Spanish Restaurant

[Lush]

I used to work there on a Sunday when it was The Lorelei. Cheesy chips and the nicest, most flowery back garden/seating area in Brighton.

 

[Questions]

Olives, manchego, sopa marisco, Serrano ham, chorizo, albondigas, higaditos, bread, house rioja & cheesecake with hazelnut liqueur is a good spread in there that has NO garlic between In any of them. You & your friends cannot read a menu, cannot order & it's probably best for everyone if you ask the staff to order for you in future

What no garlic in the hazelnut liquor, cheesecake, Rioja, cheese or cold meats. Well that's certainly showed me hasn't it.
More fool us for ordering chicken, rabbit and lamb dishes.
Higaditos always contains garlic by the way. Look up some recipes Mr Ramsay.

 

[vegster]

Every dish I ate when I went there was ruined by the incredible amounts of garlic they put in it. Maybe I caught them on a bad night but friends who have gone since have said the same.

And there was no soccer-players in there.

Surprised you did not stampede in the direction of the Mussels ?

 

[Questions]

Surprised you did not stampede in the direction of the Mussels ?

The stampede came afterwards as well you know Veg.

 

[Lush]

Feature now on Seagulls Player. Ole!

 

[footychick]

Anyone got a link to the feature on Sky Sports? Would love to see it.

Was my dream come true

 

[Vegas Seagull]

What no garlic in the hazelnut liquor, cheesecake, Rioja, cheese or cold meats. Well that's certainly showed me hasn't it.
More fool us for ordering chicken, rabbit and lamb dishes.
Higaditos always contains garlic by the way. Look up some recipes Mr Ramsay.

Thank you for highlighting your own dreadful ordering. TAPAS is small dishes you have solely picked the big oven meals & similar ones at that...
Higaditos has no garlic taste in there, just it's own juices. It sums up your dull, Unadventurous taste buds that you would look up a recipe online but not actually taste, to make up your easily influenced mind.
Try the rinones or pulpo one day & you'll find a proper taste of Spanish tapas

 

[Questions]

Thank you for highlighting your own dreadful ordering. TAPAS is small dishes you have solely picked the big oven meals & similar ones at that...
Higaditos has no garlic taste in there, just it's own juices. It sums up your dull, Unadventurous taste buds that you would look up a recipe online but not actually taste, to make up your easily influenced mind.
Try the rinones or pulpo one day & you'll find a proper taste of Spanish tapas

Even the Soberano was shit.
Overpriced, too much garlic and we were given an hour and a bit to rush through our meal before the next 'sitting' started.
I will try the rinones and pulpo next time at Capricios or Picassos in Worhing.
Thanks for your help.

 

[Lush]

... Picassos in Worhing.

They serve you a small dish of Bachelors Savoury Rice, small flat squares of rehydrated red pepper and ALL, and have the nerve to call it paella. You'd have to pay me to go back.

 

[Questions]

They serve you a small dish of Bachelors Savoury Rice, small flat squares of rehydrated red pepper and ALL, and have the nerve to call it paella. You'd have to pay me to go back.

What's wrong with Bachelors savoury rice ? Anyway I'm off down the Taste of Bengal - they do an excellant Vesta Lamb Curry.

 

[junior]

Ulloa looks sort of chinese in that photo.

 

[BUTTERBALL]

Casa Don Carlos is my favourite restaurant in Brighton, period. Great to see the Spanish players love it too. Enjoyed watching that feature at the weekend.

 

[vegster]

Even the Soberano was shit.
Overpriced, too much garlic and we were given an hour and a bit to rush through our meal before the next 'sitting' started.
I will try the rinones and pulpo next time at Capricios or Picassos in Worhing.
Thanks for your help.

Gambos...

 

[Not Andy Naylor]

Ha, ha - now you mention it.

He's actually Uruguayan.

It is a great place, and we love it in there - and they've been generous to REMF before as well. Have I ever mentioned that before?

Gus and Tano used to go there too but they find parking a bit of a problem.

It's run by a top bloke called Francisco Rivas, who is from Santander and married to a gorgeous Uruguayan lady called Raquel. He used to be the head waiter at Al Duomo but left after the death of the legendary Dino Azzarone, former business partner of Pietro and Sue Addis, who own Donatello.

And I think the food there is great - try the ternasco. Thank f*** (or should that be gracias a joder?) there's no room for Flamenco dancers ...

 

[The Large One]

Gus and Tano used to go there too but they find parking a bit of a problem.

It's run by a top bloke called Francisco Rivas, who is from Santander and married to a gorgeous Uruguayan lady called Raquel. He used to be the head waiter at Al Duomo but left after the death of the legendary Dino Azzarone, former business partner of Pietro and Sue Addis, who own Donatello.

And I think the food there is great - try the ternasco. Thank f*** (or should that be gracias a joder?) there's no room for Flamenco dancers ...

Francisco kindly supplied that afore-mentioned prize for REMF once upon a time, which was great considering they have their own regular charity of choice.

I've been boring people on here for yonks about that place. I love it.

Actually, I've been boring people for yonks, full stop.

 

[The Antikythera Mechanism]

What's wrong with Bachelors savoury rice ? Anyway I'm off down the Taste of Bengal - they do an excellant Vesta Lamb Curry.

The real deal!

 

[edna krabappel]

There's a little Spanish place in Sydney Street, I did like the food there during one pre-match lunch this season.

 

[The Large One]

There's a little Spanish place in Sydney Street, I did like the food there during one pre-match lunch this season.

Solera D, an excellent spot. They have a 'sister' restaurant in Church Street - Bodega D.

 

[Mellotron]

Solera D, an excellent spot. They have a 'sister' restaurant in Church Street - Bodega D.

Yeah went there not that long ago. Pretty good. Free sherry. Nice.

 

[CHAPPERS]

Free sherry. .

Tell me more.