AMADEUS TRATTORIA, GARLINGE. Don't underestimate this pocket rocket, its got attitude. I like it, alot.

Garlinge high street, once a traditional commercial road supporting the small ecosystem of Garlinge village. 

I picture it as a farming community, horses, blacksmiths and bakers. People who worked with their hands and made great things, simply and skillfully.

Garlinge became absorbed by the growing towns of Margate and Westgate about 100 years ago. The tree lined avenues were developed with their Art Deco features, and new age affluence. 

Slowly the shops closed and eventually became dwellings. Today, only a few business open their doors. A hairdressers, a chippy, a pub, a corner shop and a few other small businesses. 

Some might say there is nothing really exceptional about Garlinge high street. 

My review is to reveal that people still make great things with their hands, simply and skill fully..

Introducing Amadeus Trattoria. 

I bet you have driven past this place a hundred times but never noticed it. 

Its one of those places that if you know, you know, if you don't you are unlikely to.

You have to book. It is small, limited on space and busy. 

The menu is unsurprisingly Mediterranean, with north African cuisine elements too. 

Lets get into it... 

Booking made, sort of! They were fully booked but kindly said that an earlier table should clear in time, and they would call me to confirm. This wasn't a guarantee but a risk we were happy to take. 

We waited in the local pub, this is the kind of waiting around I can tolerate. 

I got the call, we scoffed our drinks up bundled into the... Corner shop! 

We were told they do not have an alcohol licence and that we are able to bring our own alcohol with us. BONUS POINT right there! 

How exciting! Other than my wallet, the nearest corner shop is the clear winner in this arrangement as we happily fill our bags with overpriced wine happy knowing we've just saved a fortune!

The frontage is an attempt to recreate that traditional trattoria look and feel, painted in a deep red, almost maroon, and now they are creating a lovely exposed brick effect.

Inside it is busy, as expected. It has a great vibrancy, laughter, candle lights, noisy - but in a good way. 

The walls are exposed brick.. Oh hold up.. Its that brick printed wall paper, and there are bits that have peeled.. But i'm not here to criticize the wallpaper... 

We are greeted warmly by the hosts who show us to our table. Its rustic, cosy, homely.

The first question was which glasses we would like for our drinks we brought with us. Impressive, top marks for putting the customer experience first. 

The next thing which pleased me is that the prices are sensible, in fact some appear excellent value. 

A Sirloin steak is £15.95 which would be a treat, but its almost half the price of Georgios which is the most established Mediterranean restaurant in Margate. They charge £29.95 by the way. 

The Pizzas start at under a tenner and tops out at £12.

The rest of the mains are just over £10 to £15 with a stand out price of £24.95 for a mix grill platter. 

The anti pasti or starters in old money start from as little as  £3.50 and top out with Calamari Fritti which is £6.95. 

That is almost 40% cheaper than The Bouy and Oyster who charge £10.95 for the equivalent. 

I have reviewed The Buoy and Oyster and found it terribly disappointing, but I have to be honest if I got the same here for £6.95 I could possibly get over it. 

Unfortunately for Amadeus Trattoria they have no idea that my achilles heel is calamari, when I scan my starter options in most restaurants I look for that first. 

This is of course totally my own personal preference. I'm not closed off to anything else, far from it!

The reason I want to go out to eat is not convenience, not to just have a cooked food made for me, but to have something I wouldn't normally have at home. I want to be wowed, but most of all satisfied, and for me there is nothing more delicious than a finely coated and cooked portion of calamari.

Squid or Calamari, its up to you what you call it, but it is a humble ingredient. 

My dad used to buy a frozen 5kg box of it from Fruits de Mer fish mongers as fishing bait, it was dirt cheap, and it still is. 

It is not the provenance of squid, its what you do with it. 

When its battered in cakey mush, and then fried beyond all recognition, it is like eating rubber bands that squelch like wellies in a boggy puddle. I don't like that at all.

So for me this humble creature is the ingredient of the ultimate Masterchef skills test. 

Not because it is difficult, when cooked properly, and when I say that I mean thoughtfully, purposely and with respect, it is an absolute pleasure to devour. 

The fact it is so simple means that its obvious right? You would assume that slicing dusting and frying would be as easy as, well, lets say making an omelette....

They say you can learn a lot about a chef by getting them to make a simple omelette as well, and plenty of professional chefs are undone by an omelette on Masterchef.

Today their test is to make me happy where others have failed miserably... 

Make be happy with a simple plate of calamari.

My second go to is pizza because again authentic pizza is an absolute delight. The options all sound delicious, exciting. 

Authentic pizza is not anything like a Dominos, Papa John or any other commercial takeaway, it is a different league. 

If this is cooked in a traditional pizza oven, adorned with stunningly simple delicious ingredients and flavors, and served with almost burnt crispy edges then you will have found heaven. 

