Pata Negra 57 - Nerja

Comimos.en la zona de tapas y ha Sido una sorpresa muy positiva. Las croquetas, las gyozas, la lasaña... No OS las perdáis. 20.euros por persona.

Really a nice restaurant with good vibes and wonderful food. We try 2 different starters, 2 different main courses and 2 different dessert. Everything was tasteful (Traducido por Google) Realmente un buen restaurante con buen rollo y comida maravillosa. Probamos 2 entrantes diferentes, 2 platos principales diferentes y 2 postres diferentes. todo estaba de buen gusto

Was recommended visiting this restaurant and wasn’t disappointed. Very welcoming and nice views. Had a drink at the bar before being seated. Very enjoyable meal and would recommend.

This quaint unobtrusive establishment is a hidden treasure. Our waiter, Manue, was attentive and informative, explaining the daily specials and suggesting a refreshing glass of cava while we made our food choices. We shared the starter of fresh ravioli filled with a rich oxtail, it did not disappoint. My main was one of the daily specials, suckling lamb shoulder it was heavenly! My husband had the grilled turbot, perfectly cooked. It is obvious from the quality of the food that this is a very accomplished kitchen.

When planning this holiday, and nominated restaurants for lunch or dinner, we were not aware of this restaurant. We only came-upon it when we walked past in the early-afternoon of our visit here. We immediately called in and made a reservation for that evening, and we were pleased that we did. On our arrival in the evening we were shown to our table and the menu was presented. We were given the wine list and immediately ordered water. A pleasant complementary aperitif arrived. We studied the wine list and chose and ordered our wine: the Attis ‘Lias Finas’ 2022 Albariño. The waiter, who was quite distant and aloof, brought and poured the wine. It was complex, but very elegant with toast notes, and peach and lemon aromas. On the palate it was intense with fresh fruit; particularly mango. Worryingly the waiter then took the wine bottle away to (presumably) his station, and placed it in a wine bucket of ice. Although the wine was always in view I was somewhat uncomfortable by the lack of control over the wine; i.e. to feel that we would need to summon the waiter to pour more wine. I let it go and we sipped the wine whilst studying the menu. Starters were listed as either hot or cold, we both chose the same hot starter: ‘Scallops in a white wine sauce, Caviar essence and Salmon Roe’. This was a serving of three reasonably large, beautifully-cooked scallops in a thin cream sauce floated on a black liquidized caviar elixir. It was absolutely divine, a great way to start. Mains were listed by meat or fish and again we chose the same plate: ‘Fillet Mignon with Port and Mushroom Sauce’, which was served with the expected absolutely minimum serving of vegetables, but plenty of new potatoes. The steak being the most tender part of tenderloin was wonderful and cooked to ‘medium’ perfection. The sauce was dark, rich and creamy, just delicious. Every scrap of food on the plate could be, and was, eaten and enjoyed. Despite my reservations concerning the control of our wine the waiter superbly orchestrated the recharging of our glasses. Desserts were taken: my Partner had the superb ‘Fondant Chocolate’ with ice cream; intense chocolate sauce and fresh raspberries (don’t get excited by the latter plural – there were only two). The fondant was otherwise perfect and very, very rich it was too. I chose the ‘Tarta de Manzana’ (apple tart): two small samosa-shaped filo pastries containing apple in a sweet reduction, decorated with a small boule of cinnamon ice cream and an intense raspberry reduction. It was all very, very good and wholly novelle in presentation and portion size. Unsurprisingly it was the most expensive dinner of our holiday. I would say overall that this restaurant was a bit cold and sterile in style, the waiter compounded this feeling. I expect that the other parties were noisier than the waiter would have cared them to be. It was that sort of establishment.