Jaylu is a fairly large, formal place. With long draping table-clothes, white covered chairs, light walls, white curtains, soft music, a beautiful white and gray marble floor and moderate level of lighting the dining room is a contrast to the trays of fresh seafood and hanging hams around the bar where you enter. They also have tables outside but it was a bit cool when we visited for outside eating even with the portable heaters. The servers were quite friendly but their command of English was limited. They offer a large menu that includes both Spanish and English.
Tables were set with large firm Spanish olives that were good. They also brought 2 shapes of hot bread that were very good when warm. Rather than butter they brought 2 types of tasty olive oil, but the breads really didn’t need any adornment. They had a wonderful crust and nice doughy center and were replenished during the evening. They were much better when warm then after they’d cooled.
We started with Jamón Ibérico – a plate of ultra thinly sliced ham. The ham Jaylu serves is true acorn fed pig. It was tender and really flavorful with not too much fat and a very deep red color. On top of the slices were some total meaty chunks that were chewy and full of flavor. It is a wonderful starter.
Langostinos Abiertos a la Plancha were open grilled Prawns. They were huge and grilled nicely enough that they were still quite juicy. There was a good taste of the fire and so nice not to be dried out. They were served with a crispy cracker and a mayonnaise type dip. The mayo was nice but the crackers were particularly nice with the prawn. A Yum here.
Their fresh fish of the day was salmonete (striped red mullet) served with garlic sprouts. It was grilled to perfection and plated on a potato sauce. It was exceptionally fresh and remained juicy even after cooking. There were a couple of other sauces that I didn’t catch and all were good with it. The garlic sprouts were nice and slightly spicy hot.
For dessert we tried the Canelle de Helado de Turron or Nougat Ice Cream. It tasted of caramel and included a bit of nougat. It was great. It was plated with our Milhojas con Nata Fresca y Crema Inglesa or Mille Feuille with Pastry Cream. The crisp pastry was nice but seemed to need more butter. It was a plain, straightforward flavor that was really enhanced by the creamy anglaise underneath .