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”
Málaga Tartar with Honey and Raisins
Russian Salad Shrimp, Tuna with Olive Oil Mayonnaise
Almonds Cold Soup “Ajoblanco” with Málaga Ice-Cream
Fresh Letucce Salad with Crunchy Pranws Envolved in Basil
Marinated Pork “Pluma” with Green Asparagus and Pepper Reduction
Iberian Pork Pluma Cold Served in Paprika Lard
WARM STARTERS
Ronda Goat Cheese Fritters (6 Unit.)
Mushrooms and Potatoes Omelette with Beef Jerky
Octopus Frited with Potatoes Roasted and Paprika Mayonnaise
Roasted Shrimp with Noodles and Its Coral Gratin
Natural Artichoke Confited with Mini Squid and Iberian Pork
MAIN COURSES
Tuna Fish Grilled wiht Black Puding Fish and Escalibada Salad
Fresh Squid Stuffed “in Pepitoria” with Vegetable Roasted
Pork “Pluma” Grilled with Red Pesto Sauce and Potatoes
Deer Stewed in Red Wine Sauce with Rosemary Potatoes
Beef Loin “Entrecot” Grilled with Potatoes Roasted ( 280Gr.)
DEGUSTATION MENU
Wine Pairing Experience
Wine Pairing Experience
5 Suggestions Choice by Cheff
5 Wine Pairing
7 Wine Pairing
1 Menu /1 Person. All Table.