Luckily, however, that was the only thing that annoyed me. I don’t know why I find the name of the restaurant slightly annoying, but I do. I’m not sure what’s so difficult about pronouncing the word “ceviche”, but apparently were a Dutch person to say it phonetically, it would sound something like Sjefietshe. “Best of Fish” (photo credit: Frank’s Smokehouse) Best for ceviche: Sjefietshe
BEST FOODIE CITIES FOR CHEAP GOOD SEAFOOD FULL
Don’t miss his Alaskan wild smoked salmon, but for the full range of smoked fishy flavours, order the Best of Fish – a selection of five smoked fish to share between two. Then, a couple of years ago, he decided to branch out into the restaurant business himself – serving his own excellent smoked goods as part of a broader menu at Frank’s Smokehouse. Lots of locals knew about Frank’s as a specialty food shop, and you’d see his wares on restaurant menus around the city. Middle East meets Mediterranean: mackerel, cauliflower and tahini Best for smoked fish: Frank’s Smokehouseįor 20 years, Frank was peddling his smoked fish and other delicacies from his tiny shop out the front of his smoking kitchen. For me, it’s the combination of Middle Eastern flavours and fresh Mediterranean ingredients that really sets Bar Fisk apart. And pan-fried bream fillets were served simply with some roasted garlic, toasted almonds and yoghurt. Golden fried sardines arrived swimming in a peppery dressing atop a marine blue plate. Squid came with earthy beetroot salad and crunchy roasted pecan nuts. Mackerel (cured rather than cooked) was served with roasted cauliflower, chilli and a tahini sauce: again, there were so many of my best-loved ingredients here that I couldn’t fail to love the dish. Highlights for me were the corvina tartar, which was essentially a cross between ceviche, tabbouleh and smoky aubergine: literally three of my favourite things on one plate. The food is designed to be shared but is larger than tapas-sized portions.
The Good Companion’s fish & chips Best international fish restaurant: Bar Fiskīar Fisk is a combination of Middle Eastern flavours, ultra-fresh fish and killer cocktails.
Plus, they do Happy Oyster Hour on Saturday afternoons, a mussels promotion on Tuesdays, and a Sunday-brunchtime crawfish boil – the latter of which I’m very excited to try given my Louisiana connections. And their menu features not only the fantastic fish & chips, but also feisty ceviche, plump oysters (prepared a few different ways – it’s definitely worth venturing away from the classic lemon), grilled seabass and home-canned sardines.
But the word is now out: The Good Companion serves up seafood that’s almost exclusively caught off Dutch shores. And while the Brits among us are thrilled at this (the cod and chips that I tried came complete with mushy peas, Sarsons vinegar and tartare sauce – exactly as they should), it’s taken the rest of the community a little longer to get on board. Tucked at the end of Westerstraat, this cosy neighbourhood find has been serving up its signature fish & chips since 2017. Pesca’s “Theatre of Fish” Best local seafood restaurant: The Good Companion Plus, Pesca’s patatas bravas were also some of the best I’ve ever tasted. On the Sunday lunchtime I visited, I loved the softshell crab with mango and jalapeno, the fresh oysters and the grilled octopus. Once at your table, the food is prepared and served to be shared. Having selected the fish (each of which is prepared differently) and side dishes, you then step into a wine market, where a member of staff is on hand to help with wine selection. Plus, Pesca’s dynamic pricing policy means the price of the fish decreases during the day so as to sell out and avoid food waste. There’s no menu, as the seafood on offer differs depending on availability. While Pesca calls itself a “Theatre of Fish”, it could perhaps be better described as a market: on entry, you’re invited to peruse the catch of the day, and choose your fish by weight or by the piece. The service and wine pairings are also top-notch.
The day I went, my favourite dish was probably the haddock with scallop, pata negra ham and black venus rice, although I also enjoyed the monkfish wrapped in pancetta and served with fish croquettes, kohlrabi and purees of aubergine and peas. But it’s definitely worth it: in addition to oysters, caviar, lobster and fruits de mer, diners can select the monthly changing Chef’s Menu from €48 for three courses. Despite what I just said about the death of white linen tablecloths, Vis aan de Schelde is probably the most upscale of all the fish restaurants on this list – smart, chic and with a price tag to match.
0 kommentar(er)
