Pieces of ham crunch, croutons and apple
It is a cold puree based on tomato, bread, oil, garlic, and other crushed or shaken ingredients. An ideal dish at any time, simple and without doubt one of the stars of Andalusian gastronomy.
The origin of today's salmorejo would be between the 19th and early 20th centuries. It was at this time that the star ingredient was introduced without which it is not understood today: the tomato, as previously salmorejo was white (now known as mazamorra), because of its main ingredient: bread.
With 3 sauces: Gaucha, Mojo picón and truffle mayonnaise.
The potato is an herbaceous plant. It originated in Chile, Peru and Ecuador over 8000 years ago. It arrived in Europe after the discovery of America and although at first it was thought of as a botanical curiosity, its consumption became popular throughout Europe.
Today, it is one of the main foods of the human being. The consumption of this tuber is only surpassed by wheat, corn and rice.
Potatoes are composed of 78% water, 18% starch and variable amounts of vitamins, minerals and proteins. This is why it has such a high nutritional value.
In Rosario Varela we use the Ratte variety, which is a small potato, with an oval shape, a unique nutty flavour and buttery texture. Its origin is French.
Potato and carrot salad, apple, tuna, prawns and mayonnaise of its own juice.
For salad lovers it is a must to try our Russian salad, awarded as the best salad in the Granada Gourmet contest.
Russian salad has its origins, as seems obvious, in Russia, although it is actually based on French cuisine. It was originally called "Olivier Salad", a name that refers to its creator: a Belgian chef who became popular all over Russia thanks to his recipe.
Although this recipe has undergone many variations, at Rosario Varela we prepare it with prawns, tuna, carrots, apple and our mayonnaise which gives it the winning touch.
Potato, celery and apple salad with black aioli and octopus carpaccio
There are as many types of salad as there are ingredients you want to add. There are also different stories that talk about its origin, although it is really based on French cuisine. In the beginning it was called "Ensaladilla Olivier", referring to its creator and maker.
In Rosario Varela we wanted to surprise you with our octopus pudding potato: a potato salad, with a charcoal-coloured aioli that gives its name to this dish. We accompany it with an octopus carpaccio and basil dressing that manages to round off all the nuances and flavours to try and delight the finest palates.
Quinoa, pomegranate, tuna belly, red onion, carrot, seasonal tomato, mint and lemon dressing.
Quinoa is considered a cereal, although by its nature it is a vegetable of the same family as chard or beet. Quinoa, or its real name Quinoa, is a plant from Bolivia and Peru where it was used as a food base as early as 5000 BC. 3 reasons why the Quinoa Salad should not be missing from your choice today
1) It contains almost twice as much fibre as other cereals.
2) It is considered a "super food" as it contains pure vegetable protein. It is highly recommended for vegan or vegetarian diets.
3) It has a high proportion of vitamin B2, which is responsible for the production of red blood cells and the supply of energy in our body. It improves the immune system.
Selection of lettuce, apple, seasonal tomato, walnuts, red onion, celery, sultanas, parmesan slices, croutons and waldorf sauce.
This salad was first created in New York in 1893 in the famous Waldorf-Astoria Hotel, which opened in 1931. The maître d' of the hotel, who is credited with inventing the recipe, is Oscar Tschirky, although the authorship of his creations is still disputed today.
Oscar Tschirky calls for the creation of other dishes served at the Waldorf, among them eggs Benedictine.
Seasonal tomato with burrata affumicata, dried tomato, pesto and cumin oil
The burrata is a cheese that owes its name to the "Burra", which means butter in Italian, due to its creaminess and texture. Burrata is made from cow's milk and is, like mozzarella, a spinning cheese.
Try this jewel of the dairy world in Rosario Varela where we serve it with tomatoes from our Granada garden without skin, and a little smoked touch that will transport you to the flavours of the most traditional Italy, more specifically to the region of Puglia, where it has its origins.
Cous-Cous, feta cheese, cucumber, onion, tomato, black olives and caper vinaigrette
Couscous or alcuzcuz is a traditional Berber dish made from wheat semolina.
