Taste Granada with
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.