AGT Restaurant Guide 2007

The Good Life

It’s a simple formula that sees this tiny eatery filled every night; take the best produce the region has to offer (all the better if its from your own farm), make your own pasta, woodfired bread, ice-cream and sorbets, and serve it up at wallet friendly prices. The caramelised pork hock-as sticky as it sounds, with its sweetness offset by a green papaya and cashew nut salad-has regulars returning on a weekly basis. The slow cooked duck might as well be a Friday night staple, too-the rich meat paired with shiitake and okra with some bite to it. Generously portioned mains may be a nod to the local community but leave little space for the adventurous sounding, Asian inspired desserts such as passionfruit curd tart with poached nashi or fresh figs with black sesame praline semifreddo. Here at Neila it’s easy to see why they call the country ‘the good life’.