Kitchen ****
Service ****
Atmosphere *****
Fish and seafood lovers who have visited Mar del Plata In recent years, you will have already been, or at least heard about, how good the food is in Fran’s thing. Fran is Francisco Rosata young chef trained in the Basque Country and other maritime cities of Europe, but fundamentally a man from Mar del Plata born and raised around the best product of our seas, since his father is the owner of a meat processing plant and maritime fishing distributor. Today that same product, and also Fran’s cooking, can be tried in Madero Porthand in hand with the owners of The Parolaccia.
In sea there is fishing “serious”, fresh and varied: hake, haddock, grouper, sea bass, wreckfish, bonito, sole, lemon fish and anchovy, depending on the time of year. Depending on the species, the catch of the day is grilled or grilled,
only with oil, to fully appreciate the product, and a good way to appreciate its varieties is to order the seafood grill, with a selection made by the chef, to which seafood is added.
As for the seafood, there are delicious grilled squid with potatoes and onion, prawns with smoked bacon and aioli, and fritto misto with white fish, prawns, mussels and squid, very beachy. To begin with, the Raw section is ideal, with ceviches and tiraditos such as white fish (with garlic, ginger and sesame oil) in which the different textures are also handled very well.
In the section of pasta The association with La Parolaccia is very clear (they also have their classic panera, historically one of the best in the city). The dishes are made with fresh homemade pasta or dried Italian pasta, in combination with a variety of fish and seafood. The most delicious: the fusilli with chistorra mussels and saffron. The wine list has good whites, oranges and rosés, ideal to pair with this type of cuisine.
He lounge It has a section of tables and another of living rooms, decorated with large fish tanks, and an outdoor terrace with a privileged view of the canal.
