Gastronomy

TAPAS MENU

Cold tapas

  • Sliced avocado and prawns with pink sauce to the perfume of dill.
  • Ham and salmorejo toast with tears of virgin olive oil.
  • Spanish omelette.

Hot Tapas

  • Supreme of cod over tomato cream with peppermint.
  • Grilled Iberian sirloin with fuet sauce and garnish.

Desserts

  • Chocolate and vanilla ice cream with cream.
  • Dulce de leche mousse, Genoise cake, and banana ice cream.

Drinks

  • A drink of your choice

Taste the best of Andalusia as you enjoy the best flamenco show in the world.

MENÚ A LA CARTA

Appetizers

  • Ball of foie gras with fig preserves.
  • Codfish fritters with a creamy roasted garlic sauce

First courses

  • Salmon and avocado tartar with tartar sauce.
  • Salmorejo (cold, puréed vegetable soup) with a Spanish ham and egg garnish.
  • Salad with burrata cheese, Raf tomatoes, red pesto, cured cheese, and honey mustard vinaigrette.
  • Duck cannelloni with a pâté sauce and a pear confit.
  • Seasoned and dressed potatoes, egg, caramelized onion, blood sausage and creamed ham .

Main courses

  • Centre-cut tenderloin steak, grilled pâté, and a generous wine sauce with French toast.
  • Boneless duck and orange confit on cream of violet potatoes.
  • Grilled seasonal vegetables with two sauces (tartar and roasted garlic cream).
  • Our version of cordon-bleu with a truffle and mushroom cream.
  • Honeyed Iberian pork with a curried aroma on sautéed oriental noodles.
  • Grilled skewer of boneless hake, candied onions, wild asparagus, and Martini sauce.
  • Our traditional codfish with tomato sauce and tuber chips.

Desserts

  • Chocolate ganaché, custard cream, cookie, and vanilla ice cream.
  • Dark chocolate lava cake with raspberry jam.
  • Dulce de leche mousse, Genoise cake, and banana ice cream.

Drinks

  • Glass of Xerez or beer / Mineral water
  • Bottle of red or white wine for every two persons.