tapas garimba sur 2016

  • The croquette trilogy (6 ut..)
  • Chicken fricassée ravioli on sorrel sauce with reggiano parmesan & reduction of sherry (1 ut.)
  • Breast pidgeon in its own sauce
  • Stewed Bresse young pigeon breasts
  • Wagyu (Kobe) beef carpaccio with tomato and tartufata
  • Iberian pork chaps in red Thai curry sauce
  • Venison meatballs with scarlet shrimp
  • Leek gratin
  • Wagyu (Kobe) beef steak tartar with its garnishing
  • Puff pastry of smoked sardine with confit of tomato and fried leek
  • Marinated venison tataki with red fruits from the forest
  • Chinese bread stuffed with traditional Mexican-style slow roasted pork, quail egg, Spanish sausage, mayonnaise and habanero pepper
  • Hake “Gazpachuelo” soup
  • Pork crackling with sweet and sour red cabbage salad
  • Squid bolognese with red wine noodles



For Sharing


  • Fried diced potatoes served with a slightly spicy sauce
  • Tiradito of anchovies from Barbate on corn chips with sweet potato and avocado salad
  • Fried eggs with foie gras shavings accompanied with chips
  • Mini hamburgers
  • Seasoned roes with avocado and trout caviar
  • Wheat semolina risotto with truffle cream
  • Carpaccio of Cod al Pil Pil
  • Cod brandade with crispy mussels and Biscayne marmalade
  • Ratatuille with tuna





  • Gazpacho Andalusian cold tomato soup
  • Salmorejo cold tomato cream from Córdoba

Vegetables servings and salads

  • Ratatuille Homemade
  • Courgette Carpaccio with goat´s cheese
  • Grilled artichokes served in an olive oil, garlic and vinegar dressing
  • Burrata salad with fresh tomato, dried tomato and extra virgen olive oil
  • Garimba salad lettuce, cherry tomatoes, fruit, cheese, walnuts
  • Chickpea and spinach salad


  • Rice with squid and prawns
  • Black Rice
  • Squid and prawns with yellow seasoning noodles as is done in Vejer



Local fried fish


  • Local fried anchovies
  • Deep fried marinated cazón-shark fish
  • Grilled squid served with fresh tagliatelle
  • Local fried squid
  • Grilled squid cooked in its own ink
  • Pez San Pedro (rooster) in tempura with french fries
  • Barbate Estuary sea bream on the back
  • Fried cod Ventresca


  • Cooked or grilled prawns
  • Lobster tails



Meat dishes


  • Entrecôte (more than 4 years old)
  • Venison medallions in its own juice
  • Pork sirloin steak served with mango chutney
  • Iberian pork chaps in red Thai curry sauce
  • Wagyu (Kobe) beef carpaccio with tomato and tartufata
  • Hamburger with chips, onion rings and tomato
  • Wagyu (Kobe) oxtail in its own sauce
  • Iberian pork ribs in barbacue sauce




Tuna dishes

  • Cold rice and marinated tuna cannelloni
  • Tuna tartare with crispy rice
  • Tuna loin on roast potato with potatoes, leek and chile chipotle ratatouille, sprinkled with crunchy nuts, coriander & onion chips
  • Tuna tartare with algae salad
  • Tuna tataki & soya mayonnaise





  • Seasonal fruit served with creamy yogurt
  • Apple and raisin strudel flavoured with Pernod
  • Our own rice pudding
  • Quince ice-cream
  • Chocolate torte with strawberry cream
  • Pine nut


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