Fresh vegetables with homemade mi-cuit duck liver, cellar-cured duck ham and vinaigrette of mustard.
Slices of cod marinated in extra virgin olive oil, salmorejo, orange peel, its segments and fried garlic.
Tender sprout salad, grilled poussin chicken, crispy parmesan flakes, and yogurt vinaigrette.
Homemade mi-cuit duck liver sandwich, artisan goat cheese and quince jelly with toasted pine nut oil. Served with by mustard ice cream and organic orange and honey bread.
Roasted octopus, paprika oil and small cucumber salad.
Red prawn carpaccio with avocado cubes, tomato ice cream and gin/ tonic slush flavored pepper and lime.
Mango slices, artisan goat cheese, salting anchovy, mayonnaise and red beer caramel.
Slices of mango and smoked salmon, trout roe, chlorophyll oil of chard and crunchy bread of rye and liquorice.
Cherry tomatoes stuffed with sea bass with Motril shrimp, EVOO pearls and seawater.
60 gr. of 100% organic sturgeon caviar from Riofrío (Granada).
Slightly cooked mussel with avocado and red onion pickled in honey vinegar from Sierra Nevada.
Salmorejo with Motril shrimp veil, extra virgin olive oil pearls and sea urchin.
Salmorejo with cured beef and olive oil.
Organic chicken egg cooked at low temperature on potato emulsion and extra virgin olive oil, crispy bacon and longaniza oil.
Octopus tentacle from our coast roasted in oak smoke with potatoes and small sprouts.
Our classic fried broad beans from Granada with spring onions, Trevélez ham and fried egg.
Scrambled eggs with leeks, shrimps and avocado from the tropical valley of Almuñécar.
Lasagna of black pudding from Güejar Sierra and fresh pasta served with tomato and carrot jam.
Fresh pasta stuffed with white prawn and light sea urchin cream.
Classic grilled onion soup. Present in our menu since 1976.
Stew wild asparagus with mushrooms, almonds and poached egg.
Typical soup from Granada with garlic, egg, pinions and raisins.
Grilled rock turbot loin with vegetables and cultivated mushrooms wok.
Salt roasted Bass (2 people)
Hake stuffed with tomato cubes and prawns, au gratin with bread croutons and cheese, over light cream of natural spinach.
Hake loin, tomate jam and black garlic mayonnaise.
Cod loin on octopus heads stew with the aroma of fine squid noodles sautéed in garlic.
Grilled tuna block placed on purple onion stewed with ginger flavour.
Barbel of cod confit with extra virgin olive oil, on a slightly sweet pepper ratatouille and black garlic aioli.
Roasted lamb shoulder with thyme flower flavour.
Leg of suckling lamb roasted and boned over traditional mashed potatoes.
Rack of lamb roasted (2 people)
Grilled mature beef steak
Duck breast on emulsified apple compote, blood orange sauce and plantain chips.
Guinea fowl leg boned and stuffed with seasonal mushrooms on aubergine compote roasted to the taste of cinnamon.
Traditional roast suckling pig (2 people)
Asturian beef tenderloin in its truffled Boletus Edulis juice
Iberian sirloin steak marinated in wine, potato steak with cream, pumpkin refried and
cane sugar and vinegar honey jelly.
Grilled Iberian pork with sautéed piquillo peppers
Bull’s tail stewed in oloroso wine, boned and with freshly fried potatoes.
Toasted bread with extra virgin olive oil.
These prices include 10% V.A.T Tourism Registration Number R/GR/00317
It contains gluten
Sulfur dioxide and sulphites