been recently caught at sea. The same can be said for the puff pastry with scallops. The mollusc shellfish is very soft and is nicely served with roasted vegetables and peppers. On our last visit we discovered three new starters; an exquisite royal foie accompanied with mango and apple, a tasty hearty fried egg foaming with potatoes and squid and a ribbon of squid with mushrooms. Of the three we were not totally convinced with the last one, we preferred the octopus. The portions are well served and therefore is not your typical big plate but with a small portion. We opted for the homemade dish of foie and smoked salmon. It has a balanced taste; the foie and cherne tickle your taste buds yet is missing texture. On our second visit we tried two new starters; a soft lobster ravioli with mushrooms in a white wine sauce. At first we did not trace the taste of the lobster yet magically after a few mouthfuls the taste came through gloriously. And the sautéed squid in a cilantro mojo sauce. Not as smooth as the octopus or scallops but extremely tasty and of pure essence of the marina.
The wine list is up to the restaurants standards. It is selective and complete and maintains a reasonably priced budget in accordance to quality. Regarding the wines we spotted a slight error in the service. When opening a new bottle you are obliged to change the glasses. This was reported and acknowledged. There are not so many main dishes yet we are guaranteed to fulfil those potential desires. We savoured an excellent suckling pig that was served with crystallised potatoes. The sirloin steak also deserves great merits. It has a powerful flavour withthanks to the dash of red wine and is extremely smooth. The tenderloin beef is prepared simply yet is presented to its full potential extracting the full power of the meat, indeed, you would think that the chef prepared it for himself. We felt that the tuna loin was wisely combined with lightly fried tomatoes, balsamic juice and seaweed. Finally today we got the opportunity to try the stew (a traditional canarian dish) by Amura. As Blanco comes from León he has modernised the recipe and for this reason we think that it should be tried elsewhere, for example the Monumento al Campesino. A very soft cherne, salty as it is traditionally served, preserved at 62º is served with a novelty modern twist of mashed potatoes, crispy gofio (corn flour) and an exquisite display of canarian potatoes.
The dessert menu wins hands down with its splendid puddings. There is a vast assortment of desserts and various flavourings. We felt that the homemade goat cheese cake was just right as well as the combinations of the homemade ice creams and sorbets and the papaya and pineapple puff pastries. We consider the delicate puff pastry with hazelnut praline, ice cream and meringue appropriately served. A special mention goes out to the coconut, curry and carrot mousses. On our last visit we tasted the delicious bar of mascarpone, strawberries, flowers and sprinkled coffee. For a special occasion we would choose the chocolate dessert. Bizarrely on the table tops we see an increasing amount of humidity, therefore we would advise you to consider whether Amura is the best option to dine in on an evening. At this time however, when the sun begins to hide behind Los Ajachesit is difficult to resist a drink and to let the time go by.