HERITAGE CUISINE<\/span><\/strong><\/h2><\/h1><\/div>A term coined by Antonio Ferna\u0301ndez<\/p>\n
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.<\/p>\n
Memory can make us travel through our senses and find ourselves seated at a table after just one bite, offering us truly unique moments.<\/p>\n
Cuisine that comes from our family.\u00a0Each dish has a story.<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div>COLD STARTERS<\/span><\/strong><\/h2><\/h1><\/div>![\"\"](\"https:\/\/arabokarestaurante.com\/wp-content\/uploads\/2019\/09\/logo-vector-sabor-a-malaga.jpg\")
Iberian Ham \u201cDehesa Los Monteros\u201d<\/p>\n
![\"separador](\"https:\/\/arabokarestaurante.com\/wp-content\/uploads\/2015\/07\/separador-verde.png\")
<\/p>\n
M\u00e1laga Tartar with Honey and Raisins<\/p>\n
<\/p>\n
Russian Salad Shrimp, Tuna with Olive Oil Mayonnaise<\/p>\n
<\/p>\n
Almonds Cold Soup \u201cAjoblanco\u201d with M\u00e1laga Ice-Cream<\/p>\n
<\/p>\n
Fresh Letucce Salad with Crunchy Pranws Envolved in Basil<\/p>\n
<\/p>\n
Marinated Pork “Pluma” with Green Asparagus and Pepper Reduction<\/p>\n
<\/p>\n
Iberian Pork Pluma Cold Served in Paprika Lard<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>WARM STARTERS<\/span><\/strong><\/h2><\/h1><\/div>Ronda Goat Cheese Fritters (6 Unit.)<\/p>\n
<\/p>\n
![\"\"](\"https:\/\/arabokarestaurante.com\/wp-content\/uploads\/2019\/09\/fundacion-andres-olivares.png\")
\u00a0 Mushrooms and Potatoes Omelette with Beef Jerky<\/p>\n
<\/p>\n
Octopus Frited with Potatoes Roasted and Paprika Mayonnaise<\/p>\n
<\/p>\n
Roasted Shrimp with Noodles and Its Coral Gratin<\/p>\n
<\/p>\n
Natural Artichoke Confited with Mini Squid and Iberian Pork<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>MAIN COURSES<\/span><\/strong><\/h2><\/h1><\/div>Tuna Fish Grilled wiht Black Puding Fish and Escalibada Salad<\/p>\n
<\/p>\n
Fresh Squid Stuffed “in Pepitoria” with Vegetable Roasted<\/p>\n
<\/p>\n
Pork \u201cPluma\u201d Grilled with Red Pesto Sauce and Potatoes<\/p>\n
<\/p>\n
Deer Stewed in Red Wine Sauce with Rosemary Potatoes<\/p>\n
<\/p>\n
Beef Loin \u201cEntrecot\u201d Grilled with Potatoes Roasted\u00a0( 280Gr.)<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>\u00a0DEGUSTATION MENU<\/span>
\nWine Pairing Experience<\/span><\/h2><\/h1><\/div>5 Suggestions Choice by Cheff<\/p>\n
5 Wine Pairing<\/p>\n
<\/p>\n
7 Wine Pairing<\/p>\n
<\/p>\n
1 Menu \/1 Person. All Table.<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>DESERTS<\/h2><\/h1><\/div>Strawberry Sponge with White Chocolat and Cardamon Soup<\/p>\n
<\/p>\n
Cheese and Carrot Cake<\/p>\n
<\/p>\n
“Axarque\u00f1o”. Almonds and Olive Oil Cookie Mousse with Mango Fruit Cream<\/p>\n
<\/p>\n
Chocolat with Milk Mousse, Pistachio and Coffe<\/p>\n
<\/p>\n
Assorted Cheese (1person)<\/p>\n<\/div>
A term coined by Antonio Ferna\u0301ndez<\/p>\n
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.<\/p>\n
Memory can make us travel through our senses and find ourselves seated at a table after just one bite, offering us truly unique moments.<\/p>\n
Cuisine that comes from our family.\u00a0Each dish has a story.<\/p>\n<\/div>
COLD STARTERS<\/span><\/strong><\/h2><\/h1><\/div> Iberian Ham \u201cDehesa Los Monteros\u201d<\/p>\n
<\/p>\n
M\u00e1laga Tartar with Honey and Raisins<\/p>\n
<\/p>\n
Russian Salad Shrimp, Tuna with Olive Oil Mayonnaise<\/p>\n
<\/p>\n
Almonds Cold Soup \u201cAjoblanco\u201d with M\u00e1laga Ice-Cream<\/p>\n
<\/p>\n
