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World class gastronomy

Nov 10, 2011 No Comments by

Pravda, located in Puerto Banus amongst the luxuriant yachts and lavish labels, has a unique style of menu, something that instantly attracted me to dine here. Each dish is allocated its own personal country where the bulk of ingredients and combination of flavours originates. Whether looking for salmon gravlax from Stockholm or glazed lamb rack drizzled with a light mint tea sauce from Morocco, you can guarantee that there is a dish from all regions of the world. There is the option of simply popping in to enjoy the decor, friendly service and contemporary atmosphere. Their celebrated wine bar has earned a worthy reputation as a lively location to enjoy a glass of bubbly or two.

To begin our degustation feast, we were served three decadent starters. Firstly, the Pravda set sushi menu, a selection of nigri served with gari ginger and wasabi. Our selection was grande in size, and included eight portions of nigri, oblong moulded sushi rice topped with various versions of fish, and six of maki, the traditional cylindrical sushi enveloped in a seaweed casing. The rice used in all sushi pieces was wonderfully sticky and light, absorbing the complement of the soy and wasabi accompaniments. Following this was velvety smooth foie gras terrine, a specialty from Paris, served with a slice of hard bread and a fine salad.

We also sampled their antipasti, a selection of five small dishes from around the world from the starter menu. The dishes come from all sections of the kitchen (hot, cold and sushi), and change day by day. Our particular combination included a Tom Kha Gai spicy coconut soup, the flavours of the mushroom and coriander bursting with every mouthful. Also seared scallops with a smooth romanesco puree, meaty bacon and asparagus pieces, drizzled with truffle oil. A couple of deep-fried spring rolls bursting with chicken, lime leaves and coriander, and the condiment of nuoc cham dipping sauce, spicy but not overpowering, blended perfectly with the fresh fruity flavours. Another delectable portion of sake nigri salmon sushi appeared on our indulgent platter, along with succulent duck breast with hoisin sauce and carrot puree. The root vegetable pulp complimented the delicate duck.

If those three enchanting starters weren’t enough to fill our bulging bellies, we gorged on two main dishes; the Vietnam pan-fried lubina, served on a trio of maki rolls, on a sea of Tom Kha Gai sauce. The coconut milk, galangal and lemon grass are typical ingredients used in Vietnamese dishes, and feature heavily in many restaurants in Southeast Asia. Secondly, a moist grilled beef tournedos on a bed of opulent truffle risotto, thyme marinated cherry tomatoes and a rich red wine jus.

To complete our decadent experience at Pravda, we sampled white chocolate cream, topped with raspberry sorbet, crushed pistachio and Australian anis crackers. Thankfully, the dish was wonderfully light, fully cleansing the palate after such a sumptuous feast.

Restaurante Pravda Banus


Ed. Levante Loc. 4-5, Puerto Banús
ES-29660 Marbella, Malagá

0034 952 811 443 | www.restaurante-pravda.com

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