tag:blogger.com,1999:blog-14344155897279161042024-02-07T21:24:33.239-08:00Tapas Route 2010Fiona Pitt-Kethleyhttp://www.blogger.com/profile/04561517238721170418noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1434415589727916104.post-45897175100729395942010-04-14T06:35:00.000-07:002010-04-29T12:39:42.072-07:00Tapas Route, Cartagena, 2010<strong>Tapas Route, Cartagena, 2010</strong><br />Official site at<br /><a href="http://www.rutadelatapadecartagena.es/">http://www.rutadelatapadecartagena.es/</a><br />You can vote there and see maps.<br />I will be adding my personal comments below on those I try. 43 this year which is hard to get through in two weeks. I wish they would make the route a week longer. I haven´t had one that tasted bad yet but there were several so ordinary I wonder why the cafes bothered to enter. At the end of the day people are not going to vote for something so basic they can do it themselves. That rules out most salads and sandwiches for a start. Most of us are looking for a touch of luxury or a new idea we could try out at home.<br />Interesting the different attitudes between bars. Some are trying their best to win votes by being extremely pleasant. Some seem a little annoyed you are using their tables for a mere 2.50 euros apiece. That´s short-sighted, of course, because the places with good food and pleasant staff invariably lure customers back for more expensive meals thereafter.<br /><br /><strong>La Caserma</strong>, Plaza Juan XXI<br />Brochetta de pollo marinado con su ensalada<br />Marinated chicken brochette with salad garnish<br />Very tasty. Think the marinade might have been part soy or teriyaki, part barbecue sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhfrJBWFMiRbozMf6debApmL7fjKmv6hhqHj2Al2FlvBQZNg-6eANJTQatiiOTwnDr23AEDVGFicZaZZ-pdI51dCzzpF5BQC_HXkrVNY3prKL048JHzZfIDRjhmOPVTbv-UcfEqp1rmk/s1600/la_caserma_1.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 162px; FLOAT: left; HEIGHT: 122px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459995884779036866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhfrJBWFMiRbozMf6debApmL7fjKmv6hhqHj2Al2FlvBQZNg-6eANJTQatiiOTwnDr23AEDVGFicZaZZ-pdI51dCzzpF5BQC_HXkrVNY3prKL048JHzZfIDRjhmOPVTbv-UcfEqp1rmk/s200/la_caserma_1.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><strong>La Tapería de Casa Tomás</strong>, Plaza Juan XXIII<br />Tortilla destructadura con gamba gratinada<br />Destructured tortilla with prawns au gratin<br />Pleasant with rich sauce around the prawns. Not sure I could detect the au gratin element.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXdFWuqIaMdvj-B1BQ4gO656XQJQPyE_ZISO5jpJq8ZrFigkw-SGWDMXvDWaUZP-SIE5xv3cQuBJfiLPAT6HTOypeGXOFArjEgOzVl1CeeNeUtP57NjiJB76xnfSy1hNQQ1_qZKyUgc8/s1600/taperia_casa_tomas_2.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 169px; FLOAT: left; HEIGHT: 216px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459996149105121202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXdFWuqIaMdvj-B1BQ4gO656XQJQPyE_ZISO5jpJq8ZrFigkw-SGWDMXvDWaUZP-SIE5xv3cQuBJfiLPAT6HTOypeGXOFArjEgOzVl1CeeNeUtP57NjiJB76xnfSy1hNQQ1_qZKyUgc8/s200/taperia_casa_tomas_2.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>La Trola Tapas</strong>, Plaza Juan XXIII<br />Trolitas<br />This was far better than I expected and one of the best to date. Two croquettes on lettuce with a seafood and alioli sauce.One croquette contained arroz negro, the other caldero. It´s a simple idea that really works. Brilliant for using up leftovers.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUlWVpONYtYkIDpe5_75sng1W3uOYsAwW_fXwJbCeIZvAlC2S20RgJ6CW7G_HoX_P_ZtG9y1fT_7O_hRJZsD0wQ0RXBSdnq2IT2ASY2xEMsYLj_sUwssXTYxmb-9HLrLi3h_2XjnummQ/s1600/la_trola_3.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 154px; FLOAT: left; HEIGHT: 155px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459996436571377538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUlWVpONYtYkIDpe5_75sng1W3uOYsAwW_fXwJbCeIZvAlC2S20RgJ6CW7G_HoX_P_ZtG9y1fT_7O_hRJZsD0wQ0RXBSdnq2IT2ASY2xEMsYLj_sUwssXTYxmb-9HLrLi3h_2XjnummQ/s200/la_trola_3.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Taberna Galega</strong>, C/La Palma 23<br />Pulpo a la murgadesa<br />Octopus cooked in wine with potatoes, peppers and onions<br />Another Galician recipe for octopus rather than the classic Pulpo a la Gallega. This had a very rich sauce with lots of cayenne pepper and brown Galician bead served alongside. I could happily have eaten a large plateful of this.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8ohloicnOSHv7DvdMUMC9JGh85IGAPXX28SGFlywt-ntTYjp7DTLMbcRsafSYIFH6XMJO6XfUeB_JeY9MRihZmcEqfFW1V7_hO3t_IEo-TCL1K0E-WfMRrAEB5s6oSY3A9QHS1cYcEI/s1600/taberna_gallega_4.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 152px; FLOAT: left; HEIGHT: 180px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459996832065464130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8ohloicnOSHv7DvdMUMC9JGh85IGAPXX28SGFlywt-ntTYjp7DTLMbcRsafSYIFH6XMJO6XfUeB_JeY9MRihZmcEqfFW1V7_hO3t_IEo-TCL1K0E-WfMRrAEB5s6oSY3A9QHS1cYcEI/s200/taberna_gallega_4.