I try very hard not to eat dinner in hotel restaurants. There are notable exceptions, The Connaught, The Savoy and Claridges in London, The Clift in San Francisco, a couple in NY and even my favourite little hotel in Beverley Hills; the Avalon. There is now another on the list… (Pretentious…moi?)
Tabachin at the Pierre Marquez. I went looking for blood, I wanted to crucify it. The previous executive chef at the Fairmonts in Acapulco, Michael Denneker, is a very good friend, so I wanted to be able to say that since his departure it had fallen apart. I cannot. It continues to be wonderful.
Three of us went. Chilled asparagus soup, quail breast stuffed with foie gras and smoked duck salad to start with left us ecstatic. If I were to be really picky I might say that the quail breast was a little heavy for a starter but I couldn’t fault the taste. We tucked into the cheapest red on the list, a Rioja Alta 2000 : Carlos Serres, which I haven’t seen in any of the shops. Light, not oakey at all, agreeable nose and lasting taste. A good modern Rioja.
Gnocci with truffle oil, Halibut with corn crust (sounds horrible but isn’t) and Filet mignon with foie gras and shitake mushrooms followed. All impeccably cooked and delicious.
We then shared a sabayon of fresh fruit (mostly strawberries with a couple of raspberries) which was a perfect ending to the dinner. A slight dent in all this praise is that the expresso wasn’t the best (or worst).
Service was slick and attentive without being overbearing.
The above feast cost a little over $2,000.00 (pesos) or $200 USD which in the USA or UK would be acceptable. In Acapulco it is very expensive but worth every peso.
More Details
Address:
Hotel Pierre Marquez
Telephone:
(744) 435 2600
E-mail:
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Reservations:
Reservations are recommended and can be booked on-line with your room reservation or by calling the hotel directly.