The rest of the table go for some of the other pizzas as well as pasta dishes...

Homemade Pasta made in the traditional Italian way, that is what it says on the menu. 

I get the sense that they are not blowing smoke up their own tajines or mine for that matter either. 

Dried pasta is so cheap to buy in, some reading this have never realized that it came in any other way. Well, it doesn't really come any other way unless you make it.

Few pubs or restaurants make their own, they cut corners as its too easy to open a bag and boil... When they say fresh they mean freshly boiled. 

Fresh homemade pasta is simply delicious, but it takes skill and effort.

The fact that they declare the provenance is another good sign you are getting something good. They say the sauces are made properly made too. 

Made by their own hands, simply and skillfully.

The menu gives me confidence. Its not trying to put up a smoke screen, its completely transparent.

I'm not getting the sense i'm gonna be fed that je ne sais quoi rubbish. 

There is a sense that there is personal pride going into your food. 

I am not expecting Michelin wanna be a superstar on a plate, I am expecting beautiful food, generous portions. 

Oh here it comes.... And it looks.... AMAZING 

Light the signal lamps, send the  message throughout the Kingdom.. There is a god! 

A HUGE PORTION OF PERFECTLY SEASONED AND COOKED CALAMARI! 

I though I would never see the day. 

Crisp, greaseless, punchy on the seasoning without being overwhelming. A generous portion, no excuses for a small portion, ever.

There are tentacles as there must always be. 

The chilli infused citrus mayo cuts through giving a delicious fresh heat. 

The eagle eyed of you will see the picture I have used does not have tentacles, this was not my food, I don't like to make it obvious i'm reviewing their food. 

I found it on their social media. 

Mine thankfully had tentacles, I would implore them to use them always. 

There isn't a smoke screen here that shields you from reality, no words to dress it up...everyone says sriracha nowadays, to make it sound more erotic. Nope and good for them.

There isn't any of those silly tiny frying baskets which are supposed to look like they are presented in some cool original way (but everyone is doing it) I just think they make it look like its come from a Bluebird A la carte kitchen. 

The food does the talking here.

Sorrento style meatballs are plump and moist in an earthy ragu with a chunk of sourdough. Its good old fashioned, authentic quality.

In addition there are the daily specials which provides even more option for those that want to try a real treat on a plate. If you want to try something you wouldn't eat at home, then you wont be disappointed. 

Its ticking all my boxes 

Needless to say we were all fed happily. This leaves me a bit of a  problem because I have to balance the books. 

I can't level my sights at much, the service and food were excellent, the drink was technically free.

The area which was a little disappointing was the toilet.

This will be no surprise to the owners, and I don't think they will be able to do anything about it without losing half their seats, so it is more of an advisory note that the toilet is essentially in the restaurant. 

It is well hidden, but if you need to go for number two's then maybe sneak across the road.

HOW DOES IT SCORE

1) Is it to the expected standard? If i'm honest I expected average at best, but in fact it was an excellent standard, it really did exceed my expectations ONE STAR PLUS ONE BONUS STAR

2) Does it do something that you have always wanted to try?  The menu is a well balanced crowd pleaser, with plenty to tempt. The specials are actually specials so it will have something to tempt you, its it enough for a special trip? Absolutely. ONE STAR PLUS ONE BONUS STAR

3) Is it fairly priced? It is priced to please. Its comparable competitors are not as good and way more expensive, plus you can bring your own booze. ONE STAR PLUS ONE BONUS STAR

4) Cleanliness, including customer toilets. Clean yes, polished, no. But that Is okay. Toilet is a bit sketchy for the quivering bowel. ONE STAR

5) Service. Service is perfectly good and as expected. Given they provide a service for your drinks for which they receive no financial reward it can only be ONE STAR PLUS ONE BONUS STAR

CONTRIBUTING EVIDENCE  

A) Does it have a clear and relevant identity? Yes, the branding and styling is as expected. It does what it says on the tin.

B) Does it stand out for quality and standards? The quality of the food is fantastic.

C) Is there areas of the business that someone else does better? I am sure there is somewhere that is comparable, but this isn't about being the best of the best, its about being the best you can be. They knock the opposition out of the park.

D) Does it diversify? It does a take away service as well.

E) Will customers return without hesitation? Once tried, never forgotten for all the right reasons. Tell all your friends.

A NEAR PERFECT SCORE FOR THIS WONDERFUL LITTLE RESTAURANT IN THE MOST UNEXPECTED OF LOCATIONS. 

IT SHOULDN'T BE A LOCAL SECRET, RING THEM UP AND BOOK. (DON'T FORGET TO TAKE YOUR OWN WINE)

AMADEUS TRATTORIA

76 High St, Garlinge, Margate CT9 5LP