The ingredients are wheat semolina, vegetables, chickpeas and red meat or chicken. Semolina is one of the oldest foods and is obtained by grinding refined durum wheat. It is rich in protein and provides a lot of energy.
The origin of couscous is uncertain, but there are those who indicate that it could have been invented by the Berbers around 200 BC. The first written references to couscous come from an anonymous writing in the 13th century about cooking in the Maghreb and Al-Andalus.
With this salad our chefs wanted to bring together some of the most classic flavours of the Mediterranean basin with ingredients such as cous cous, Greek feta cheese, black olives and capers. You will love this healthy combination full of freshness.
Avocado, pico de gallo, nachos and coriander
Guacamole is a Mexican sauce made from avocado, green pepper, and a shot of lemon, later other ingredients such as onion were added. Guacamole is highly beneficial to cardiovascular health, as it helps lower cholesterol and triglyceride levels and increases "good cholesterol" levels.
The avocado had an erotic significance for the Aztecs, so much so that women could not pick the fruit, as it symbolised the testicles.
Avocados were first cultivated in southern central Mexico some 10,000 years ago. In the early 1900s, avocados were called crocodile pears.
In Rosario Varela you prepare it in your own style, Juan Palomo style...
Noodle wok with tuna, shrimp and wheat asparagus.
It is said that Chinese culture was the first to create this paste 5,000 years ago. Later on, Thai gastronomy used it in the middle of the 20th century to create the Pad Thai with the aim of making its flavours known all over the world. This kitchen is recognized by its itinerant restaurants in which the Pad Thai is tasted at street level.
In Rosario Varela we set up our particular "street food" stand preparing a dish of rice and egg noodles sautéed with shrimp and tuna so that you can enjoy all the flavours and aromas of South-East Asia from your table.
Rice, tuna, cherry tomatoes, edamame, cucumber, pickled cabbage, salicornia and oriental dressing.
Poke in Hawaiian means 'section' or 'cut'.
This is a dish originating in Hawaii, in which raw fish, tuna, are mixed and marinated in different dressings that usually include soy sauce and sesame oil. All kinds of fresh ingredients are added to the mixture, such as seaweed, cucumber, sesame or spring onion, and served in a bowl with rice.
Don't miss the chance to taste the authentic flavour of Hawaii without leaving Rosario Varela.
With ciabatta bread and grated tomato
The anchovy comes from a blue fish known as boquerón or bocarte. The anchovy is the semi-preserved, salted and olive oiled fillets of this fish.
Anchovies from the Bay of Biscay are a very nutritious and vitamin-rich food with a very low calorie intake. A single anchovy contains around 8 calories.
Try our anchovies from the fishing village of Laredo, made with anchovies from the Cantabrian Sea caught during the months of April and May, when they reach their highest quality for salting in the cellar, where they will spend a year. We serve them with rustic toasted bread and tomato pulp, so that their flavour reaches its maximum expression.
Swiss cheese flowers, soft cheese from the Sierra Nevada, Castilian sheep's cheese cured with rosemary, payoya goat's cheese with butter, blue cheese from the Auvergne and sheep's cheese cured with ch
A 'snack' is usually a small portion taken in one bite and taken not so much out of necessity as out of occasion or as a gift. as described in the RAE dictionary.
Although it is a term of uncertain origin, many are the etymologists who point out that the term was formed as a result of the deformation of two words: 'pinch', which is the 'minimum portion taken from something' and 'lips', because this portion of food was deposited delicately on the edge of the mouth.
In Rosario Varela we have named a pampered and varied selection of snacks and aperitifs that we include by theme families as Piscolabis. They are presented on tables and are ideal for sharing between 2 and 4 diners.
Iberian shoulder, cecina de león, marinated Iberian pork dewlap, Iberian loin and burratine.
A 'snack' is usually a small portion taken in one bite and taken not so much out of necessity as out of occasion or as a gift' as described in the RAE dictionary.
Although it is a term of uncertain origin, many are the etymologists who point out that the term was formed as a result of the deformation of two words: 'pinch', which is the 'minimum portion taken from something' and 'lips', because this portion of food was deposited delicately on the edge of the mouth.
