Bali, Indonesia - Restaurant Reviews
Ubud:
Babi Guling Ibu Oka (Suckling Pig)
Naughty Nuri's Warung
Bebek Bengil (Dirty Duck Diner)
Seminyak:
KuDeTa
Mykonos
Kuta:
Warung Made
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Not Really Food:
Trisna Bali Agrotourism
Ubud:
Babi Guling Ibu Oka (Suckling Pig)
Naughty Nuri's Warung
Bebek Bengil (Dirty Duck Diner)
Seminyak:
KuDeTa
Mykonos
Kuta:
Warung Made
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Not Really Food:
Trisna Bali Agrotourism
Last year I enjoyed an all-truffle prix-fixe meal at Gino Angelini's former La Terza, to the dismay to some readers who said the would definitely have gone if only I had let them know in advance!
So here goes my advance notice. La Terza is now replaced by Minestraio Trattoria but Chef Gino is still throwing a truffle extravaganza. Last year's 7-course black truffle menu for $75 is now replaced by a 4-course menu for $90. Less courses, more money? But wait! This year's menu includes ... can you guess? White truffles.
Here's their full menu for the night:
Posted by gourmetpigs at 1:49 AM 3 comments
Labels: beverly hills, black truffles, gino angelini, minestraio trattoria, prix fixe, white truffle
Spanish suckling pig seems like the perfect post to follow-up Balinese suckling pig. The suckling pig at Lorca was our first meal on the 2nd day of the Baja FAM Media Trip. The Tijuana Convention and Visitors Bureau wanted to showcase not just the Mexican food scene of TJ but other higher-end options around.
Lorca is a showcase of Andalusian cuisine in a cozy and rustic setting. Rumor has it we originally went there for the Paella Valenciana, featuring clams, shrimp, chicken, mussels, and saffron rice.
The paella at Lorca is a dry paella version, but flavorful and full of great fresh seafood.
We did realize that this was only our first (out of seven) stops of the day. We knew we should eat light and pace ourselves.
But what were we supposed to do when they brought out a whole suckling pig??
I had suckling pig at Ford's Filling Station before, but this one here was much more impressive.
Fragrant, succulent, moist. Crisped skin.
Balinese suckling pig is more flavorful, but Spanish suckling pig is more tender. Try them both. We all aimed for the cheeks and of course Deep End Dining went for the brain.
The meal was accompanied with garlicky potatoes.
Needless to say, we ate too much for this meal. Especially considering we had 6 more restaurants to go to.
Lorca
8611 Brasil street
Col. Cacho
Tijuana, Mexico
Ph.(664) 634-03660
www.lorcarestaurante.com/
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