The standard of food at Guludo has always been held in a lofty position of esteem by all our guests. Now more than ever have the kitchen staff been getting the praise they truly deserve.
Virtually every guest we have had over the past few months has commented on our delicious recipes, filled to the brim with fresh vegetables and shaped around whatever has come in from the sea that day. Be it a 20 kilo Tuna, a giant Trevali, a couple of huge Lobsters or even a bucket of King Size prawns, everything tastes fresher than the freshest of the fresh.
The sea-food may well be the culinary highlight of a trip to Guludo’s beach paradise, but what is also fast becoming a speciality of our local chefs is the baking. From plain loaves of bread to delicious carrot cakes, by-passing a host of different cup cakes, scones and focaccia rolls. They all get put into our traditional baking oven as a big ball of dough and come out looking a whole lot better than mere words can describe. The baking methods are so simple yet so delightfully effective that every guest is treated to more than their fare share of bread and buns for breakfast. The cake for our famous afternoon tea (an English tradition that came with us to Guludo via default) always comes out looking spectacular. A special nod of appreciation to the chocolate brownies that are made to perfection.
Another extremely important point to make is that...oh, I think that was for the call for breakfast...maybe this blog can wait...
