Harden's survey result
Levanter’s “brilliant” sibling is nowadays “really two restaurants in one” since they expanded into the adjacent shop and added a ‘comedor’ (dining room) for larger dishes – suckling pig, etc – cooked in the wood-fired Pereruela oven. By most accounts “the original bar half is definitely better” thanks to its “interesting pintxos (some on colourful display along the bar, some to order) and small plates”. The more substantial dishes “can seem to turn out less interesting than they sound”, though, leaving an “overrated” impression with one or two diners.
“What was a fabulous pintxo bar in the rather incongruous setting of Ramsbottom has added an impressive wood-fired Pereruela oven” and expanded into the next-door shop, adding a dining room (or ‘comedor’) for “super”, mostly roasted things (“especially meat”). The bar still turns out “fabulous” pintxos, but seems to have “lost its former focus”, although “the wine list (shared with nearby sibling Levanter) remains interesting and fairly priced”.
Whether you opt for a “kilo hunk of old Galician cow” (“much cheaper than Hawksmoor and super quality”), the marvellous mariscada (seafood platter), or just churros and hot chocolate (not to mention “top-notch” wines at “minimal markups”) all is bloomin’ fantastic at this “beautiful” tiled spin-off to elder sibling Levanter, just round the corner. And it’s just “so relaxed: you eat this pintxo. You have a drink. Then another pintxo. Then try something off the cooked-to-order menu. Have another drink,” and before long “you are pleasantly replete” and “have not really spent that much”. NB “Two small tables in the window; the rest is bar stools or standing”.
“It’s a cliché, but it’s like finding yourself in the Basque Country”, at this spin-off from Levanter (same owners, just round the corner), which fans say “has taken everything to the next level” providing “a proper pintxos bar in a fairly undistinguished northern town”. “You sit at the counter, which has four or five trays of different pintxos waiting to be picked, and there’s a short blackboard of dishes that are cooked to order. And, as they say round there, by gum it’s all proper good and astounding value”. At least that’s the majority stellar view, but ratings are brought slightly down-to-earth by those who say “it’s not there yet, even if it’s good”.
Baratxuri Restaurant Diner Reviews
"We drove a long way and across the "divide" (Yorkshire to Lancashire) to try the "old cow" (Galician beef). The restuarant is what you would want in a local place to go, nothing fancy but comfortable. The service by very helpful young girls is just what you want - smiley, caring and aware. The other foods - tapas in Lancashire - were really very good. The beef was also a significant notch above the norm. And the prices are very reasonable for the quality recieved. On the way home, however, we decided it was "worth a detour" rather than "worth a special journey". The search goes on."
|Wine per bottle||£20.00|