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Mesón Pacuco</strong>, C/Tolosa Latour 2<br />Ensaladilla Pacuco<br />Pacuco salad<br />A couple of pats of Russian salad served on lettuce with a few small crackers alongside. Okay but unimaginative.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjTuvHwRcQY4T7IZpfrMAfn9ec7KZ0T_c6vyNvrrnSNbwjpX1L1mrkftPGrn1IpoqWGd8Kf5Tj-XxfHNKCvZPuAzwd1kjDTqCfZMOJiCwS2JMsKouLN2k9DT1hhBMmiuP1PCEEkem_uU/s1600/pacuco_5.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 140px; FLOAT: left; HEIGHT: 124px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459997221146230946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjTuvHwRcQY4T7IZpfrMAfn9ec7KZ0T_c6vyNvrrnSNbwjpX1L1mrkftPGrn1IpoqWGd8Kf5Tj-XxfHNKCvZPuAzwd1kjDTqCfZMOJiCwS2JMsKouLN2k9DT1hhBMmiuP1PCEEkem_uU/s200/pacuco_5.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><strong>Bodega Nicolás</strong>, Calle del Carmen 72<br />Caracoles en salsa Nicolás<br />Snails in Nicolas sauce<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4I93HosUlu0-e9Klxwty-CUGLND3u7GL_tYedyXuvt3259JYOuCmv0gwdauJUjJ0ePoX9j2BtDRNTFxxABuqTS0t9gQ1eiN-4ZBrqG9NuXvF2grQzc1_bdqVMpdAHDxjttzYgNzwTCo/s1600/bodega_nicolas_6.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 156px; FLOAT: left; HEIGHT: 149px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459997575366712802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4I93HosUlu0-e9Klxwty-CUGLND3u7GL_tYedyXuvt3259JYOuCmv0gwdauJUjJ0ePoX9j2BtDRNTFxxABuqTS0t9gQ1eiN-4ZBrqG9NuXvF2grQzc1_bdqVMpdAHDxjttzYgNzwTCo/s200/bodega_nicolas_6.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>La Tapa del Loro</strong>, Calle Santa Florentina<br />Solomillo Ibérico con una aroma de café<br />Pork medallion with a flavour of coffee<br />Nice meat and the coffee didn´t blend badly. Those with children should note that you are only allowed to have a beer with this one.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzJyDFLRG08z8H8eAqC5AAu-PDUQt2q09k7rsUJf6WL0kgRJysjCE7Abn8OsWr_XQNVcjqfjV2TWSSzn1xJu3nHSC1xMgT_THvbhW2NyfP6HUHwzgyYUMtuOHxKl9yBglTACP2HyE16Q/s1600/tapa_del_loro_7.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 152px; FLOAT: left; HEIGHT: 168px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460002842513489490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzJyDFLRG08z8H8eAqC5AAu-PDUQt2q09k7rsUJf6WL0kgRJysjCE7Abn8OsWr_XQNVcjqfjV2TWSSzn1xJu3nHSC1xMgT_THvbhW2NyfP6HUHwzgyYUMtuOHxKl9yBglTACP2HyE16Q/s200/tapa_del_loro_7.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Restaurante D´Almansa</strong>, Calle Jabonerías 53<br />Hoja de tomate rellena de bacalao y piñones<br />Tomato pastry stuffed with salt cod and pine kernels<br />I liked the tomato-flavoured pastry. The cod had a rich creamy sauce but I couldn´t really detect any flavour of pine kernels<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxnWmPL3sLeTePQvC20TNcdDog3BKhLw6kv62kmWzjK9iaq-yKxCZ63CZxtt4dmFzMgy6LHoErvgB4jNBGTlaGvvKVRcWicFqQVwDIUkM_J2K2HM5uQ1FE0d7nRwxq0hKRMiy56cNKVo/s1600/dalmansa_8.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 151px; FLOAT: left; HEIGHT: 132px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459998256054209458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxnWmPL3sLeTePQvC20TNcdDog3BKhLw6kv62kmWzjK9iaq-yKxCZ63CZxtt4dmFzMgy6LHoErvgB4jNBGTlaGvvKVRcWicFqQVwDIUkM_J2K2HM5uQ1FE0d7nRwxq0hKRMiy56cNKVo/s200/dalmansa_8.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><strong>Mesón Descanso del Icue</strong>, C/ Jabonerías 8<br />Hojaldre relleno de angullas confitadas en naranja<br />2 vol au vents filled with eels caramelised with orange<br />Delicate and subtle with tiny baby eels<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Pw0CnAOdF77Kk0PQNFxt6Szx1XZ0zkduEheXXUtTUg6WYjbau1Xg9Mh5HNOye5bXPIll_VUTd0fu8lOn8qxUbL8u9S-V3gcXy-4yNOJf92DmM-csvPj8CNtfkEuywXzY87Ru-5bSt_Q/s1600/descanso_icue_9.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 155px; FLOAT: left; HEIGHT: 158px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459998777345728242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Pw0CnAOdF77Kk0PQNFxt6Szx1XZ0zkduEheXXUtTUg6WYjbau1Xg9Mh5HNOye5bXPIll_VUTd0fu8lOn8qxUbL8u9S-V3gcXy-4yNOJf92DmM-csvPj8CNtfkEuywXzY87Ru-5bSt_Q/s200/descanso_icue_9.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>El Barrio de San Roque</strong>, C/ Jabonerías 30<br />Sopa de pésoles con brochetta de alcachofa y bacalao 70 grados y huevo de codorniz<br />Pea soup with brochettes of artichoke and salt cod and quail´s egg<br /><br />This is a top restaurant which doesn´t usually do tapas. The service is excellent. The tapas itself didn´t bowl me over. I think they would have done better with their boletus croquettes or pudding which are excellent<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdrUURjyWp4pK6Zg8GxbMhGbzUikX7XNWrec0V85YOjPPUak5mCGpbooCDcW3SOiAB-jqf1hGrL8aurbr7userZfGhQ15oMFu3Hr5RpNG0GeoFYzGmejCyLhQtktLSXpxKH7Mh1fk7sk/s1600/san_roque_10.