La Tabernilla del Darro

Picada with Iberian products.

Assortment of six varieties of Granada cheeses.

Causa accompanied by salmon tartar and huancaína sauce.

Roasted eggplant skewers with cane honey marinade.

Mango and goat cheese mille-feuille with flower honey.

Seasonal tomato with avocado and red onion.

Seasonal tomato with tuna belly and red onion.

Fine salmorejo with egg and ham.

Smoked salmon with guacamole.

Iberian ham with roasted tomato.

Gratinated goat cheese roll with roasted tomato.

Stewed cheek with gratinated goat cheese.

Smoked sardine on cream cheese and pickled red onion.

Salchichón tartar with wakame mayonnaise.

Marinated red tuna with txaca and kimchi.

Oxtail croissant with pickles and bearnese sauce.

Galician mussels in escabeche accompanied by chips.

Razor clams with ponzu sauce and citrus.

Sardines in extra virgin olive oil with red onion and piparras.

A single unit of Cantabrian anchovies.

Anchovies in vinegar with roasted tomato, piparras and seasoned olives.

Piquillo peppers stuffed with cod.

Eighth of octopus with potato, curry and mustard.

Cod loin with red mojo and wrinkled potatoes.

Red tuna tataki on wakame seaweed and ponzu sauce.

Small bowl of beef tripe with chickpeas.

Traditionally stewed oxtail.

Pork knuckle with seasoned cabbage.

Red berry cheesecake with hazelnut crumble.

Rice pudding with caramelized popcorn and tonka bean.

Sourdough bread with extra virgin olive oil from Granada.