Filo Abascal

Filo Abascal was founded in 1995 and has since maintained its standards of excellence and consistency in cuisine and service. The distinctive ambience of the restaurant is a result of the painstakingly devised interior which consists of bright colours, intricate gold and silver ornamental work, high ceilings, ethnic floral paintings on the walls and wooden flooring.

Backed by creative Chefs who have developed stunningly modern menus with an Italian base, the group has seen the opening of four branches under the Filo umbrella. The carte du jour lists varied creations of imaginative minds and provides gastronomic delights to guests. Another salient feature is the cosy, spacious covered terrace decked in teakwood and dotted with plants providing a space for visitors to escape from hectic city life to enjoy a quiet lunch or dinner.

Pizzas are available and you can spot a rare treat such as pizza Ibiza, mozzarella, tomato, onion, sobrasada - a highly spiced sausage pâté flavoured with garlic and paprika and almost like a spread, from Mallorca in the Balearics - brie cheese and ricula fungi among many more.

Starters that liven up your appetite include filos, threads of crispy onion green pepper and Iberian ham and toasted bread paya, thin slices of Iberian ham accompanied by bread with tomato.

For egg and vegetarian consumers some of the dishes on offer comprise of vegetables cooked in wok, zucchini, squash, green beans, broccoli, peppers and cherry tomatoes with soy sauce and parmesan and eggs splash, fried eggs in homemade French fries and chips with Iberian ham.

Meat and fish are a definite speciality and escalope milanesa, fillet of beef cut very thin and garnished Milanese style and prawns and boletus mushrooms in olive oil representing the varieties. Salads range from salad mezclum, liver and spinach, greens, spinach in different textures, foie chips and raspberry vinaigrette to ventresca salad, tuna with red and green piquillo peppers and balsamic reduction.

Pastas are amply represented by espaghetti filo, spaghetti with black and green asparagus, shrimp, garlic and chilli peppers and lasagna filo, thin layers of white and green pasta with spinach, minced meat and parmesan gratin. Black risotto with prawns and squid and rice with ceps and creamy parmesan crust are among the risottos present on the bill of fare.

The classic tiramisu and chocolate tart, soft chocolate cake with homemade hot chocolate fill up the chinks for those with a sweet tooth.