Tangerino review: our verdict
A kilo of beef rib, aged for twenty days, cooked over embers and finished with Camargue sea salt: the signature dish at Tangerino demands that you arrive hungry and accompanied. The Spanish-style table on Mohammed VI Avenue also matures its entrecôte for fifteen days before grilling it over wood charcoal and finishing the fillet in a Mibrasa oven. Around it, the menu takes you on a tour of the peninsula, offering tapas, tortillas, casseroles, paellas, and ice-cold oysters.
The large dining room, with its walls lined with bottles and a suspended boat hanging from the ceiling, is perfect for gatherings of friends and family dinners where everything is shared. The music sets the tone, the team is smiling and attentive. This is not a spot for a quick bite or a light bill: prices are high and a service charge is added to the total.
The dish to order: the kilo of beef rib, served with double-fried homemade fries. The trap: arriving on a Saturday evening without a reservation, as the wait can run around twenty minutes. The good tip: start the meal with the tasting of Oro Verde olive oil, available à la carte.
