Costa News Spain Breaking News | English News in Spain.
IT was a damp, chilly Saturday with an icy wind whistling down the Benalmadena mountain, making the highly visible cable car – as seen on countless ski slopes – feel actually appropriate for this normally sunny destination.
My wife and I were descending into a deep depression as we scurried through the harbour walls.
Then came the almost heart-stopping moment, when we saw Metro Ristorante Italiano, perched outside, completely huddled up against the stiff wind.
The missus, who was not a fan on such cold nights, exclaimed: “I should’ve brought my warmer jacket.”
The terrace, while no doubt picturesque on a warm spring evening, was not the place to be with this biting breeze.
With relief, I turned my wife and pointed her to the restaurant just a few feet away. We entered the friendly and warm embrace of this busy eatery.
The simple but classy decor is as far from the ‘classic 1970s trattoria’ – with basket clad bottles adorning the walls – as can be. The decor is more in line with modern Italian style.
We were shown to a table and seated in some very comfortable chairs by the manager.
There is plenty of choice here, from a good selection of salads – too many to list here – classic pasta dishes with a modern twist, and pizzas from the wood-fired oven.
But, lovers of pasta that we are, we decided to eschew those – delicious though they sounded – for dishes from the grill to see what Italians can do without their traditional staples.
Our gastronomic journey began with two tantalizing starters. The Vitello Tonnato featured tender veal slices adorned with a creamy sauce of tuna that balanced richness and delicateness.
With so many strong flavors on the plate, the combination of firm but tender veal accompanied by tuna and capers flavour, sun-dried tomato, rocket, quails egg, and parmesan sounded a bit too much. The chefs were able to achieve the perfect balance.
This was served with the Crostini Tuscano, an enchanting medley combining toasted bread, goat’s milk cheese, caramelized onions and pear. All of this is topped off with a balsamic glaze.
Our main courses were the Seabass Fillet a la Siciliana, and the Beef Tagliata.
The seabass, which was perfectly roasted and complimented by black olives with sweet cherry tomatoes, is a testimony to the chef’s skills.
It was a dish of harmony that embodied the essence and spirit of Sicilian food.
I satisfied my carnivore desires by focusing on the Beef Tagliata. This dish demonstrated the restaurant’s expertise with meat preparation.
This entrecote with cherry tomato, truffle, parmesan and rocket was served on a bed of baby potatoes. It gave the beautifully grilled-to-rare-perfection steak a real Italian twist.
Also, our sweet finale did not disappoint.
The Italian Mess was an adapted version of the Eton Mess. It combined crisp meringue and strawberries with whipped cream and vanilla ice cream.
The Classic Tiramisu is a perfect example of a classic dessert. It features layers of mascarpone cream and biscuits that have been soaked in coffee.
The staff were attentive and available without making us feel rushed. We could enjoy the courses at our leisurely pace.
As we walked back to the car, fortified against the wind-chill by the hearty meal we had just enjoyed, my wife and I agreed – like the Terminator, ‘we’ll be back’!
Dársena de Levante, Local A20, Benalmádena
+34 952 446 460
info@metroristorante.com
?Open: 10:30 – 00:00
