I wonder if being a city of gentle people makes them more liken by Expats… Because there are a lot and i mean a lot of Foregin retirees in this city. Among the business that these expats are into are into the food and restaurant business. There are a lot of restaurants in this city, especializing in different cuisines.
Among the new ones is this restaurant opened by an Austrian Chef. Named Casa Blanca.
On the Table
Spaetzle with ham and onions-
Spaetzle is a german dish made from dough like noodles but shaped like little dumpling, some chef would just pass the dough thru a strainer with large holes to make the shape. This disih had a mild flavour, the speatzle soaking up the ham and onion flavour. It was good.
Casablanca Steak- 
asked to be cooked medium, and it was delivered tome medium. good….The sauce was also very very good , the mashed potato was freshly made and not the powedered form. The eat was very tender and flavourful, the sauce complemented it well
Crepe stuffed with ice cream- 
this was just ordinary, nothing to brag about.
Goooooooood
i absolutely love the presentation. the sauce reminded me of the tomato garlic sauce of Bravo.. the ones they sell in Bazaars and supermarket, the down side here were the shrimps were finely chopped. sna it was bigger pieces of whole it would be even better.
good version of tempura, the sauce was not as good as i thought it would be. Lacks the wasabi kick, the mango was a good idea though
- this was the best dish of the night, tender tender ribs, flavorful from the marinade, sweet, yet not too much. THe accompanying sides were also a great match to the dish
l- not really a good crust, but the cheese and mushroom and truffle oil lacing the top.. yummy… sana they would change their crust recipe…..
-the bad thing here, they used the cheap cut.. not the rack cut.
– nicely done crepe.. filling was also good. The apples were cooekd but still holds some crispyness.
warm bread.. very good.
made in house, thsi serving was already half eaten as i arrived late for the dinner. Nicely spiced. Cooked perfectly. Served with bread toasted in the chorizo and olive oil
Shrimp Spring roll, using rice paper as the wrapper then fried. Not oily at all, the shrimp was cooked through. THe differetn vegetables used was very fresh
doused with home made wasabi dressing. THe crab meat was sweet and moist. THe green was fresh and picked without any bits of discoloration. THe dressing suited the dish nicely.
the difference compared to our local oysters is the size. Baked with a spinach cream sauce. this was good , good good.
one of the better pizzas in the Serendra Area. Thin CRust. THe difference of their margherita is that they added anchovies giving it a salty kick which was very good.
marinated in sake, mirin and light soy sauce, also cooked in the marinade which penetrated the whole breast. Made the duck taSte less gamey
a wonderful and beautiful dessert, layers of puff pastry and whipped cream plus the strawberries glazed with reduced balsamic syrup and mint. Lovely dessert.
baked in the premises.. warm and ligjhtly crisp on the outisde, chewy insde, served with butter.. a nice way to start the meal…
Portabella Mushrooms, stuffed with breadcrumbs, ground meat and cheese then baked to melty perfection. Delicious.
, doused with balsamic vinegar and extra virgin olive oil. Anoither excellent dish…
too bad that some of the salmon flesh stuck to the grill..obvious by its appearance, however it was cooked just right, soft moist and flaky, the sauce complimented the fish.
cooked medium and perfectly cooked as i wanted it.. medium…
.THe meat was tender, succulent and full of meaty goodness. Only salt pepper and garlic was use to enhance the beefyness of this meal. Comes with creamed corn and spinach gratin.
. which was also fantastic
wonderful light and chocolatey.. lip smacking good…
they didnt use real vanilla bean… the baileys sauce was good though
- what can go wrong with this conbination? the crepe was made thin and hold everything together nicely
this was okay.. am not really a fan of nuts…
