Atravessando a ponte para delícias Crossing the bridge to deliciousness
Hoje,estava o nosso dia descanso primeiro depois meses do trabalho ( today was our first day off after months of hard work) so with an autumn spring in our step the thespian and I put our best foot forward and headed across the bridge to Spain.It was time for a little relaxez-vous and some care from the community.What better place to achieve this than in Plaza de la Laguna,the main square in Ayamonte where you can find La Puerta Ancha.
The lovely Clíodhna Browne gives you a big warm welcome, seats you and makes sure a bottle of Marcelo, our favourite Albarinho wine, is on the table while we make our selection.
La Puerta Ancha directly translated means "wide door"
In the past the bar was used as a stable for horses and carts to break their journey from the port to Portugal or further into the hinterland of Andalucia and far reaching Spain.Over a period of time the merchants, while stabling their animals, began to find a use for La Puerta in the form of a meeting place,and since the start of the century it evolved into a bar.It is now the oldest bar in Ayamonte, serving the most modern food but fantastically without losing its original structure and charm.This is all down to the food and ingredients being served with a modern twist under the creative culinary direction of Fabio Zerbo, originally from Piedmont in Italy.
|Piquillo peppers with tuna and pea cream|
Take for instance his Porcini mushroom risotto served with white truffle oil.The flatlands of Piedmont are the source of Europe’s prominent supplier of Carnaroli rice, prized for creamy risotto.Piedmont, which also happens to be Italy’s most developed and industrial area, has for a long time now been forging a new identity as an exciting and progressive restaurant region, where young local chefs have been playing catch-up (and forming close ties) with Spain’s avant-gardists. No surprise then that this master of re-invention is finding ways of bringing together a myriad of international tapas style eating.
Tuna tartare on seaweed wakame,where food becomes art
|Carpaccio of wild boar with parmesan and rocket|
|Our favourite prawn skewers always something to return for|
Thank you Puerta Ancha for another lovely table of food
By the way “You need "The Wide Door" to get out!”