Visit us at the Quejío Wine Bar to enjoy our tribute to the gastronomy and wines of the land.
Acorn-fed Iberico jamon
Assorted Cheese: Maravillas Farm and y 3R Cheese Farm
Prawn tartare with mollusk gazpachuelo and shiso leaf
Smoked Sardines, romesco sauce and cristal bread
Motril Prawn Salad
Mussels with tripe sauce
Rice with Motril prawn & red prawn
Cod omelette with pil-pil sauce, piparras & katsobushi
“Balfegó” red tuna, pisto, spicy tomato & crunchy fried eggs
Roasted sea bass with Thai volouté
Skate fried roman style with safron escabeche
“Acquerello” creamy rice with Iberian pork shoulder and morels
Moorish lamb pastela with tzatziki
Beef cheek with Rebuchon
Lobster brioche
Tuna belly croissant Petaca Chico with beef cracklings
Steak sandwich, roasted pepper and blue cheese
Chinese bun with squid ink
Chinese bun with confit porcini
Riofrío Organic Essence Caviar; 15g tin /30g tin
Apple flower with vanilla and calvados
Cheesecake with semi-cured 3R cheese
Carnival-style curd mille-feuille
Chocolate coulant
Price
Wine pairing
Mackerel, tomato, pepper
Motril prawn tartar, Tempura shiso leaf and gazpachuelo
Rice with seasonal mushrooms
“ To choose “
See bass with Thai volouté
or
Loin of iberian pork with Robuchon puree
Carnival-style curd mille-feuille
Acorn-fed Iberico jamon
Assorted Cheese: Maravillas Farm and y 3R Cheese Farm
Prawn tartare with mollusk gazpachuelo and shiso leaf
Smoked Sardines, romesco sauce and cristal bread
Motril Prawn Salad
Mussels with tripe sauce
Rice with Motril prawn & red prawn
Cod omelette with pil-pil sauce, piparras & katsabushi
“Balfegó” red tuna, pisto, spicy tomato & crunchy fried eggs
Roasted sea bass with Thai volouté
Skate fried roman style with saffron escabeche
“Acquerello” creamy rice with Iberian pork shoulder and morels
Moorish lamb pastela with tzatziki
Beef cheek with Robuchon
Lobster brioche
Tuna belly croissant Petaca Chico with beef cracklings
Steak sandwich, roasted pepper and blue cheese
Chinese bun with squid ink
Chinese bun with confit porcini
Riofrío Organic Essence Caviar; 15g tin /30g tin
Apple flower with vanilla and calvados
Cheesecake with semi-cured 3R cheese
Carnival-style curd mille-feuille
Chocolate coulant
Price
Wine pairing
Artichokes with gazpachuelo gordal olive
Motril prawn tartar, Tempura shiso leaf and gazpachuelo
Rice with seasonal mushrooms
Sea bass with seebed
Iberian pork shoulder with mashed sweet potato and shallot onion
Carnival-style curd mille-feuille
