Restaurante Arbequina Menu

Acorn-fed Iberian ham P.D.O. Los Pedroches

Assorted cheese board with rose jam, candied mandarin peel and breadsticks

Fine de Claire Aimée oysters with mango pearls, sake-yuzu gel, and crispy nori (4 units)

Sea bass tiradito with ponzu, yellow chili, pickled onion and puffed tapioca

Scallop aguachile with cherry tomatoes osmotized in Oloroso wine, mango, dill and roasted corn

Fried aubergines with toasted sweet miso, Parmesan cheese and smoked bonito flakes

Burrata with truffle sauce, arugula, cherry tomatoes and roasted cashews

Croquette selection (squid in its ink, oxtail, and Idiazábal cheese) (6 units)

Tomato salad with mozzarella pearls, black olives and honey-truffle vinaigrette

Mâche salad with melon and basil, acorn-fed iberian ham, dried fruits and orange blosson vinagrette

Smoked bluefin tuna tartare with coconut garlic and crispy mango and passion fruit

Cordoban salmorejo with dried tomato, Iberian ham, E.V.O.O powder and E.V.O.O caviar

Confit artichokes with Zuheros goat cheese and grated truffle

Cold pumpkin and orange blossom cream with pork croûtons, pumpkin seeds and sour cream

Sweet potato parmentier with smoked aubergine cubes, crispy rice and white asparagus

Red prawns rice with black garlic and grassworts milk mayonnaise

Iberian pork dam dry rice with shiitake mushrooms and marinated bacon

Creamy tagliatelle with vegetables, mushrooms and prawns

Boletus moussaka with fried tomatoes and basil, with Arzúa-Ulloa cheese light béchamel

Smoked turbot with cuttlefish tagliatelle, fennel cream and plankton with squid ink coral

Boiled hake with kombu seaweed at low temperature with Andalusian gazpachuelo, roasted leek and green peppers

Salmon in butter and yuzu sauce with beetroot, zucchini and its roe

Beef sirloin with sweet and sour pickle cream, fried enoki, and sautéed baby wheat with shiitakes and sundried tomatoes

Confit leg of lamb in cane honey with date jam with pea and mint cream

Traditional oxtail stew with artichokes and baby potatoes

Glazed Iberian pork dam with kimchi and smoked parmentier with roasted peanuts

Miso and coconut flan with muscovado caramel and passion fruit whipped cream

Seasonal fruit with creamy yogurt, pomegranate and ginger slushy

Baked apple crumble with vanilla, caramelized hazelnuts and shortbread ice cream

Fermented milk cream with flower veil, crumble and violet ice cream

Gorgonzola cheesecake with toffee and butter popcorn whipped cream

Nuts and chocolate brownie with ice cream

Ice cream selection (3 scoops)