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Situated in the heart of Sotogrande Port, just beside the water. Don Diego Takes some beating
It has grown from strength to strength, and is one of the most sought-after joints in the city.
Casa Moncayo was opened by Diego, Juan’s father, in Pueblo Nuevo.
The focus is on local fish, especially tuna. Most of the steaks come from Galicia and are aged perfectly.
Juan insists that the Minhota Gourmet is currently the best steak in Europe. He sources them from Galicia and northern Portugal.
When it’s served rare, it’s difficult to argue with the hot stone you use to cook it to perfection.
His rib-eye steak was excellent. It was thinly cut and served with home made French Fries.
Try the amazing bluefin tona cuts from Barbate, which are available in the newly added Japanese section.
With the avocados grown in the Guadiaro Valley, you can create some amazing tuna California rolls.
And then when you couple these super fresh avocados with cuts of ‘pez mantequilla’ (butterfish) and scallops for a tartare you’re on for a surefire winner!
I liked the baos for a starter. Gambas pil pil, and his mother’s recipe of croquettes are also recommended.
Juan, a globetrotter who spends most of the year in South America or Northern Spain (his wife is from Bolivia), is always looking for new and delicious dishes.
Casa Moncayo
Why not also check out Juan’s second restaurant? Casa Moncayo You can also dine at the highly-rated Pueblo nuevo restaurant, known for its excellent food and service.
This restaurant is renowned for its unique fusion of Andalucian food with international flavors.
The Olive Press Travel News is available here.
