HERITAGE CUISINE

A term coined by Antonio Fernández

to define a key element of ARABOKA: We collect our legacy of traditional recipes from Malaga and Andalucia in order to preserve them, using technology and the new generations.

Memory can make us travel through our senses and find ourselves seated at a table after just one bite, offering us truly unique moments.

Cuisine that comes from our family. Each dish has a story.

COLD STARTERS

Iberian Ham “Dehesa Los Monteros”

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Málaga Tartar with Honey and Raisins

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Russian Salad Shrimp, Tuna with Olive Oil Mayonnaise

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Almonds Cold Soup “Ajoblanco” with Málaga Ice-Cream

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Fresh Letucce Salad with Crunchy Pranws Envolved in Basil

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Marinated Pork “Pluma” with Green Asparagus and Pepper Reduction

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Iberian Pork Pluma Cold Served in Paprika Lard

WARM STARTERS

Ronda Goat Cheese Fritters (6 Unit.)

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  Mushrooms and Potatoes Omelette with Beef Jerky

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Octopus Frited with Potatoes Roasted and Paprika Mayonnaise

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Roasted Shrimp with Noodles and Its Coral Gratin

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Natural Artichoke Confited with Mini Squid and Iberian Pork

MAIN COURSES

Tuna Fish Grilled wiht Black Puding Fish and Escalibada Salad

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Fresh Squid Stuffed “in Pepitoria” with Vegetable Roasted

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Pork “Pluma” Grilled with Red Pesto Sauce and Potatoes

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Deer Stewed in Red Wine Sauce with Rosemary Potatoes

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Beef Loin “Entrecot” Grilled with Potatoes Roasted ( 280Gr.)

 DEGUSTATION MENU
Wine Pairing Experience

5 Suggestions Choice by Cheff

5 Wine Pairing

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7 Wine Pairing

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1 Menu /1 Person. All Table.

DESERTS

Strawberry Sponge with White Chocolat and Cardamon Soup

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Cheese and Carrot Cake

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“Axarqueño”. Almonds and Olive Oil Cookie Mousse with Mango Fruit Cream

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Chocolat with Milk Mousse, Pistachio and Coffe

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Assorted Cheese (1person)

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CARTA DE VINOS

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