Restaurant Review: Aventura

A contemporary taste of Spain in Ann Arbor

Aventura, nestled between University of Michigan’s campus and downtown Ann Arbor, transports you to a new world. This world comes to life in a buzzing, rustic space, filled with wide varieties of wines, paellas, and tapas that cover all the bases. Vegetables, meats, seafood, and cheeses all share the spotlight here, without overshadowing.

Aventura was my favorite restaurant on campus. Being on a student budget, we would save it for special occasions like birthdays, move-in days, or (especially) when parents were in town.

After being spoiled by New York City’s ultra-competitive restaurant scene, I was worried I wouldn’t love it as much as I used to. However, I felt the complete opposite. With over a decade of service under their belt, Aventura has only improved over time.

The Service

We walked in on a Saturday night around 9:45 and were seated immediately. After a long day of Michigan football festivities, we opted out of drinking alcohol. But if memory serves, their sangria is fantastic.

Our server, Anya, was lovely. She graciously chatted with us about the food and new restaurants in the area. The Dixboro Project, owned by the same group, is now on my must-try list. 

She also highlighted Aventura’s chef, Raúl Cob, who was the US representative at the annual World Paella Day Cup in 2023.

A knowledgeable, warm server really takes a meal to the next level.

The Food

CRUDO DE ATÚN // yellowfin tuna, shallot, ginger, serrano chili, shoyu, sherry vinegar, olive oil

Eating raw tuna in the midwest may feel like a toss-up. But we were excited to discover that this tuna crudo was perfectly fresh. The crunch from the serrano chilis and shallots added a pleasant contrast, and the vinegar lent a mellow acidity. 

DÁTILES CON CHORIZO // bacon-wrapped & chorizo-stuffed dates, quince, dijon mustard

Bacon-wrapped dates are one of my favorite appetizers. I’m sad to rarely see them on menus anymore. 

These were better than I remember. The smokiness from the bacon and chorizo was met with a rich sweetness from the date. The quince added some more complexity to that sweetness, and the dijon added a subtle, welcome tang.

PATATAS BRAVAS // crispy potatoes, salsa brava, garlic aioli, fried egg

I’ve not yet mastered the art of going to a tapas place and not getting patatas bravas.

These are high quality. The potatoes meet you with a crunch, quickly welcoming you into their soft internal. And who doesn’t like potatoes drenched in garlic aioli? 

I will confess that we mostly ate around the egg*.

*I am not an egg person. Do with that information what you please.

PAELLA AMERICANA // boneless chicken thigh, catalan sausage, chorizo, english pea, cauliflower, romano bean, broccolini, piquillo pepper, saffron, sofrito

Fluffy rice with crisp edges from the pan might just be the ultimate comfort food. The meat was good, but the chicken could have been juicier. 

The vegetables stole the show. They were all cooked to perfection and extremely fresh.

CHURRITOS Y CHOCOLATE // mini churros, spiced chocolate

We couldn’t leave without getting churros.

They were so pillowy, I gasped when it immediately caved between my fingers. The chocolate was indeed very spicy - would have preferred a bit more sweetness.