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 guestnational 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

 

COD “MANTECATO” 

Crispy cylinder’s filled with cod fish, apple, lemon  


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”

Kale, spinach, Andazul cream cheese

   

AUBERGINE TORTELLI 

Filled with roasted aubergine, herbs, burrata, yellow tomato

 

TAGLIOLINI RED PRAWNS “CRUDO” 

Seaweed Bordier butter, Huelva raw red prawns

 

BIGOLI “CACIO e PEPE” 

 

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

 

LINE CAUGHT SEA BREAM

Roasted fillet, spiced coconut, miso and fermented plums sauce

 

ATLANTIC COD

Roasted fillet, Naranja Condado de Huelva wine beurre Blanc, black garlic, spinach


DUCK BREAST

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

 

IBERIAN PIG CHEEKS

100% Black Iberian cheeks, slow cooked in Pedro Ximenez, potatoes, 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, market greens, fermented apple and tamarind au jus


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Calle Miguel de Cervantes 15,

Fuengirola (29640, Malaga, Spain)

Mob.: +34 610-953-998