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Restaurant - Grand Hotel Residencia
American Dream Cuisine™
Restaurant at:
Grand Hotel Residencia
Canary Islands, Spain receives
5 Stars and 5 Stripes
5 Stars & 5 Stripes
Cuisine & Service

The Ultimate Award:
Seven Stars and Stripes™
From the second we stepped into the Grand Hotel Residencia's flagship restaurant, we felt the warmth of its colonial Spanish architecture and décor. Moments later we were led to our table under an aura of a million luminous points of light hanging above us. A romantic opening to a much anticipated gourmet dining experience led by the capable talents of Chef de Cuisine Herbert Eineichner, a veteran of 5 years with the Seaside Hotel group. Our panoramic vision was enhanced by the delightful smells wafting from the nearby kitchen and the pleasant chatter softly audible amongst the obviously satisfied guests.

Our servers arrived quickly to introduce themselves in charmingly accentuated English as Alexander and Enrique followed by Christina and Andrea. It became obvious to us that the level of service would be more than sufficient to be able to match Chef Eineichner's creative license. Before we could thoroughly consider the menu one of our servers arrived with "greetings from the kitchen" in the form of a most delicious Chilled Paprika Soup with a Gooseliver Pate to die for.
The cuisine selection was appropriately paired with Conde de la Salceda Rioja Reserva 1998 offering a complex nose, which is perfumed, rich and appealing. The encore was served next and I relished my taste of Scallops Tartare with Celery on sauce of Parsley and Potatoes. Simone raved about her delicious Asparagus mousse with Ratatouille Vinaigrette and together we sampled the Faustino V Rioja bringing our experience full circle. Grand Hotel Residencia - Cuisine
We were fully prepared for the next course as our expectations were being surpassed with each course and we were not to be disappointed. The intensely delicious Rabbit and Thyme essence with Dumpling of Cottage Cheese made me appreciate the inspired creativity of Chef Eineichner's talents. For Simone it was Bouillabaisse with Garlic Crostini that caused her to smile and our server poured two glasses of Chivite Coleccion 125 Chardonnay, Navarra 2002 made by the #1 producer in Navarra who have been making wines since 1647. After 10 months in French oak this noble wine offers an elegantly complex structure with harmony and power.
Grand Hotel Residencia - Cuisine Our culinary experience has so far been of the highest quality and value. Our main course arrived shortly thereafter, which was Fillet of Beef in Chard Jacket with Red Wine sauce and Dauphine Potatoes (pictured left). I purposely ordered it to be cooked between medium and medium rare and upon inspection I found it to be precisely so. I remarked to Simone that it was "out of this world" and compared to some of the best steak houses in New York City.
Simone couldn't believe my 'obsession with perfection' but then she agreed that my challenge was successfully met. Her selection of Fillet of Sole on Puree of Sun Dried Tomatoes with Sweet Potatoes and Artichoke Sauce was astoundingly delicate and savory. Our servers immediately poured us the Chivite Coleccion 125 Reserva Red, an intense, expressive wine made from Tempranillo, Merlot and a touch of Cabernet Sauvignon paring well with the Fillet of Beef. It was velvety and persistent with hints of fruits and spices.
Chef Eineichner and his team must have the same 'obsession with perfection' said Simone as the dessert courses arrived. Mine was Trifle of Currant with Bailey's parfait in Brandy Snap Basket, delicate and visually appealing. (pictured right) For Simone it was Toblerone Mousse with Kumquat Ragout and Tartlet of Marc Ice Cream served in Sherry with notes of bitter orange. These desserts were downright heavenly. Grand Hotel Residencia - Cuisine
We were now fully satisfied as we got up and strolled towards the sounds of gentle piano music heard through a soft, slight summer breeze off the Atlantic. The bartender welcomed us with a well-groomed smile and made a comfortable place for us to unwind after our delightful dining experience.
by Thorsten Piosczyk & Simone Buehrmann

Editor-in-Chief: Ingrid Lemme
© 2005 ~ Seven Stars and Stripes, Inc.

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Although the above information was accurate at the time of publication, it can change without notice. Please be sure to confirm all pertinent information with the companies in question before planning your trip.

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