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 153px; FLOAT: left; HEIGHT: 146px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459999836216665010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdrUURjyWp4pK6Zg8GxbMhGbzUikX7XNWrec0V85YOjPPUak5mCGpbooCDcW3SOiAB-jqf1hGrL8aurbr7userZfGhQ15oMFu3Hr5RpNG0GeoFYzGmejCyLhQtktLSXpxKH7Mh1fk7sk/s200/san_roque_10.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>La Tartana</strong>, Puertos de Murcia 13<br />Croqueta diferente<br />Different croquette<br />Prawn at centre with a creamy sauce. Not exactly a croquette but very tasty<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKaO1Da9y7OXmyN1N5Y1n9uI5cf7i-K7HiDUfcFrFmHg70Nfry6BTvGsi8St05-zg8naMMHcUZza-qKOgUyiKZJTSnMdclgJ9ROAvSmvgNg4VFRGBR-16lp0s0kraJQsPbDcxjIj1NJI/s1600/tartana_11.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 155px; FLOAT: left; HEIGHT: 156px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460000564808829218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKaO1Da9y7OXmyN1N5Y1n9uI5cf7i-K7HiDUfcFrFmHg70Nfry6BTvGsi8St05-zg8naMMHcUZza-qKOgUyiKZJTSnMdclgJ9ROAvSmvgNg4VFRGBR-16lp0s0kraJQsPbDcxjIj1NJI/s200/tartana_11.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Cafetería Real</strong>, C/ Real 24<br />Relleno Real-something stuffed (vol-au-vents?)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlABalsSTo6Rsimmo5kmpIKmp1ITeDx8EBI0AorqQqVwJktfUhxuBVYDHiUC_LTenzpY4UYcn2vadYgt629DkUVG0AoG-M1VhgBBHd9dJgLwq8Yb7-ruCXbHBe5PDk7s3Nq0heBjrrb68/s1600/cafeteria_real_12.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 154px; FLOAT: left; HEIGHT: 154px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460001408156581026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlABalsSTo6Rsimmo5kmpIKmp1ITeDx8EBI0AorqQqVwJktfUhxuBVYDHiUC_LTenzpY4UYcn2vadYgt629DkUVG0AoG-M1VhgBBHd9dJgLwq8Yb7-ruCXbHBe5PDk7s3Nq0heBjrrb68/s200/cafeteria_real_12.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>El Barril del Tapeo</strong>, C/ del Aire 20<br />Delicia de Almadraba<br />Tuna delight<br />Tuna mixed with alioli I would guess. Okay but ordinary.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8UFH5Ivvmq-on8mRyNl4Pv_nIN0IrM8tLIccjNvCWea3xtxX2FdLWUbL0kL_1E7D8gg-HUDHGToi7ZtzL2w40g6XKxb4gan1Pk5uyR6g8CKtcQBca4TeyBd4XkTfNWKEsrzNR2-g4RWI/s1600/el_barril_13+(2).jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 148px; FLOAT: left; HEIGHT: 140px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460003989475817922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8UFH5Ivvmq-on8mRyNl4Pv_nIN0IrM8tLIccjNvCWea3xtxX2FdLWUbL0kL_1E7D8gg-HUDHGToi7ZtzL2w40g6XKxb4gan1Pk5uyR6g8CKtcQBca4TeyBd4XkTfNWKEsrzNR2-g4RWI/s200/el_barril_13+(2).jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Bar Restaurante Columbus</strong>, Calle Mayor 14<br />Pudin de bacalao con dos salsas<br />Salt cod pudding with two sauces<br />Somewhere between a mousse and a fishcake in flavour. A bit bland<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xSV-ndp-Oju4foQTfOmgIROb2Rde_ZzO7Dfcfl9ZEHsnx9iq5fBX4dvCqkbUUhIYQfC8WinOuNhyAtGmCsdewaErXHfqu2faCuetSUYxyWemBjrA7piFTSXl12g_gXcwU5U7NmaoWoI/s1600/columbus_14.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 144px; FLOAT: left; HEIGHT: 110px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460007955712283362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xSV-ndp-Oju4foQTfOmgIROb2Rde_ZzO7Dfcfl9ZEHsnx9iq5fBX4dvCqkbUUhIYQfC8WinOuNhyAtGmCsdewaErXHfqu2faCuetSUYxyWemBjrA7piFTSXl12g_gXcwU5U7NmaoWoI/s200/columbus_14.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><strong>La Mejillonera</strong>, Calle Mayor 14<br />Calamar Bravo<br />Squid in salsa brava sauce - nice but the same as last year<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9kc_o9oA4CXLj18twlkyR8Pyvs0xOO7ccJDWOheTPjDSw3F4YFdZheX90OFhg3jVkxwFrm1m2F0JnQBPasLARd6x9H9cn5Bd3mkk9bQHPT41Nrb1Vi2rfOHDxm6U21_a_WSCBafGne8/s1600/mejillonera_15.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 151px; FLOAT: left; HEIGHT: 108px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460387276503184066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9kc_o9oA4CXLj18twlkyR8Pyvs0xOO7ccJDWOheTPjDSw3F4YFdZheX90OFhg3jVkxwFrm1m2F0JnQBPasLARd6x9H9cn5Bd3mkk9bQHPT41Nrb1Vi2rfOHDxm6U21_a_WSCBafGne8/s200/mejillonera_15.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><strong></strong><br /><strong>El Rincon de Miguel</strong>, C/ Bodegones 3<br />Reglamento y Mala Sombra<br />Think they did something similar 2 years ago. It was 2 different sandwiches<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRv-tKmfcjdiRZDmEu_sqKonyX90f96TcOGFUz1V84AilR81NsPLDjnnn97w1zZpXS45JQmHMRyg8TRTyUNhwyShztDzNBByZB3_SoOzWHEKvdAUoTACxoocW2rD4sr1pjKAjiV2B_qNA/s1600/El_Rincon_de_Miguel_16.