Cafe Andaluz West End
FOOD ATMOSPHERE SERVICE
THE Moll’s mood was as black as a witch’s kitten. I needed to act and fast.
I’d got a tip off a Glasgow dining institution was celebrating a milestone birthday. There was no need to rev up the Buick either, the joint was just a stone’s throw away from Tec Towers.
Cafe Andaluz has been serving up a taste of Southern Spain on Cresswell Lane for 20 years. No small feat in today’s competitive dining climate.
With so many new restaurants opening up, it’s easy to forget the old favourites. The owner tells me some diners wrongly assume Cafe Andaluz is a chain because there are now restaurants in the city centre,
Edinburgh and Aberdeen but it’s a home-grown Glasgow business.
Stepping inside, the decor instantly evokes images of balmy Spanish nights, with terracotta tiles, patterned ceramics and Andalusian artwork.
We are shown to our table and I order up a pitcher of Sangria while we peruse the goods on the menu. I’m not a huge fan of the Spanish tipple but this one is the cat’s pyjamas. It’s fruity, moreish and light and the jug empties quicker than a gangster’s poker night before a police raid. We decided on three tapas apiece and it’s a difficult task to choose. There’s dishes to suit every taste, including separate vegan, vegetarian and gluten free options. The grilled goat’s cheese with home-made Seville orange and chilli marmalade is generously proportioned and extremely flavoursome.
I’ve chosen the Spanish staple of Tortilla Espanola, which is thick without any hint of stodge and served with a lovely Pixto salsa. To mix it up I can’t resist the Gambas Pil Pil, hot roast king prawns with olive oil, chilli, paprika & garlic and they are mouthwateringly tasty.
The portions are generous and there isn’t a scrap of food left on my plates. The Moll made light work of the fillet of sea bass with slowcooked red peppers, garlic, paprika, chilli, black olives, capers and anchovies. She paired this with the Ensalada Andaluza, a salad of asparagus tips, artichokes and sun blush tomatoes with a sweet hinamin dressing.
There was just enough room for her to jam in some skin-on halved new potatoes in a spicy tomato sauce and alioli or Patatas Bravas if you speak the lingo.