Eating well in Almería, without further explanation
In the usual classifications of restaurants, those imposed by some avant-garde, others traditional, others informal and simply others, I always lacked the category of “restaurants to take anyone to”.
Those restaurants that almost all of us mention in a row in our cities and that are equally good to take to grandma on her birthday, to a friend who comes to spend the weekend or to an annoying work commitment. Those that do not usually fail.
They are those serious places, well organized, with a professional service and a menu without surprises, good product and suitable wines. Houses where they know their clientele and where they know what is expected of them. It is something obvious that seems much simpler than it is.
Casa Sevilla, a mythical where there are
Very rarely do we have the opportunity to write about these worthy restaurants that carry that "middle class of the hospitality industry" as a flag, which we usually ignore, which we often talk about with a certain disdain and that, in reality, so much is lacking. does to our country. They are places like Casa Sevilla in Almería.
Casa Sevilla is still, more than sixty years after its foundation, a reference restaurant in the city. A place where things are done very well.
Starting with one of the best bars in Almeria, where you can enjoy the same the tapas offer –we will not deny that with some “creative excess” between them– that some exceptional red prawns, an extraordinary raf tomato in season, some Iberian meats or some wonderful fried lamb chops. All this well served, with kindness and efficiency.
Already at the table and, with a very extensive menu, it is advisable to try the fantastic grilled octopus , intense, nothing to do with those rubbery and insipid pieces that are usually served, which is accompanied with potatoes au gratin with garlic mousseline that have a legion of followers. Just like its fried aubergines with cane honey, which have been prepared in the same way since 1958. Almost everything is well resolved, although some dishes are overly storied.
Good hake cheeks with pilpil sauce , an excellent fried gallopedro, roasted suckling pig and kid and even a Wellington sirloin or a very correct steak tartare with the requested spicy point. Here it is about making the highest possible percentage of customers happy.
Generous portions, details at the table and good service
Generous portions, details at the table and good service, professional, although somewhat surly at times. Y an amazing wine cellar that remains in the classics but in which it is found some jewel in the form of saved vintages.
The same goes for distillates, such as that surprising and unforgettable Armagnac of the 80s from the last visit.
In short, restaurants that are institutions, that know their public well and work to satisfy it. So simple and so complicated at the same time.
Here it is about making the highest possible percentage of customers happy