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 162px; FLOAT: left; HEIGHT: 104px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460010459044522130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRv-tKmfcjdiRZDmEu_sqKonyX90f96TcOGFUz1V84AilR81NsPLDjnnn97w1zZpXS45JQmHMRyg8TRTyUNhwyShztDzNBByZB3_SoOzWHEKvdAUoTACxoocW2rD4sr1pjKAjiV2B_qNA/s200/El_Rincon_de_Miguel_16.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><strong>El Rincon Gallego</strong>, C/ Canon 13<br />Mejillones Mar y Tierra<br />Mussels - sea and earth - not quite sure what that will mean<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbbN9d7AvBYLrVDzhV-7coKcye9Il2mS91ZlTHeMobX1r_vJvZbmwD_m-sOEuxvwZE-zP-PZSlKf2hybbD9KYAtsXCbHmiXj62139LRsMHGvyFPfNdIXj883YUpXNqiK2mTNzbhyphenhyphenJS0A/s1600/rincon_gallego_17.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 154px; FLOAT: left; HEIGHT: 145px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460012006572298562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbbN9d7AvBYLrVDzhV-7coKcye9Il2mS91ZlTHeMobX1r_vJvZbmwD_m-sOEuxvwZE-zP-PZSlKf2hybbD9KYAtsXCbHmiXj62139LRsMHGvyFPfNdIXj883YUpXNqiK2mTNzbhyphenhyphenJS0A/s200/rincon_gallego_17.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Cervecería Principal</strong>, C/ Principe de Vergara<br />Delicia de Merluzo y Langostino sobre tosta de canónigos con salsa tartara<br />Cod and prawn delight on toast with lamb´s lettuce and tartare sauce<br />Cod was a kind of fish cake topped with a prawn. Okay but nothing special<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4C-HVon-2YIAuDyncWxnvGaXRI3zmUGthARhD7SghYpdvmnEQuNials5NYCvfC-rLU6SWfXj6I1H6e2dA6cxcV_AIljPslvWBu2CUqREdvxutj-ZPxOGjguAtPZK8w5wtl22ufbv0kM/s1600/principal_18.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 146px; FLOAT: left; HEIGHT: 208px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460013584318022946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4C-HVon-2YIAuDyncWxnvGaXRI3zmUGthARhD7SghYpdvmnEQuNials5NYCvfC-rLU6SWfXj6I1H6e2dA6cxcV_AIljPslvWBu2CUqREdvxutj-ZPxOGjguAtPZK8w5wtl22ufbv0kM/s200/principal_18.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>La Jijonenca</strong>. Plaza del Rey<br />Tosta con base de cheesecake con salmón y sorbete de limón<br />Toast with cheesecake base, salmon and lemon sorbet<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHI-39OPVNRuXPc_p-cFa1TjoN93dkkRKBjzt5sjCMqhHZXwke010Wgxkz4xuPFjujz4aEXefCpZp3P8UwafgmeVgaxaw3ow-wc-vZQdkensOstUbzIZy1lgGxDI1UWaF4-INc6Os8Be0/s1600/jijonenca_19.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 166px; FLOAT: left; HEIGHT: 147px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460015172160578098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHI-39OPVNRuXPc_p-cFa1TjoN93dkkRKBjzt5sjCMqhHZXwke010Wgxkz4xuPFjujz4aEXefCpZp3P8UwafgmeVgaxaw3ow-wc-vZQdkensOstUbzIZy1lgGxDI1UWaF4-INc6Os8Be0/s200/jijonenca_19.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br />Excellent lemon sorbet. For me the cheesecake under the salmon was too sickly but my son and his girlfriend liked it<br /><br /><strong>La Vieja Taberna</strong>, C/ Bodegones 7<br />Delicia de rabo de toro<br />Oxtail delight<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmp465VRopHlszpeA6f1Ju4Q17Nexp2xoZDuseahPxXt4GoilysLhP2VruaxZx26-T6nI9pG5047OH8OplaozyvuIGV1ewkqKsV78iOWpZJSckVzfKNQh1uwHW4O4ndVRYkbRSDivopa8/s1600/vieja_taberna_20.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 147px; FLOAT: left; HEIGHT: 113px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460017398490039586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmp465VRopHlszpeA6f1Ju4Q17Nexp2xoZDuseahPxXt4GoilysLhP2VruaxZx26-T6nI9pG5047OH8OplaozyvuIGV1ewkqKsV78iOWpZJSckVzfKNQh1uwHW4O4ndVRYkbRSDivopa8/s200/vieja_taberna_20.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><strong>Restaurante La Patacha</strong>, Paseo Alfonso XII<br />Entre Puntas<br />Literally - between points. This seems to be laid out like a yachting race (La Patacha is a boat) - will report ingredients in due course. Turned out to be toast covered in warm fish roe with a garnish of mock caviar. Tasty.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6Z_sivt5z1H8blBRxQlN4Z2WLKgRYaOQqVo5o_bqVi2axUNBF3SD60kO_DA-JS_UWla9enJOtjvG0S-nhAPj6tm3sAMkdkGQo-QtQ-rhnFjO0B00WGOlVVl2v3BvAOONxrVIX8Ki6n8/s1600/patacha_21.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 146px; FLOAT: left; HEIGHT: 138px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460020248017679778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6Z_sivt5z1H8blBRxQlN4Z2WLKgRYaOQqVo5o_bqVi2axUNBF3SD60kO_DA-JS_UWla9enJOtjvG0S-nhAPj6tm3sAMkdkGQo-QtQ-rhnFjO0B00WGOlVVl2v3BvAOONxrVIX8Ki6n8/s200/patacha_21.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Marina Club de Cartagena</strong>, Paseo Alfonso XII<br />Jibia con garbanzos al aroma de hierbabuena/<br />Cuttlefish with chickpeas and a hint of mint<br />Spciy stew with some meat as well and toast to dip. I enjoyed this.