An absolutely mouth-watering experience with an outstanding sommelier: Restaurant Distrikt 41 (12. April 2024)

Sometimes you walk into a place where you would not necessarily expect to have such a great experience – and you end up having a blast. In regard to pretty much everything! I went for the “spring menu” (EUR 74.00) with the “wine pairing” (EUR 38.00), which started with some tasty “tartlets of tomato, hummus, and foam of corn”, which were absolutely amazing, and my palate was already very ready to go for it.

The first course, the “sea bass, fennel, ginger” was not necessarily the most straight forward dish as the roll of sea bass, which was still semi-cooked to raw was definitely something you need to get used to. Somehow it looked a bit more like asparagus than sea bass, so the first bite was rather confusing. But once you had it sorted in your mind, it worked a charm and was actually good.

Then, some “bread” was served, which was rather nice and enjoyable, especially …

… in combination with the spread they had served.

Next in line was the “lamb, green asparagus, sage” and I must say it was lovely. Sure, I had not expected sliced cured lamb, but it was actually superbly enjoyable, the asparagus was nice in terms of texture, and last but not least, the sage foam worked perfectly with it – so, really a dish to truly enjoy.

Since I felt quite hungry when ordering, I had an extra course in the form of the “steak tartare” (EUR 16.00) (it’s served with caviar on the menu, but I had asked for it to be served without caviar) and it was amazing. The meat was perfectly seasoned, the egg yolks were nice in terms of texture, and all in all, it was just a great bite.

Then, it was time for the “cauliflower, tarragon, almond” and I was a bit sceptical at first because I am not the biggest fan of cauliflower, but somehow they prepared it in a way that it was actually super nice. There was a crunchiness of the almonds, the relatively ‘dry’ cauliflower, so it still had a bit of a bite, which I liked, and it just went well as a combination of flavours.

Then, it was time for the main course, which also turned out to be my absolute favourite of the evening. The “rib eye, kimchi, pointed cabbage, foie gras sauce” was exactly to my liking. The meat was tender, the fat was delicious, and it was just mouth-watering! The foie gras (!) sauce had the perfect intensity and with the kimchi reduction, which was dribbled in the sauce, it just turned from a good to an amazing dish.

Then, it was time for the “pre-dessert” and I do admit since the sommelier, Dani, did such an amazing job and figured I share a love for good wines and I had the pleasure of trying a bit more than the usual wine pairing, I haven’t written down what it was, but it was something with caramel on top and I do remember it was absolutely to my liking (despite the fact that I’m not the hugest fan of sweets).

The last dessert was “turrón, blueberry, pumpkin seed” and it was light and had a strong, but enjoyable taste of blueberries, and marked a great ending to an even greater evening.

Frankly, to me, the Distrikt 41 was an amazing surprise – lovely dishes, amazing staff, and exquisite location and all of it for a relatively fair price. Sure, not exactly cheap for Spain, but considering the blast of an experience, I must say, very much in line with expectations. Very important – make sure to book in advance, as you might as well not be as lucky as me by just walking in!

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Contact Details:

Restaurant Distrikt 41

C/ Navas 41

03001 Alicante (E)

Tel.: +34 96 51 81 426

E-Mail: info@distrikt41.es

Homepage: http://www.distrikt41.es

About the Author: Sven

I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org. Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City.