Fresh Letucce Salad with Crunchy Pranws Envolved in Basil<\/p>\n
<\/p>\n
Marinated Pork “Pluma” with Green Asparagus and Pepper Reduction<\/p>\n
<\/p>\n
Iberian Pork Pluma Cold Served in Paprika Lard<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>WARM STARTERS<\/span><\/strong><\/h2><\/h1><\/div>Ronda Goat Cheese Fritters (6 Unit.)<\/p>\n
<\/p>\n
\u00a0 Mushrooms and Potatoes Omelette with Beef Jerky<\/p>\n
<\/p>\n
Octopus Frited with Potatoes Roasted and Paprika Mayonnaise<\/p>\n
<\/p>\n
Roasted Shrimp with Noodles and Its Coral Gratin<\/p>\n
<\/p>\n
Natural Artichoke Confited with Mini Squid and Iberian Pork<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>MAIN COURSES<\/span><\/strong><\/h2><\/h1><\/div>Tuna Fish Grilled wiht Black Puding Fish and Escalibada Salad<\/p>\n
<\/p>\n
Fresh Squid Stuffed “in Pepitoria” with Vegetable Roasted<\/p>\n
<\/p>\n
Pork \u201cPluma\u201d Grilled with Red Pesto Sauce and Potatoes<\/p>\n
<\/p>\n
Deer Stewed in Red Wine Sauce with Rosemary Potatoes<\/p>\n
<\/p>\n
Beef Loin \u201cEntrecot\u201d Grilled with Potatoes Roasted\u00a0( 280Gr.)<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>\u00a0DEGUSTATION MENU<\/span>
\nWine Pairing Experience<\/span><\/h2><\/h1><\/div>5 Suggestions Choice by Cheff<\/p>\n
5 Wine Pairing<\/p>\n
<\/p>\n
7 Wine Pairing<\/p>\n
<\/p>\n
1 Menu \/1 Person. All Table.<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>DESERTS<\/h2><\/h1><\/div>Strawberry Sponge with White Chocolat and Cardamon Soup<\/p>\n
<\/p>\n
Cheese and Carrot Cake<\/p>\n
<\/p>\n
“Axarque\u00f1o”. Almonds and Olive Oil Cookie Mousse with Mango Fruit Cream<\/p>\n
<\/p>\n
Chocolat with Milk Mousse, Pistachio and Coffe<\/p>\n
<\/p>\n
Assorted Cheese (1person)<\/p>\n<\/div>
Iberian Ham \u201cDehesa Los Monteros\u201d<\/p>\n
<\/p>\n
M\u00e1laga Tartar with Honey and Raisins<\/p>\n
<\/p>\n
Russian Salad Shrimp, Tuna with Olive Oil Mayonnaise<\/p>\n
<\/p>\n
Almonds Cold Soup \u201cAjoblanco\u201d with M\u00e1laga Ice-Cream<\/p>\n
<\/p>\n
Fresh Letucce Salad with Crunchy Pranws Envolved in Basil<\/p>\n
<\/p>\n
Marinated Pork “Pluma” with Green Asparagus and Pepper Reduction<\/p>\n
<\/p>\n
Iberian Pork Pluma Cold Served in Paprika Lard<\/p>\n<\/div>
WARM STARTERS<\/span><\/strong><\/h2><\/h1><\/div>Ronda Goat Cheese Fritters (6 Unit.)<\/p>\n
<\/p>\n
\u00a0 Mushrooms and Potatoes Omelette with Beef Jerky<\/p>\n
<\/p>\n
Octopus Frited with Potatoes Roasted and Paprika Mayonnaise<\/p>\n
<\/p>\n
Roasted Shrimp with Noodles and Its Coral Gratin<\/p>\n
<\/p>\n
Natural Artichoke Confited with Mini Squid and Iberian Pork<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>MAIN COURSES<\/span><\/strong><\/h2><\/h1><\/div>Tuna Fish Grilled wiht Black Puding Fish and Escalibada Salad<\/p>\n
<\/p>\n
Fresh Squid Stuffed “in Pepitoria” with Vegetable Roasted<\/p>\n
<\/p>\n
Pork \u201cPluma\u201d Grilled with Red Pesto Sauce and Potatoes<\/p>\n
<\/p>\n
Deer Stewed in Red Wine Sauce with Rosemary Potatoes<\/p>\n
<\/p>\n
Beef Loin \u201cEntrecot\u201d Grilled with Potatoes Roasted\u00a0( 280Gr.)<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>\u00a0DEGUSTATION MENU<\/span>
\nWine Pairing Experience<\/span><\/h2><\/h1><\/div>5 Suggestions Choice by Cheff<\/p>\n
5 Wine Pairing<\/p>\n
<\/p>\n
7 Wine Pairing<\/p>\n
<\/p>\n
1 Menu \/1 Person. All Table.<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>DESERTS<\/h2><\/h1><\/div>Strawberry Sponge with White Chocolat and Cardamon Soup<\/p>\n
