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222'SW Radisson Blu hotel

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Party Monkey View Drop Down
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    Posted: 23 August 2013 at 09:36
222'SW - Radisson Blu hotel, Patalavaca. 0034 928 90 62 36

A lovely setting with some wonderful views of Anfi if you sit outside.     We decided to sit inside and had a huge round table for the five of us.

I had the Sea bream and that was excellent.     My wife and daughter both ordered steaks medium/well done but they both arrived rare.   Heaven for me but not for them, so they had to go back.      The staff were fantastic throughout and were very attentive, possibly due to the fact that the restaurant was not overly busy.

For five of us, two adults and three kids, the bill came to eur200, which was roughly split 150 food/ 50 drinks.     So, not cheap and it's the starters priced at almost the same amount as the main courses and having to order sides of potatoes, salad etc that bump up the bill.     (Starters, eur17-19, mains eur18-21).      I guess we shouldn't lose sight of the fact that it's an international hotel chain, and their restaurants are never exactly cheap!

Despite the steaks, it was most certainly worth the money for the whole experience and their creme brûlée is to die for.     

Edited to reduce title


Edited by Gordon Neepe - 23 August 2013 at 10:32
Jon, ABC fixed week owner
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Fenman Quote  Post ReplyReply Direct Link To This Post Posted: 23 August 2013 at 09:45
Originally posted by Party Monkey Party Monkey wrote:

222'SW - Radisson Blu hotel, Patalavaca. 0034 928 90 62 36
I had the Sea bream and that was excellent.     My wife and daughter both ordered steaks medium/well done but they both arrived rare.   Heaven for me but not for them, so they had to go back. 

Hi Jon,
I always found that in Spain, and in France & Italy as I was this summer, you need to order a steak at least one stage more towards 'well done' that you do in the UK.

Their take on medium is a lot different to ours.Confused
Bruce E. Bailey.
Former ABC Committee Member & Anfi UK Joint Founder
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Party Monkey Quote  Post ReplyReply Direct Link To This Post Posted: 24 August 2013 at 07:49
Thanks Bruce,

We had indeed done that by ordering them medium to well done of the basis that they'd arrive medium rare, which, (after years of me badgering them) is a level my wife and kids enjoy.

Maybe we should have gone one stage further...     Still, no major drama....

As an aside, Puerta Vista got it spot on for our tastes earlier in the week, basis the same approach of ordering.


Jon, ABC fixed week owner
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Saverio Quote  Post ReplyReply Direct Link To This Post Posted: 25 August 2013 at 01:09
Hi Jon,

In Spain for ordering a steack cooked medium/well done it is much better to tell to the waiter 3/4 (tres cuartos in Spanish). He will understand much better.

I love the rare steack because it is possible to enjoy the full taste of the beef meat..... if good. 
I think a good steack medium/well done a crime. 
Please don't tell my thought to your lovely wife, because she will hate me forever.

Cheers.

Saverio 
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