Our menu

Iberian ham

Mix Iberian ham and 12-month goat cheese from Granada

Iberian pork loin

Iberian chorizo

Cured meat selection “Tabernilla”

With Iberian cured meats and more

RRR goat cheese aged 12 months from Granada

Cheese selection from Granada

6 varieties

Causa

With salmon tartare and Huancaina sauce

Roasted eggplant skewers

With sugarcane honey marinade

Hummus

With beetroot tartare and paprika oil

Foie gras ingot

Filled with black trumpet mushrooms and quince paste

Mango and goat cheese mille-feuille

With blossom honey

Liquid ham croquette

In egg and slices of pork jowl (2 units)

Confit artichoke

With mango chutney and Romesco sauce (2 units)

Seasonal tomatoes

With avocado and purple onion

Asparagus

With chopped vegetables on salmorejo and avocado

Melon gazpacho

With cream cheese and hazelnut soil

Mango and goat cheese mille-feuille

With blossom honey

Hummus

With beetroot tartare and paprika oil

Seasonal tomatoes

With tuna belly and purple onion

Remojón granaíno “La Tabernilla”

Russian salad, Tabernilla style

Confit artichoke

With mango chutney and Romesco sauce (2 units)

Asparagus

With chopped vegetables on salmorejo and anchovy

Melon gazpacho

With cream cheese and ham powder

Salmorejo fino

With egg and ham (seasonal)

Marriage

Anchovy “00”, anchovies in vinegar and roasted tomato

Smoked salmon

With homemade guacamole

Iberian ham

With roasted tomato

Grilled goat cheese

With dry tomato

Stewed pork cheeks

With grilled goat cheese

Smoked sardine

On cream cheese and pickled red onion

Salami tartare

With wakame mayonnaise

Marinated bluefin tuna

With txaca and kimchi

Oxtail croissant

With pickles and Béarnaise sauce

Cockles from Galicia

45/55 units

Pickled mussels from Galicia

7/10 units with chips

Razor clams

In Ponzu sauce with a citrus touch

Sardines in olive oil

With pickled onion and piparra

Cantabrian anchovies “00” Matías López

1 unit

Smoked sardine from “Casa Santoña”

Anchovies in vinegar

With roasted tomato, piparras peppers and marinated olives

Piquillo peppers

Filled with cod

1/8 of octopus

With potato, curry and mustard

Beef tenderloin steak tartare

In bites

Cod fillet

With mojo rojo and wrinkled potatoes

Red tuna tataki

On wakame seaweed and Ponzu sauce

Casserole of beef tripe

With chickpeas

Pork cheek in its own juices

Oxtail stew

In the traditional style

Roast pork knuckle

With dressed cabbage

Chocolate coulant with Baileys

Red berry cheesecake

With hazelnut soil

Rice pudding

With caramelized popcorn and tonka bean

Sourdough bread

With a touch of extra virgin olive oil from Granada