KIZANO

For a meal that includes both fish and meat, the choice of course is worth a look. At KIZANO, some diners have opted for the bistro course centred on fish, with a beef steak added. One lunch guest chose a course with both fish and meat as the main dishes, recalling crisp-skinned fish with tender flesh and meat cooked just as they liked it. The portions may look modest one by one, they noted, but the full course was filling.

One visitor’s detailed account of an evening course began with an assortment of five starters. Pork pâté came with vegetable pickles, while mussels were served as ajillo in tomato sauce; the selection also included vegetable spring rolls, pike conger and sea bream carpaccio. The poached fish was accompanied by burdock-root fritters and vegetables, with a shellfish sauce. A course that included meat added beef steak with Madeira sauce, followed by rice and pickles.

Drinks offer another way to shape the meal. The menu lists Vega Madrono white and red wines from Madrid, Spain. The white is described as crisp and dry, and the red as a dry, medium-bodied wine. A diner who enjoyed the course tried both by the glass, making it possible to choose a lighter white for fish or a red to carry through to the meat.

Dessert assortment and coffee or tea round off the meal. Lunch also includes starters, potage, dessert and a drink after the meal, with coffee available hot or iced. Consider a lunch course for a succession of smaller tastes, or an evening meal that takes in both fish and meat.