Food review by Xusan Teo: Restaurant Nueva Kaskada26-12-2011
This time, we tasted one of the finest cuisines in Marbella, created and designed by Head Chef Ewald Fichthaler of Restaurant Nueva Kascada. With his highly qualified international working experiences, one can enjoy there the well presented quality food with a touch of modern flare.
Together with Wolfgang Schlesier, owner of Casa Marbella, I have also invited couple of dear friends John Bhimji and Alia Babapulle who shared the same passion and experiences.
Just a few minutes off the main road, we entered into the romantic and beautiful nature. We entered the charming restaurant, welcome warmly by Monica Viglioglia, the General Manageress, Mario Oscar Zarata, the event manager as well as Ewald Fichthaler, the Head Chef himself. Chef Ewald decided to give us a surprise 4-course menu and started us off with a glass of Champagne which we all happily accepted.
We started with variation of starters such as Duo from Langostino Tempura, Marinated Salmon, and a Prawn Cocktail with a touch of Chilli. It was served with a bottle of delicious white wine, Raventós i Blanc.
After two amazing starters, I had the fillets of Sea Bream with autumn Vegetables and Cava sauce. The fish was moist and still crispy on the skin, and the sauce was nicely blended into perfection.
My guests had the Beef Fillet with Port wine sauce served with vegetables and potato mousse. The meat was perfectly cooked upon demands, juicy and tender. A nice bottle of red wine from Ribera del Duero was served to accompany the red meat, Marques de Valparaiso.
After being satisfied by the quality of food and their friendly service, we were treated with a variety of dessert. Hmmm, the harmony of flavour, one could be brought back to life by those who celebrate life with passion and convey it through food. Perfect conclusion to any meal!
Score for Restaurant Nueva Kaskada:
- The variety of starters can be changed; it can be simple yet look pretty and delicious.
- The Sea Bream can always be replaced by other fish such as Sea Bass or Turbot or Fillet of Cod.
- The cava sauce can be replaced by many other sauces such as creamy Pesto sauce or lightly oiled Sun Dried tomato and Capers sauce or a nicely whipped fresh Tarragon sauce which is also very nice with fish.
By: Xusan Teo
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