La Batea Restaurant

QUOTE:  “Anyone who is a chef and loves food, ultimately knows that all that matters is: Does it give pleasure?”--Anthony Bourdain Thus is the philosophy of Chef Cristobal from La Batea Restaurant next to the Rio Hato Fish Market.  Due to the many all-inclusive hotels in the area of La Farallon and Playa Blanca, the area is desperately in need of another good, public restaurant.  La Batea certainly claims a spot.  The spacious restaurant (located next to the Fish Market) is minimalistic and pristine, with dining inside or outdoors.  Chef Cristobal was educated both in hotel/restaurant management, as well as with Cordon Bleu classes.  He exudes youthful energy, optimism, creativity, and has “smiling eyes.”  His cuisine is revered; many of his clients come from the all-inclusive hotels.

 The menu is eclectic fusion cuisine and, according to Chef, melds international tastes and flavors including techniques from Africa, the Caribbean, as well as Central and South America.  His pride and joy is his octopus:  marinated, grilled, and then adorned with caramelized cane syrup over patacones.  I have mentioned in prior articles that I, personally, am not a big fan of octopus, but this one would make Anthony Bourdain smile.  The pairing of the tender, succulent octopus with the caramelized syrup and patacones was incredible.  Although not overly sweet, it almost could have been dessert! 

The Arborio rice (another specialty) is an African/Jamaican marriage, using fish, shrimp, red onion, olive oil, jerk spices, and red ink.  The dish was a cross between Italian risotto and Spanish paella.  It was melt-in-your mouth rich and delicious.  Chef serves Peruvian style ceviche with Tiger’s milk.  No, it’s not real Tiger’s milk, but a Peruvian citrus-based marinade that cures the seafood into a ceviche. Cristobal uses celery, garlic, onion, lime, ginger, and probably a couple of secret ingredients.  Often in his dishes, he adds a seasonal fruit or vegetable.  Our ceviche contained some sweet potato, but on a different day it might have been avocado, thus he maintains the basic dish while adapting to seasonal availability.

His menu includes salads, soups, chicken, fish, seafood, rib-eye steak, pork, lasagna, and pasta, as well as a nice variety of desserts.  Food prices range from $7-$28.  La Batea has a full bar and lovely wine menu, and Waiter Jorge will happily and efficiently serve you.  Local beers are $2, and a glass of wine is $5.50.  At present, the restaurant is open from 12 Noon to 10 p.m. daily.  They accept Visa, MasterCard, and Clave.  Telephone:  6251-6861.

TIP:  Peruvians prize the leche de Tigre (Tiger’s milk) as a hangover cure.  Don’t forget to drink up the delicious liquid after you eat the ceviche, or after you tied one on the night before.
Epicurious Em welcomes your comments and suggestions at:  em@playacommunity.com.