"new delivery and new visit to a restaurant to throw, without fear of being boring and repetitive, since each is a jewel in itself. Today we approach the fun beach, and very close to the airport we find an unforgettable place: Aguaviva. true that it is very close, because the planes are heard with too much precision, but the great javier bartolomé, the head of everything, has created an environment that causes an intoxicating relaxation in a vintage atmosphere. And this atmosphere of desahogo, tranquility and sosiego, which is enjoyed in Aguaviva, is also manifested in all those who offer us javier: philosophy of slow food. He takes things with a lot of tranquility, hence the establishment opens very few days a week and for very few diners, in order to attend to the public personally and in the best possible way. his attention is precious and his sailor uniform is unforgettable. it is truly a very nice and jovial asturian. The good of javier, in the absence of a gastronomic gift, invited us to begin the evening with two incomings. first, a fresh watermelon gazpacho, with which the beginning was rolled and full of illusion. The second was much more special, not only for the unexpected surprise, but for the dimension of the dish: marinated in red tuna, vinegar of peppers and tomato caramel. the detail of javier was to remember. He knew that he was one of so many star dishes and he wanted us to have the pleasure of taste them.Thank you, Javier.We continued with another marine treasure, of an unbeatable visual aspect: sealed bass with caviar vinegar of orths and oyster sauce. on this dish leaves its asturian javier seal. the oricios, sea urchins, are an authentic gastronomic institution in the Principality. More jewelry based on products from our seas: potato and scallops with a saffron yogurt sauce. There is no dish that comes near the meaning of exquisite with greater veracity than this delicacy. applause a thousand. Similarly, the main dishes also had the fish as protagonist. Given the geographical location in which the local and the domain that demonstrates day-to-day javier in the elaboration of this raw material was found, there was no doubt of a successful outcome. first, a typical fish of the area, as is the cherne of coastline, but once again with the asturian touch, thanks to the lap sauce. The other fish, equally, a hit, knowing that javier is also a tuna lover. Thus, the choice was simple: a red tuna jar to a plate accompanied by teriyake. In my opinion, that lower part of the tuna, between the lower part and the white tail, is the most tasty of such fish, even if it fits, thanks to the teriyake or sweet sauce adobo. And yes, we leave a huequito for dessert: a succulent and very artistic chocolate volcano, because the good of javier left his signature present, playing to sprinkle the chocolate. Thanks, javier, for everything. Your kitchen and your deal are ten. This is the way to success. Congratulations.If you really want to enjoy a very high quality kitchen in a quiet environment, Aguaviva is the place."
