Those “old” places, restaurants where locals eat, taverns where the usual homemade food is prepared. That’s what true gourmets look for when it comes to authentic taste. … The history of the land and its people, that’s what Ayamonte offers. Luciano House.
opening day 1965was born as a bar when Don Luciano Ramos (the father of the current and last owner, who says he will never be replaced for generations), like many before and after him, had to leave the sea and find a new career on land. He started a business with his wife and soon started cooking on demand for customers as well.
Casa Luciano is set in a modest, original property in the Salon de Santa Gadea district, with a bar area, a separate living room and a terrace, and serves Andalusian cuisine, especially the most common dishes found in the houses of the Huelva coast. Great stews and great seafood.
Does not work with fixed menus. There are some dishes that are always there, Great salad, famous shrimp from Huelva or Amazing seafood salpicothe remaining food, stew, and fish vary depending on the market and nearby fish market. In fishing villages, where people live according to the rhythm of the waves even after work, exploitation, proximity, and temporality give rise to popular dishes.
There is also a normal chocolate beansvery typical in Huelva. Noodles with monkfishhe Chickpea stew with cod or crash with potato. There are also tuna such as Morillo and Mormo. Fish such as clams and other bivalves, sardines, perch, flounder, mullet, sorrel, mackerel, and paracho.
Luciano, whose 42-year-old chef is retiring after the restaurant’s 60th anniversary, is somewhat saddened that “it’s hard to find people who know or want to make this kind of food,” but says he also rarely makes old recipes anymore because “current tastes” don’t allow for it. Eel with potato and especially stew Toro with tomato.
The latter is a fish – in this case a horned shark. Sailors drying in the sun on the bow of the ship as a form of conservation and survival. It used to be tapas that you could often find in Ayamonte bars, but now it’s a little harder to find. Here’s what you can usually find and what’s worth trying in Huelva, a city that borders Portugal, which borders the mouth of the Guadiana River and with which it has very close ties on a daily basis. reeda mollusk with insects removed with a toothpick.
At Casa Luciano, it is dipped in the vice bread that is baked here, the dough of which is brought from the very lands of Portugal, and toasted with a red, perhaps a white Villarua or El Sueño del Niño. DO Condado de Huelvatime seems to pass more comfortably.
Luciano house. C/La Palma del Condado, 1. Ayamonte, Huelva.
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