Taste Granada with
TASTING MENUS
SUMMER SEASON 2020
TRADITION / EMOTION / CULTURE
Tasting Menu / 88
Optional pairing / 32 (Premium +10)
Snacks
Amela tomato slice
Falafel
“Remojón” of Granada cod, pickles and orange
Cabbage, dried octopus and garlic mayonnaise
Mussels in “manteca colorá”
Appetizers
“Espichá” – Dry fish
Grilled razor clams
Grilled marinade oyster
Sacromonte
Main dishes
Grilled lettuce heart | anchovy hollandaise sauce
Fish roe | pipirrana (salad) | chive flowers
Avocado and almond cream | lobster | herbs | horseradish
Sardine | banana | goat cheese
Rice | “Pegaíllo” | quisquillas (shrimps)
Red mullet | pate
Sturgeon
Rabbit | garlic
Desserts
Kefir ice cream | coriander sprouts | pickled orange
S & C
EMOTION / CULTURE
Tasting Menu / 64
Optional pairing / 24 (Premium +10)
Snacks
Moorish lamb cake
“Remojón” of Granada. Cod, pickles and orange
Amela tomato slice
Mussels in “manteca colorá”
Appetizers
“Espichá” – Dry fish
Grilled marinade oyster
Main dishes
Grilled lettuce heart | anchovy hollandaise sauce
Avocado and almond cream | lobster | herbs | horseradish
Rice | “Pegaíllo” | quisquillas (shrimps)
Monkfish | pickled lemon | muslim curry
Rabbit | garlic
Desserts
S & C
Spanish toast
TRADITION
Tasting Menu / 48
Optional pairing / 18
Snacks
Falafel
“Remojón” of Granada. Cod, pickles and orange
Cabbage, dried octopus and garlic mayonnaise
Appetizers
Grilled razor clams
Main dishes
Grilled lettuce heart | anchovy hollandaise sauce
Big clams | “pipirrana” (salad) | chive flowers
Bass | collard greens | marinade
Lamb
Dessert
Kefir ice cream | coriander sprouts | pickled orange
STARTERS
Handcut cured spanish acorn-fed ham – 21
Selection of cheeses from Granada – 9 (per person)
Grilled marinade oyster on the half shell 7,50
Grilled lettuce heart with anchovy hollandaise sauce – 14
Fish roe, pipirrana salad and chive flowers – 17
Cured sardine with grilled banana and goat cheese – 14
Avocado and almond creme with norway lobster, herbs and horseradish 24
Big clam on the half shell with liquid pipirrana – 16
Toasted rice and quisquillas (shrimps) from Motril – 18
FISH
Grilled red mullet with its pate – 23
Sturgeon à la royale – 24
Roasted marinade bass and dressed cabbage – 22
Grilled monkfish, cured in Moroccan lemon with Moroccan curry – 24
MEATS
Rabbit in garlic sauce – 20
Lamb shank stuffed with its sweetbreads – 27
Dry aged beef tenderloin – 24
DESSERTS
Kefir ice cream, coriander sprouts and pickled orange – 8
Pickled strawberries with sour cream – 8
Chocolate – 8
Prices VAT included
Inspirations
Offering a unique experience its our philosophy. When crossing the door the senses are stimulated. We put creativity in our products. A varied artistic catalog of flavors and textures that offer a trip through the province with an explotion of sensations.