Antonio Hoteles - Barbate

Fue toda una odisea conseguir una mesa y no es para menos. La ensaladilla estaba deliciosa, el tartar de atún estaba estupendo, el atún en escabeche casero era impresionante y la urta al aceite estaba espectacular. Para acompañar, un buen Carmelo Romero y para terminar, una tartaleta de manzana con helado de macadamia para chuparse los dedos. ¡Volveremos si hay lugar!

En este lugar no te puedes equivocar. Todos sabemos lo difícil que es reservar. Pero cuando lo logras, sabes que vas a tener éxito. El lugar, el trato del personal y la comida son un espectáculo. En Zahara hay muchos sitios buenos, pero creo que este se lleva la corona.

I don't think I was so surprised by a restaurant for several years. Everything's perfect. the place is beautiful, with an incredible drop, and yes, it's expensive, but the quality is paid. Master service, there is a lot of staff and everyone is nice, perhaps the least who takes the command. Everything comes out millimetrous. We started with a very good shrimp tortilite, a curious meat croquettes and a tuna pier worth mentioning. I've been testing the best in the area for months, and this is very top, without a doubt the best product and the best treatise, not the richest because they avoid masking the red tuna. of main dishes we take cigala romanitas, a very good tempura and generous ration. the perfect fried rooster. the very good dessert, we tasted the apple tart, where the macadamia nuts ice cream shines, I had never seen so many in an ice cream ball. I know it's hard to get a table, but it's worth the effort. I think it's the best restaurant in the whole area with a lot of difference.

We've been staying for five days at the antony hotel, and since it couldn't be otherwise, we were eating last Monday, and the food was spectacular. We were eager to visit him, because we had been very well told about him by the friends who have already been, and the result exceeded our expectations. spectacular and splendid food and joto deserving of the fame that precedes him. We are delighted in the dining room, and eagerly to come back, which we will do soon, because we live in crumbs and we have it on time and a half way. The local drops a lot. spectacular views over a spectacular beach. well decorated, and very good service. attentive and professional. none but about it. And the food, pride. We ask for some tuna pier intakes, pints (spectaculars) , tortillitas of shrimp, very good, Iberian ham spectacular, of the best that we have tasted and have been many and shrimp, and of main, furnace urta for two and tuna to grill. I have to say that all these dishes were over spectacular. raw material of very high quality, carefully prepared and elaborated, full of flavor and with a proper texture in each case. a huge one to the kitchen. good dessert menu and splendid wine menu. We order two wonderful white bottles. a chablis and a barber, perfect both and pairing perfectly with all the dishes. Prices, reasonable for the enormous quality of all raw materials. I also wanted to do without comment on certain opinions that make me laugh. For example, the impossible combinations. There are people who need more culinary culture. the mixture of potatoes, eggs and carabineros or lobster, has been in fashion for two years and are many chefs who are implanting it in all their cards. to me, personally, it seems to me a sublime dish. In chiclana there is another very good restaurant that has it in its menu, and they were spectacular. In a temple of the kitchen like the seamen josé is one of the star dishes, there with lobster. I was really about to cry about the spectacular and colossal that was that dish. more than outstanding.Chefs star michelin, like jubany, has it in so formentera restaurants, and so I could follow. What I mean is that you can get drip more or less, but it's not a receipt is to want to discredit a piece of restaurant as it is antonium, to include that dish in your letter. Anyway, as I said, we'll be back soon, because we loved and fell in love.

Once again, as every time we get to zahara, we have reserved ourselves in the antony. amazing dinner, lomo, assorted with smoked, tuna and spectacular plate of broken eggs with potato and carabinero. Second, varieties of tuna, oats, morrillo and solmillo. dessert, payoyo cheese, my fried payoyo cheese and ice cream, and chocolate coulant. excellent service and price according to the product of the highest quality they manage. It is a pleasure to visit this historic house that is located at the top of Andalusian and Spanish cuisine.