tAsTe Of …ArT…

               

Taste of Art is a project with the aim of linking culinary art and visual art in a synthesis of which the restaurant becomes theatre, a stage trodden every evening by its actors: the Chefs and the artists.

A monthly guest national and international contemporary artists exhibit their works on our walls, leaving them visible to the restaurant's customers and to all those who, during opening hours, wish to admire them.


     BoN ApP’etiT

OUR MENU

STARTERS

 

BURRATA CHEESE

Crunchy sourdough, our semidried tomato sweetened under Malaga sun, basil

 

ARTICHOKE FLOWER

Fried artichoke, black truffle and porcini mushroom sauce, parmesan cheese foam, cashews

 

AGED STEAK TARTAR

100g of beef tender loin, cured egg, foie gras emulsion

 

SCALLOPS CARPACCIO 

Coconut milk, ponzu, Malaga citrus, chilli, cured Tuna roe mayo

 

HOUSE CURED-SMOKED DUCK SPECK

Dry berries, pistachios and fennel

 

PASTAS

 

RISOTTO  “ACQUERELLO”

Cantabrian Anchovies, sourdough, parmesan     


AUBERGINE TORTELLI 

Filled with roasted aubergine, herbs, burrata, yellow tomato

 

OCTUPUS  TAGLIOLINI 

Homemade Tagliolini, potato cream, octopus, lemon, pangrattato

 

RICOTTA GNOCCHI   

Ricotta gnocchi, pumpkin cream, licorice, parmesan foam

 

TAGLIATELLE  BEEF SHIN

Tagliatelle with slow cooked beef shin ragu, 24 month’s aged parmesan

 

PACCHERI CALABRIAN NDUJA

Pasta with sausage, Calabrian nduja, mascarpone

 


GARDEN

 

“ARTE Y COCINA”

Seasonal leaves, pomelo, sweet tomato, nuts, pomegranate dressing

 

BEETROOT SALAD” 

Whipped ricotta, apple, walnut’s, local honey dressing

 


SEA & LAND

 

SEABASS

Roasted Sea bass fillet, spiced coconut and fermented plums sauce

 

ATLANTIC COD

Roasted fillet, pickled sweet garlic sauce, spinach

 

DUCK BREAST

Roasted Moulard duck breast, spiced orange sauce, toasted almonds, celeriac

 

IBERIAN PIG CHEEKS

100% Iberian cheeks slow cooked in Pedro Ximenez, parsnips, cranchy shallot

 

SEARED BEEF TENDERLOIN

250 gr. of beef tenderloin fillet marinade in Koji, Chianti wine reduction

 

PIGLET WITH SCALLOPS

Crispy skin Piglet, sea scallops, pak choi, veal jus


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Calle Miguel de Cervantes 15,

Fuengirola (29640, Malaga, Spain)

Mob.: +34 610-953-998