Ele & Ela

[Bruce Wallis]

Really! We were inside, God I hope you didn't hear our conversation.

Last time we had a meal with Blue and her husband, (yes, that long suffering male does exist ) The conversation was well worth over-hearing

[Bruce Wallis]

Hi Blue

Half is correct. We took over ´Medina´ and we are giving it a facelift and opening in May as `TASTE´ Wine & Food. Winebar and fingerfood (tapas). Ele & Ela is staying as it is at Rua do Barranco 28.
Will let you know the exact date when the opening is.

xxx Kimmy

Kimmy......that is great....but only on the one hand, because I'm also sad that the Medina went down. AJ is a lovely guy, but I felt that only going part way to the Morrocan theme would never work for him. I hope you and Hareld turn it into the gold mine I'm convinced it could be.

I'll be interested to see how you persuade people to walk past Ele&Ela to the new place.

Good luck

Bruce

[charliegill11]

We will be looking forward to trying this new venture when we are over in July. We ate at Ele & Ela at the end of February when we were over and the new menu was absolutely fabulous. We were spoilt for choice and cannot wait to sample some more of the new dishes. The lamb shank was to die for plus the white chocolate mousse.

[blue]

If Ele e Ela is anything to go by I'm sure this new venture will be a great success.

Last time we had a meal with Blue and her husband, (yes, that long suffering male does exist ) The conversation was well worth over-hearing

Long suffering husband indeed! He's spoiled rotten.

http://www.youtube.com/watch?v=vcPMKD8GFkI

[SJ & RE]

Sounds great. However I would like to know what happened to the previous managers of Medina, did not realise they had left,everyone more or less said it was pretty good in there. Did the reccession hit, have they moved elsewhere etc etc. He often posted on this site. Yep being nosey but so are all of us Please not rumours but real truth would be pleasant for a change

[Bruce Wallis]

If Ele e Ela is anything to go by I'm sure this new venture will be a great success.

Last time we had a meal with Blue and her husband, (yes, that long suffering male does exist ) The conversation was well worth over-hearing

Long suffering husband indeed! He's spoiled rotten.

http://www.youtube.com/watch?v=vcPMKD8GFkI

Fancy giving it a whirl when we come out in July Blue???

[blue]

Definitely! Though if it's opening in May we'll check it out before you arrive, purely for research purposes of course.

[CM]

went last night with the lads and it was really good.

[blue]

We had another excellent dinner in here on Saturday night, we both had the fresh pastrami starter it really is delicious. Nice to see it so busy again, the whole town seems livelier now maybe it's gearing up for Easter.

[dj sull]

Really! We were inside, God I hope you didn't hear our conversation.

Last time we had a meal with Blue and her husband, (yes, that long suffering male does exist ) The conversation was well worth over-hearing

Why? What were you talking about? Sex and stuff?

[Michael Crane]

...Why? What were you talking about? Sex and stuff?

Their pin numbers!

[Barry]

Sorry to resurrect the old thread, but it is not a French restaurant. However, Harald is currently running with a "specials" menu, I guess to keep things simple in the slow season. He started with 5 choices for mains, and last time I looked he was up to 7. Not far off a full menu really.

[Sandy]

Ele & Ela used to be one of my firm favourites in Carvoeiro.
Sadly no more. My meal last night was very poor.
Massively overcooked calves' liver served in thin strips in an unasked-for thick sauce, served with packet mashed potatoes and unpalatable mixed veg!
An insult to both the poor animal and myself.
If the chef doesn´t know how to prepare a dish properly it should not be included on the menu.

[joanne]

Did you complain? It is our favourite place we booked in Wed never had a bad meal, but will report back

[Barry]

As has been said many times on this forum peoples tastes vary. I had the "veal" liver with onion gravy on our last visit, and my only complaint was that it was sliced a little thicker than we are used to. And also that there was far more than I could eat, but that is hardly a complaint. Onion gravy is quite traditional with calves liver, and the dish was advertised as such. Not sure I would want to eat it without the sauce. But each to his, or her, own.