Founded by two-Michelin-starred Spanish chef Sergi Arola, Arola Nanjing is a "Complicacy of Simplicity" concept that refines Spanish cuisine with rich flavours, creative elements and a twist on traditional Western cuisine.
Taking the winter of 2018 as an example, the restaurant offers a discovery menu of 888 yuan and a Sergi's selection menu of 1288 yuan. In terms of cuisine, the dishes are inspired by the world (around world), vegetarian food, sea, land, etc., and pay attention to the combination of ingredients.
In the appetizer part, Jiaozi is quite distinctive, although the appearance has the shape of dumplings, but the dumpling skin and filling are made of salted egg yolk, mint and garlic moss respectively, the color is translucent, the body is mini, and the entrance is salty and crispy. Chocolate-'Mole'-Chicken is a blend of Valrhona, Mexican chocolate sauce and chicken in a plate that is covered in rich, silky palate, making it the sweetest appetizer of the appetizer.
The main course and steak are the main event. One of the main dishes, October octopus, is grilled and only a finger long, forming a "Peking duck" flavor with cucumber, roast duck sauce, and vinegar sauce. Seabass sea bass is made from boneless fish with skin and lightly fried, served on a coconut sauce and basil leaf juice base and a dragon pattern disc, which has an oriental look. The steak is made from M9-grade Wagyu sirloin (beef brisket), which is plump, juicy, and charred, making it the finishing touch to the whole course.
A variety of desserts are served between the main course, steak and after the meal, and are named Refreshing Time and Sweet Moment. The former is played by Mandarin orange flow, which can be compared to the battered popsicle, and when you bite it, it bursts out with rich sweet and sour, which stimulates your appetite. The latter, Autumn-Winter forest, can be seen as a feast of cocoa, made with roasted Valrhona chocolate with chocolate powder, seaweed powder and vanilla ice cream, which is rounded and fragrant, and completes the dining experience.
Admittedly, not all dishes are pleasantly tasty, driven by creativity, such as Borscht's Russian test-tube borscht with a sour taste, saffron air macarons with a tasteless taste, and a lack of consistency in the taste experience, but the overall performance is good.
The restaurant environment is dominated by gray and white, with some wrought iron, star lighting and murals to enhance the atmosphere, giving people an elegant and low-key impression. The left, middle and right sides are the open kitchen, glass wine cellar and bar area, while the dining table is surrounded by a ring around the central wine cellar, which is relatively compact. The service has the advantages of thoughtfulness and timeliness, and there are personnel who detail the taste of the ingredients when serving, and are equipped with hand-held vacuum cleaning equipment to provide timely table cleaning services.
Currently, Arola Nanjing is run by Sergi Arola's disciples, who visit the restaurant from time to time to guide and demonstrate their culinary skills. Those who are interested in relevant information can follow the restaurant's WeChat official account Arola Nanjing to obtain relevant information.
