Marmalade Restaurant & Wine Bar
Ahi Tuna Tartare – Harissa, Lemon-Chickpea Puree, Cucumber Yogurt, Fresh Flatbread
Tiny White Bean Soup – Scallions, Black Truffle, Pancetta Dust
Local Organic Rabbit – Homemade Black Olive Garganelli, Heirloom Tomatoes, Broccoli Rabe, Grilled Chicory Leaf
Pork Belly – Smoked Honey, Puerto Rican “Black Rice,” Smashed Parsnips, Blackberry-Port Wine Sauce
Warm Roasted Apple and Pecan Cake – Roasted Honeycrisp Apples, Blackberries, Praline Ice Cream
Double Espresso – Ice
Seasonal Blueberry Cinnamon Roll – Bourbon Infused Custard, Blueberry Ice Cream, Smoked Honey-Bacon Crisp
Opened in 2005, an Old San Juan address and elaborate Wine program quickly earning accolades from locals and tourists, Chef Peter Schintler’s Marmalade is routinely cited as one of the Island’s best Restaurants, the six course menu for $109 offering decent value for plates constructed largely from local Ingredients.
Born in rural Iowa to a farming family, respect for the land and affection for the kitchen established early, it was following formal culinary education that stints overseas saw Chef Schintler hone his craft, a return stateside to Greenbrier followed by Le Cirque yielding further travel before finally settling into a kitchen of his own.
Referencing everywhere from England to Singapore across fifteen years, these diverse experiences evident in Marmalade’s offerings, it is amidst chic confines that guests are seated in posh chairs or sofas, service professional but pleasant save for some pushiness regarding the Wine List.
Proud to promote sustainability, as well as cookery far lighter than much of Puerto Rico’s traditional fare, it was after some discussion that a Tasting Menu was decided, course one featuring tiny cubes of Tuna in a makeshift Terrine intended to be spread on miniature Pita.
Easily dispatched in four bites, a hint of heat lingering on the palate, it was not long before Chef’s “signature” White Bean Soup was presented, its texture sublime but any sort of subtlety erased by the cloying presence of Truffle Oil.
Making a tough decision amongst Pastas, the eventual winner an assertively bitter plate of Garganelli with Crucifers and braised Rabbit brightened by Tomatoes, one would be hard pressed to name a “lighter” rendition of Pork Belly than Schintler’s thick cuts with well-rendered Fat finding balance in Blackberries plus Honey.
Opting for two Desserts instead of a duo of Appetizers, plus good Espresso to finish, Pastry proves to be a strength thanks to classic technique and fresh Fruit, the Cake akin to Clafoutis with a bit more tooth while Marmalade’s Seasonal Blueberry Cinnamon Roll presents a buttery spiral resting in a pool of boozy Custard with Ice Cream and Bacon on top.
www.marmaladepr.com