Looking to satisfy your craving for Spanish cuisine without leaving the island? OHLALA’s editor headed to Salero, an eatery dedicated to offering authentic Iberian dishes – don’t miss reading all about it.
When it comes to culinary offerings, Bahrain doesn’t disappoint. We find an array of cuisines, but when it comes to Spanish, there is only one place that is an absolute reference: Salero at The Westin City Centre Bahrain.
This cuisine is renowned for its emphasis on seafood, fresh produce and high-quality olive oil. Unlike its Mediterranean counterpart, Italy, it doesn’t rely on pasta but on the concept of tapas, which are small plates of food, encouraging social eating and sharing a selection of dishes.
Salero is a gem. Its vibrant atmosphere is led by an eye-catching panel painted on its walls in vivid shades. However, there is much more, the ceiling is covered in wicker baskets (such a cool touch), there’s an open kitchen and a unique feature that you won’t find anywhere else in the Kingdom: an extremely talented Flamenco duo, Salvi on the guitar and Alessandra, the dancer, performing every night (except Sundays) – I doubt you will find a better performance in town.
Chef Ruben Botella is in charge of the kitchen. I am just back from a trip to Spain and I have to say that some of his dishes were better than the ones I tried in Madrid – beautifully prepared with premium ingredients – everything made with extra care.
We started our dinner with a Salero signature, Pan con Tomate, made with homemade bread, roasted garlic, olive oil and salt. This amuse-bouche is a must-try. Omar, our host, explained that we should spread the garlic on the warm slice, top it with the thinly chopped fresh tomato and add a pinch of salt – simple, yet full of flavour. We kept going back for more, even though we knew we should save space for the food that was about to come.
The next dish was the Ensalada de Queso de Cabra, a caramelised goat cheese salad with fruits, walnuts and a honey-sherry dressing. I enjoy dishes that feature a variety of textures. The crunchiness of green leaves and walnuts contrasted with the softness and intense cheese flavour, pairing perfectly with the sweetness of strawberries and blueberries in a dressing that was tangy from the vinegar but perfectly balanced with honey. The Boquerones followed, thin slices of toasted bread topped with roasted red capsicum and a delicate piece of marinated anchovy. I must confess that anchovies are not my favourite delicacy, but they were surprisingly not too salty and paired well with the sweetness of the bell pepper. It was one of my dining companion’s favourite dishes of the night.
It wouldn’t be a Spanish restaurant if it didn’t offer a selection of croquettes. We had the Croquetas de Pollo Asado, perfectly round balls filled with finely chopped homemade roasted chicken in a smooth bechamel sauce. The deep-fried balls were incredibly creamy, accompanied by a Romesco sauce (a nutty and slightly spicy Spanish sauce made with roasted red peppers, tomatoes, almonds and garlic). In this delicious, crispy snack, the dipping sauce added a delightful complexity to our taste buds and a sense of comfort, something that is not easily achieved.
The simplest dish of the evening was also one of the most praised ones, Pimientos de Padrón Fritos, or fried Padrón peppers. I saw this speciality in every restaurant in Spain, and people couldn’t get enough of it. Paired with a cold brew, this mild-flavoured green pepper is not spicy, but it has a sweet and smoky hint that makes it perfect as a unique side dish.
We tried another Spanish tapas staple, the Tortilla de Patata Española, also known as traditional Spanish omelette. I love this dish, which can be eaten at any time of the day. Prepared with eggs and potatoes, Chef Ruben’s version was an absolute winner – the perfect ratio of ingredients, a creamy interior, and a hint of black pepper that made me return to it many times. The two mains were Pulpo a la Parrilla, accompanied by mashed potatoes and, of course, Paella de Marisco. The first was a perfectly cooked octopus served on a bed of the most delicious mashed potatoes I have ever eaten. The octopus had a fork-tender, yet firm texture and a succulent flavour. The mash was spectacular; I could taste that the potatoes were baked before being transformed into the lush puree. Chef Ruben shared his secret with me: a generous amount of high-quality butter to achieve this divine consistency – a dish made in heaven. The seafood paella came to seal the deal of Salero’s impressive menu. The rice was cooked just right, with intense, tangy flavours and topped with massive mussels and prawns.If you’ve never tried paella before, a visit to Salero is a must. In my opinion, this is an improved risotto (my Italian ancestors aren’t happy right now).
To end a meal that will stay high on my long list of excellent dining experiences was the Tarta de Queso Vasca. This Basque-like cheesecake at Salero is made with three types of cheese: Manchego (made with sheep’s milk and originally from the La Mancha region of central Spain), mascarpone and, surprisingly, blue cheese. It was light with a rich flavour, featuring a subtle hint of blue cheese, perfect for those like me who don’t like sweet desserts. We couldn’t have ended this memorable dinner on a better note.
Some dining experiences happen and are easily forgotten. However, Salero is one of those places that you visit once and never forget. An eatery that will impress your palate and make you want more. I am looking forward to going back to explore other menu items (and repeat some of them).
If you are looking for a destination with good food and a nice dose of fun to catch up with your friends during summer, Salero has Lola Nights (ladies’ night) every Wednesday. Besides amazing discounts on tapas and drinks for ladies, you will learn to prepare your own sangria. Can’t get better than that.
For more information or to make a reservation, please call Salero at The Westin City Centre Bahrain on 1717 1300.
@salerobahrain