"hotel los gatos" a boutique hotel incidentally takes the name of the town "los gatos", is home to a restaurant that goes by the name
"dio deka", which interestingly has managed to tuck neatly under its sleeve, a "michelin single ⭐️ star"; which was more than enough raison d'être for me to check in there. the 30 year old hotel still maintains its rustic feel and has rooms, corridors and furniture reminiscent of a beatdown mediterranean-style hotel.
"dio deka" draws its nomenclature from the address of "hotel los gatos" (i.e. 210 main street and "dio deka" in greek translates to "2-10", which incidentally happens to be the area code of athens). so having exhausted almost an entire day meandering through silicon valley; i decided to have an early dinner (@ 05.45 pm, coz that was the only reservation slot available; but that did not deter from me reserving my seats there) and so i eagerly made a beeline for "dio deka" and reached there smack on time. i went absolutely crazy on the hors d'oeuvres and by the time i even got to the "plat principal"; i was left with no alternative but to totally relinquish the dessert segment, due to gastric volume-constraints. the culinary offerings at the "dio deka", i was told were plain orgasmic and post donning the garbs of an astute judge of culinary offerings; i was compelled to pass the verdict that it was indeed proven beyond reasonable doubt that "orgasmic" was probably an understatement. the culinary offerings, that were dispatched down my esophagus were as follows;
pinot noir, goldeneye, anderson valley, california u.s.a, 2014...
wild king puréed salmon on cucumbers...
pita bread...
chilled asparagus & potato soup...
saganaki - feta cheese crusted with nuts & seeds, farro, roasted
beets, mavrodaphne sauce...
octopus - mesquite-grilled mediterraneanoctopus🐙,octopusragu & charred chicories...
pork riblets - slow-cooked, honey-brined, mustard & herbs...
trout - mt. lassen rainbow trout, variations of peas, golden potatoes, saffron fumet...
artichoke and asparagus - served with warm panisse, oven-dried tomatoes & charred lemon crema...
fillet mignon - 8 oz. usda "natural prime", northern angus beef, dry-aged in-house for 28 days...
creamed spinach...
of all of the foregoing i must say the "pièce de résistance" was without a shade of doubt the "mesquite-grilled mediterraneanoctopus🐙,octopusragu & charred chicories."