AUBERGE
I notice that a new restaurant has opened in Benijofar. Has anyone tried it yet? Or does anyone know what sort of food they offer? It looks very nice from the outside!!
It´s a lovely restaurant and the food is of excellent standard, we tried it and loved it. It is in la posada building off the main high street.
What kind of food do they do? Is it Spanish, English, Dutch....? The restaurant that used to be in the same premises was lovely - shame it closed down.
It is international food, different from the last place and in my opinion even better.....defo worth a try. I would highly recommend it!
Just seen this in another forum.
"Auberge has been open about three weeks now and we´ve been there twice. It´s a mid-price restaurant, serving excellent food. Everything is home-made, even the bread and ice cream.
They have an interestingly different menu with specials. Drinks are unusually cheap for a class restaurant as well, which means that the bill isn´t too scary. Five of us ate there (two had three courses and three had two courses, plus a bottle of wine, some beers and a G&T) and the bill came to about 20€ each.
It´s one of those restaurants where, because the food is mainly cooked to order, you have a leisurely meal and they don´t book two sittings at a table.
The decor is beautiful too.
You can find it on the CV905 Calle Federico Garcia Lorca. It´s tucked away in a courtyard."
Also
"We went in the evening (they are only open in the evening).
I had salmon mousse, slow cooked beef in red wine and lemon tart with homemade icecream.
Here´s their current menu....
Starters
Soup of the Day... Made with fresh seasonal ingredients accompanied by “our daily baked fresh bread”.3.95
Prawn and Mushroom Skillet ...Pan fried prawns and button mushrooms finished in a garlic and crèam veloute. 5.50
Salmon Mousse ..A delicate mousse flavoured with capers and dill served on a bed of leaves. 5.50
Chorizo with Pork and Lentils ... Slow cooked with peppers, onions, wine and tomatoes to form a warming stew. 4.95
Oven Baked Brie ... French cheese oven baked in herb breadcrumbs served on a bed of leaves with a cranberry coulis.4.95
Vegetable Tower ...A tower of roasted vegetables served with a leaf salad 3.95
Main Courses
All main courses are served with a selction of fresh vegetables including Potato of the Day
Meat
Slow Cooked Beef ... Lardons of beef marinated in red wine and thyme, slow cooked and finished with button mushrooms and bacon. 9.50
Stuffed Breast of Chicken ...Breast of chicken filled with pate wrapped in bacon and oven baked. Served with a red wine jus. 9.50
Pork Escalopes ...Medallions of pork pan fried with onions and finished with a brandy, cream and mild mustard sauce.8.95
Pasta
Lasagne ...A traditional recipe served on a tomato sauce topped with béchamel and melted cheese. 7.50
Tagliatelle ,...Fresh tagliatelle served with pan fried seasonal vegetables on a tomato sauce, finished with a splash of pesto. 7.50
From The Grill
Red Pepper Chicken ... Char-grilled breast of chicken served with a cream and red pepper sauce. 9.00
Sirloin Steak ... Prime cut of beef cooked to your liking accompanied by button mushrooms and a sauceboat of brandy and peppercorn sauce. 16.00
Fish
Oven Steamed Salmon ...Fresh salmon fillet cooked with lemon and dill, Served with a light pernod jus. 10.25
Pan Fried Trout Fillets... Served with a prawn, caper and tomato salsa. 9.50
Desserts
All our deserts are made fresh daily on the premises using only the finest ingredients and are free from all additives and preservatives.
Lemon Tart Served with vanilla ice cream... The Chefs recommendation to finish your meal. 3.50
Baked German Cheesecake ... Served with a warm cherry sauce. 3.50
Hot Chocolate Fudge Cake ... indulge yourself , not for the calorie conscious. Served with cream or ice cream. 3.50
Panetone Bread and Butter Pudding... A luxury version of an English classic. Served with vanilla ice cream or custard. 3.95
Cheeseboard
A selection of cheeses for you to choose from. 4.95 "
My friends were there last week and I heard them talking about it the next day, seemed fine from what they were saying but I can not say much more. Maybe someone else knows first hand what its like.