Made daily from tomatoes sourced from a grower in the Vega de Granada. Blended cold, strained twice, finished with a thread of Montefrio olive oil and a few drops of sherry vinegar. Served in a wide bowl with a small cube of day-old bread.
Aubergines from the Motril coast, sliced thin, fried in olive oil until the edges crisp, drizzled with cane honey from a local producer. A Granada classic that Gonzalo has been making the same way since the first menu in 2017.
A round of fresh goat's cheese from the Alpujarras farm, placed directly on the hearth grate for four minutes until the outside chars and the inside softens. Served with a small salad of wild herbs and a slice of toasted sourdough.
Iberian pork shoulder cut, rested overnight in a dry rub of smoked paprika, garlic, and dried thyme, then cooked slowly over encina wood for around forty minutes. Sliced at the table and served with roasted peppers.
Sea bass from the Motril fish market, cooked skin-side down on the hearth until the skin blisters. Served with whatever vegetable is best that week, dressed simply with lemon and oil.
A dense, flourless almond cake made with ground almonds from a cooperative in Ronda and eggs from a small farm outside Granada. Served warm with a spoonful of sheep's milk yoghurt.
A rotating house wine, always Spanish, usually from Andalusia or Castilla. Gonzalo selects a different reference each month. Ask the server what is currently open.
A traditional Andalusian coffee brewed in a clay pot with cinnamon and lemon peel, strained and served black or with a little warm milk. The recipe comes from Gonzalo's grandmother.
Reservations by phone or email. Walk-ins welcome if the table is there.
Reserve a Table →Learn more about what we do.
Read more AboutMeet the people behind the work.
Read more ContactCome visit, or drop us a line.
Read more PrivacyLearn more about what we do.
Read more TermsLearn more about what we do.
Read more