One thing I love about the restaurant scene in Marbella is their proliferation of small bars and…read moretapas places where the locals meet, eat, drink, chat and watch football. I was heading over to an old favourite from my last trip, el Asturiano for lunch but they were running on 'Spanish time' and not open yet
I therefore wandered across the road to look at the menu on El Rincon de Cynthia. The ceviche had just caught my eye when Cynthia popped out to set up. As I studied the menu, Vittorio the chef appeared to explain that the menu was largely Peruvian in inspiration with some Spanish/Italian tapas small dishes making up the balance of the menu. I never turn down a chance to try out a new cuisine and where better to try Peruvian food than in a tapas bar in Marbella, Spain under the patronage of an Peruvian/Italian couple?
As it turned out, Cynthia and Vittorio had moved over from Croydon in London and we had a good chat. What really convinced me to eat here was their obvious love for the food of Peru and their commitment to spread the gospel of Peruvian food. Good food is imbued with love from the chef and it's obvious that Vittorio loves his cooking
When I had sat down, he came over to discuss what to cook me. He recommended the seafood ceviche but said he would do a half portion so that I could try other dishes. I went with all his recommendations - with his knowledge and passion for Peruvian food, I knew I was in good hands
First to arrive was a dish announced as potato salad but it was like no potato salad I've ever eaten. The dish was served cold and consisted of 2 thick potato slices sandwiching a mixture of creamy, spicy chicken filling. The potato was wonderfully light and fluffy and the neutral flavour offset the wonderful chicken
Next to arrive was chicharron - pork belly which had been slow cooked for hours and then sliced into thin slices and seared at the last minute. Vittorio said that like the Chinese, South Americans had appreciated the full flavour of pork belly long before austerity measures have forced European chefs to use cheaper cuts. The pork belly was soft with the rendered fat lending moistness and flavour to the meat
The pork belly arrived with cassava chips and peanuts, which I think had been deep fried.
Then, the piece de resistance - the seafood ceviche. The balance in ceviche is hard to get perfect - enough lime to 'cook' the seafood without over-dominating the overall balance of the dish. Despite the half portion size, there was a generous amount of squid, prawns and octopus. This was a most enjoyable dish
It was also obvious from the interaction with regulars that Cynthia treats her customers like friends. I certainly felt most welcome and at home over my yummy lunch
Although I'm a huge fan of Paddington Bear, I'm glad that he and his marmalade sandwiches weren't the only export from Peru!
