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Rarely will you find a restaurant where you are able to eat properly.
La Tizona de San Pedro Alcantara represents one such rare experience.
It is difficult to go wrong with drinks when a restaurant is owned and operated by a company that imports and distributes wine.
And El Cid is a top-quality brand that has been supplying Andalucia with high-quality plonk since early 1980s.
La Tizona has a few hundred references to what is available, from the bodegas in Ronda and the chestnuts in Mendoza (Argentina), which are far away.
The best part is that there are more than two dozen wine glasses available, including a Sauvignon from Italy called Saude and a Pinot Noir named Domaine de l’Aigle from the French Valle de l’aude.
Owner Agustin told me that the wine list changes every couple of weeks and it also offers one of the best beers in Spain by the glass: Ambar. Ambar is one of the two independent breweries still left.
La Tizona is open in San Pedro since a few decades now, and I don’t think that this is my favorite thing about the restaurant.
This restaurant is a great choice for a romantic date.
This restaurant has one of town’s most beautiful terraces, where you can enjoy watching the world go by.
Agustin is a local padel expert who has a wealth of knowledge about the local food scene.
He explains, “We understand how important it is that we serve quality ingredients and dishes as San Pedro continues to move upmarket.”
The menu is a diverse one, with a wide range of options: Iberian hams of the highest quality, excellent local cheeses as well as a variety of starters such a cold Salmorejo soup of Cordoba or a guacamole topped with smoked chili sauce and garlic octopus.
I liked the Gildas with truffled Iberian Burrata, a tomato and anchovy, and a mixture of olives, pepper, and anchovy.
With smoked fish and avocado salad, oysters.
There were a number of daily specials, including leeks poached in olives and chives with lime juice, cooked slowly in a wooden oven.
The rabid oxtail (oxtail) was also a special, nicely braised with potato puree.
Next, we tried the salmon, trout, cod and avocado smoked fish salad. It should have failed, but somehow it worked.
As a final taste, I had the wonderful blue cheese Stilton soaked 90 days in a Pedro Ximenez Huelva. Wow, what a punch. The next day, I could still taste the punch.
More information can be found at www.latizona.com
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