Friday, March 29

Carnivora or the complex binomial between fashion and gastronomy


I am more from Casa Pepe than from various Amazonians, so I admit that I go with a certain prejudice to those places with more investment in impersonal designs than in gastronomic criteria. And the fact is that history often repeats itself: businessmen who commission expensive projects from some chic designer and an unsubstantiated and tiresomely repetitive culinary offer that, once out of fashion, ends up closing the blind.

Naturally, there are always exceptions, and this Carnívora, despite a hesitant start, has established itself as
a reliable proposal that has managed to combine both.

They carried out an important reform in the historic La Toja, with bright and differentiated spaces and a pleasant terrace that, when this good weather arrives, is enlivened with a DJ that invites the most partying diners to extend the evening.

ARNELAS JV

At its main entrance, the presence of the maturation chambers and the cuts of the pieces of meat that make up its offer can be improved. Yes, it is a pleasure to find the extraordinary ham presiding over its beautiful ‘greenhouse’ room.
Arcana of Maldonadoor on the table the unbeatable pan de
pancontigo (which deserves a better continent); notes that anticipate that
in this house there is restlessness for the search of the good product.

Bread. /

CARNIVORA FACEBOOK

The menu is attractive and varied and, as is logical, it also succumbs to some trendy dishes, but in good raw material and in its presentations, work is observed to distance itself from these.

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Not a bad start
salad with good red tuna and wasabi ice cream or the
green asparagus with its grill point and wonderful cheese from La Serena. It is of indisputable quality
retinta steak meat, but it is a pity that in that space and with such diligent service it is not executed at the table to the diner’s liking. A pleasant dish of buffalo, guacamole and tortilla chips that they call Viva México Cabrones remains in the name. Better a salmorejo that doesn’t need the sorbet (more than ice cream) of Coca-Cola, but to which
a great sausage tartare is a luxury.

It has improved a lot in quality
fishmonger offer and above all its treatment on the grill. In my last visits, in addition to good tuna, I have enjoyed
a sea bass of impeccable execution.

Fish. /

CARNIVORA FACEBOOK

The carnivorous offer has been reorganized (retinta, Galician cow or ox, and in Iberian: sirloin, prey and feather), but the most important evolution has been a standard in cooking points that, originally, was not achieved. Although where there is room for improvement is in the cut and presentation of the chops and, above all, in those accompanying fries.

Grilled meats. /

CARNIVORA FACEBOOK

Desserts and cocktails

Worked desserts where a fantastic carrot cake stands out.

Interesting wine list in volume and references of interest at good prices.
Also very grateful to find in that beautiful bar one of the few cocktail proposals in the city. Details that, together with the organization of high-end gastronomic conferences and events, prove that
we are facing much more than a fashionable restaurant.

carnivorous

  • Direction: Calle Sanchez de la Rocha, 8

  • Location: Badajoz

  • Telephone: 696543291

  • Schedule: Open every day for lunch and dinner, except Sunday night.

  • Terrace: Yes

  • Do you have Cruzcampo?: Yes


www.hoy.es

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