REVIEW 

Señor Torres Arepera 

Zoutmanstraat 57, 2518 GN Den Haag

Tel. 06 36031782

Open Wednesday to Sunday

$$$

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Easy to get to by public transportation and only a short walk or cycle away from the shop, Señor Torres Arepera is Den Haag's only authentic Venezuelan eatery. Specializing in mouthwatering interpretations of classic Venezuelan street food and homemade classics your abuela would serve, the menu offers a variety of specialties ranging from appetizers to traditional dishes that are both filling and wholesome. Using the freshest ingredients, chef Antonio Torres re-creates the comfort foods he grew up with in his native Venezuela. His signature dish, the arepa, is a type of flatbread made from cornmeal, traditionally popular in Colombia and Venezuela. It’s a staple in both countries and can be enjoyed in various forms. Arepas are made by mixing cornmeal with water and salt, forming a dough, and then shaping it into a round, thick patty. The arepa is then cooked, typically by grilling, baking, frying, or boiling. They can be eaten plain or stuffed with a variety of fillings such as cheese, meats (like shredded beef or chicken), avocado, eggs, or beans. The texture and taste of an arepa can vary depending on the region, as well as how it is prepared. In Colombia, arepas are often simpler and served alongside meals, while in Venezuela, they are commonly stuffed with a wide range of ingredients, making them a more substantial dish.

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Torres has recently introduced yet another main course delicacy to his menu: cachapas, a traditional Venezuelan dish that is similar to a pancake but made with fresh, ground corn rather than cornmeal. The batter for cachapas is typically prepared by blending fresh corn kernels with a bit of sugar, salt, and sometimes a small amount of flour or cornstarch to thicken the mixture. The result is a thick, slightly sweet batter that is then cooked on a griddle or in a pan until it forms a golden-brown, crispy exterior. Cachapas are usually served hot and can be enjoyed plain, but they are most often filled or topped with ingredients such as queso de mano (a soft, white cheese similar to mozzarella), butter, or even meats like shredded pork. The combination of the sweet corn flavor and the savory fillings creates a delicious contrast, making cachapas a popular and satisfying dish.

 

In essence, while both cachapas and arepas are traditional corn-based Venezuelan dishes, cachapas are made with fresh corn and have a sweeter, more pancake-like texture, whereas arepas are made with cornmeal and have a denser, bread-like consistency.​

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On this visit, I started off with two appetizers: tequeños, Venezuelan cheese sticks made by wrapping dough around a piece of cheese and frying them until golden and crispy served with a choice of dipping sauces; and yuca, cassava root sticks that are typically boiled or fried until crispy and served with a garlic or tartar dipping sauce.

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The tequeños are by far my favorite starter, ozzing with hot melted cheese and the dough is soft and chewy. The yuca sticks are fried but not too greasy and offer a nice crispy bite with an earthy taste.

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I usually order arepas which, as in my case, are made to order meat-free and suitable for vegetarians. But on this visit, I opted to try chef Antonio's newest menu entry, cachapas. The "pancake" was dense, slightly sweet, chewy and overflowing with farmer-style cheese and served with fresh cream and real butter. Served slightly charred, the fusion of flavors and textures were perfect and I for one am a new cachapas convert and will surely be ordering this dish on my next visit.

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In addition to arepas (which can be served without cheese and meat suitable for vegans) and cachapas, Torres serves a generous poke-style bowl created with rice, meat, fried plantains, avocados and beans. A selection of non-alcoholic drinks are on offer including malt, soft drinks and two homemade juices (my favorite being parchita, a refreshing concoction made with passion fruit and raw cane sugar and served with a garnish of fresh tropical fruits).​

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Finally, two homemade desserts round off the menu: quesillo, traditional dessert similar to flan, made with eggs, condensed milk, whole milk, sugar, and vanilla, and a decadent tres leches cake, a rich, moist dessert made from a sponge cake soaked in a mixture of three types of milk—evaporated milk, condensed milk, and heavy cream. Coffee and tea are also available to accompany your dessert.

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Señor Torres offers authentic Venezuelan cuisine and the restaurant provides a laid back, Latin American vibe with comfortable seating, minimalist decor and Latino music that's set at the perfect volume so diners can appreciate the music without having their dinnertime conversations being drown out.  Service and facilities receive high marks and the vegetarian and vegan options make sampling the regional cusine easy. Keep in mind that most dishes are prepared with dairy—cheese and other milk products—so always check with your server if you follow a plant-based or lactose-free diet.

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I'm hoping chef Antonio will offer a tasting menu or chef's table experience in the near future to bring the cuisine and its rich history closer to hand...or to mouth, as I should say!

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RATINGS (out of five barber poles):

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Food: 💈💈💈💈💈

Service: 💈💈💈💈💈

Ambiance: 💈💈💈💈

Value for Money: 💈💈💈💈

Cleanliness: 💈💈💈💈💈​