Discover Sherry recommends: The L´Inspiration Restaurant, at the Suites de Puerto Sherry


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Hoy os recomendamos un restaurante gourmet que ha abierto hace un par de semanas.  Está en los bajos de Las Suites de Puerto Sherry frente al puerto .

Today we are recommending an amazing gourmet restaurant which just opened around 2 weeks ago.  It is conveniently located within the  Puerto Sherry Suites complex, by the Marina.

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Todo el espacio tiene una decoración original y minimalista. Tiene una carta de vinos interesante y jereces por copa, Tío Pepe y Pairusa.   Borja Arza se encarga de la sala y  Sergio Guallanone lleva la cocina de este rincón gourmet.

The space, in which the restaurant is located, has a unique and minimalist design.  The wine list contains an interesting variety of wines, including Tio Pepe and Papirusa sherry wines.  Borja Arza is the Restaurant Manager and Sergio Guallanone is the chef.

 

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La carta no es muy larga pero tiene un selección muy interesante.

The menu is not extensive but it contains very interesting and appetizing dishes.

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Esta es la vista desde el interior del restaurante.

This is the view, towards the Marina, from the inside of the restaurant.

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Lo primero que nos sorprendió fue el aperitivo de la casa, un salmorejo de mango con bacalao y caviar que estaba sabroso, una mezcla de sabores muy interesante.  Las berenjenas crujientes con la salsa de queso y miel, exquisitas.

We were served by the house an appetizer, a mango pureé containing bits of codfish and topped with caviar.  It was a surprisingly wonderful taste sensation!  The “crunchy” eggplant logs, accompanied with a honey and cheese sauce, were also exquisite.

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El arroz negro (un plato de arroz cocinado con sepia, su tinta y langostinos de Sanlúcar) estaba en su punto con una textura cremosa, sencillamente delicioso.  La mayoría de las porciones son generosas y perfectas para compartir.

The black rice (a type of paella rice dish which contains cuttlefish in its own ink and prawns from Sanlúcar,) was perfectly made, with a creamy texture, and it was just delicious.  The portions served, for most of the dishes, are generous enough to be shared.

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El taco de atún también estaba en su punto. En este caso la palabra “taco” (para mis amigos de Texas) no se refiere al taco mexicano sino más bien a una porción.

Although it is called a “taco,” that word in Spain has nothing to do with a Mexican food taco.  Rather, it refers to a “portion.”  This “portion” of tuna was cooked to perfection.

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No podían faltar la regañá y los picos Don Pelayo, siempre un acierto.

The Don Pelayo bread sticks and “regañá” are a must and always great with any meal.

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Hay dos postres en la carta y uno que es la creación del día y que  cambia cada día.  Fue lo que pedimos y disfrutamos de una tarta de cerezas con helado de vainilla, un final perfecto.

Si tenéis ocasión,  daros una vuelta, os lo recomendamos.  Los jueves hacen catas de vinos con tapas, aún no hemos podido ir pero seguro que merece la pena.

There were two standard desserts listed on the menu, and another which changes each day according to what the Chef decides to create.  We had the latter.  It was a slice of Cherry pie accompanied by vanilla ice cream.  A perfect ending to a perfect meal.

We believe that this restaurant is worth a visit and we highly recommend it.  On Thursdays, they have wine tastings accompanied by tapas.  We haven´t been able to attend one yet, but we are sure that they are equally as perfect as was our meal.

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El restaurante forma parte de un espacio llamado Julietta´s que tiene una galería de arte y una serie de stands donde se exponen y venden bolsos, ropa, objetos de decoración, etc.

The restaurant is also associated with adjacent spaces all under the name of Julietta´s where there is an art gallery and different stands which sell purses, clothes, household decor items, etc.

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Categories: Recommendations, Sherry and FoodTags: , , , , ,

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