mmmmmm… fritura!
Well, one good thing about not having plans for Friday night is that basically anything can happen. Like Nog coming home after his class and inviting me out to Modesto. 🙂
Had the usual fritura (that photo is for you Teuchter) and then just had to try some of the wild mushrooms they had displayed. There were three kinds and we chose the ones that were grilled and served with bits of jamon serrano and grilled peppers. There was also some wild asparagus on offer but we were too stuffed to have anything more.
Nice thing about Modesto is that they also get seasonal stuff in – a few months ago it was fresh artichokes (heaven!). So it isn’t always just the usual menu, which is quite good in itself. It’s a rather pricey restaurant, especially if you sit out on the terrace, but Nog and I tend to eat standing at the bar next to the open kitchen – and the prices there are considerably cheaper there (for the same food).
Also, we like hanging out with the bar guys and chatting with the chef, Sebastian. So sweet … when the wild mushrooms were weighed and then handed to the kitchen I waved to Sebastian and said ‘those are ours!’ and I heard him say to his helper ‘esto es para familia’. 
Anyhow, it was a lovely evening and afterwards we had a leisurely stroll home through the barrio. And now I am off to bed … shall leave you with a few Modesto photos (5-19).
Buenas noches! 
casa azahar 
How on earth can you eat all that?
Did you see my reply to your question az?
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It’s not that much shared between two, alji – we don’t have one each. That would be too much.
Lovely evening.
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The fritura is mostly tempura-style veggies (onion, red & green pepper), though lightly breaded rather than battered, with a handful of breaded prawns on top. With the wild mushrooms it was quite filling but, as Nog said, between two it was quite do-able.
Though it’s more fun when there are more people as you can sample more different tastes. This place also does tapas but certain dishes (such as the fritura and the mushrooms) only come in one size.
Yeah, I saw your reply alji, and have downloaded it.
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How did you manage to download it? Or did you listen to it?
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Out for another fritura last night and saw another special dish on display, so we had to try it.
Very simple. Half clam shells (the type that Shell Oil uses for its logo – what are they called?) with the clam still attached and chunks of lobster meat, smothered in olive oil, garlic and parsley, which then is put in the oven for a few minutes. Heaven!
Though we almost choked when we got the bill (eep!). Because they were small and tapa-sized we hadn’t thought to ask the price before ordering them. Ah well, you only live once. 🙂
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