The fact of being on a diet for health reasons limits the tasting of many types of food to the maximum. Even so, when a few days ago my son Ángel encouraged me to have lunch outside the house, I immediately accepted.
“I hope they listen to my requests: food without pepper, nothing with lemon or other citrus fruits, soft in texture and so on that will depend on the dish I choose,” I said.
We went to the Bajamar restaurant, whose entrance is a long hallway that has display cases displaying wine bottles on each side.
Showcase with fish and seafood
With several areas for private dining, and an area behind the bar with high tables, there is, before entering the main room, a space where in a large display case, placed on ice, several large fish and seafood make one stop to look at them. Magnificent specimens! Already in the dining room, a modern still life is the only painting.
We ask for the letter. After reading it, it is obvious that we both want fish. After all, the restaurant has a name alluding to the movement of the sea.
As a starter we chose a shrimp and gruyere catibías service. (One service comes with four portions) “They are crunchy, but soft,” the waiter clarifies when I ask a question. A combination of Creole and international flavor.
I confess that they are the best catibías I have ever eaten. Without a doubt, gourmet quality. Exquisite! (The catibía or cativía, a word of Taíno origin, is a fried yucca empanada, typical of the Dominican Republic).
As for the main course, Ángel orders Grilled Chillo Filet. It comes with fried greens, but you would like to accompany them in addition to pasta: Linguine Aglio and Olio. “Everything perfect,” he says.
Chillo fillet
As a drink, as the house wine, choose Albariño, Mar de Frades. In my case, the matter is complicated. I warn the waiter about my dietary limitations when I clarify “no lemon” to my “Filet de dorado” order.
He gives me a brief answer: “Group.” I repeat: “Mahi mahi steak.” And he repeats, “Group.” When I go to speak again, the maitre d’ arrives at the dining room very happy and says out loud: “The fish has just arrived.” I imagine that this is the key to the “grouper” that the waiter mentions, without giving me any explanation. And Grouper Filet is what brings me.
grilled grouper
I don’t say anything even when when I taste it my palate only perceives one flavor: salt. That is to say, they brought me “Mero a la sal”. I was left with the desire to taste another seasoning. I wonder what explanation the waiter had given to the chef.
Since my case is complicated, next time I will put my explanation in writing. The accompanying rosemary potatoes were according to my tastes. To sweeten the palate I ordered traditional flan. It has chantilly cream added to one side. I liked it.
Starters
This restaurant has 17 cold and 13 hot starters on the menu, all with fish or seafood, including Scallops with creamed corn and chorizo!
