Most fabulous lunch in one of the top restaurants in Fuengirola: La Caracola (The conch) right on the beach. As starters pulpo a la gallega (cooked octopus served on boiled potatoes, olive oil, sea salt and paprika) and sardinas a la plancha (grilled sardines). Extremely simple but so impressively full of flavors. The secret: fresh from the Mediterranean right on the table!
It doesn’t need any spices or sauces. The flavor is perfect as is!
Main course: sea bass baked in a salt crust. Again no marinade nor spice. The whole fish is covered with a 3 inch crust of sea salt mixed with egg white and baked in the oven. The crust hardens while baking and the bass practically cooks in its own juices. The result is phenomenal. Never had more tender, juicy and tasty fish!
All washed down with a Marques de Cáceres Rosè from the Rioja region.
As a desert Tarta de Queso (cheese cake) which looked so good, I didn’t remember to take the pic until it had all but disappeared. The obligatory cafe solo, a really strong black espresso with lots of sugar closed this fantastic meal.