In Rosario Varela we have named a pampered and varied selection of snacks and aperitifs that we include by theme families as Piscolabis. They are presented on tables and are ideal for sharing between 2 and 4 diners.
In Carpaccio with parmesan, macadamia nuts, pesto, sweet pineapple gel and pumpkin seeds
The courgette is one of the jewels of the garden, for its taste and high nutritional content with hardly any calories. So much so that at Rosario Varela we wanted to prepare it in its purest form, straight from the Granada fields to your table, raw, cut in the form of a parchment, seasoned with lemon emulsion, pineapple jam and macadamia nuts for the delight of vegetarians and those who are looking for a healthy choice.
Galician cow tartar seasoning, cream cheese and marrow.
Steak tartar or filet tartar is a dish made with raw beef, which to find its origins, we would have to go back to the travels of Marco Polo and the Mongolian soldiers. This time we wanted to version this classic recipe, of marinated beef in a classic tartare dressing, with candied sweet potato and grilled marrow to enhance its texture and flavour.
Homage to Sala Despiece in Madrid. In Carpaccio with tartufata, parmesan and grated tomato. (Order your additional piece for 3€)
Beef includes veal, cow and ox meat. There are some nutritional differences, depending on the type of animal, the part of the meat we are going to eat or its age and this is how we can differentiate or classify white meat and red meat. Red meat, such as beef, comes from adult animals. It contains a greater amount of protein and fat and has a much stronger flavour.
Dare to taste one of our classics, as a tribute to the "Sala de Despiece" (Madrid), a fine carpaccio of beef tenderloin, with natural tomato pulp, parmesan in slices and tartufato, an explosion of flavours and textures in the purest Rosario Varela style.
In tartar macerated with kimuchi sauce, egg yolk, wakame seaweed and radishes.
Kimchi is a fermented Korean preparation with Chinese cabbage as its basic ingredient. Such was its impact on world society that it was named an Intangible Cultural Heritage of Humanity by UNESCO in 2015. Its origins date back to the Three Kingdoms Dynasty (53 BC), where it was prepared as a preservation method in the form of radish in brine.
On this occasion, we wanted to prepare the tuna (the blue fish considered the Iberian of the sea) with kimchi. In this way we manage to make your palate travel from the beaches of Barbate to the Korean coast, uniting the purest taste of our tuna with the nuances and strength of Korean kimchi.
With arugula, parmesan and pesto
The word Cecina comes from the term chacina, which means cured meat. This delicacy is produced exclusively in the province of León and is a flagship product in Spain as it is the only registered beef ham.
It is a very healthy product. It is a great source of vitamins B1, B2, B3 and B6 and of zinc, according to a joint research by the Meat Technology Centre and the University of Granada.
Dare to try our Cecina de León, which has an unmistakable and special flavour, thanks to the curing process and a light smoking, in the traditional style, with oak and holm oak wood. We serve it with parmesan, rocket and our homemade pesto reminiscent of the classic Italian carpaccio. Try it and make your palate travel.
With toasted bread, Oil, garlic and grated tomato
The shoulder comes from the front leg of the pig. Its morphology is thinner and less rounded than that of Iberian hams. It has the same production process as the ham.
The taste of the shoulder and the ham from the same pig is very similar but there are subtle details that differentiate them, offering the shoulder a more intense and powerful taste.
Our shoulder comes from Iberian pigs reared on the open range in the dehesas of Salamanca and cured for 18 months in a traditional wooden cellar. We present it to you on a table with rustic bread, tomato pulp and garlic for scratching, perfect to share at any time of the day with one of our vermouths, wines or selection of beers.
With toasted bread, AOVE, garlic, grated tomato and cured sheep's cheese.
Cheese is a very complete food, which concentrates all the nutritional qualities of milk. There are more than 2,000 varieties of cheese in the world. Cheese lovers are called by the curious word turophiles. The word comes from the Greek Tyros (cheese) and Philos (lover).
Become a turófilo with this mixed table, to which we have added to our appetizing Iberian shoulder the most exquisite of cheeses, made with milk from Manchegan breed sheep, in its most natural and pure state and subjected to the appropriate curing in a traditional process. Ideal for those palates that know what they want.
