Starters
JARDINES DE ZORAYA” Board: Mixed board of 100% Iberian ham and Granada cheese.
Salmorejo Cordobés with diced Iberian ham and olive oil ice cream
AXARQUÍA” Salad: Lettuce with tomato, cucumber, red onion, kumquats, avocado cream and mango vinaigrette.
MAIN COURSE
Veal Melosos: Veal shank stewed in Montilla-Moriles sauce with creamy truffled potato.
Corvina en Gazpachuelo: Malagueño seafood dish with roasted sea bass, gazpacho soup, lemony potato and chopped prawns
Pumpkin Lasagna with cheese sauce and sundried tomato cream sauce
DESSERTS
Poleá, dessert recommended by the house. Traditional Andalusian dessert with aniseed gel and spiced cold bread croutons
Baked “Montefrío” cheesecake. With fig jam and caramel crumble
Served with a glass of cava or sweet wine with dessert.
Flamenco Show NOT included
