FOODIES looking to sample the taste of the Iberian Peninsula and Mediterranean coast now have a new eatery on their doorstep.

Renowned chef Dorian Janmaat’s has launched Ardor in Fore Street in St Ives, which serves the freshest Cornish seafood, and dry aged cuts, cooked simply over charcoal.

The casual dining restaurant, which is open for lunch and dinner, pays homage to Dorian’s love of the Mediterranean coast and Cornwall, where he spent much of his upbringing.

I have always enjoyed trying out various Mediterranean and Iberian dishes whilst on holiday so when I was invited to visit Ardor following its launch I did not hesitate.

Much to my delight Ardor has various popular Mediterranean and Iberian dishes on the menu including plates such as fritto misto: Calabrian chilli aioli with burnt lemon, gambas al ajillo and moules Provençal, which showcase the finish Cornish seafood that comes from the daily catch from family-run St Ives institution since 1948, Matthew Stevens Fish.

Diners can also choose Ardor’s rotisserie chicken, on show at the face of the kitchen, creating a touch of theatre for those seated at the chef's counter.

I went for the gambas al ajillo. The big juicy shrimp, swimming in tasty olive oil and garlic sauce, was bright, garlicky, spicy and rich in the best way possible.

Other delectable Spanish treats on the menu were jamon croquetas, which my wife opted for.  Croquetas are famous throughout Spain due to their taste and texture.

The verdict was “delicious,” which I can echo as I got to try a sample. These deep-fried béchamel balls were sent from heaven to make us mortals a little happier.

For the main course Ardor has various dishes available to tantalise those taste buds including monkfish tail, nduja and samphire sauce or Chistorra sausage, lentil and pimentón stew.

Then there’s the iconic dry aged cuts; including the very best cuts of Iberico pork tomahawk, cooked over the charcoal and served with a choice of salsa.

I was recommended the Monkfish tail served with a garlic and parsley butter, which was divine. My wife went for the Doroc pork ribs, quince and rosemary, which got a big thumbs up. For review purposes I also tried a sample of the mouthwatering pork ribs, which oozed a rich and juicy flavour.

For dessert I opted for apple’ sticky toffee, which is served with clotted cream, ice cream and pedro ximinez while my wife went for cinnamon churros with chocolate sauce. It was a delicious way to end the meal.

For anyone looking to taste authentic Mediterranean and Iberian flavours one does not have to look any further than Ardor. It will not disappoint.