faralá creative food

Taste Granada with
all the senses.

TRADITION / EMOTION / CULTURE

SNACKS

Eggplants with Honey
Falafel
Moorish Bread
Mussel | Lard
Sierra Nevada Water

 

APPETIZER

Oyster | Padrón | Pepper

 

Potatoes | Bicycle | Red Shrimp
Squid | Mushroom
Cauliflower | Almond | Truffle
Shrimp
Snail
Cardoon | Cockscomb | Eel
Sturgeon | Fennel
Seabass | Cabbage | Marinade
Sacromonte
Pigeon | Beet | Buckwheat
Rice | Milk
Moorish | Sweet

Tasting Menu

Tradition Menu / 49
Optional Pairing / 18
Emotion – Culture Menu / 64
Optional Pairing / 24 (Premium +10)
Tradition – Emotion – Culture Menu / 88
Optional Pairing / 32 (Premium +10)

FROM OUR PANTRY

Cured Spanish ‘Bellota’ ham, hand-cut / 21
A selection of cheeses from the Granada region / 9 (per pax)
Caviar from Riofrío 15 gr / 50
Caviar from Riofrío 30 gr  /80

Artisan bread and premium oils service / 3

VAT included

EMOTION / CULTURE

SNACKS

Eggplants with Honey
Falafel
Moorish Bread
Sierra Nevada Water

 

APPETIZER

Oyster | Padrón | Pepper

 

Potatoes | Bicycle | Red Shrimp
Squid | Mushroom
Cauliflower | Almond | Truffle
Seabass | Cabbage | Marinade
Shank | Lamb
Orange
Moorish | Sweet

TRADITION

SNACKS

Eggplants with Honey
Moorish Bread
Mussel | Lard

 

APPETIZER

Falafel

 

Cauliflower | Almond | Truffle
Maimones | Clams | Aniseed
Seabass | Cabbage | Marinade
Beef | Potato
Rice | Milk

Starters

Oyster Guillardeau nº2 with marinated Padrón peppers / 7,50 un.
Braised cardoon, cockscomb in beef broth with smoked eel / 19
Quisquilla from Motril / 18
‘Maimones’ soup, with warty Venus clams and shallots filled with aniseed butter / 18
Calamari noodles with slow cooked mushrooms / 18
Potatoes ‘en bicicleta’ with red shrimps / 16
Artichokes, sliver of Iberian ham, served with monkfish liver and pan-fried Iberian pork jowl / 17
Cauliflower cooked at low temperature, almond bechamel sauce and truffle / 16

Fish

Turbot, roasted in Kamado oven, with a beurre blanc sauce and seasonal vegetables / 25

 

Royal sturgeon with sliced fennel and wild herbs / 23

 

Estuary sea bass cooked in its marinade with seasoned cabbage / 24

Meat

Bresse pigeon served with buckwheat slow-cooked in beetroot broth / 26

 

Matured beef loin served with parmentier potatoes ‘a la importancia’ / 25

 

Lamb shank, Santi Santamaria-style / 27

Desserts

Rice & Milk / 7

 

Sweet & Moorish / 8

 

Bitter & Intense / 9

Inspiration

Offer 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 explosión of sensations.