Menu

Veal kidneys braised in sherry sauce

↳ Fino or amontillado sherry

Tripe stew with chickpeas, chorizo and black pudding

↳ Rioja crianza

Veal sweetbreads, breaded or in sauce

↳ Manzanilla or fino

Breaded veal brains

↳ Dry white wine

Omelette with brains, sweetbreads, ham, peppers and broad beans

↳ Manzanilla or white wine from Granada

Fresh broad beans with Iberian ham and fried egg

↳ Young red from Granada or lager

Beef braised in Córdoba-style sauce

↳ Full-bodied red · Ribera or Rioja

Venison in traditional marinade, slow-cooked

↳ Full-bodied red · Ribera del Duero or Muñana Rojo

Ripe tomatoes dressed with olive oil, garlic and cumin — Andalusian style

Cold Córdoba tomato cream — thicker than gazpacho, topped with ham and egg

Assorted Iberian charcuterie — jamón, lomo, chorizo

Aged cured cheese, 200g — firm, intense and nutty

100g sliced Iberian-breed cured ham — sweet, silky and aromatic

Spanish potato salad with tuna, olives and homemade mayo

Classic cold Andalusian soup — raw tomato, pepper, cucumber and olive oil

Rich shellfish broth — warming coastal flavours

Clear broth with shredded chicken, hard-boiled egg and bread — Granada's Sunday soup

Garlic soup with paprika, bread and poached egg — rustic and warming

Seville-style rich shellfish and fish soup

Clear golden broth finished with a splash of dry Sherry

Squid rings lightly battered and fried until crispy

Whole squid grilled on the flat-top with olive oil and garlic

Whole fresh anchovies, lightly floured and fried — a Málaga classic

Dogfish marinated in vinegar, garlic and cumin, fried crispy — Andalusian coastal classic

Salt cod slowly cooked in tomato sauce — a Spanish staple reborn

Swordfish fillet, grilled or pan-seared

Mixed fried fish assortment — the Andalusian seaside fritanga

Whole prawns fried in olive oil — simple, fresh and full of flavour

Prawns in sizzling garlic and chilli oil — served bubbling in an earthenware dish

Tiny whole baby cuttlefish, fried golden — eat them whole, tentacles and all

Clams steamed or in white wine and garlic sauce

Iberian pork shoulder cut — rich marbling from acorn-fed black pig

Thin-pounded veal escalope, pan-fried

Pork loin stuffed with ham and cheese, breaded and fried

↳ Young red or beer

Veal sirloin steak, grilled to order

Pork tenderloin, grilled or pan-seared

Creamy béchamel croquettes — golden outside, meltingly soft inside

Pork tenderloin in black pepper cream sauce

Grilled lamb chops — minimum 2 per serving

Veal sirloin steak with black pepper cream sauce

Slow-braised veal stew — tender, rich and comforting

Two fried eggs with potatoes and 50% Iberian-breed cured ham

Spanish omelette with cured ham

Classic Spanish potato omelette — thick, set in a pan, served warm

Soft-scrambled eggs with wild asparagus

Soft-scrambled eggs with prawns

Soft-scrambled eggs with sautéed mushrooms

NO SE SIRVEN EN EL RESTAURANTE

NO SE SIRVEN EN EL RESTAURANTE

NO SE SIRVEN EN EL RESTAURANTE

lomo, jamón, queso, lechuga y mayonesa. NO SE SIRVEN EN EL RESTAURANTE

NO SE SIRVEN EN EL RESTAURANTE

lomo, jamón, queso, lechuga, mayonesa, huevo. NO SE SIRVEN EN EL RESTAURANTE

Traditional homemade Spanish crème caramel.

Homemade Spanish custard cream with cinnamon and a biscuit.

Creamy rice pudding with cinnamon.

Fresh seasonal fruit.

Lemon sorbet — fresh and light.

Homemade cheesecake — creamy and not overly sweet.

Whiskey layer cake — indulgent and rich.

Classic Spanish layered cream cake — a retro house favourite.

Bone-dry Sherry from Jerez or Sanlúcar — the classic Andalusian aperitif, served ice-cold

Sweet fortified wine from Málaga — deep, raisiny and distinctly Andalusian

Rojo o Blanco

Red wine with sparkling lemon soda — Spain's beloved summer refreshment

Spanish vermouth — aromatic and bittersweet, perfect before a meal

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Coca Cola, Fanta, 7up, Sprite...

Aquarius, Nestea

Con o sin gas

Piña, Melocotón o Tomate