Barlovento Restaurant: in the heart of a Corvette.
On July 11, 1988, begins the voyage of our galleon beached on the shores of the Mediterranean. It seems that it was yesterday and we have already 25 years of experience in the kitchen. The good work of these years has made us a reference in Torrevieja gastronomy is a must for those who want to enjoy the best Mediterranean cuisine.
The decoration of the restaurant, all made of wood, makes the client really feel like he is crossing the sea and that every corner of the galleon is a unique place due to the innumerable ornaments that describe the way of sea life of yesteryear.
The main pillar on which our good work is based is the quality of our products. We bring the fresh seafood from the fish market daily and put them in their boxes so that the customer can check the freshness of these. Our philosophy of offering the best product to the customer is a guarantee of success. That is why the shrimp from Santa Pola, the prawns from the Mar Menor, Red shrimp from Denia, white shrimp from Huelva along with the Galician seafood (lobster, oysters, clams rail, natural cockles, razor clams, barnacles, cañaíllas, crab, sea crab ) do not leave anyone indifferent. Our fish always prepared at your point and in different ways among another hake of Cantabrian skewer, turbot, sea bass, sea bream, monkfish, cod, grouper, dental, rooster or redfish. As for our star dishes, we would like to mention first of all the octopus of roasted rock baked in the Barlovento style, a must-have dish that never leaves anyone indifferent, the lobster salad with avocado and foie de Oca. As dishes highlight the delicious seafood stew with lobster, lobster, monkfish and clams a succulent pleasure for the most demanding palates. Rice is another of our claims because we can prepare both a rice-based marinade style rice such as black rice, lobster rice, or our windward rice (lobster, natural cockles, red clams and red shrimp) to suck your fingers. Our acorn-fed hams and cheeses, together with our beef, Angus, kid and suckling lamb, complement the extensive menu of fish and seafood and offer another option for the most carnivorous. The homemade desserts prepared by our bakeries show the good work and the fusion of yesterday’s pastry with the new trends. We have an extensive wine and champagne list to accompany our dishes.