Yantar
Tuesday, July 20th, 2010Before I got here in December, my husband raved about a restaurant he went to with some colleagues where the chef could create whatever dish you wanted. Although that kind of restaurant sounds complicated to me, I was up for trying it. The restaurant is Yantar and is located in Los Palos Grandes. As the website mentions, the chefs are specialists in blending traditional Latin American dishes with Caribbean flavors. The decor is very nice – I would say that this it’s higher end, but I have no idea how many stars it has, if any.
For starters, we had a carrot puree with crushed pepper and olive oil, compliments of the chef. It was very creamy and the toppings added a nice edge to what could otherwise have been a dull flavor.
For my entree, I had a seafood platter which was accompanied by pasta covered with a ginger sauce. Unfortunately, I’m not a fan of ginger and felt that it overpowered the pasta. The sauce in the middle was a reduced teriyaki sauce that I felt also had too much ginger.
My husband had a grilled tuna over a sweet potato puree. The tuna was very fresh and well prepared. The purée was creamy with a hint of lime. The butter sauce underneath was a rich and complemented the both the tuna and purée. If I liked tuna more, I would’ve like this dish a whole lot.
We didn’t have dessert this time, but I’ve tried their tiramisu and it was very good. Prior to dessert, they serve a pre-dessert which is a sort of rice pudding with coconut. I’m also not a fan of rice pudding, or coconut really, but I was able to enjoy eating it. Overall, my dining experience hasn’t been that great at Yantar mostly because I’m a picky eater. I do, however, recommend it to anyone who appreciates refined Caribbean/Latin American cuisine. Remember if you don’t see anything on the menu to your liking, the chefs take special requests.









