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Torrox News – best spareribs Costa del Sol, ¨broodje kroket¨, sate and ¨Hollandse gezelligheid¨ at De Oranjerie Torrox

Located along the Torrox-Costa promenade with direct access to the beach and on just a few steps from the lighthouse, you will find a very cosy bistro that serves a good selection of dishes and drinks all day long. This bistro named ¨De Oranjerie¨ is owned by the Dutch couple Armand and Henny.

Hollandse gezelligheid in Torrox

Article co-sponsored by Malaga Estates.

¨Local people had been waiting for such a bistro in Torrox-Costa¨, says Juan, a Dutch local who has been living in the area for 10 years. He adds: ¨De Oranjerie delivers very good quality at a reasonable price¨. And such a quality business simply attracts people: even during the try-out days before the official opening on 22 March last, people already found their way to De Oranjerie. And not only Dutch people! People from England, Scotland, Germany, Belgium and even from the United States have been enjoying their stay at De Oranjerie. And of course the local Spanish people of which some have even tried the Dutch-Indonesian traditional dish sate with peanutbutter sauce. All together you will experience a lot of ¨Hollandse gezelligheid¨ at De Oranjerie: a nice and relaxed ambiance where you can enjoy the good things in life including marvellous sea view.

Broodje kroket also known in Torrox now

A good business is always based on a dream and seven ¨Ps¨, among them ¨Passion¨, ¨People¨ and ¨Product¨. Having had businesses in the Netherlands and Germany, Armand and Henny passionately started dreaming about opening a bistro in southern Spain. Based on good entrepreneurship they have made this dream come true now. Talking about the ¨P¨ from Product: Another traditional Dutch snack that is served all day long is a ¨broodje kroket¨. A kroket is a roll filled with ragout and made crusty with breadcrumps.

Best spareribs in Torrox and along the Costa del Sol

Apart from the sate with peanutbutter sauce and the broodje kroket mentioned above, I believe De Oranjerie serves the best spareribs in Torrox and along the Costa del Sol. How many people have been waiting for a place where you can enjoy spareribs with the sauce of your choice? I recommend the spareribs with hot chili pepper sauce!

Let us meet up and enjoy the ambiance at De Oranjerie together. You are welcome every day from 11.00am. This time of the year the kitchen closes at 8.30pm. CLOSED ON TUESDAYS!

Spareribs, broodje kroket, sate Torrox Costa del Sol
Spareribs, broodje kroket, sate Torrox Costa del Sol
Dutch uitsmijter De Oranjerie Torrox Costa del Sol
Dutch uitsmijter De Oranjerie Torrox Costa del Sol
Cheeseburger De Oranjerie Torrox Costa del Sol
Cheeseburger De Oranjerie Torrox Costa del Sol
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Torrox News – What menu do the Spanish traditionally eat during Semana Santa?

What do the Spanish traditionally eat during Semana Santa?

Let us eat what the Spanish traditionally eat in the Easter Week!
Article sponsored by Malaga Estates, part of JM Promotions.

Potaje de vigilia

A rich-filled Spanish dish based on cod, chickpeas and spinach. This is a very traditional Spanish dish during Semana Santa! As the most traditional Spanish people do not eat meat during the Holy Week, this dish contains cod instead. A normal ¨potaje¨ is any type of soup that is filled with vegetables and some meat. Use fish instead of meat during Semana Santa was of course no problem at all in the coastal areas. Yet, in Madrid where they invented the ¨potaje de vigilia¨ it was hard to get fresh fish to add to the soup. For this reason the madrileños chose to add packed cod and spinach to the soup instead. This version now known as ¨potaje de vigilia¨ is the most famous dish in Spain during Semana Santa.

Classic torrijas

This is one of the most traditional desserts in Spain during Semana Santa. It will be very hard – if not impossible – to find these classic torrijas during the rest of the year! In the past, Spanish families made their own bread that they used to eat with meat all year long. However, in Semana Santa they did not eat any meat and as a consequence the consumption of bread also decreased. They had to do something with the bread that was left over and invented these classic ¨torrijas¨ especially for Semana Santa.

Enjoy these traditional Spanish dishes in the menu Semana Santa at La Rompiente fine dining restaurant Torrox

Information received by Carlos Morata, owner of La Rompiente:

From Wednesday 23 March 2016 until Sunday 27 March 2016 you can enjoy these traditional Spanish specialities at 29 Euros per person, drinks not included. First of all La Rompiente fine dining restaurant Torrox will welcome you with a glass of cava. In between the courses you will get a selection of cheeses with a glass of Porto wine. Your starter will be  prawn omelette. The famous Spanish tortilla that is eaten all year long, yet prepared with prawns this time. This starter really has the taste of Andalusia, especially from the area of Cádiz.

La Rompiente Fine Dining Restaurant Torrox
You will find us on the Paseo Marítimo just a few steps from the lighthouse.

+34 – 952 532 865
Website

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Torrox News – steak tartare – touch of French, Italian, English and American cuisine at La Rompiente fine dining restaurant Torrox

At La Rompiente fine dining restaurant Torrox we have introduced steak tartare (or ¨steak tartaar¨) as a starter. Another dish with a touch of French cuisine. But is steak tartare really a dish from the French cuisine?

This famous dish was most probably invented by an Italian chef when there were so many people in his restaurant that he did not have any cooking pan left in order to prepare meat. First he invented a dish with very thin slices of beef, now known as carpaccio. Then he made minced beef from the meat that was left over and added some spices to it he thought would match. This dish now known as steak tartare started becoming famous internationally. The Germans named it ¨German Beef¨, the French ¨Haché Bleu¨.

Article sponsored by Malaga Estates, part of JM Promotions.

The French, however, started changing the dish adding mustard and pickles. When this new version of steak tartare reached the United States of America, the Americans started eating it with tobasco. The English, however, were responsible for its current flavour adding their famous Worchester-sauce to the steak tartare. Try our steak tartare at La Rompiente fine dining restaurant Torrox, famous for its innovative Mediterranean specialities with a touch of French cuisine.

La Rompiente Fine Dining Restaurant Torrox
You will find us on the Paseo Marítimo just a few steps from the lighthouse.

+34 – 952 532 865
Website