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphEoVso1KBGizclxLGEnQ2bQhiKjU1J7yfzA130OMmOvHvaPkd-U_-H64SlBP0ovWbrfqK2-1O3tNrP0erlWQBKQsnyvRYgtTZHBdlYd0vns_64tRB1ek3DeVHyFQcfKpHvsM5yXduMI/s1600/marina_club_22.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 151px; FLOAT: left; HEIGHT: 142px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460022238380344834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphEoVso1KBGizclxLGEnQ2bQhiKjU1J7yfzA130OMmOvHvaPkd-U_-H64SlBP0ovWbrfqK2-1O3tNrP0erlWQBKQsnyvRYgtTZHBdlYd0vns_64tRB1ek3DeVHyFQcfKpHvsM5yXduMI/s200/marina_club_22.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Restaurante Mare Nostrum</strong>, Paseo Alfonso XII<br />Pimiento de piquillo relleno con marisco<br />Pepper filled with seafood<br />Okay bit a little insipid - creamy filling, probably mostly tuna and mayonnaise, garnished with mock caviar.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7T_aPneuzDDUJ8Nq1wSdmEhLSOPZ0zGWRCndyudSPJ3XJ0vnS7jHzwDaSvrq7-sndNRM3qUaqZNi7hAlaAR6144QOyOcnFzQjoMzW1zmEGqk2FZRKmkm0RoC9UkQY9EoF_DCVZ0gkvUU/s1600/MARE_NOSTRUM_23.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 149px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460025024760779154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7T_aPneuzDDUJ8Nq1wSdmEhLSOPZ0zGWRCndyudSPJ3XJ0vnS7jHzwDaSvrq7-sndNRM3qUaqZNi7hAlaAR6144QOyOcnFzQjoMzW1zmEGqk2FZRKmkm0RoC9UkQY9EoF_DCVZ0gkvUU/s200/MARE_NOSTRUM_23.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Restaurante ARQUA</strong>, Paseo Alfonso XII<br />Bolsita de puerro y queso con salsa de frambuesa<br />little pouch of leek and cheese with raspberry sauce<br />Well-presented and tasted good. One of my favourites. Mine had prawn in as well which was good by my standards but might be annoying to a vegetarian<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nWRbAWD5fws3-ya6mK3UpvVCeegx6GmjjlsXh5XdAbKXnc12kkCm-bwZt1R9_VjtEHphERxyBdJ2sHjrlR2IQz2jEJ10oCKyBjaz7vT0Q9aVhdLe6ImJeEusfPs_LTWLZdt344dy-nM/s1600/ARQUA_24.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 148px; FLOAT: left; HEIGHT: 148px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460028969039150482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nWRbAWD5fws3-ya6mK3UpvVCeegx6GmjjlsXh5XdAbKXnc12kkCm-bwZt1R9_VjtEHphERxyBdJ2sHjrlR2IQz2jEJ10oCKyBjaz7vT0Q9aVhdLe6ImJeEusfPs_LTWLZdt344dy-nM/s200/ARQUA_24.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>La Terraza del Sol</strong>, Paseo Alfonso XII<br />Tosta de Calabacín y queso de cabra y emulsión de mile y vinaigre de Modena<br />Toast with courgette and goat´s cheese with honey and balsamic vinegar<br />This was rather insipid I think they may have forgotten the balsamic vinegar<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXWTIKDJzEs1u0TXpzN3GA0mlb5RiLzHe3-uBPSDFbhoWRq1QdX_MboqcWO-OUpKJiPIo23LfeGESfn1leazG4t1V8JubLylD1SD7Aegb-JJYtst8k4MEiRsqzzyAuxy6sJ_G74IKR_w/s1600/la_terraza_25.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 147px; FLOAT: left; HEIGHT: 156px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460031515516366338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXWTIKDJzEs1u0TXpzN3GA0mlb5RiLzHe3-uBPSDFbhoWRq1QdX_MboqcWO-OUpKJiPIo23LfeGESfn1leazG4t1V8JubLylD1SD7Aegb-JJYtst8k4MEiRsqzzyAuxy6sJ_G74IKR_w/s200/la_terraza_25.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Restaurante Portonovo</strong>, Paseo Alfonso XII<br />Rollito de bacalao con pure de aceituna y gamba en tempura al Martini<br />Salt cod roll with olive puree and a prawn in battter and a Martini. This was excellent and very unusual. The cod was stuffed with nuts - almonds and cashew - and quite hot. Seemed to be a dash of soy sauce alongside the olive puree. Rather an Asian taste to this one. Good mixture of flavours.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILYiKTX4Y6Qee1NCmv273kPPoKuIVu8-fU5pceSSUuZ6lyJBGBgJu0LJAQo5n3jmqeuEirHcbnCfj-_Qa-aqL7NmblaOgr1H-OOhhI3GhTM4lv6nIpSJqZ52CvYgh2b4axKyY4jkUcog/s1600/portonovo_26.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 149px; FLOAT: left; HEIGHT: 163px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460034455387765506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILYiKTX4Y6Qee1NCmv273kPPoKuIVu8-fU5pceSSUuZ6lyJBGBgJu0LJAQo5n3jmqeuEirHcbnCfj-_Qa-aqL7NmblaOgr1H-OOhhI3GhTM4lv6nIpSJqZ52CvYgh2b4axKyY4jkUcog/s200/portonovo_26.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Marisquería Freiduría, La Marina</strong> C/ Santiago 13<br />Pulpo La Marina al horno de leña<br />Octopus baked in a wood-fired oven<br />Good uncomplicated tapas. Think there was a little balsamic vinegar as well as oil with the octopus. This is close to my home and always has very fresh fish.