Description
We were transported to a sunny white sandy beach, where the ozone-laden breeze mixed with the scent of grassy dunes and pine as well as seaweed and rock pools. A barbeque was lit and oysters and shrimps were grilled with oregano and lemon butter. On the palate initially like shrimp a la plancha with ‘Pimenton de la Vera Dulce’ (sweet smoked pepper) and garlic oil followed by crispy lobster skewer with green papaya and mint salad. Diluted, like an anise-flavoured liqueur mixed with water or a glass of chilled Pouille Fume wine and to taste a perfect summer fare; roasted mackerels with samphire.
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