Olimpia Fuente de Soda & Pizzería

It&rsquo;s a South American restaurant, not a cheap night out (100 pesos for two people) but definitely worth a visit, the itinerary was not arranged here, passed by here, decided to try it out, it seems that this is the right choice.

I have been here for many years and it has been a great experience. You find the owner in the restaurant every day and watch the operation. Not long ago they set up their own farm to get the quality of the vegetables and cheese they want. Also ask about non-menu specialties, which are made with fresh things this season. If you are planning on making pasta and ketchup, this is not. This is Italian, with the best ingredients, keep it simple. Wonderful! Look!

Living opposite this restaurant, I always want to stay until the weather is bad or I don&rsquo;t eat. A month has passed, and I haven&rsquo;t waited for the imagined opportunity. I will leave San Diego at night and come back at noon. The restaurant is decorated very lively, almost full at around two o&#39;clock in the afternoon. There is no English menu here, but there is a great service brother in English. The menu is only symbolic, the restaurant&#39;s menu is different every day, and lunch and dinner are different. Lunch is determined according to the ingredients delivered in the morning, and the ingredients for dinner are delivered in the afternoon. The restaurant ensures that every ingredients are the freshest! Chilean beer is mellow, but the price in the restaurant is four times that of the supermarket. Sea urchin is original, sweet and delicious. The biggest difference with Japanese sea urchin sashimi is that the live sea urchin is directly removed from the wash plate, without adding Akihito! Cheese grilled scallops are tender and tender. Soft fried salmon is tender and matched with mashed potatoes. The best is slow-fired beef stew, which is a main dish similar to molecular cooking practices, and unlike the common beef cooking methods in South America, the whole production process takes four or five hours, soft and tender, and the entrance is instant. Originally to eat lamb leg, but today the kitchen early in the morning only made burdock, is an unexpected harvest.

Olimpia Fuente de Soda & Pizzería

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