Slow food, honest fire, Granada.

Name: Fervores
Address: 1-20-17 Horikiri, Katsushika City, Tokyo, Tokyo, 124-0006, JP
Telephone: +81 3-3694-6489
Price range: £3–£24

Fervores is a small restaurant in the Realejo quarter of Granada, built around wood-fired cooking, seasonal Andalusian produce, and the kind of meal that earns a second glass of wine.

One glass of wine, a slow plate, no hurry at all

I — AboutThe story of Fervores

Gonzalo Carrasco opened Fervores in October 2017 in a narrow ground-floor space on Calle Molinos, in Granada's Realejo quarter. He had spent the previous eight years cooking in other people's kitchens: two years at a hotel restaurant in Almeria, three years under a Basque chef in San Sebastian, and a final stretch running the lunch service at a small trattoria in Bologna. He came back to Granada with a clear idea of what he wanted to cook and a very clear idea of what he did not. The first menu had eleven dishes. Six of them survived the first month.

II — Our productsCurrent menu

N°01 Gazpacho de temporada Made daily from tomatoes sourced from a grower in the Vega de Granada. Blended cold, strained twice, finished with a... 7 EUR

N°02 Berenjenas con miel de cana Aubergines from the Motril coast, sliced thin, fried in olive oil until the edges crisp, drizzled with cane honey... 9 EUR

N°03 Queso de cabra a la brasa A round of fresh goat's cheese from the Alpujarras farm, placed directly on the hearth grate for four minutes until... 11 EUR

N°04 Presa iberica al fuego Iberian pork shoulder cut, rested overnight in a dry rub of smoked paprika, garlic, and dried thyme, then cooked... 22 EUR

N°05 Lubina con verduras de temporada Sea bass from the Motril fish market, cooked skin-side down on the hearth until the skin blisters. Served with... 24 EUR

N°06 Tarta de almendra A dense, flourless almond cake made with ground almonds from a cooperative in Ronda and eggs from a small farm... 6 EUR

N°07 Copa de vino de la casa A rotating house wine, always Spanish, usually from Andalusia or Castilla. Gonzalo selects a different reference... 4 EUR

N°08 Cafe de puchero A traditional Andalusian coffee brewed in a clay pot with cinnamon and lemon peel, strained and served black or with... 3 EUR

III — About—

Hearth built from sandstone salvaged from a farmhouse outside Pinos Genil

Market visits twice a week, menu updated accordingly

iii

Goat's cheese sourced from a family farm in the Alpujarras since 2018

Olive oil pressed at a small mill in Montefrio, cold-extracted

Wine list written by Gonzalo in a physical notebook, updated quarterly

Thirty-two covers inside, eight on the terrace, never expanded beyond that

IV — Contact usFervores

N°01Address1-20-17 Horikiri, Katsushika City, Tokyo 124-0006

N°02HoursTue-Fri 20:00-23:00, Sat-Sun 13:30-16:00 and 20:00-23:00, Mon closed

N°03Phone+81 3-3694-6489

N°04Emailhola@fervores.com

News & Announcements

2026-07-11

Why the tomato matters so much in a cold gazpacho

Gazpacho is five ingredients. The tomato is four of them in effect. At Fervores, the gazpacho is made every morning and the recipe does not change, but the dish changes every week depending on what the tomatoes are doing.

2026-07-03

How a twice-weekly market visit shapes the menu

The Mercado de San Agustin in Granada is open every morning except Sunday. Gonzalo Carrasco visits on…

2026-06-10

Building a short wine list for a small restaurant in Andalusia

The wine list at Fervores has thirty-one references. It has never had more than thirty-five. Keeping it…

What people say

★★★★★

"We came in on a Saturday without a reservation and they found us a corner table. The goat's cheese from the hearth was the best thing I ate in Granada."

Marta Villanueva
Visitor from Madrid

★★★★★

"Gonzalo came out to explain the wine list and ended up sitting with us for twenty minutes. The presa iberica was extraordinary."

Thomas Brauer
Traveller from Munich

The person behind

Gonzalo Carrasco

Founder, Established since 2017

Gonzalo Carrasco trained in hotel kitchens in Almeria before spending three years in San Sebastian under a Basque chef known for his work with preserved fish and wood-fire technique. He later ran the lunch service at a small trattoria in Bologna, where he developed a lasting interest in slow fermentation and simple vegetable cookery. He returned to Granada in 2017 and opened Fervores on Calle Molinos in the Realejo quarter. He reads widely on food history and keeps a running notebook of recipe ideas that rarely make it to the menu. He is a slow but committed runner and does most of his thinking on the trails above the Alhambra.

Common questions

Q01

Do I need to book in advance, or can I walk in?

Reservations are recommended for dinner, especially Thursday through Saturday when the room fills by 21:00. For weekend lunch, walk-ins are usually fine if you arrive before 14:00. The terrace in summer has no reservation system at all.

Q02

Is there a fixed tasting menu, or can I order a la carte?

Everything is a la carte. You can order two dishes and a glass of wine or work your way through five courses. The kitchen does not push a format. If you want a suggested order for the table, just ask and Gonzalo or the server will put something together.