Excellent Presentation And Much Better Overall Taste After Our 2nd Visit at The Restaurant Tijl.
We first visited this restaurant back in June of 2017 and whilst the presentation appeared excellent and the interesting description of menu items brought much anticipation and excitement we were disappointed with the combinations of the dishes. However, upon a return visit recently with several of our friends, we found that changes have been made and the combinations were significantly enhanced creating great pairings for the cuisine and wine they serve. With an eclectic charm, prompt and good service, we are happy to announce that Tijl made the list of Our Favorites in the South of Tenerife.
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Tues- Sun 12pm- 10pm
Phone: 922 52 39 11
Collection of Seafood Tapas:
Octopus with mushroom and paprika salad with red wine and orange vinegarette sauce is much better as it isn’t overpowered by so many mushrooms.
Large tiger prawns are very good which is paired with the saffron aioli. The Gravlax comes with honey mustard, red caviar and dill sauce.
Collection of Meat Tapas:
The white wine braised rabbit with papaya chutney is very mild in flavour.
The slow cooked beef with anchovy creme and crunchy onion rings adds a nice texture.
Duck Foie Gras pate is served on a bed of Brioche with Calvados poached figs and Opuntia puree.
Beautiful Tiger Prawns sauteed in garlic oil accompanied with blue cheese sauce and fresh avocado is not too heavy on the blue cheese but instead tasted like an avocado creme with a bit of mustard. Nonetheless, great taste especially the Tiger Prawns.
Banana Tuna Special:
Whilst the banana tuna (or white tuna) taste is good and the sauce is pleasant, when paired with endives braised in maracuja juice, it tastes much better altogether.
The mini fennel salad is a little too strong to be paired with the fish in our humble opinion. But would certainly enjoy it more if served separately.
Coral Reef Shark Confit in butter on a bed of seaweed risotto and sweet bell pepper is quite nice, in flavour altogether. Risotto is a bit salty to complement the Shark while the sweetness of the red bell pepper gave more depth to the dish.
Lamb Loin sous-vide with mint flavoured Demi-glaze, crushed broccoli, pine nuts and caramelized carrots is not only beautiful to look at but is very tender.
We loved the parmesan decoration for additional flavour and texture with the dish.
Iberico Pork is served with potato puree, dark apple sauce, and Calvados marinated prunes. The highlight of this dish comes from the marinated prunes which distinctly added to the overall flavour of the dish. The pork itself is cooked well.