Zayni Restaurant Food Review26-06-2014
Zayni Restaurant opened its doors at Urbanizacion La Alcazaba in Puerto Banus a few weeks ago. Consisting of an elite team, offering the best continental gastronomy, brought to you by the chef Fredderic Lapouye together with the cocktail bar directed by Giorgio Sarinini, Zayni is the new hot spot in Marbella!
Zayni restaurant in La Alcazaba, Puerto Banus is the perfect choice of continental food ”hits". The dishes you love and the desserts that drive you crazy. And we mean that! i-Marbella tried and tested the menu and here is what we found - we love it! The first thing you have to try in Zani are the cocktails.. Giorgio, their Cocktail guru offers everything he has learned from his experiences working at Blue Marlin, Ibiza; Olivia Valere, Ocean Club and Nikki Beach Marbella & Thailand.
This new Mediterranean gastronomy venture is located in a luxurious environment. What used to be the well renown Trader Vic’s in Urbanizacion La Alcazaba, Puerto Banús. When you enter into Zayni, it instantly makes you feel you’re in an asian holiday resort so starting off with a round of cocktails, feels natural. Whiles we sat in their beautiful tropical terrace, we ordered a Cosmopolitan or informally a cosmo, that is made with vodka, triple sec, cranberry juice, and freshly squeezed or sweetened lime juice. Also a whisky cocktail called Old Fashioned, that is made by muddling sugar with bitters then adding whiskey and a twist of citrus rind. Of course we had to try the legendary Pina colada and Campari with orange juice, and all the cocktails are fairly big, super tasty and with a good price. They have an offer for cocktails - all of them for only €6! That is a sweet start for any dinner.. For the children you can order also delicious non alcoholic cocktails such as Fresa Colada and Fresh Bite.
After the cocktail round, it was time to choose the starters. The low temperature duck liver terrine served with apple chutney and Port wine reduction was one of the hits in the table - rich, silky and smooth. Second up were the Scallops with passion fruit sauce, macadamia nuts, green asparagus salad and fennel foam, a dish that is just wonderful as it is, all the ingredients mix so well with each other and the presentation was impressive.
Another starter that you can’t go wrong with is a traditional Warm goat cheese salad with crispy bacon, walnuts, dry fruits, honey-mustard dressing - nutritional, warm, a perfect summery salad for kids or adults. But we must admit that the Panko bread crumbed deep-fried gambas with table sauce was the most popular starter that night. Crispy and delicious!
Our choice for the main course was to have a bit of meat, fish, pasta and something asian, so we chose Fresh papardelle with prawns, white wine and porcini mushrooms to be our first main course. This pasta was really enjoyable - plenty of prawns, not too much sauce and it was a reasonable portion.
The meat choice was the Wood-oven beef sirloin steak, tallegio cheese foam, aubergine potatoes canelon. The meat was really juicy and tender and the tallegio cheese, which is a semi-soft, washed rind, smear-ripened Italian cheese that has a strong aroma, actually has a flavor is comparatively mild with an unusual fruity tang. Unusual, but beautiful combination!
Next up was the asian dish Gambas with Szechuan sauce, bamboo shoots and jasmine rice sounds like a simple asian meal, but it was so much more than that. If you haven’t had a Szechuan cuisine food before, let me explain what it is. Szechuan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper. It was a simple, but sophisticated dish. Last, but not least let’s talk about the fish. We tasted the Turbot fillet with Fennel oil crushed potatoes and green asparagus and not only is this food super healthy, it was also a very special fish dish and one of the favourites of the night.
The sweetest round of the night was undoubtedly the desserts round. Dark chocolate Fondant, red currant sauce and yoghurt ice cream and Fine apple tart with vanilla ice cream and almonds were not only the children’s favourites but ours as well. Traditional, not too sweet and perfect portioned desserts. Moreover, we tried the Hazelnuts biscuits, vanilla ice cream, dark rum flambé pineapple and apricot marmalade which was a sweet we had not tried before, but it was a great surprise. And let’s not forget about the Lactose free Creme Brûlée Orange Tuiles. A heavenly treat and a great finish for the night.
An integral part of any restaurant is its customer service. It doesn’t matter how fabulous your restaurant décor is or how delicious your food is, if the service doesn’t meet or exceed customers’ expectations, there is a good chance they won’t come back. And in Zayni the service was excellent. Attentive, friendly and they speak both Spanish and English. And who is behind all of this? A great team of experts: the amazing Chef FREDDERIC LAPOUYE. His knowledge in international cuisine and prior experience in Puerto Banús guarantee the success of the Zayni restaurant cuisine. The team is completed with a popular restaurant director in Costa del Sol, Nono, and Denise Matthews well recognised public relations on the Costa del Sol and Manuela Venuto a head waiter reference in establishments directed at quality tourism.
A team of professionals joined together to make Zayni restaurant a winning experience accessible to all. Not in vain our value for money is one of the strong points of our restaurant concept.
Urb. La Alcazaba (Puerto Banús) Marbella.
952 816 100
Sunday to Thursday 18:00-02:00
Fridays and Saturdays 18:00-03:00
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