In Praise of Pimenton

Pimenton

Pimenton is primed to steal the title of best steakhouse in Vientiane, although it’s not really a steakhouse so much as an elegantly designed restaurant specializing in the meat of cows. With a spiced, smokey infusion in every flame-grilled bite, not only will your taste buds be pleased, but your jaws will be surprised at only having to chew four times.

 

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Pimenton has successfully combined that daring blend of casual dining with fancy food to create an atmosphere which is upmarket yet suitably relaxed. You can nibble on tapas and sip a glass of wine downstairs, or you can tuck into a steak with plenty of elbow room on the second floor.  It’s not a spacious restaurant, but tables are set apart at thoughtful angles to allow for intimacy and the use of earthy tones and timber, dark wall textures and unpolished metal evoke an outdoorsy, agrarian feel. The centerpiece is a floor to ceiling cabinet of hanging meats surrounded by wine, like a shrine to the gods of feasting.

My party and I only sampled three items from the broad tapas menu but were duly impressed. We enjoyed the chorizo, a spicy Spanish sausage of coarsely chopped pork, the pickled eggs (because I love all things pickley and eggy) and a tapa of meticulously stacked pork belly, named ‘Montadito of Pork Belly’ that literally melted in the mouth.
 

We came for steaks, though, and in a town built on rubbery gristle, Pimenton’s flame-grilled steaks are more than welcome. This place delivers tender, juicy, full-flavored meat that is properly cooked according to preference. We tried the tenderloin, beef aguilette and the grilled lamb chops, all cooked to perfection and served with a simple sauce and bread. And when the meat is good, you just can’t go wrong with anything else.

tenderloin

Dessert options are limited but we tried a Belgian chocolate mousse crème brulee between us, a hybrid dessert that was not overly rich or overly sweet and a good way to finish off the meal. The wine list is extensive, featuring a range of French, Mediterranean, and Australian wines, and the bar offers various other aperitifs and digestifs as well.

 

You can visit the Pimenton website at http://www.pimentonrestaurant-vte.com, call +856 0215506 to make a reservation, or walk right in here.

Photos: Regina Selbe

 

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tenderloin

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????????????????????????? ????????? ???????? ??????: http://www.pimentonrestaurant-vte.com, ??? ??????? +856 0215506 ????????????????, ??? ????????? ??????.

 

By: Cameron Darke
Translation provided by:

Revolution Translation Asia

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