There are outstanding travel guides out there. It is amazing how they test, classify and rate almost every restaurant of this planet.
In order to get those results, and in order to keep them updated, those big companies send a huge team of professionals (professional eaters) all over the world for having lunch at each restaurant at least once per year.
But Covetotop’s blog is much more amazing than that.
Yes it is.
Covetotop’s team of professional eaters is basically composed by Covetotop alone. This fact limits in some way Covetotop’s capacity to cover each and every restaurant in the world, but let’s speak frankly: nobody can cover the whole world.
Consequently, this blog reviews very few restaurants. The good news is that Covetotop’s reviews are always very deep, personal and accurate.
Take for example Covetotop’s coverage of Restaurant Tritón. I blogged about said restaurant two years ago, in this link: Restaurant Tritón (Torroella to Palafrugell road, Baix Empordà)
Any big travel guide would have been sending their professional eaters to this restaurant once or twice a year, in order to update their ratings. But one or two simple visits per year don’t produce trustworthy ratings. Moreover, some mainstream tourist guides simply ignore the existence of this superb restaurant.
Let me show you how really trustworthy reviews are made …
First rule: Inspect the restaurant’s surroundings. The environment has a strong influence on any restaurant.
Restaurant Tritón is located in the wonderful Empordà (Costa Brava). That means Mediterranean Sea (pic above: Roja Beach, Begur, Baix Empordà) and a fructiferous countryside (pic below: Empordanian countryside). In other words, a cornucopia of the freshest, top quality food, and lots of variety.
Second rule: Read books about local chefs, written by outstanding local writers.
Third rule: Don’t judge your targeted restaurant by just one or two visits. Local chefs’ creativity is strongly affected each day by a myriad of factors, specially in this little corner of the world. For instance, when the Northern wind (Tramuntana) blows, they tend to create weird things, like “molecular cuisine” or the so-called “desconstructivism” (ie: Mr. Ferran Adrià, chef of the famous El Bulli )
Restaurant Tritón serves traditional, ultra-local cuisine, but surprising bursts of creativity are not scarce. Their daily menu changes every day, every season. It is still priced at just 15.-Euros (20.-US Dollars), and it includes a first course, a second course, bread, local wine (and/or water), a desert, a coffee and lots of talent.
Consequently, lots of visits are mandatory if you want to publish trustworthy ratings.
Here below you’ll find a brief selection of different dishes very professionally eaten by Covetotop himself in order to rate properly (2014′ rating) Restaurant Tritón and its daily menu.
Example of desert (crema catalana):
Local wine (D.O. Empordà):
Coffee (un tallat):
And now ..
Covetotop’s worldwide famous and trustworthy ratings:
Tritón’s chef: A genius
Tritón’s service: Galactic
Tritón’s food: Mythological
Note 2: During the month of August there is no daily menu at Tritón (but they still serve the freshest fish of this coast “a la carta”). That’s why I publish this post in August. I don’t want to find my table crowded by my trillions and trillions of readers the next time I visit this restaurant.