Bao bread with duck confit, crispy pear and kimchi sauce
In recent years, culinary creativity seems to have turned its attention to street food or casual dining, with Pan Bao being one of its top representatives on the Asian streets.
Pan Bao is a small roll of Asian origin that is steamed, is small in size, very fluffy and has no crust.
In Rosario Varela we have chosen to prepare it for you, inspired by different world gastronomies; combining the subtlety of French food in a duck and pear confit and adding the strength of our Asian sauce in the purest style of the streets of Bangkok.
With mozzarella, chicken, tomato, caramelised onion and pesto
The name pita is derived from the Greek and means "cake" or "bread". It is a type of soft flat bread, slightly fermented, made of wheat flour and with an internal pocket inside. At Bulgarian weddings it is given to the bride and groom, accompanied by honey and salt, and with a series of rituals that signify equality and the sweetness of married life.
You will be surprised by our pita bread, where we use this traditional flat bread from the Middle East, as a base for a "pizza" of chicken, mozzarella, pesto, and caramelized onions. It is a dish that everyone likes, from the most refined palates to our smallest diners, they all melt when they try it.
Spinach viroflay, shimeji mushrooms, shrimp, tzaziki sauce and valentine sauce (optional)
A taco is a preparation that in its standard form consists of a folded or rolled up tortilla containing some food on top and some kind of sauce. It is considered one of the most representative dishes of Mexican food.
On this occasion, you will enjoy two Mexican tacos, from the shore of a Greek beach. With this Mexican wheat tortilla and the spiciness of its classic valentine sauce merging with the Greek freshness of the tzatziki sauce and the grilled prawns.
With ropa vieja, leek mayonnaise and chopped pickles.
Ropa Vieja is an old recipe for shredded meat which, although it became popular in many Latin American countries, has its origin in the great Spanish stews.
In Rosario Varela we wanted to recover the essence of the traditional flavours of our land, creating our "Tender of old clothes": a mollete in which you will gather all the flavours of the old kitchens. This is achieved by cooking at a low temperature and for 18 hours a selection of different meats to which we add a mayonnaise of leek ashes and pickles that enhance the strength, power and tradition of this dish to the maximum.
Sardine loins on ciabatta bread with tomato, AOVE and tapenade
"From San Juan the sardine pringa el pan". This sweet gum makes the sardine a great ally of our health and a gourmet product. Decades ago it fell into disgrace due to being an oily fish with a high fat content, considered then as harmful, circumstance that made it depreciate to such an extent that its fishing became unprofitable. Later we learned that this fat was very good, because it carried the bad cholesterol and in recent times researchers have discovered that it covers all the requirements of excellence for its contribution of Omega 3.
Surprising with our sardines to the flame with which you will travel in seconds to a chiringuito feeling that you are with the feet sunk in the sand of the beach, thanks to this "toast" of soasted sardines, pulp of tomato and tapenade, finished in table to blowtorch so that you enjoy to the maximum the aromas of this blue fish.
Taratur Sauce, eeds, pistachios and oil bread
Aubergine was one of the favourite dishes of Islamic culture. In fact, this vegetable was so successful in al-Andalus that copious meals with many guests were called 'aubergines', an expression that is preserved today.
Today, in Rosario Varela enjoy our aubergine, the lady of the garden, we serve it to you roasted and without skin. We accompany it with a crunchy oil and rosemary cake and with taratur, a traditional Lebanese sauce with tahini and lemon flavours that will give it a perfect touch of acidity and bitterness. In Rosario Varela we created this perfect combination to enjoy in an ideal way the flavours of the aubergine.
Potato, truffle oil, cod, green pepper, low temperature egg foam and oil cake.
The potato omelette is one of the best known and most emblematic dishes of Spanish cuisine. It is the star in the kitchens of all the homes and restaurants on the national scene. It is a classic and simple dish, but at the same time, an object of recreation and debate as to how it is the most delicious and appropriate way of eating it, which is why there are so many variations and recipes as a chef that prepare this iconic dish.
