We went back to Amor Amar, where fortunately they now serve lunch on Sundays. It was a pleasure to confirm that service and food have maintained their excellent level. As we have extensively described it earlier, the place is very well put together. In addition, there is an on-site Art Gallery with good young artists among whom are noteworthy names such as Firbas and the ubiquitous Marcelo Wong.
The fish, meats, and desserts are first class. Service was perfect. This is highly recommended for a quality informal experience. The only criticism is that the menus were dirty: why is it so difficult to print new pages when they get dirty?
Salvador
Showing posts with label Amor a Mar. Show all posts
Showing posts with label Amor a Mar. Show all posts
Saturday, March 19, 2011
Sunday, July 11, 2010
Amor Amar
Our second visit to Amor Amar (or Amor a Mar, Garcia y Garcia 175, Barranco) was as good as the first one. The decoration has improved with the addition of movable plexiglas windows for the winter, and faux ceilings that give it a little more sobriety.
The food and service were excellent, despite the fact that 3 of the dishes recommended by the Chef were not available. The wine, Finca Resalso from Emilio Moro (Ribera del Duero) is a great find, (also in the lists of Pescados Capitales, el Perroquet, y Rafael) because it is a fruity but balanced wine, with great structure, and at a very affordable price.
The baked pears were green and hard. We asked for the Chef to eat them. Immediately a supervisor arrived and offered us a free replacement dessert. We insisted that it was important for the Chef to eat them so that he would know what was being served. After 3 minutes, Chef Alberto Sacilotto made his appearance, very charming, and explained that he had indeed tried them and agreed that they were terrible. He thanked us for pointing the error. Despite this funny incident, Amor Amar continues to have our wholeheartedly recommendation.
Salvador and Illuminata
The food and service were excellent, despite the fact that 3 of the dishes recommended by the Chef were not available. The wine, Finca Resalso from Emilio Moro (Ribera del Duero) is a great find, (also in the lists of Pescados Capitales, el Perroquet, y Rafael) because it is a fruity but balanced wine, with great structure, and at a very affordable price.
The baked pears were green and hard. We asked for the Chef to eat them. Immediately a supervisor arrived and offered us a free replacement dessert. We insisted that it was important for the Chef to eat them so that he would know what was being served. After 3 minutes, Chef Alberto Sacilotto made his appearance, very charming, and explained that he had indeed tried them and agreed that they were terrible. He thanked us for pointing the error. Despite this funny incident, Amor Amar continues to have our wholeheartedly recommendation.
Salvador and Illuminata
Monday, May 31, 2010
Punta Sal
Lunch at Punta Sal (Conquistadores 948 San Isidro) was very good and the attention correct. They had paper napkins on the table but we asked for cloth ones and these were provided immediately.
I started with a Maracuya Sour but it is not recommendable, it was acidic and with too much froth. We shared an extraordinary sampling with corvina brochettes, grilled octopus and squid, and tequenas. Our main courses were a fish ceviche, probably the best I have ever had. Illuminata had a sampling plate with a tiradito which was very good, but the crab causa had to much mayonnaise.
The fame of Punta Sal is well deserved. The secret of its quality seems to be the exclusive use of fresh ingredients and a healthy preparation. The food is highly recommendable.
A piece of advice: open a location with open ceilings. To eat fish and seafood in a closed place surrounded by glass (the way most of these restaurants are) is like being in a fish tank. It is this detail that places Pescados Capitales, El Mercado, and Amor a Mar in a superior pedestal.
Salvador e Illuminata
I started with a Maracuya Sour but it is not recommendable, it was acidic and with too much froth. We shared an extraordinary sampling with corvina brochettes, grilled octopus and squid, and tequenas. Our main courses were a fish ceviche, probably the best I have ever had. Illuminata had a sampling plate with a tiradito which was very good, but the crab causa had to much mayonnaise.
The fame of Punta Sal is well deserved. The secret of its quality seems to be the exclusive use of fresh ingredients and a healthy preparation. The food is highly recommendable.
A piece of advice: open a location with open ceilings. To eat fish and seafood in a closed place surrounded by glass (the way most of these restaurants are) is like being in a fish tank. It is this detail that places Pescados Capitales, El Mercado, and Amor a Mar in a superior pedestal.
Salvador e Illuminata
Monday, March 22, 2010
Amor a Mar, Barranco
We went out for dinner, with good company, to the newly opened "Amor a Mar" (Garcia y Garcia 175, Barranco). It is the creation of Alberto Sacilotto, the old Chef at La Gloria and Víctor Away Chang-Say, the inventor of Pescados Capitales.
To arrive at Amor a Mar is full of adventure, because of its strange location surrounded by run'down bars and full of old locals that, guitar on hand, drink beer right on the street. Once inside, however, the place reminded us of the Figueira in Sao Paulo, the classic restaurant under the huge Fig Tree that provides shadow to the entire block. Amor a Mar is also under the shade of several trees, and the style is definitely reminiscent of Pescados Capitales, but a bit more refined (cloth napkins, better quality flatware, etc): a semi-minimalist decoration that invites relaxation.
The service was excellent, attentive but without interruptions, because they have brought the best waiters from Pescados Capitales, possibly to train the rest.
The menu is not long but it is more than sufficient. They recommend a Prix Fix that includes 2 courses and desert. The Shrimp Causa was exquisite, was well as the stuffed Calamari. The Tuna very fresh, and the Magret with Grapes was sensational. The Corvina in Olluco sauce was unique. The food is creative, and emphasizes fish and seafood but with a lot of french influence and without exaggerating combinations that are too exotic.
The wine list is descent and with prices that are reasonable. This restaurant is recommended if you want to eat well, in a relaxed atmosphere, and without pretensions, but possibly it is better suited for a lunch than for dinner.
We wish good luck to this bold and correct gastronomic project.
Illuminata and Salvador
To arrive at Amor a Mar is full of adventure, because of its strange location surrounded by run'down bars and full of old locals that, guitar on hand, drink beer right on the street. Once inside, however, the place reminded us of the Figueira in Sao Paulo, the classic restaurant under the huge Fig Tree that provides shadow to the entire block. Amor a Mar is also under the shade of several trees, and the style is definitely reminiscent of Pescados Capitales, but a bit more refined (cloth napkins, better quality flatware, etc): a semi-minimalist decoration that invites relaxation.
The service was excellent, attentive but without interruptions, because they have brought the best waiters from Pescados Capitales, possibly to train the rest.
The menu is not long but it is more than sufficient. They recommend a Prix Fix that includes 2 courses and desert. The Shrimp Causa was exquisite, was well as the stuffed Calamari. The Tuna very fresh, and the Magret with Grapes was sensational. The Corvina in Olluco sauce was unique. The food is creative, and emphasizes fish and seafood but with a lot of french influence and without exaggerating combinations that are too exotic.
The wine list is descent and with prices that are reasonable. This restaurant is recommended if you want to eat well, in a relaxed atmosphere, and without pretensions, but possibly it is better suited for a lunch than for dinner.
We wish good luck to this bold and correct gastronomic project.
Illuminata and Salvador
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