with gaucha sauce, mojo 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.
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.
Potato and carrot salad, apple, onion, tuna, prawns and mayonnaise
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.
Fresh sprouts, tuna belly, quinoa, carrot, beans, pomegranate, red onion, tomato and lemon emulsion
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.
Baby sprouts, grilled chicken, crispy onion, cherry tomatoes, parmesan and caesar sauce.
The most widespread version of the origin of this salad says that it came about by chance in the restaurant of the Italian Cardini brothers, who ran several restaurants in Tijuana in the 1920s.
One day a very large group arrived by surprise, with the misfortune that at the time they were short of provisions and had practically nothing to offer them. However, Caesar (one of the brothers) came up with the idea of creating a salad with the food he had on hand: leftovers from the previous days' meal, romaine lettuce, eggs, Italian cheese, some lemons and dry bread. He took all these ingredients and put them in a bowl, to which he then added a sauce that he quickly prepared, inspired by an old family recipe.
At Rosario Varela we decided to honour this elegant and famous salad in our own way. Enjoy it with crispy onion crunch, cherry tomatoes, parmesan flakes and some juicy chicken fillets, on a bed of tender sprouts and her Caesar dressing.
Seasonal tomato with burrata affumicata, sundried 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.
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...
Corn totopos with cheddar cream, Pulled pork and jalapeños
Although many believe its origin to be American, nachos were created in 1943 in the Mexican city of Piedras Negras by Ignacio Anaya (Nacho), a cook from Coahuila who improvised this recipe in a hurry. This dish quickly became popular and soon crossed the border, becoming one of the most representative recipes of Tex-Mex cuisine, created by Mexicans living in Texas.
At Rosario Varela, we have decided to add Pulled pork to the original recipe, resulting in a dish ready to appease the strongest hungers.
Cantabrian anchovies with toasted Alfacar bread and grated tomato.
Swiss cheese flowers, soft cheese from the Sierra Nevada, Castilian sheep’s cheese cured with rosemary, payoya goat’s cheese whit butter, blue cheese from the Auvergne,sheeps cheese cured with chilli.
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, jerky from Leon, 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.
With toasted bread, olive 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 arugula, parmesan cheese 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, olive oil, 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.
With parmesan cheese, macadamia nuts, pesto, pineapple cream and pumpkin sedes.
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.
With tartufata, parmesan cheese and grated tomato. (Ask for an additional piece for 4.90€)
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.
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 sweet green mojo.
The torrezno consists of a strip of fried bacon always with skin and it is one of the keys to understand the Spanish gastronomy. Nowadays it is back in fashion both in taverns and in haute cuisine.
In Rosario Varela we prepare these crispy bacon strips with a sweet and sour green mojo to enjoy its texture and flavor.
Sardine loins on ciabatta bread with tomato, olive oil 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.
Low temperature egg foam, potato, truffle oil, cod and green pepper.
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.
Cooked two ways, frosted cane sugar with buffalo sauce and bourbon sauce.
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.
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.
Beef meat, vitello tonnato and capers.
Tataki is not a type of food, it is a cooking technique that consists of passing a piece of meat or fish through a very high heat for a few minutes. In this way we will get a piece marked on the outside and raw on the inside.
In Rosario Varela we prepare a beef tataki accompanied with the classic vitello tonnato: an italian sauce based on beef and tuna, to achieve a balance of flavors between fish and meat.
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.
Roasted artichoke and beetroot on Lebanese bread, vitello and Moroccan thyme caramel.
Mozarabic-style chicken pie with Moorish spice mayonnaise and dried figs.
Moorish chicken pie is a typical dish from Granada that represents the coexistence of cultures in our city. Made with filo pastry and chicken cooked with Moorish spices and finished with icing sugar, dried figs and Ras el hanut mayonnaise, this pie becomes our proposal for that Mozarabic cuisine that represents the gastronomy of Granada.
Brioche bread with duck confit, radishes and Kimuchi sauce
Ropa vieja, leek mayonnaise and cucumber.
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.
Focaccia, pastrami, sauerkraut and mustard.
The word pastrami comes from the Roman word pastrama, which comes from the Turkish word "bastirna" which means "to press the meat".
It is in the Middle East where we find the origin of this pressed veal, seasoned with herbs and salt, which is then smoked and steamed.
At Rosario Varela we prepare it in a sandwich with focaccia bread, sauerkraut and mustard which gives us a mouthful of taste and pleasure.
Truffled bluefin tuna tartare on focaccia bread with mild aioli and candied cherries
One of the most typical American cakes, originating in the 18th century.
It is a moist, slightly chocolatey red sponge cake with a cream cheese and vanilla custard.
The identifying feature of the cake is that it is very crumbly, which is why it is decorated with crumbs on top, to demonstrate the with crumbs on top, to show that it is authentic Red Velvet.
Dark chocolate marquise with biscuits
With a base of Maria biscuits reminiscent of grandma's cake.
On top of it a dark chocolate Marquise, a French elaboration that is a kind of sublime mouse.
And crowning the cake a dark chocolate ganache.
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 is the most typical dessert that was served in the Café de Fornos in Madrid in the first half of the 20th century, when both the coffee and the dessert disappeared.
It is a puff pastry tart with a caramelised lemon and cinnamon-flavoured pastry cream.
This recipe is from a 1934 publication.
Cheese cream with kataifi and berries.
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.
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