A few years ago, I wrote restaurant reviews for a regional newspaper and, in doing so, visited numerous establishments on the Costa Blanca. I used my catering management experience for informed knowledge and my wife was perceptive in noticing other details. Although no longer writing reviews, we still have strong opinions about the restaurants we visit, so why should I be doubtful about giving them?
It was the second time that we'd been to today's restaurant, the first being only two weeks ago when we opted for the menú del día. We decided, although with slight reservations, to return and try their taster menu. Our opinion today was similar to the first time, but how much should we reveal in the critique? It's easy to criticise, but it's not always advisable; however inane compliments help no one. Should we write what we really think?
The food was particularly well prepared and presented. We could see into the kitchen where the smartly-dressed chef and assistant gave a reassuring image of professionalism. Unfortunately, the two waitresses wore casual dress that would have been more appropriate in a snack bar. They were pleasant enough, but my impression was that if they were attempting to represent the standard suggested by the food quality, they failed. The ambiance was also lacking. The restaurant was cold, which is probably why one waitress wore a woolly cardigan, and the mishmash of decorations and furnishings lacked any cohesion. Light, painted walls would have been an improvement on the abundant dull shades of brown. A coordinated theme with pictures and furnishings would have brightened the place and given it an identity.
The food offered is among the best in the area for the price and I hope the chef-owner is successful, but he needs to step out of the kitchen and make improvements. People don't go to a restaurant just for the food, it's the total package and attention to detail that matters. In the end, rather than be truthful or untruthful on the questionnaire, we chose the easy option and deleted it. If the owner can't recognise what is lacking in his restaurant, it won't help if we tell him, which is a shame.