Alcaravea

Alcaravea

We had seventeen in our group for dinner here on this trip, for my daughter's wedding dinner. Chef Enrique and his staff outdid themselves. We started off with three little appetizers, "cute" to say the least, but exceptionally tasty, each with its own range of texture, color, and flavors. Then we were served a soup, which was either the minestrone or the creamed broccoli. We chose from two catch of the day fish entrees, one with white wine sauce and mozzarella served over spinach, or baked with sun-dried tomatoes, pesto, on a miror of roquefor sauce. The beef choice was Angus beef scaloppini with marsala sauce, mushrooms and thyme. Each entree came with pasta, and your choice of sauce (there were 12!). Most of us chose the beef as we were going fishing Monday and knew we were going to have our fill of fish two days later. ALL who ate with our group thoroughly enjoyed the meal. Dessert of course was wedding cake! November 2014

Stopped by for a late lunch on this trip and was hoping to see chef/owner Enrique Diaz, but he was out and about procuring raw materials for the evening menu.   We started off with a nice little green salad.  My wife had a lasagna dish, my buddy had the pasta carbonara, and I had the catch of the day (Mahi Mahi) Mediterranean style, which was served over a little cream sauce and then a mat of herbs crusted over the top of the fish.  Everything was very good.  No surprise though, as it always is.   January 2013

Alcaravea is located about three blocks up from the main street on Zaragoza.  Enrique Diaz, the owner and head-chef, began this Italian restaurant as a tiny sidewalk café, which has now

expanded into a comfortable sit-down restaurant with an outdoor feel to it.  The menu is divided into typical Italian courses; begin with a starter of whatever he says is fresh today, and then divide several pasta courses.  Wine prices are fair.  A rich dessert of tira missou and a cup of coffee will top it off nicely.   February 2012

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