Dining at Antonio in Taipa’s Old Town was a flavorful experience, even if the crowd made it feel a bit hectic. I ordered two standout dishes that showcased the restaurant’s Iberian roots: a chilled soup starter and a hearty seafood rice.🧊 SalmorejoThis cold tomato soup was velvety and rich, served with thin slices of jamón ibérico and golden croutons that added crunch and depth. Unlike gazpacho, salmorejo is thicker and creamier, with a base of ripe tomatoes and bread emulsified into a smooth texture. The cured ham brought a salty, savory contrast, while the croutons added a satisfying bite. It was refreshing and indulgent at the same time—perfect for whetting the appetite.🦐 Seafood PaellaThe paella arrived in a wide pan, brimming with prawns, scallops, clams, and mussels nestled into saffron-infused rice. The grains were perfectly cooked—neither mushy nor dry—with a subtle smokiness from the pan’s crusty bottom layer (socarrat). Each bite was infused with the sweetness of shellfish and the depth of seafood stock, balanced by herbs and a hint of paprika. It was a generous portion, ideal for sharing, and visually stunning with its vibrant colors and variety of textures.🍽️ Atmosphere & ServiceThe restaurant was very crowded, which made the dining experience feel a bit rushed and noisy. While the service was warm and efficient—water refills and plate changes were handled promptly. The decor leaned rustic European, with warm lighting and tiled walls that added charm despite the bustle.Overall, the food was authentic and well-executed, especially for a spot that blends Portuguese and Spanish influences. If you’re looking for bold flavors and traditional dishes in Macau, Antonio delivers—just be prepared for a lively crowd and a bit of a wait.…查看更多