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkiT1twVrN89DkN3n3VmM71NZpvYdn3bLKVKBKORsPPb3xMUhTlMEs3MUfYrxeUsHtrT2LuNV0wZHFhLF9kwEro1PwF-gwnpTux0-7x3AsNADQJB9EvvpRUNllSZGRURYOgvw1kjdLDsw/s1600/la_marina_27.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 146px; FLOAT: left; HEIGHT: 157px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460329844909499346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkiT1twVrN89DkN3n3VmM71NZpvYdn3bLKVKBKORsPPb3xMUhTlMEs3MUfYrxeUsHtrT2LuNV0wZHFhLF9kwEro1PwF-gwnpTux0-7x3AsNADQJB9EvvpRUNllSZGRURYOgvw1kjdLDsw/s200/la_marina_27.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Restaurante Los Habaneros</strong>, C/ San Diego 60<br />Esponjoso de tomate con salazones<br />Tomato mousse with "salazones" - smoked fish. This was very delicate. A tomatoey mousse topped with a rolled anchovy and other smoked fish with a delicate sliver of toast to dip.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lIC1TcrviCado1wbXFOywlIyi0KTqY9h4RqgUNp7mpXMyrpg5yCczFow0PZNhEHLO7024WtuD4LqsXPi6ClcekMLiFn3Knp7BlcFY9cI0g5Po6Qya6ypU_ggw6gjb_ML38-1uHy8U78/s1600/los_habaneros_28.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 145px; FLOAT: left; HEIGHT: 152px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460038395787216674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lIC1TcrviCado1wbXFOywlIyi0KTqY9h4RqgUNp7mpXMyrpg5yCczFow0PZNhEHLO7024WtuD4LqsXPi6ClcekMLiFn3Knp7BlcFY9cI0g5Po6Qya6ypU_ggw6gjb_ML38-1uHy8U78/s200/los_habaneros_28.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Café Bar Pub Jerry Lewis</strong>, C/ Lope de Rueda 3<br /><br />Camperito. Son tried this one for me as it is close to his drama class. He said it was an open sandwich with lomo (pork cutlet) one side and Serrano ham the other. He clapped his togeher to eat them and thoroughly enjoyed it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5WPAAd74_qnEywj7AAFhyphenhyphenGlPIhABM7FHYHPJAOz81PzAKJGgT4-k2C46cl7k3WjCLEoWb_drSbBKQlfsp1YfBrVFETIBfCZo-xzwqvoeLdFAUbFa-K5lw5_5QpvP1Uz_GrH4hJzRG4s/s1600/jerry_lewis_29.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 146px; FLOAT: left; HEIGHT: 138px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460043607871830706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5WPAAd74_qnEywj7AAFhyphenhyphenGlPIhABM7FHYHPJAOz81PzAKJGgT4-k2C46cl7k3WjCLEoWb_drSbBKQlfsp1YfBrVFETIBfCZo-xzwqvoeLdFAUbFa-K5lw5_5QpvP1Uz_GrH4hJzRG4s/s200/jerry_lewis_29.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><strong></strong><br /><br /><strong>Cafetería Ideal</strong>, C/ Duque 25<br />Lomo de Bacalao con salsa de pimientos del piquillo<br />Salt cod with a sauce made from peppers<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGz625fOiPg-NUpJvJ99snImITyVRZRCtMJu3yuR-BBGUyuGpcgtQs98vrwRSX6Dqquce8a8HjH-l0pIEMznggVak0CoG8J9GZIa_e7JiVB1OPx34-icyNPDeKnTDUJthh8k-hsX1Gfk/s1600/ideal_30.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 146px; FLOAT: left; HEIGHT: 149px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460046179169688002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGz625fOiPg-NUpJvJ99snImITyVRZRCtMJu3yuR-BBGUyuGpcgtQs98vrwRSX6Dqquce8a8HjH-l0pIEMznggVak0CoG8J9GZIa_e7JiVB1OPx34-icyNPDeKnTDUJthh8k-hsX1Gfk/s200/ideal_30.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>La Tasca del Tío Andrés</strong>, C/ Alfonso XIII<br />Delicia de Tío Andrés III/ Delight of Tio Andrés - Chicken and sea beet in pastry with a sweet sauce (tasted a bit alcoholic) with apricots and sultanas. Tasty and unusual<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPyAgZJ0ONNBiP1_5DjYlv7QRhequVbMWjJXhNU73vyf9B_oSFr6AdUosPs6OFPcCNQNmEE8apRK8Yfn4YWNQ8nXTuJAOuDdCb_o35mXpX2irQZfU4pIqAEgsE1bDWHV_Cylhpk3vTPA/s1600/tio_andres_31.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 155px; FLOAT: left; HEIGHT: 151px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460048517405163810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPyAgZJ0ONNBiP1_5DjYlv7QRhequVbMWjJXhNU73vyf9B_oSFr6AdUosPs6OFPcCNQNmEE8apRK8Yfn4YWNQ8nXTuJAOuDdCb_o35mXpX2irQZfU4pIqAEgsE1bDWHV_Cylhpk3vTPA/s200/tio_andres_31.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Mesón Las Viñas</strong>, C/ Carlos III 49<br />Pisto de gulas y gambas con una brochetta de vieira<br />Medley of baby eels and prawns with a brochette of scallop<br /><br />Think this was an imitation of last year´s winner. Scallop is always a pleasure to eat but it wasn´t in the league of the Portonovo one last year.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCI2f_4XLNQyy3rjcRd3OMBieffgvOKpkRJl37k5eYyF3wUwURUgvC6HLa85wxoe-Yopy8koISVCzys7-nOliGBxwStTq418XYwhATQsx3vQ7Eonov-nn39i6Vatq_bScfwlBwD05_rPk/s1600/las_vinas_32.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 147px; FLOAT: left; HEIGHT: 139px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460051174824153906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCI2f_4XLNQyy3rjcRd3OMBieffgvOKpkRJl37k5eYyF3wUwURUgvC6HLa85wxoe-Yopy8koISVCzys7-nOliGBxwStTq418XYwhATQsx3vQ7Eonov-nn39i6Vatq_bScfwlBwD05_rPk/s200/las_vinas_32.