<\/p>\n
Cheese and Carrot Cake<\/p>\n
<\/p>\n
“Axarque\u00f1o”. Almonds and Olive Oil Cookie Mousse with Mango Fruit Cream<\/p>\n
<\/p>\n
Chocolat with Milk Mousse, Pistachio and Coffe<\/p>\n
<\/p>\n
Assorted Cheese (1person)<\/p>\n<\/div>
Ronda Goat Cheese Fritters (6 Unit.)<\/p>\n
<\/p>\n
\u00a0 Mushrooms and Potatoes Omelette with Beef Jerky<\/p>\n
<\/p>\n
Octopus Frited with Potatoes Roasted and Paprika Mayonnaise<\/p>\n
<\/p>\n
Roasted Shrimp with Noodles and Its Coral Gratin<\/p>\n
<\/p>\n
Natural Artichoke Confited with Mini Squid and Iberian Pork<\/p>\n<\/div>
MAIN COURSES<\/span><\/strong><\/h2><\/h1><\/div>Tuna Fish Grilled wiht Black Puding Fish and Escalibada Salad<\/p>\n
<\/p>\n
Fresh Squid Stuffed “in Pepitoria” with Vegetable Roasted<\/p>\n
<\/p>\n
Pork \u201cPluma\u201d Grilled with Red Pesto Sauce and Potatoes<\/p>\n
<\/p>\n
Deer Stewed in Red Wine Sauce with Rosemary Potatoes<\/p>\n
<\/p>\n
Beef Loin \u201cEntrecot\u201d Grilled with Potatoes Roasted\u00a0( 280Gr.)<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>\u00a0DEGUSTATION MENU<\/span>
\nWine Pairing Experience<\/span><\/h2><\/h1><\/div>5 Suggestions Choice by Cheff<\/p>\n
5 Wine Pairing<\/p>\n
<\/p>\n
7 Wine Pairing<\/p>\n
<\/p>\n
1 Menu \/1 Person. All Table.<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>DESERTS<\/h2><\/h1><\/div>Strawberry Sponge with White Chocolat and Cardamon Soup<\/p>\n
<\/p>\n
Cheese and Carrot Cake<\/p>\n
<\/p>\n
“Axarque\u00f1o”. Almonds and Olive Oil Cookie Mousse with Mango Fruit Cream<\/p>\n
<\/p>\n
Chocolat with Milk Mousse, Pistachio and Coffe<\/p>\n
<\/p>\n
Assorted Cheese (1person)<\/p>\n<\/div>
Tuna Fish Grilled wiht Black Puding Fish and Escalibada Salad<\/p>\n
<\/p>\n
Fresh Squid Stuffed “in Pepitoria” with Vegetable Roasted<\/p>\n
<\/p>\n
Pork \u201cPluma\u201d Grilled with Red Pesto Sauce and Potatoes<\/p>\n
<\/p>\n
Deer Stewed in Red Wine Sauce with Rosemary Potatoes<\/p>\n
<\/p>\n
Beef Loin \u201cEntrecot\u201d Grilled with Potatoes Roasted\u00a0( 280Gr.)<\/p>\n<\/div>
\u00a0DEGUSTATION MENU<\/span>
\nWine Pairing Experience<\/span><\/h2><\/h1><\/div>5 Suggestions Choice by Cheff<\/p>\n
5 Wine Pairing<\/p>\n
<\/p>\n
7 Wine Pairing<\/p>\n
<\/p>\n
1 Menu \/1 Person. All Table.<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>DESERTS<\/h2><\/h1><\/div>Strawberry Sponge with White Chocolat and Cardamon Soup<\/p>\n
<\/p>\n
Cheese and Carrot Cake<\/p>\n
<\/p>\n
“Axarque\u00f1o”. Almonds and Olive Oil Cookie Mousse with Mango Fruit Cream<\/p>\n
<\/p>\n
Chocolat with Milk Mousse, Pistachio and Coffe<\/p>\n
<\/p>\n
Assorted Cheese (1person)<\/p>\n<\/div>
\nWine Pairing Experience<\/span><\/h2><\/h1><\/div>
5 Suggestions Choice by Cheff<\/p>\n
5 Wine Pairing<\/p>\n
<\/p>\n
7 Wine Pairing<\/p>\n
<\/p>\n
1 Menu \/1 Person. All Table.<\/p>\n<\/div>
DESERTS<\/h2><\/h1><\/div>Strawberry Sponge with White Chocolat and Cardamon Soup<\/p>\n
<\/p>\n
Cheese and Carrot Cake<\/p>\n
<\/p>\n
“Axarque\u00f1o”. Almonds and Olive Oil Cookie Mousse with Mango Fruit Cream<\/p>\n
<\/p>\n
Chocolat with Milk Mousse, Pistachio and Coffe<\/p>\n
<\/p>\n
Assorted Cheese (1person)<\/p>\n<\/div>
Strawberry Sponge with White Chocolat and Cardamon Soup<\/p>\n
<\/p>\n
Cheese and Carrot Cake<\/p>\n
<\/p>\n
“Axarque\u00f1o”. Almonds and Olive Oil Cookie Mousse with Mango Fruit Cream<\/p>\n
<\/p>\n
Chocolat with Milk Mousse, Pistachio and Coffe<\/p>\n
<\/p>\n
Assorted Cheese (1person)<\/p>\n<\/div>