Note: There´s a smoking area.
It was necessary, as is rain in May, to enjoy a reliable gourmet in La Caleta De Famara. El Risco meets all expectations even though its first impression is that of a terrace overlooking a village as do the rest yet don’t be fooled! The restaurant´s entrance reveals a cosy area, it is comfortably furnished and gives a sailors aura. As one would expect it takes full advantage of its strategic location and its large window allows for the pleasure to enjoy the view of the cliffs and beach of Famara in a comfortable environment. The building was designed by the late César Manrique.
We like the family atmosphere which makes us feel at home as well as its culinary hospitality; canary cuisine with a modern touch. Of course we got carried away and we were left open mouthed by the impeccable scrambled cherne although we were not hugely convinced by the tuna Carpaccio as we felt it had been bathed in too much oil diluting its flavour. An exquisite octopus, grilled just to the right point was a tasty starter, buttery and tasty. Other starters to whet your appetite: seafood pate, fried goats cheese and stuffed seafood and spinach crepes.
We choose Sahariano, a grilled squid dish very similar to octopus yet we were disappointed by the cherne supreme, it seemed that its taste had been hidden due to its preparation. We experienced quite the opposite with the three spice tuna. It was a simple stew that was not to disappoint. El Risco also includes in its menu a native corner, this consists of: stew, fish soup and a typical canary fish dish from the islands. Do not forget the meats on offer also; you have a good choice and range of tenderloin steaks through to Iberian secrets….. Yet not forgetting for future occasions the seafood paella, black rice or broth with lobster.
All dishes are accompanied with a glass of dry Malvasia Bermejo. The white wine list is very promising yet the tinted is fairly average. The restaurant maintains a correct value for money. On offer are homemade pastries all varying in traditional flavours. We opted for a substantial bienmesabe with a white and dark chocolate mousse.