This excellent restaurant specialises in grilled meats such as ribs, steak, pork fillets, chicken and rabbit, which is cooked in a wood oven. It is also renowned for the portion sizes which are huge and it’s normal to see people leaving clutching a ‘doggie-bag’ with the remains of the unfinished meat. The name Era Las Mosaz derives from the fact that the restaurant is built on the site of an ‘era’ or threshing circle and the local girls - las mosaz - would gather there to chat and help with the threshing. We started with a number of tapas including morcilla (sweet black pudding), garlic mushrooms, pimientos padron, ( small, salty peppers) and chistorras, ( a spicy sausage), all excellent. For the main course we ordered ribs,half a roast chicken and a large piece of Solomillo (fillet steak), which arrived on a large silver platter. To accompany the meat we had a large salad, Canarian potatoes and chips. There were five of us eating and we still couldn't finish all of the ribs, so left clutching a bag with the remainder. The staff and atmosphere are excellent and on our visit, two locals produced guitars and entertained the restaurant creating a party mood with most joining in with the singing. The restaurant itself has an outside patio, most of which is covered, and also an inside restaurant area as well. It does get packed out with locals at times, particularly on Sunday lunchtimes, so you may need to book.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.