We reserved at Ta-kumi Malaga because we had heard of its good reputation and indeed the food was very good. Chef Antonio Jimenez is working under the supervision of Álvaro Arbeloa, Toshio Tsutsu y Emi Noda who also own the main branch in Marbella.

We opted for the Fuji menu, served in eight dishes, from the aperitif of the day to the dessert. Each dish was a treat for the palate, the fish and seafood served according to market arrivals which makes them ultra-fresh like the oyster or four pieces of Nigiris. The dessert was a creamy iced mochi which was extremely smooth and very good.

Ta-kumi Malaga has a nice cocktail proposal which we took with our menu.

The service was very professional and efficient, and in English.

If you love high-end quality Japanese food, Ta-kumi Malaga is a must go when you travel to Malaga. Reservations recommended.

Ta-Kumi Malaga

Calle Mundo Nuevo, 4,

29012 Málaga, Spain

Tel : +34 952 06 00 79

www.restaurantetakumi.com

La Cocina de Colacho is a gastronomic oasis located in Playa Blanca (Lanzarote) with a beautiful view of the mountain nearby.

The exterior, with its groundbreaking sort of industrial-style design, unique geometric shapes and a glass façade immediately captures the attention of the observer. Inside, the arts and painting of the ground floor make for a perfect decor from which to enjoy a one-of-a-kind experience from start to finish.

Behind the nickname “Colacho” is the chef Nicolas Machin, one of the rare chefs on the island to enjoy some kind of fame. Colacho concentrates in his kitchen, on the other side of the glass wall, while his wife Anabel plays Maître d’, welcomes the guests, serves the wines and the dishes prepared by her husband, all with energy and a huge smile to make the guests feel at home.

For our dinner on April 20th, 2021, Colacho was cooking alone for his ten guests, us included. We could see the impact of the Covid pandemic on the restaurant and on the chef’s morale: it must not be easy to cook by yourself without your usual staff, but Anabel manages to keep her smile and joy to wait on her guests.

Our dinner was à la carte. It was good, only good, with one dish standing out: the pork suckling that Littleboboon Junior had. We wish we could have discovered La Cocina de Colacho in other circumstances and enjoyed the chef’s full potential and talent, but with the Covid-19 crisis, everyone has to adapt to this difficult times : chefs, staffs, suppliers and customers alike.

We wish Colacho and his wife the best. We truly hope they will recover fully from this sad time and, most importantly, be able to welcome their customers back to enjoy the chef's cooking and Anabel’s warm smile.

La Cocina de Colacho

Calle Velázquez, 15, 35580 Lanzarote,

Las Palmas, Espagne

Tel : +34 928 51 96 91

www.lacocinadecolacho.com

We discovered Macher 60 while driving from our hotel in Playa Blanca to the city of Arrecife on the island of Lanzarote. Our first impression was how beautiful the building was, and that immediately made us book a table for dinner the next day.

Indeed, the architectural project of the owner, Antonio Hernandez, is quite a sight for sore eyes.

His dream project came to life in 2006 with the name of La Tegala, now changed to Macher 60.

The concept of Macher 60 is “Gastronomy and Art”. Canarian cuisine with style. Art pieces are displayed everywhere once you step inside and make your way through the bar to the main dining room -- even in the restrooms!

As for the gastronomy part, we opted for the degustation menu called “Ruta de Sabores Canarios” with wine pairing. It came with six dishes and six wines, which was a real bargain at 38 EUR the menu, adding only 10 EUR for the wine pairing. Good value for a good meal.

Each dish was well crafted, the products and ingredients were well sourced. There were two dishes that we really loved: the green peas soup with cream and violet flowers, and the duck breast with honey rum sauce and pretty mashed potatoes. The dessert, called the Sweet Little Point, was very refreshing, made with goat yoghurt, banana and cactus jam gofio crumble.

The excellent wines were all locals except for the red wine which came from the Ribera del Duero, domain Linaje Garsea.

The service was a one-woman show, extremely efficient, nice and, most of all, she spoke good English.

The restaurant is probably one the most beautiful venues we’ve been to in the past two years. The food is good and well cooked. However, if it wishes to become a true gastronomic reference and a gourmet destination on the island of Lanzarote, the chef needs to up his game in terms of inspiration, creativity and refinement.

Macher 60

Carrer 35572 Macher,

Las Palmas, Espagne

Tel : +34 928 52 45 24

www.macher60.com

Naia is the best restaurant that we tasted in Lanzarote. We discovered it just by walking around

Arrecife and along its small fishing port (a smaller version of Havana’s Malecon).

Littleboboonette spotted a Michelin plate on the facade, so by curiosity we took a closer look. Luckily it was lunch time and the restaurant that was about to open. The waitress welcomed us and we chose a table on the terrace, overlooking the ocean.

First, the waitress showed us the wine list which consisted of six white wines (all of them from Lanzarote) and seven red wines from Rioja and Ribera del Duero. After ordering our drinks she showed us the lunch menu for us to choose among five starters and six main dishes, plus two special dishes “du jour”. A short menu is always a good sign as that means that the chef is cooking fresh products and ingredients which indeed was the case at Naia.

The chef, Mikel Otaegui, trained with the best chefs of San Sebastian, in the Basque country, and it shows as everything we ate at Naia was delicious. From the incredible tortilla to the sweet and salty salmon Teriyaki with Thai rice, or the sardines with avocado and cilantro, and his apple tart, the chef hit the bull’s eye with brio.

The Lanzarote white wine we took was from the Florida bodega which was excellent for the occasion.

The service by our waitress was all around very good and efficient.

Chef Mikel Otaegui’s Naia is a real discovery and a must eat if you travel to Lanzarote.

Naia

Av. César Manrique, 33,

35500 Arrecife, Las Palmas, Spain

Tel :+34 928 80 57 97

www.restaurantenaialanzarote.com

It had been six years since Littleboboon set foot in Barcelona last. On our way to Lanzarote island we decided to make a stopover in this beautiful city to meet with old friends.

To celebrate the occasion, we invited them to Xerta, a one-Michelin-star restaurant located in a five-star hotel called Ohla Barcelona.

Xerta restaurant is the domain of the chef Fran Lopez and his brother Joaquim. Fran Lopez is a disciple of Alain Ducasse and one of the youngest chefs in the world to obtain the coveted Michelin star for his cooking.

The chef offers a cuisine from the Delta de l’Ebre to Barcelona. For lunch, the customers have three choices: the Homage Menu with eleven dishes (135 euros), the Delta Menu with five dishes (55 Euros) and the Executive Menu with two starters, one dish of meat or fish and the choice of two desserts and two glasses of wines for 42 Euros, which is a great deal – and what we opted for.

The starters were from the different corners of the Delta de l’Ebre, each bouchée was a delicatessen. The main dishes were Baby Duck with mustard and fines herbs and Sea Bream from Sant Carles de la Rapita, both perfectly cooked and very tasteful. Finally for dessert: a Mango and Passion fruit with nitrogen and yoghurt ice cream, and Milk Chocolate Crab, sandy beach crumble, green rocks and basil cockles. A perfect ending to a great lunch.

The wine served with the meal was a very good white wine called L’Indià from Catedral Del Vi.

The service was smooth and easy going -- and in English.

Fran Lopez definitely deserves his star in the Michelin guide, for his skills and for bringing regional cooking to Barcelona.

Xerta Restaurante

Carrer de Còrsega, 289,

08008 Barcelona, Spain

Tel :  +34 937 37 90 80

.www.xertarestaurant.com