Food with a view!

IT’S not very often that my partner and I venture to the beach to have dinner. We normally reserve that treat for weekend lunch, with a lazy stroll attached.

But, recently, we headed to Fañabe beach front, to a recently-opened restaurant, and we weren’t disappointed.

The restaurant’s location is great. It’s right on the sea front, with stunning views. There are three car parks, all within a five-minute walk.

When we entered the restaurant, we were greeted by a friendly member of staff, who asked if we were dining, or just wanted a drink. We said we’d like to eat, and were shown to our seats. All the tables offered great views of the ocean.

Our drinks order was taken, and, after looking through the menu, we decided that we wouldn’t go for the T-bone steak, chips and salad for two people (a bargain at only €25), which we had originally said we would have. We opted for something we would not have generally cooked or had at home. We chose from the tapas menu for our starters, and ordered the mixed platter, comprising nachos, wings and croquettes.

While waiting for our starters, the waitress brought us bread and a tray of six sauces (6 salsas – hence the restaurant’s name). These come with every meal. The bread was very dark, and looked as though it were going to be very stodgy and heavy. I was told it was Belgian bread, and, after breaking some off and trying it, it was completely the opposite – light and tasty. We tried each of the sauces (pepper, mushroom, chili, tomato salsa and Thousand Islands) with the bread, with nothing lasting on the table very long!

Our starters arrived. First up were the nachos, in a separate dish. These are fried pieces of corn tortilla, of Mexican origin. They were followed by the Buffalo wings, (unbreaded chicken wings), and, of course, the croquettes – small, breadcrumbed, fried food rolls, with a meat filling. Everything was very tasty, and I’m happy to report that nothing was left on our plates.

The restaurant was modern and airy, and we enjoyed watching the sun going down, while waiting for our main course. Beore long, my partner’s cod and my ribs were delivered.

Cod is a mild-tasting fish, and the ways of giving it a glorious flavour are endless. Bistro 6 Salsas cooked theirs to perfection. It was flakey, and the garlic-and-onion topping brought out all its flavours. My partner enjoyed the dish, immensely, with the fresh salad and beautifully-cooked potatoes.

The ribs were bright in colour and served on a board. I could actually cut them without worrying that they were going to go flying. Not that would have been a possibility, because they were really tender, and the meat just fell off the bone.

The chips were nicely seasoned, hot (not always the way in some restaurants) and crispy, which made the perfect match for the ribs. It was a huge rack, and I couldn’t eat it all.

By the time we had finished our meal the sun was just about to set, and what a sight that was! We started to notice the lighting in the restaurant. Lights were wrapped around hanging plants, and large light bulbs with the elements on full show. None too bright, and none too low.

These added to the ambience, along with the background music, which was well thought out, and not intrusive.

We decided not have deserts because we were both full, and asked for the bill. This was presented with two shots, and a container holding three dice. The waiter advised us that if we threw three  ones in three goes, then our drinks would be taken off of the bill.

I only threw two, but it was a fun way to end the meal. It’s the little things that make the difference, and there were lots of those, throughout the night. We both enjoyed a great evening, and will be visiting again to try the steak that we were originally going to have!

Bistro 6 Salsas is open for breakfast, lunch and dinner, from 11am-10pm. Spanish and Western dishes are served, as well as seafood. For reservations, call 922 702 262, or find them on Facebook.

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Posted by on May 17 2019. 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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