Brillat-Savarin: Brillat-Savarin: French lawyer and probably first food critic (1755-1826) His famous motto: "tell me what you eat and I will tell you who you are" Carpanta: A comic figure created by the Spanish author Escobar who is always on the search for food. In the Spanish translation carpanta means "violent hunger". One thing is for sure, that both characters would have been blissfully happy to encounter such a culinary palace situated in a little sidestreet in Tarifa. Entering Savarin Karpanta you find yourself indulged in a warm ambience with indirect lighting and terracotta-painted walls. The food served here is not easily defined but everything is delicately prepared. Maître Nachy has his heart set on this place and he served us a small selection of his personal recommendations. The tomatoe salad did not sound very interesting, initially, but the layered slices of tomatoes with caramelized onions inbetween, topped with gratinated goat cheese certainly convinced us. The Pañuelitos (translated: handkerchiefs) is a very light pastry filled with Brie cheese and caramelized onions giving it a sweet and refined taste. We also could not resist trying the salmon timbale, which is a rather big portion of smoked salmon wrapped around cream cheese mixed with herbs and topped off with guacamole, very refreshing and perfect to share. The variation of the starters which Savarin Karpanta has to offer is certainly large and appealing. As a main course we chose the fresh tuna served with caramelized onions and slices of potatoe. The tuna* is a typical fish from the region and is served pink inside, so if you prefer it well done make sure to tell the waiter. The Pollo Crujiente (crunchy chicken) is not what you might imagine. Slices of chicken meat medallions filled with dried plum puree are only lightly battered and deep fried and served with a delicious sauce made of peach, banana and a very subtle hint of Curry. This harmonized perfectly with the rice which was made with raisins and soja sauce. An extremely interesting combination. The desserts are all home made and you can choose from Brownies with Chocolate Sauce and Vanilla Ice Cream over Mascarpone with Red Fruit which is light and refreshing or the White Chocolate Soup with Mandarin Sorbet, which is now our favourite dessert. The sorbet was the perfect accompaniment to the sweet and usually heavy White Chocolate Soup and a fantastic blend. Savarin Karpanta is as interesting as its name and it plays with your taste-buds in an unusual and yet so yummy way.

* the tuna is caught taking in consideration the protection of the dolphins

Andalujo 2010