Lucy Wang in Puerto Portals is the third of the Zhero Hotel Group – with two others from the restaurant chain found in Ischgl and Innsbruck. The cuisine is Japanese with sashimi and sushi being the house specialities, and creative and modern sushi rolls signature dishes. Head chef Klaus Brunmayer has already worked for Michelin-starred chef Gerhard Schwaiger in Tristán and, with his sophisticated creations in Lucy Wang, has once again proved his exceptional skill.
We started with leaf spinach with truffles, cheese corners and a miso dressing. The thin and crispy fried cheese corners, a mix of cream cheese, seasoning and finely chopped paprika gave the salad a special something. The miso dressing was a bit unusual but the combination worked really well.
As a further starter we tried a newly interpreted salmon tartare in a thickened creamy ginger sauce. The ginger was quite dominant and Klaus was right when he said, “Some love it, others don’t…” Although the ginger somewhat concealed the flavour of the salmon, the combination was certainly interesting and the freshness of the dish is perfect for summer. This was followed by a sashimi of hamachi, a white fish from the Pacific with a mild and delicate taste.
The grilled kalmar, which had an Asiatic flavour to it, was well presented and tasted delicious, but even the chefs at Lucy Wang were unable to rid this ocean dweller of its rubbery consistency. However, the textures and aromas of the subsequent rolls were very impressive. To start with, the well-trained waiter Denis Paredes served the “double crab roll” as we called it, which contained a piece of crispy Japanese crab with a soft shell and a different type of crab on the rice. We were really impressed by this idea – the combination was unusual but delicious. The highlight was the foie gras roll flambée with creamy foie gras, crunchy green asparagus, shiitake mushrooms and tender wagyu beef on the rice. A very harmonious interplay of several intense tastes.
For dessert we had something which wasn’t very typical Japanese but tasted delicious nonetheless – a coulant au chocolat with vanilla ice cream and fresh strawberries. We would deduct a point for the interiors, which were a bit dated with the odd stain on the upholstery; there is room for improvement in this department at Lucy Wang.
Why should you eat here?
Because the sushi rolls are simply out of this world!