Restaurant Review - Trader Vics
Trader Vics - Exotic elegance and fabulous cuisine Trader Vics
It would be difficult to find a restaurant which sits as attractively as Trader Vic’s does amidst the gardens of La Alcazaba, on the edge of Puerto Banús. Twenty-one Trader Vic’s restaurants encircle the globe: glamorous Hollywood glitterati frequent Trader Vic’s in Beverly Hills; city types sip after-work cocktails in London, Tokyo and New York; and, more recently Trader Vic’s have been launched in such exotic destinations as Singapore, Dubai and Bangkok. But even they hardly rival Trader’s Vic’s in Marbella for a wonderfully pleasant summer evening.
If you’re ever faced with the challenge of finding a venue that pleases everyone and a restaurant that suits everybody’s needs, Trader Vic’s is a great option. The setting is elegant, yet not pretentious or overly “fussy” to take the family or kids. There are several seating areas – indoor, outdoor, smoking, non-smoking – and a fantastic Polynesian bar for those who want to sample Trader Vic’s legendary cocktails or titbits and finger food in a comfortable setting.
Designed with every taste in mind, the extensive menu includes all sorts of delicious variations of fusion and international cuisine. For the authentic Trader Vic’s experience, choose a dish from the Chinese wood-fired oven, which slowly cooks meats and fish in natural smoke to produce a rich and delicate flavour. Try the Norwegian salmon with shitake mushroom vinaigrette, monkfish with wasabi soy butter, bok choi and ginger, barbecued duck breast or Indonesian rack of lamb to experience the true “roti” tradition of preparing meat to perfection. Innovative wok dishes and other delicious mains capture the best cuisines from around the world – and are equally as popular. Classics include sushi, seared tuna crusted with pink peppercorns and sesame seeds, steamed sea bass, even a New York pepper steak. Starters such as crab Rangoon folded in wonton with cream cheese, grilled scallops salad with Thai chilli sauce and crème fraiche, Hawaiian chicken skewers and beef “to-to” finished at the table on a flaming hibachi are a tempting teaser of what’s yet to come.
