Note: There is space reserved for nonsmokers.
Amêndoa has ceased to be a discovery. It has been confirmed as one of the most reliable and varied restaurants on the island in accordance to value for money. Its gastronomic work is simple yet uses high quality fresh products that are cared and pampered for.
Its menu varies between Italian cuisine, some oriental influeneces and the mediterranean diet. The indoor restaurant as well as the terrace maintain their pleasent surroundings, the same as we remember during our visit, however there has been some lighting adjustments that have created a much nicer atmosphere. A soft Brazilian samba and some jazz rhythums can be heard in the distance and surrounds you whilst visiting this restaurant in La Santa.
The restaurant welcomes you fondly. You are given cava on your arrival, with the bread you are served a delicious and very sweet roasted artichoke mousse and a powerful blend of seed and nuts with oil. For our next visit, Lucilla recommends that we try the French goat cheese mousse with a pepper jam. The assortment of starters has increased. We suggest thatyou test your tastebuds to foie with tomato jam. The greatest merit goes to the succulent salmon with mesclun rocket meatballs and capers. At first it is not possible to taste the salmon however, once its flavour explodes your tastebuds will soon react. We wanted to try a provolone (Italian cheese) served warm with arugula, sun dried tomatoes and a touch of tangerine. We should not allow it to cool. For cheese lovers it is a curious discovery. We will have to come back soon to taste the next star of the house: tuna tataki with tariaki sauce.
The starter menu has an extended range of salads. We remember with great appreciation the sucessful goat cheese salad breaded with dried fruits and honey. A range of Iberian hams and spanish cheeses and a striking tortelloni stuffed with pumpkin with a cabrales cheese sauce. The main dish menu maintains a diverstiy of options. Chicken masala or ravioli stuffed with chicken curry, black spaghetti with squid and shrimps, duck confit, rack of lamb, sirloin steak, sea bass fillet, tuna and salmon supreme. We opted for the lamb, oven cooked and very tasty and the seared tuna in sesame. The result was exquisite. Both were served with wasabi yoghurt and soya sauce. We got carried away and yes the combination works.
The modern presentation of the dishes is somewhat at odds in comparison to what is served on the trays. Nice enough yet should be considered as a fundamental premise that is equally substantial. The wine list is that of a table format however, very attractive. In our opinion is it somewhat brief but suceeds due to its selected wines and maintains an appropriate value for money. Amêndoa works very well in the baking sector. All of their home made delights are at very good prices (4.50 euros). The greedy, especially those whom are chocolate lovers, should not miss trying the tasty chcolate volcano. We would also like to suggest that you try the red berry tart served with whipped cream. The kitchen works at great velocity and the waiter service is outstanding. Young staff, close and friendly which little by little are learning the professional tricks of catering. Amêndoa has great value for money and whether it be to lunch or dinner here it would cost in the region of 25-30 euros per person.