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Our menus

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OUR ANDALUSIAN CUISINE

STARTERS

Iberian Ham 5 Jotas Food image
House salad
Remojón -typical Granadine salad- ( grilled codfish, and orange and onion )
Red peppers salad with avocados and Montefrio cheese
Salmorejo with duck ham and olive oil
Ajo blanco ( cold cream with almond and garlic ) with pine nuts
Gazpacho Andaluz ( cold cream of tomato and cucumber )
Croquettes of oxtail with chocolate
Croquettes of Payoyo cheese
Artichoke hearts stuffed with broad beans and crispy ham
Broad beans fried with ham from Trevélez
Aubergine rolls stuffed with mushrooms and Jabugo ham au gratin
Authentic Sacromonte omelette
Lamb cake with mango ice creme (1st prize in Contest II Granada tapas restaurant)

SHELL-FISH & FISH

Food image White prawns from Huelva
Pink prawns from Motril (100 gr / 0.22 lb.)
Mixed platter of fried fish from Motril
Monkfish supremes with raisins, pine nuts and pickled onions
Hake steaks baked with baby garlic in virgin olive oil

MEAT

Pork jaws with apple and caramelized onion Food image
Iberian pork sirloin in mushroom and ham sauce
Andalusian-style Oxtail
Sirloin steak in sherry sauce

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NATIONAL AND INTERNATIONAL CUISINE

STARTERS

Food image Goat cheese salad with mango vinaigrette and nuts
Avocado and prawns timbale on salmorejo
Swiss chard stems stuffed with ham and cheese
Leek pastry case with vegetable cream
Cantabrian anchovies with avocado in garlic oil
Egg poached with goat cheese over artichoke and truffle juice
Polbo à feira

RICE AND FISH

Black rice with seafood ( mínimum 2 persons ) Food image
Lobster rice stew ( mínimum 2 persons )
Fillet of cod baked with aioli

MEAT

Food image Suckling lamb chops seasoned with vine shoots
Shoulder of suckling lamb
Beef burger on caramelized onion with mustard vinaigrette
Veal with foie and cheese in Marsala wine
Avila veal entrecôte
Sirloin steak with foie in Oporto wine
Ox entrecôte
Foie with figs and strips of apple in raspberry vinegar

 

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