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Tabarka Restaurant in Ajijic, Lake Chapala,

Tabarka is a new Spanish Mediterranean Cuisine Restaurant in Ajijic, Lake Chapala located on the Carratera Chapala-Jocotepec # 424 in Rancho del Oro. Their phone # is 766-1588. They are closed on Tuesdays and you can visit their web site at: www.tabarka.com.mx or send them an email at Ajijic@tabarka.com.mx

Tabarka offers fresh fish daily and their specialty is Monk Fish which is dubbed the “poor man’s lobster”.

Tabarka offers an interesting array of appetizers including Baby Endive with Blue Cheese and Pecan Dressing.

Their specialty is a choice of three different fish (such as Sea Bass, Swordfish, Scorpion Fish), with three different sauces (such as Green Sauce, Romesco Sauce, Fennel Sauce, Garlic Sauce) with three different sides (such as Roasted Red Peppers, Asparagus, Green Salad, Baby Potatoes) for two persons for $260.00 pesos.

Tabarka has other specials such as Scallops in Cauliflower Sauce, Prawns and a selection of delicious authentic Paellas.

There is, of course, always a fresh fish of the day.

The desserts are very good and the have a wonderful flan/bread pudding affair and also chocolate truffles with whipped cream to name a couple.

The cappuccino is hot and they have decaf and other specialty coffee selections.

An Amuse Bouche is served prior to your meal with a basket of warm bread and some spread which we were unable to recognize but was very tasty nonetheless.

The wine list is limited but we enjoyed a very nice Santa Alicia Chardonnay from Chile for $230.00 pesos.

Tabarka is in a very nice location with a view of Lake Chapala and the setting sun. The service is warm, friendly and efficient.

We went there to try the Monk Fish which they had run out of earlier in the day. I suggested, as it is their specialty, that they might consider ordering more. They were also out of Lobster. I suggest that you might wish to call ahead if you have your heart set of one of these delicacies.

We enjoyed our meal and the whole experience and is very nice to have a Fresh Fish restaurant among the, now 45, restaurants in the area.

Our waiter was Joshua and he certainly knew his onions or in this case his fish.

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