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong></strong><br /><strong>L´Altro Pecatto</strong>, C/ Carlos III 20<br />Pecado de Solomillo/ Literally "a sin of a pork medallion" - will report what´s sinful about it when I have tried it. The pork is stuffed with cheese and wrapped in filo pastry. It was served hot so the cheese melted. There weer a few sweet conserves on the side to dip into. A nice rich tapas.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOrBebyd_GV7DXj97Ou5XFeF_o-Ehu4rJnkhBOIbYgh7VopKEMp_oc8vcDyoBCF_dCHgdMOyWtO7bN_nFUFsbeVXG_iitvVzKAZgVUiTynW9EoBN9r0qpwc4Xc9gvz5N3lI483tGcmNo/s1600/pecatto_33.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 148px; FLOAT: left; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460054464759887122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOrBebyd_GV7DXj97Ou5XFeF_o-Ehu4rJnkhBOIbYgh7VopKEMp_oc8vcDyoBCF_dCHgdMOyWtO7bN_nFUFsbeVXG_iitvVzKAZgVUiTynW9EoBN9r0qpwc4Xc9gvz5N3lI483tGcmNo/s200/pecatto_33.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><strong>El Abridor de la Lonja</strong>, Muralla de la Tierra<br />Cañelon de carrillera estofada con crema de boletus el Abridor/<br />Canneloni with veal in a boletus sauce<br />Good rich sauce and flaky meat. Could taste the boletus. They ran out of tapas though the day my husband wanted to try it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIFj1wdGu0eLtiTbFqdOnXI5b_xb5UIJn22ml6I0KJFt7C158iIye8mUDrz8enRyOxHPTz6SP7WxvCqcUv9lTvV8gJivjy5f9e6yCTtaPhrQl2j-HReyy3vL_Mgq-Q9gN5Dt1SlUioWhY/s1600/abridor_lonja_34.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 155px; FLOAT: left; HEIGHT: 152px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460057849738556978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIFj1wdGu0eLtiTbFqdOnXI5b_xb5UIJn22ml6I0KJFt7C158iIye8mUDrz8enRyOxHPTz6SP7WxvCqcUv9lTvV8gJivjy5f9e6yCTtaPhrQl2j-HReyy3vL_Mgq-Q9gN5Dt1SlUioWhY/s200/abridor_lonja_34.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Restaurante El Pincho de Castillo</strong>, C/ Angel Bruna 24<br />Lasaña de vieira<br />Scallop lasagne<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-G_v7l1_TSyBsP5j1PNhHxs5s6fPGKhiZJ0MFGLEk5nEZJXz_nqRdktJi4nkqZBuEDFmwpqPReAlFN7-nhzKCRjQZWQgdZ2b97yQQSEVSe8EnDAsANDJJzRvWcQPYg0ljTvDlmRIsNw/s1600/pincho_castilla_35.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 153px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460061358013792690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-G_v7l1_TSyBsP5j1PNhHxs5s6fPGKhiZJ0MFGLEk5nEZJXz_nqRdktJi4nkqZBuEDFmwpqPReAlFN7-nhzKCRjQZWQgdZ2b97yQQSEVSe8EnDAsANDJJzRvWcQPYg0ljTvDlmRIsNw/s200/pincho_castilla_35.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>La Raglette</strong>, C/ San Martin de Porres 13<br /><br />Crepe relleno de crema de queso y jamón con salsa de Moscatel/<br />Crepe filled with cream cheese and ham in a Moschatel sauce<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrFIwftU7vEMSAAUR6w5OpGLD3TmpiiRcAfsBC-gzVcvA5c4bB8o2XOcRUXcI8TB-2Ubx8_GtYcEh_TTjKmxad-9fxa-6b3QhypgalOMULyPZLi1Icw-Z98fjBBTvmu91uo1iVAvs6rg/s1600/RaGLETTE_36.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 145px; FLOAT: left; HEIGHT: 142px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460068109522889682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrFIwftU7vEMSAAUR6w5OpGLD3TmpiiRcAfsBC-gzVcvA5c4bB8o2XOcRUXcI8TB-2Ubx8_GtYcEh_TTjKmxad-9fxa-6b3QhypgalOMULyPZLi1Icw-Z98fjBBTvmu91uo1iVAvs6rg/s200/RaGLETTE_36.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Carrots Café</strong>, Alameda San Anton 26<br />Tosta de sardina marinada con ensaladilla alcochofa/<br />Toast with marinated sardine and artichoke salad<br />Simple tasty tapas. Tostada had the pressed tomato under the sardine and lots of olive oil.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJNicxdTLLccYaQFeU97nk83UbuMDfFD3_IebXSlqzGTlrnSyybWJIMBdWYs5-05P4Mnyyyyj0o8fIh8tjvIqr9ODnZL556sTZHOZ9y7Xrf02GF2mOjqH_4C_O22loQSnivirQPnPrww/s1600/CARROTS_37.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 147px; FLOAT: left; HEIGHT: 167px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460075379723841842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJNicxdTLLccYaQFeU97nk83UbuMDfFD3_IebXSlqzGTlrnSyybWJIMBdWYs5-05P4Mnyyyyj0o8fIh8tjvIqr9ODnZL556sTZHOZ9y7Xrf02GF2mOjqH_4C_O22loQSnivirQPnPrww/s200/CARROTS_37.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Cervecería El Candil</strong>, Alameda San Anton (Correos)<br />Efesé (ensaladilla de virutas con jamón) Ham and leaf salad<br />Dreadful service here. Waitress looked on another planet. I had to remind her after half an hour´s wait. Tapas was Russian salad on a bread stick loop with a few shavings of ham on top.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AdVTxgd5DiZx666JUBmDV2_cSxlEKrDl9c0A5HTQfCbxxxXe-QPkVCs3QNd8EBDWKfst1zUNhuU3GL9lrohTJDc4Xeg3rxB01qxVkxfp8MrPljec2Ml987kYHAWGu_m1o_nq7mqYh_0/s1600/el_candil_38.