STARTERS
Iberian ham by Arturo Sanchez hand sliced | 16/26 |
Croquettes of stew with salted bacon veil | 3/un |
Gilda (anchovy, piparra, white anchovy in vinegar, aged cheese, olive, sun-dried tomato) | 6,5/un |
Moorish pastela with date puree and sautéed cabbage | 17 |
Tomato cherry salad with burrata and cured mackerel | 19 |
Shrimps from Motril in a garlic sauce | 22 |
Grilled baby gem lettuce with caesar dressing and fried little shrimps | 16 |
Potato and prawn salad with seasoned pork cheek | 17 |
Betanzos style potato omelette with cracklings and yellow chilli pepper | 16 |
Salmorejo with marinated smoked sardine | 17 |
Snapper ceviche with pipirrana liquid (summer Andalusian salad) | 19 |
Grilled avocado with slices of wild almadraba red tuna | 19 |
SPECIALITY IN RICE
Seabass and red prawn | 24 |
Iberian pork cheeks | 22 |
Seasonal vegetables | 19 |
Picanton chicken moorish style | 22 |
Smoked with beef lower loin | 24 |
Black with little octopus and soft shell crab | 24 |
Creamy with clams in green sauce | 23 |
Price per person. Maximum two varieties of rice per table.
FISH
Fried sea bass and marinade of its juices | 26 |
Hake with smoked meunière, mushrooms and wild asparagus | 22 |
MEAT
Matured beef lower loin with roasted pepper salad | 26 |
Aged beef tenderloin with café de paris sauce and creamy potatoes | 28 |
Grilled acorn-fed pork shoulder with Moorish pumpkin | 25 |
Barbecue beef cheek with potato parmentier | 24 |
DESSERT
Pineapple macerated in ginger and cardamom with ice cream and caramelized walnuts | 6,5 |
Just chocolate | 6,5 |
Macerated peach from Guadix with cottage cheese ice cream | 6,8 |
Cheese jar with salted caramel | 6,5 |