San Rafael Restaurante Manilver Costa
by Morris Bishop
(San Pedro de Alcantara)
San Rafael's dining room
In a pleasant enough dining room seating about 40, run by Matra’D Juan and Chef Antonio, we lunched on a chilly April day. One needed to study the diverse menu for some minutes before selecting from the many temptations, including the 9 Chef’s specialities.
Eventually, our party of four choose for starters: Burgos Black pudding, Mushrooms in Sauce, and for two of us, a portion of grilled Lamb Sweetbreads to share. To say that the portions were generous, would be an understatement. We all tasted each others dishes and agreed that the chef knew how to produce flavoursome food.
Our mains were: Fish and seafood in a sauce, grilled sole, Lamb chops, and Medallions of Venison, accompanied by Potatoes Lyonnaise. Again the portions were challenging such that a third of my very good venison was uneaten. The sauce accompanying the fish and seafood dish was spectacular, the Lamb chops passed the ‘Alfredo test’ (see below), but unfortunately, the Sole did not live up to its promise. A pleasant Martin Codax house wine enhanced the meal.
I had never tried the Fried Milk dessert that one of our party had, but I found it pleasant, unlike my Profiterole’s choux pastry, which was less than perfect. On balance, I was sufficiently impressed with the chef, that we will return.
The vital stats:
You will find Restaurante San Rafael, about 20 km. east of Estepona on the CN340, you drive past it on the left, and at the next round about turn back on your self. No menu del dia.
There is limited parking in front and some in the road to the side. Average 3 course with drinks 45€. Menu prices are less IVA
Reservations on 95289 0693
Bishlin marks out of 5
The ‘Alfredo test’ dates back many years to a San Pedro restaurant where you can get the best Lamb chop dish, and the San Rafaels’s were at least equal to, if not superior to those!