Blue Marlin Grill

We already went to the Blue Marlin Grill the first day we were on the island but the boys were so tired thanks to the jetlag that they both fell asleep while waiting for the main course. So we gave it another try yesterday.


We started Cortez Cracker Shrimp and Junie’s salad and then went on with the Tater Soup (Yukon golds, garlic croutons and crumbled bacon in cream) and Cortez Chowder (Grouper cheeks and shrimps in a bouillabaisse like soup) and both were extremely delicious. I gave Keagan some to try and he instantly asked the waiter if she could bring another Tater Soup for him 🙂


Susanna finally got her Shrimp and Grits which were rolled in Cajun spices and crumbled with bacon and scallions. So delicious!


My grouper with pecan  crust served with sweetpotatoes was also of the most delicious fish dishes ever.


The desserts were very well prepared and didn’t lack creativity. We had Guiness Chocolate Cake, Tropical Bread Pudding and the Orange Creme Brulee which had a perfect consistency and the very subtle citrus flavour worked perfectly with it.

We really appreciated that their children menu is not just the usual fare but also very delicious food. The “Village Idiot’s Famous Pizza” was so popular with the kids that we had to order a second one.

I should also mention the very friendly service and the location as such which feels casual and is decorated with taste.

Indigenous Restaurant Sarasota

We enjoyed a fabulous dinner at Indigenous Sarasota today
Eating outside in this very southern settingIMG_6173
We loved the Cobia Crudo with coconut powder, habanero, creme fraiche and sesame quinoa so much that we ordered it a second time.
The yellowtail snapper with green beans was also really amazing,
and so was the wild caught gulf shrimp with okonomyaki, nori, fish sauce aioli and curry peanuts.

And did I mention the Pork Belly with toasted brioche and tomato marmalade and the parmesan beignets with honey, pears and thyme? This place deserves its reputation. We will be back!

Lunch at Lamparts

While the kids went for a trip with my sister Sarah and Phil, we enjoyed again a fabulous lunch at Larmparts. Call us boring the we always go there, but we just don’t like to be disappointed and the menu is always full of surprises. Especially we just love Mr. Lamparts approach to preparing meat. He is not into preparing the fillet but rather likes to take the more unusual parts and really invests a lot in the perfect preparation of them. the highlight this time was the saint-pierre fish and the deer from the Scottish Highlands (see picture).