We at Rosario Varela, present you our version in which we have the egg is foam, with potato and cod confit, and a touch of truffle oil, resulting in a delicate mixture with a spongy texture similar to a mousse, but much lighter.
Two-cooked veal shank with a glaze of roast beef sauce, pickled cabbage and green mustard.
Roast beef is the quintessential cut of Anglo-Saxon cuisine. The British have the habit of cooking it in the oven, very slowly so that it becomes juicy and pink, making it the perfect dish to eat at all celebrations. So every family has the perfect trick to get the most out of it.
As in most kitchens, "every master has his book", and in the Rosario Varela family we have prepared this Anglo-Saxon dish with a veal shank cooked at low temperature and glazed with a roast beef sauce of its own juice and spices. We also accompany it with pickled cabbage and a green mustard sauce. In this way we manage to unite the classic kitchens of our land with the most British style.
Macerated with mountain herbs, escalope with ratatouille and egg yolk
One of the most precious parts of the Iberian pig is the prey, because it contains an intramuscular fat that gives it a juicy taste. For this reason we cook it at a low temperature for 24 hours and finish it with a double grill cooking, which together with its ratatouille garnish with egg yolk and poorly cooked potatoes, make this dish an ideal snack for meat lovers.
Octopus slices with pumpkin parmentier, sobrasada and smoked oil
Medieval legends, later enhanced by Jules Verne's famous novel Twenty Thousand Leagues Under the Sea, gave the image of the octopus as a man-eater; there is no such thing. The octopus is a peaceful animal, rather shy, which uses camouflage to make itself as little noticed as possible. However, it is a real gourmet: its favourite dish is seafood. This diet is responsible for its own exquisiteness.
A delicacy that not everyone recognizes perhaps because it is not a very visually attractive animal. The people who love and defend the octopus are the Japanese, the Greek and, above all, the Galician.
In our country, the most classic form of preparation is the Galician octopus or octopus a feira. In Rosario Varela we have our "remake" where you will taste the grilled octopus over a pumpkin cream with a little touch of sobrassada and paprika that will make the flavour of this cephalopod stand out.
Ribs cooked two ways, frosted cane sugar with buffalo sauce and bourbon
Low temperature cooking is a culinary technique that consists of subjecting foods to low-intensity heat sources in order to cook them for longer periods of time to achieve better flavours, textures and nutritional properties.
At Rosario Varela we prepare our ribs at a low temperature with a final cooking on the grill and caramelised to obtain the best texture and strength.
We accompany them with the classic Bourbon sauce based on whisky and Buffalo sauce, a particular American hot sauce originating in the city with which it shares its name.
Dark chocolat cake and biscuits
It is scientifically proven that eating chocolate causes us to release endorphins (the so-called happiness hormones) and that it helps increase sexual appetite.
So let yourself be taken on a journey into your most forbidden temptations and indulge yourself with our dark chocolate cake, sponge cake and biscuit. Try its intense flavour and smooth texture. Enjoy it and you will touch sin and happiness.
In soup with yoghurt and red fruits
Someone once said "all you need is love and a little chocolate" so following these wise words Try our white chocolate soup with red fruits, which will delight the sweetest palates. Because where there is chocolate there is happiness.
Homage to the emblematic Café de Fornos in Madrid, which disappeared in the last century, a recipe recovered from 1934. Puff pastry, cream and caramel cake.
This dessert, consisting of puff pastry, cream and caramel, is a tribute to the emblematic Café de Fornos in Madrid, which disappeared in the last century. This recipe was recovered back in 1934 and we are proud to be able to recreate it in Rosario Varela.
Kataifi, of Greek origin, is a paste made in the shape of thin noodles, ideal for use in both sweet and savoury preparations.
At Rosario Varela we wanted to use this Hellenic preparation, baked with butter and brown sugar, to enhance the flavours of our creamy payoyo cheese.
Give your palate a treat and dare to try this delicate blend of flavours.
Semifreddo is a type of semi-frozen dessert with a frothy texture and has its origins in the Italian "semifreddo".
Ours is made with a lemon sponge base, white chocolate and cheese mousse and an English lemon cream also known as lemon curd.
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