Fagan’s Eating House

RECENTLY, staff at the Canarian Weekly were lucky enough to be invited to the pre-opening of Fagan’s Eating House, in San Eugenio Alto.

The evening was designed to give guests a taste of what they could expect when dining there, when the restaurant officially opened this week.

The car park was ample, and almost adjacent to the restaurant. We were greeted by Vicky on arrival, and offered a drink of either bubbles, white or red wine, beer or soft drinks, and shown to a table. It was quite warm, so we sat outside.

We were offered a range of food to try, including cold platters of hams, cheeses, smoked salmon, and black-pepper cream on pumpernickel bread, and a variety of hot food, brought out on black slates.

On the slates we had smoked goats’ cheese with candied chili, homemade mini burgers, and Crazy Calamari, which was fresh squid, chopped, seasoned and herbed, turned into little cakes and served with chili-and-soy mayo.

Also on the slate was Lobster Roll – sliced Atlantic lobster, mixed spring onions and hollandaise sauce, in a toasted brioche finger bun, and served with root-vegetable crisps.

Having a look at the menu, there was certainly something for everyone, including Eggs Benedict, Eggs Royale, Bircher Muesli  (Scottish oats soaked in milk and honey, and served with dried fruit) and The Yoghurt Pot, along with the more traditional items like bacon and eggs. These are just some of what was on the breakfast menu.

The all-day menu consists of items such as the aforementioned Crazy Calamari, the Fagan Tart (goats’ cheese, onion and blackcurrant tartlet), and freshly-made, seasonal soups.

The main couses include: Chicken (grilled spatchcock poussin, with crushed black potatoes, citrus butter sauce and fresh herbs), Veggie Main (Portobello mushrooms with smoked goats’ cheese, confit heritage tomatoes and crispy leeks), and Fagan’s signature burger (homemade beef, chopped and seasoned with their secret blend of herbs and spices, lettuce, chef’s tomato relish and onion rings, in a toasted brioche burger bun, served with red coleslaw).

And, not to be left out, the beef (aged rib-eye steak, pan fried in garlic emulsion, with hand-cut chips, béarnaise sauce and watercress).

The full menu is available at  As their website says: “Here at Fagan’s, our daily goal is to create, serve and enjoy fine food. We love fresh food, flavourful food, food that’s in season and food that’s distinct.

“Every morning, before opening the kitchen, we stock our shelves with market fresh ingredients, so that the food we serve you is as fresh and flavourful as can be. We welcome you to our restaurant, and wish you a hearty appetite.”

Well done Ciaran and the staff on a great, opening evening. I will definitely be going back, even if it is just for the Crazy Calamari and Lobster Roll.



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Posted by on Dec 6 2018. Filed under Food. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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