Text Theresa O’Shea,
Annica Wainwright
Favourite restaurants and foodie titbits from
Brussels Airlines’ short-haul network
Ritz GOTHENBURG
2 Bastionsplatsen,
tel. +46 (0)31 139590, www.ritzgbg.se
They say good things come to those who wait and that’s certainly true for the people behind Ritz, who have spent 15 years looking for the perfect site. They’ve finally found it in the stately building across the road from the Trädgårdsföreningen park. It’s a large space with a separate tapas bar, an alfresco terrace and a private dining room, but cosy furnishings and good lighting help temper the lofty surroundings.
The service is welcoming, too, but it’s the cooking that really makes the place stand out. We kicked off with Arctic caviar followed by perfectly cooked veal tournedos with truffled potato gratin. These were washed down with chilled Chablis and punchy Chateauneuf du Pape, two of an excellent selection of wines by-the-glass. We finished with a trio of desserts (soufflé, brûlée and sorbet) based on the delicious Swedish cloudberry. A real treat of a meal.
Oasis Terrace
Restaurant MALAGA
Plaza de las Flores, Benagalbón,
tel. +34 95 240 0806, www.restaurantevegetarianooasis.com
Options for vegetarian dining are thin on the ground in Spain, so it’s a real pleasure to find the Oasis Terrace Restaurant in one of Malaga’s prettiest white villages, just 25 minutes from town. Overlooking the flower-filled square below, the Oasis certainly lives up to its name. There are plants everywhere and even a giant tree trunk rising up through the roof.
Using locally grown organic produce, owners Ana and José Antonio have created a tempting menu that includes vegetarian versions of traditional dishes, such as eggs stuffed with paella, as well as more adventurous stuff. Try the seitan (wheat gluten) in wine and mil hojas –layers of goat’s cheese, roasted aubergine and apple drizzled in caramel. There’s also an organic wine list and, on Saturday nights, live jazz, so booking is advisable.
Expect to pay around €8 for the lunch menu and €45 for dinner for two with the house wine. TO’S
Foodie
corner
Purple-sprouting broccoli
The season for purple-sprouting broccoli kicks off in earnest this month. Chock full of vitamins A and C and iron, they also score points for being a good deal more toothsome than their cousin calabrese. Boil them briefly and toss with butter, black pepper and lemon or chopped anchovies warmed in olive oil. Or go all out and make a hollandaise sauce to dip them in.
Hollandaise
Place two egg yolks in a bowl set over a pan of simmering water. Add a squeeze of lemon and a splash of white wine vinegar and stir in 110g of cold, diced butter, cube by cube. Once you have a smooth sauce, add another squeeze of lemon and serve.
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