Rojano's in the Square - an Easter treat (with pics to be added)
When you have a “favourite place” it’s tricky to write objectively and to avoid writing repetitively about it.
It therefore becomes easier to not write about it rather than fall into the repetitive trap however that’s not necessarily fair on the place in question.
So, at the very real risk of springing the trap, here goes with an attempt of succinctly summing up our latest visit to our favourite place (note: I’m not the best at succinct writing!)
Rojano’s in the Square - staccato tones
To say we’re regulars at Rojano’s would be a slight exaggeration (given we live 300 miles away) however, when we’re in or near Padstow then our frequency of visit does increase.
This latest visit came at the end of a brilliant Easter family break at the Bedruthan Hotel in Mawgan Porth.
As ever, as we were near Padstow, we had to book in a lunch before the journey back home.
So, to try and break this visit into manageable chunks:
The service..
We've always been impressed by how well we're looked after at Rojano's - over the years we've built up a friendship with the team there, in particular Paul the chef director who always is pleased to see us and encourages my love of food and cooking.
Paul has been incredibly generous pretty much every time we've visited and particularly when we had pre-Number 6 cocktails for Gemma's 40th last year - something that I hope he knows we don't take for granted but appreciate massively.
The service on Monday was just as high as usual, with Monika recognising us and taking us to our table without needing to ask our names - to say we only visit half a dozen times a year, that's pretty special customer care!
It's that care (that to be honest runs across all Paul Ainsworth's places in Padstow) that makes Rojano's the first booking we make for every holiday in Cornwall and makes me hashtag "home" in every social media post about the place - it's not a throwaway use of the word, it honestly feels so familiar and friendly and like we're being welcomed back like old friends or family.
The Food...
I'm not sure I often actually write about the food at Rojano's, it's usually much more about the emotional connection I get here but the food on Monday was top drawer
Chilli Harissa and Chipotle smoked nuts to nibble on before the food arrived, smokey, spicy and salty, just perfect (although would have been more perfect if I hadn't have been driving and could have had a beer!)
One of my favourite dishes next (thank you Paul) - must be one of Rojano's signature dishes by now - Sicilian arancini - gorgeous deep fried risotto balls with a brilliantly rich ragu inside and the best truffle and Madeira mayonnaise.
You have just got to order these!!
(Pics to be added later when I'm back on the Mac)
For my main, I went away from my usual choices (the pizzas are incredible and the grappa cured salmon with Caesar salad - well, I could happily eat that every day) and opted for a pasta dish.
All throughout our weekend at the Bedruthan I was craving pasta so it just had to be.
Wild mushroom linguine - roasted wild mushrooms, black truffle, garlic and spinach with just enough sherry vinegar to cut through the richness - who needs meat when a vegetarian dish (ok, except the Parmesan) tastes that good!
(Again, pics to be added later)
Rich, hearty, full of flavour but delicately balanced - pretty much spot on...
Gemma went for the capricciosa pizza (too much for her to finish) but the best Parma ham, salami, olives and anchovies on their incredible sourdough pizza base
I tried to replicate some of Rojano's pizzas last new year with my own sourdough starter and charcuterie sent up from Cornwall - they were good but not a patch on the real deal.
Mili only wanted something light so went for the Mackerel on toast - a definite favourite of hers, a great combination of the freshest mackerel, a pickled onion salsa and chargrilled sourdough - not many 13 year old's first choice I'd imagine.
Hard to sum up the quality of food at Rojano's - I've never had a bad meal or made the wrong choice and I don't eat at any other restaurant that many times a year - that kinda sums it up for me.
Absolute consistency of quality but not to the degree that it ever feels anything other than individually lovingly made (I've written a post about cooking "with love" before - you can taste it, see it and feel it in your food)
So, our latest visit to Rojano's?
As good as and better than ever.
The simple point is, you need to eat there.
And as for my post - well, not entirely sure I managed to retain any objectivity and fairly sure I've repeated comments about how good it is, but at least I had a different main course to talk about this time!!
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