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 154px; FLOAT: left; HEIGHT: 99px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460079317553636834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AdVTxgd5DiZx666JUBmDV2_cSxlEKrDl9c0A5HTQfCbxxxXe-QPkVCs3QNd8EBDWKfst1zUNhuU3GL9lrohTJDc4Xeg3rxB01qxVkxfp8MrPljec2Ml987kYHAWGu_m1o_nq7mqYh_0/s200/el_candil_38.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Café Bar Saray</strong>, Alameda San Anton 4<br />Pudin de Bacalao<br />Salt cod pudding<br />One of the best of the bacalao tapas on this year´s route. Pudding had a piped cheeesey topping.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uoK204hnXABHY_5qgYcjrPbdI6DYI1AAlVvcP9in65j5CF-P6LzZM6sgBMp-jXd34lAchR16YYYWhRT4t0NgdhiHAIU-5URdqomn6n2Rv46IQd9SYf9d7vsnp0NpI_Y2MCWqIGYf8g4/s1600/saray_39.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 153px; FLOAT: left; HEIGHT: 156px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460084830478215058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uoK204hnXABHY_5qgYcjrPbdI6DYI1AAlVvcP9in65j5CF-P6LzZM6sgBMp-jXd34lAchR16YYYWhRT4t0NgdhiHAIU-5URdqomn6n2Rv46IQd9SYf9d7vsnp0NpI_Y2MCWqIGYf8g4/s200/saray_39.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>El Corte Inglés</strong>, Alameda San Anton 50<br />Milhoja de carrillera de jamón ibérico con compota de Monastrel<br />Millefeuille of Serrano ham with a compote of flavoured with Monastrel wine<br />Corte Ingles usually sets out its dishes perfectly but ours bore little resemblance to the picture. That being said the Millefeuillewith ham tasted better than some of their previous perfectly designed tapas<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACVrcpqWZmGElYDNwSFnegoQv9Fbz3Rm-aWXS9GixDdkyEDnRjfmV7we-5DbZO9e7WVpnz-H7N6PesvsatV-17rHDMhi2NHj2S-S87wJtVoqah5QRgBcazgCXmHT-T22GkrbcYfugaTE/s1600/corte_ingles_40.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 149px; FLOAT: left; HEIGHT: 167px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460090246465088978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACVrcpqWZmGElYDNwSFnegoQv9Fbz3Rm-aWXS9GixDdkyEDnRjfmV7we-5DbZO9e7WVpnz-H7N6PesvsatV-17rHDMhi2NHj2S-S87wJtVoqah5QRgBcazgCXmHT-T22GkrbcYfugaTE/s200/corte_ingles_40.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Café Bar El Vinagrero</strong>, C/ Bailén,La Unión<br />Boquerones rellenos con salsa tartara<br />Anchovies stuffed with tartare sauce<br />Tasted fine but was absolutely tiny. More sauce than fish.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimmUZROA2HWprlSFjiHL4-bE3OXUKOD0GT1r8K-KOqodn4NZ-EFdQaB3jZK1_kGn5qKKyfrKL5iYx1hyphenhyphenEIW4UKzk4uQ0aeXnn2F87vWtJ7iwnspZT0CoHuO1_XMzcMDZvEExDqjowWTo/s1600/el_vinagrero_41.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 148px; FLOAT: left; HEIGHT: 139px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460094722958834066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimmUZROA2HWprlSFjiHL4-bE3OXUKOD0GT1r8K-KOqodn4NZ-EFdQaB3jZK1_kGn5qKKyfrKL5iYx1hyphenhyphenEIW4UKzk4uQ0aeXnn2F87vWtJ7iwnspZT0CoHuO1_XMzcMDZvEExDqjowWTo/s200/el_vinagrero_41.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Restaurante Miramar</strong>, Playa de la Isla, Mazarrón<br />Delicia de langosta Miramar<br />Miramar prawn delight <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-Ey6aSi2eqlhp_Px1gSqT0Ow_yISymuZAekaWE6Jy4g7Y1_OW4a7ibGybdicWmgbdMVNves_wcux7hwl5i1kBzJq1KYCmV-Eg1k6KADCpvPvfZJxl2pieeIj_nj8LPqOxCtQRCIiqAI/s1600/miramar_42.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 145px; FLOAT: left; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460108983820623250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-Ey6aSi2eqlhp_Px1gSqT0Ow_yISymuZAekaWE6Jy4g7Y1_OW4a7ibGybdicWmgbdMVNves_wcux7hwl5i1kBzJq1KYCmV-Eg1k6KADCpvPvfZJxl2pieeIj_nj8LPqOxCtQRCIiqAI/s200/miramar_42.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Cervercería Azafrán</strong>, C/ de la Palma 3<br />Huevo a baja temperatura con crema ligera de patata con trufa de verano<br />Chilled egg with creamed potato and summer truffle.<br />Light and subtle with a strong flavour of truffle. Some sesame crackers alongside to dip as well.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-p9-PF6ekgng-40bXjyI29i5Oji7EdR2K-Fpnvde2najsZT8EhK8AETJrNcdwOl0kTv3vO6yPzD4KpOLZ1LK6Qp3mXddDP6OwexrQv_GmpQK2G55ffWhc2jFpj8kZoCHhTuABQXjmIs/s1600/Tapa_AZAFRAN_3988.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 154px; FLOAT: left; HEIGHT: 106px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460358154927531810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-p9-PF6ekgng-40bXjyI29i5Oji7EdR2K-Fpnvde2najsZT8EhK8AETJrNcdwOl0kTv3vO6yPzD4KpOLZ1LK6Qp3mXddDP6OwexrQv_GmpQK2G55ffWhc2jFpj8kZoCHhTuABQXjmIs/s200/Tapa_AZAFRAN_3988.jpg" /></a>Fiona Pitt-Kethleyhttp://www.blogger.com/profile/04561517238721170418noreply@blogger.com0