Restaurant AMADEUS
Classic cuisine - and music to match
It
was only two years ago that Alex and Lena opened
Villa Cloud Nine, a charming, discreet "Residential"
with just 8 suites, overlooking the magnificent
Monchique mountains. The only drawback at Cloud
Nine is the lack of an in-house restaurant (hence
its status "Residential" and not "Hotel").Now
they have bought a restaurant just a short walk
away, and have worked their magic again. After
three months´ refurbishments, Amadeus has
opened - and already its cosy bar is frequently
full of people waiting patiently for tables!
Large picture windows
overlook the beautiful gardens where literally
thousands of ornamental shrubs and flowers have
been planted. A waterfall tumbles into a stream
that flows into a lake, complete with water lilies
and tiny frogs. Inside, the restaurant is decorated
in pastel shades of blue and peach - and touches
of Alex's signature grey. The lighting, recessed
into wood-clad ceilings, is usually gently dimmed.
Candles glow an every table: at least 50 are lit
each evening. Strategic spotlights turn the gardens
into a fairyland. It manages to be light and airy,
yet intimate and romantic. There are natural stone
floors, polished wood tables, and genuinely comfortable
chairs, Classical music plays unobtrusively in
the background. Little touches make all the difference
- good-looking cutlery, small glass shells or
stars as table ornaments. Plenty of fresh flowers....
The
menu is a true European mix of dishes: calves
liver in port wine sauce, chicken with fresh lemon
sauce, interesting fish dishes, and delightful
desserts - the selection changes frequently. Presentation
is a priority. Alex commissioned a top German
chef to teach not only European cooking skills
but also the importance of presentation of food
on the plate. One member of staff is dedicated
to decorating the dishes before they leave the
kitchen, and the result is food which is a feast
for the eyes as well as the stomach. Chocolate
mousse, for instance, is served on a full-size
dinner plate. Two small mountains of home-made
heaven sit in the middle, surrounded by slices
of fresh fruit, drizzled by a light snow of confectioners´
icing finished off with a sprig of mint and a
fresh flower. And, yes, it tasted just as delicious
as it looked!
Just three weeks after
it opened, without any advertising, Amadeus was
completely full, twice over, on one mid-week evening.
It seems that there is a market for good food,
fine wine, classical music and elegant surroundings,
with the special personal touch of German Alex
and Portuguese Lena. They are planning to have
classical piano concerts once a month, once things
have settled down a little. Right now the emphasis
is on ensuring that clients are happy, staffs
are happy, and that everything continues at the
same high standards. Knowing Alex and Lena, they
will!
Amadeus is outside Alcalar.
Take the road virtually opposite Le Méridien Penina
Hotel, drive through the village of Alcalar (about
4 kms) and watch for signs to Villa Cloud Nine.
The restaurant is on the right - just aim for
the gardens and the pretty lights! There's only
space for around 35 at Amadeus, so it's worth
booking in advance (282 - 410 180).
It
was only two years ago that Alex and Lena opened
Villa Cloud Nine, a charming, discreet "Residential"
with just 8 suites, overlooking the magnificent
Monchique mountains. The only drawback at Cloud
Nine is the lack of an in-house restaurant (hence
its status "Residential" and not "Hotel").Now
they have bought a restaurant just a short walk
away, and have worked their magic again. After
three months´ refurbishments, Amadeus has
opened - and already its cosy bar is frequently
full of people waiting patiently for tables!
The
menu is a true European mix of dishes: calves
liver in port wine sauce, chicken with fresh lemon
sauce, interesting fish dishes, and delightful
desserts - the selection changes frequently. Presentation
is a priority. Alex commissioned a top German
chef to teach not only European cooking skills
but also the importance of presentation of food
on the plate. One member of staff is dedicated
to decorating the dishes before they leave the
kitchen, and the result is food which is a feast
for the eyes as well as the stomach. Chocolate
mousse, for instance, is served on a full-size
dinner plate. Two small mountains of home-made
heaven sit in the middle, surrounded by slices
of fresh fruit, drizzled by a light snow of confectioners´
icing finished off with a sprig of mint and a
fresh flower. And, yes, it tasted just as delicious
as it looked!
