"In the midst of a snow blower we arrived in Alvarinas in January. We had parked on the side strip almost in front of the restaurant and after that there are some stairs of the old house on the street. The welcoming by the boss is friendly and her cheerful and open way, as we find sympathy. The ambience, as in a tapas bar with simple tables and chairs, was delighted if not everything was old and absent. We can settle in the next room with about 5 tables and hear the conversations on all side tables involuntarily. It is all very bright and the sound level is increased by two ladies on the way to the toilet, whose entire private life we now know. Too much we would have divided a paella from the menu and ate some tapas. Unfortunately, this is not possible because the paella comes into a pan and the content is prepared for at least two people. Our wishlist consists of tapas. Gambas Ajillo to fried 7,80 Euro (Garnels, garlic and parsley in clay pot) Calamares romana to 8,60 Euro (Tintenfischringe, crispy fried in an egg and flour dish) Patatas Alioli to 3,50 Euro (fried potatoes with garlic sauce) Chorizo al Vino Tinto to 5,80 Euro (Spanish paprika) With this small compilation of our tapas we were also satisfied. It was such a colourful mixture that also matched well, because the bowls all came almost simultaneously on the table. We found the preparation of the individual little things successful, and basically it was easy in which nothing can go wrong. The plucked cancer meat comes from the TK and is only fried, as well as the potatoes and also the squid rings are not great culinary art. We found the small fried vegetables (paprika, zucchini and carrots) that had been tasted on the bill at 6,50 Euros. The pancreatic meat, which is not particularly tasty for our conditions and consists only of compressed meat (rue). To do this, we get cut baguette in the basket. Our Spanish cuisine is too rich and rich in calories. If it is not the fat chorizo, it is fried. Also the delicious ajoli should avoid who increases cholesterol levels. I'd have to move all customer contacts for the next 24 hours."
