Came across this blog that I liked . So I am
sharing it here . its by ‘littlemissmadrid’
Sometimes you walk into a restaurant and you can
just sense that somebody has put their heart and soul into it. That’s exactly
how I felt last Tuesday evening when visiting Atlantik Corner for the first
time. From the little details, to the big concept that envelops their entire
menu, no aspect of the dining experience had been overlooked; no aspect deemed
Atlantik Corner is
a Portuguese restaurant, but with a twist. There’s no cliched chicken peri peri on
offer here. This is fusion cooking at its best. Unbeknown to me, Portugal has
strong historical links with Brazil (that part I knew) but I wasn’t aware of their ties with Africa and India. So
with flavours from these foreign lands having been thrown into the mix, the
result is a menu that can only be described as a masterclass in uniqueness.
Nuno de Noronha Goucha, the owner of Atlantik
Corner, was a fountain of knowledge when it came to wine, decor and all things
delicious from Spain’s next-door neighbour. Hailing from Portugal himself, the
restaurant is clearly a labour of love and he explained that the concept behind
the menu was to encapsulate all things ‘Atlantic’ – rather than the
Mediterranean food that’s often held in such high esteem when you mention the
south of Europe.
Kicking things off (and naturally, with a story
behind it) was a delectable duck pate served with oaty biscuits that Galician
sailors used to take on their voyages (for when their bread went bad). Well, I
can only attest that they were some lucky lads because the marinheiras were so good
that I could’ve snaffled the entire bowl and tipped them into my handbag, you
know, to keep my hunger pangs at bay.
This was teamed with an ice cold Alvarinho wine
that was perfectly chilled and was able to covert even the most diehard Crianza
drinker. Then to really ramp up the ooh’s and aaah’s, a selection of homemade bread appeared, served effortlessly
in a tiny cloth bag bestowed to the restaurant by none other than Nuno’s own
Mother – a nice touch, I’m sure you’ll agree.
I feel it’s worth a mention at this point that
given it being a Portugese restuarant, the tile porn was off the scale.
Gorgeous floors partnered the equally gorgeous food – ensuring that all senses
were assaulted with loveliness. After the surprise appetiser, we plumped for
three dishes, all designed to be shared and all incorporating an electric mix
We tried a ravioli de gambon – the pasta
was wafer-thin (my favourite) and the prawns were pink, plump and perfect. This
was followed by suprema de vaca, teamed with two
spicy sauces, mojo piconand Thai green curry – I told you it was unique. And then
came the final showstopper – a carabinero al carbon.
Now until fairly recently, I’m not ashamed to say
that I was pretty squeemish when it came to all things ‘under the sea’. I
watched the waiter somewhat apprehensively as he squeezed the head of the carabinero with force,
resulting in lots of gooey goodness, which laced the cous cous with an almost
syrupy flourish. I tried not to think too intently about what it was exactly,
but what was undeniable was the taste – I could’ve licked the plate.
Now some peeps after that little lot would be
full, but I like to think that when it comes to appetites, I’m not most people.
Not a huge dessert fan, once again I took advice from Nuno and went for a torrija
de brioche. There are no words to describe how good that pud was
so I won’t even attempt it – however, what I will say is that I’d go back
for that alone. Not that it’s the only thing that will ensure a repeat
performance – the menu del día (priced at a bargainous €14.50 for three courses)
should have people flocking in droves.
So with dinner concluding and me being somewhat
in awe of the tile/prawn combo, I wondered what was left to conquer in terms of
the excitement stakes – well how’s this for beyond cute? You could leave an
actual message in a bottle. No I’m not just quoting Sting for fun – the team
behind Atlantik Corner urge you to write a wish before you leave, and leave it
safely ensconced in a bottle and they’ll do the rest – aka, throw it into the
Atlantic Ocean for you.